Roast Lamb Leg

Ingredients

• 2.5 kg lamb leg (bone-in)
• 4 cloves garlic cloves
• 3 sprigs fresh rosemary
• 2 tbsp olive oil
• 1 tbsp salt
• 1 tsp black pepper

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Pat the 2.5 kg lamb leg dry with paper towels and let it sit at room temperature for 30 minutes.

2. 2

   In a small bowl, mix 2 tbsp olive oil, 1 tbsp salt, and 1 tsp black pepper. Rub the mixture all over the lamb leg.

3. 3

   Cut 4 garlic cloves into thin slivers. Make small incisions in the lamb and insert the garlic slivers into them.

4. 4

   Strip the leaves from 3 rosemary sprigs and chop finely. Press the chopped rosemary onto the surface of the lamb.

5. 5

   Place the lamb on a rack in a roasting pan. Roast for 20 minutes, then reduce the oven to 180°C (350°F) and continue roasting for about 1 hour 15 minutes, until the internal temperature reaches 55°C (130°F) for medium-rare.

6. 6

   Remove the lamb from the oven and let it rest, loosely covered with foil, for 15 minutes before carving. The juices will redistribute, making the meat tender and moist.

Tools you’ll need

• Roasting pan with rack
• Meat thermometer
• Chef's knife
• Cutting board
• Small bowl

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