How do I know when my lamb is done without a meat thermometer?

While a thermometer is ideal, you can also test doneness by pressing the meat with your finger. Medium-rare lamb will feel like the fleshy area between your thumb and forefinger when you touch your thumb to your middle finger. For medium, it should feel like when you touch your thumb to your ring finger. The lamb should feel springy but with some resistance.

Can I use dried herbs instead of fresh?

Yes, but reduce the amounts significantly. Use about 1 tablespoon dried rosemary instead of 3 tablespoons fresh. The flavor won't be quite as vibrant, but it will still be delicious. For the sauce, consider adding the dried herbs later in the cooking process.

My family prefers well-done meat. How long should I cook the lamb?

For well-done lamb (170°F), add approximately 20-30 minutes to the cooking time at 350°F. Just be careful not to overcook, as lamb can become dry. Consider basting occasionally with the pan juices if cooking to well-done.

Can I make this recipe with a smaller cut of lamb?

Absolutely! For a smaller leg of lamb (3-4 pounds), reduce the cooking time accordingly. Keep the initial 30 minutes at 400°F, then reduce the 350°F cooking time to about 30-45 minutes, or until your desired internal temperature is reached.

Roasted Leg of Lamb Recipe

Name: Roasted Leg of Lamb Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Mediterranean
Ingredients: 6 pounds leg of lamb; 1/4 cup freshly squeezed lemon juice; 8 cloves garlic, minced; 3 tablespoons fresh rosemary, minced; 1 tablespoon salt; 2 teaspoons black pepper; Pan drippings; 1 white onion, diced; 1/3 cup fresh rosemary, minced; 1/3 cup chives, minced; 1/3 cup parsley, minced; 1 tablespoon all-purpose flour; 2 cups chicken stock; 1 cup red wine or red grape juice

Description

This roasted leg of lamb is a tender, flavorful main course that’s perfect for special occasions or a comforting family dinner. The lamb is seasoned with a lemon-garlic-rosemary rub, roasted to perfection, and paired with a rich, herbaceous sauce made from pan drippings. It’s a classic dish that brings elegance to your table with minimal effort.

Ingredients

Units Scale

Lamb

6 pounds leg of lamb
1/4 cup freshly squeezed lemon juice
8 cloves garlic, minced
3 tablespoons fresh rosemary, minced
1 tablespoon salt
2 teaspoons black pepper

Sauce

Pan drippings
1 white onion, diced
1/3 cup fresh rosemary, minced
1/3 cup chives, minced
1/3 cup parsley, minced
1 tablespoon all-purpose flour
2 cups chicken stock
1 cup red wine or red grape juice

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Instructions

Preheat the Oven:
Preheat your oven to 400°F (200°C). This high starting temperature will help form a beautiful crust on the lamb.
Prepare the Lamb:
Place the leg of lamb in a roasting pan and pour the freshly squeezed lemon juice over it. In a small bowl, combine the minced garlic, rosemary, salt, and pepper. Using your hands, rub the mixture all over the lamb, ensuring it is evenly coated with the seasoning.
Roast the Lamb:
Roast the lamb for 30 minutes at 400°F. After 30 minutes, reduce the oven temperature to 350°F (175°C) and continue roasting for about 1 hour or until a meat thermometer reads 145°F (63°C) for medium-rare doneness.
Rest the Lamb:
Remove the lamb from the oven and allow it to rest for 15 minutes. Resting ensures the juices redistribute, giving you moist and tender meat.
Prepare the Sauce (While Lamb Rests):
Pour the drippings from the roasting pan into a medium-sized saucepan, scraping up any browned bits for added flavor. Heat the pan over medium-high heat and sauté the diced onions for 5-7 minutes until softened.
Add Herbs and Flour:
Stir in the herbs (rosemary, chives, parsley) and the all-purpose flour. Cook for another minute to bloom the flavors and slightly thicken the mixture.
Simmer the Sauce:
Pour in the chicken stock and red wine (or grape juice). Bring the sauce to a boil and let it simmer, stirring occasionally, until it thickens. Taste and adjust seasoning if needed.
Strain and Serve:
Strain the sauce to remove herbs and onions if a smooth texture is preferred. Serve the warm sauce drizzled over the sliced lamb.

Notes

Using a meat thermometer ensures perfectly cooked lamb. For medium-rare, aim for 145°F. Adjust temperature based on your preferred doneness.
Red wine adds depth, but you can use red grape juice as a non-alcoholic substitute.
Leftover lamb makes excellent sandwiches or tacos the following day!

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 750mg
Fat: 25g
Saturated Fat: 9g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 48g
Cholesterol: 150mg