This was so much easier than it looks. Do not let it intimidate you! You, too, are only a few hours away from a deliciously, perfectly cooked, lamb dinner. Think of the lunch leftovers too!
Roasted Leg of Lamb
Serves 6-8, Cooking Time: 3ish Hours
- Leg of lamb from butcher, the one I used was 6 pounds
- A bunch of fresh rosemary
- 1 whole chopped white onion
- 2 cloves of chopped garlic
- Olive oil
- Salt and pepper to taste
- Meat thermometer
Preheat the oven to 350 degrees. Take the lamb out of the fridge so it can come up to room temperature before cooking.
In a medium pan, saute chopped garlic and onions in olive oil until softened. Add salt, pepper, and a handful of rosemary, roughly chopped.
There is likely a little space in your lamb that the butcher has tied up. Remove that twine and open up the leg. Put the garlic and onions in the center of the lamb and roll it back up. You can tie it again with kitchen twine but I didn't have to. Cover the lamb in olive oil, salt, pepper, and rosemary. Leave a few whole sprigs in the pan.
Roast the lamb in the middle of the oven until your thermometer reads 130 degrees. I check it every half hour. It should take no more than two hours to reach this temperature.
Once cooked through, remove the lamb from the oven and let rest on a cutting board for 10-15 minutes. The temperature will rise ten more degrees for the perfect medium rare!
Slice and enjoy the beauty that is this stuffed lamb! Wasn't that easy?