This is a very elegant yet easy recipe for roasted lamb that would be wonderful for a spring Sunday dinner. We like our roast lamb on the rare end of “medium rare”, but feel free to adjust the recipe if you prefer your lamb a little more cooked. I’ve read different sources stating that for medium rare the internal temperature should range anywhere from 120° to 145°F. I took our lamb out at 130°F. and it was just about a perfect rare to medium rare. The photo looks more medium I realize, but those were the end pieces, or first cuts. As the roast rests, the internal temperature will continue to rise a few points as the meat continues to cook. An accurate meat thermometer is an essential tool for roasting meat perfectly.
Deborah Mele 2011
Roast Spring Lamb
An easy way to perfectly roast lamb.
- 1 Leg of Lamb About 5-6 Pounds (Whole or Boned)
- 3 Large cloves of Garlic
- 5 Tablespoons Mixed Fresh Herbs (Rosemary, Parsley, Thyme, Oregano are good choices)
- 3 Tablespoons Olive Oil
- Salt & Pepper to Taste
- Preheat the oven to 425 degrees.
- Slice the garlic cloves into three or four long strips, and with a sharp knife, make 1-inch deep slits into the lamb spaced fairly evenly apart.
- Place a piece of garlic in each slit.
- Chop the herbs and mix with the olive oil and a little salt and pepper.
- Rub the herb mixture over the outer surface of the lamb.
- Place in a roaster pan, and cook for 30 minutes.
- Reduce the heat to 325 degrees, and cook an additional 10-12 minutes per pound, or until the meat thermometer reads 130°F. for medium rare.
- If you are cooking a roast bone-in, the roast will require a little longer cooking time than a boneless roast.
- Remove the lamb from the oven, and tent or cover with aluminum foil and let sit about 20 minutes before carving.