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Easy Roast Leg of Lamb
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Don’t be intimidated – lamb is one of the easiest cuts of meat to roast. It’s so tender that no marinating in necessary. All it needs is a flavorful rub and some time in the oven. We love this with roasted or steamed potatoes and asparagus.  
10 servings

Ingredients

5 to 7 pounds lamb leg, semi-boneless
3 tablespoons olive oil
Salt and freshly ground black pepper
6 cloves garlic, minced
3 stems fresh rosemary, minced

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Easy Roast Leg of Lamb
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Take the lamb out of the refrigerator an hour before cooking. Rub the lamb with olive oil. Set the lamb in a rack inside a roasting pan. Drizzle with olive oil and rub into the fat and meat then sprinkle liberally with salt and pepper.
2. Turn on the broiler and position a rack below so that the top of the meat is a few inches from the broiler element. Broil the lamb for 5 minutes or until the top of the lamb leg looks seared and browned.
3. Flip the lamb over and put back under the broiler for 5 minutes or until the other side is seared.
4. Take the lamb out of the oven. Turn off the broiler and set the oven temperature to 325°. Reposition the oven rack to the middle of the oven. Flip the lamb leg over again and rub the top with the chopped garlic and rosemary.
5. Tent the pan loosely with foil to keep the garlic and rosemary from burning. Put the lamb back in the oven and cook at 325° for one hour.
6. Check the temperature and remove the foil. The lamb is ready (medium-rare to medium) when the temperature is 135° (or above). At 135° the lamb is cooked to rare, but it will continue cooking as it rests, so we recommend taking it out of the oven at 135° for medium-rare to medium (see chart below).
7. If needed, continue cooking the lamb until done. Continue cooking the lamb (uncovered) until it reaches your preferred internal temperature. Check the temperature every 20 minutes until done.
8. Let the lamb rest for at least 15 minutes before carving.
Per serving: 305 calories, 21g fat, 8g sat fat, 1g carbohydrate, 26g protein, 67mg sodium, trace fiber


Rare..................125°..................(about 15 minutes per pound)
Medium-Rare....130° to 135°......(about 20 minutes per pound)
Medium.............135° to 140°......(about 25 minutes per pound)
Well-Done.........155° to 165°......(about 30 minutes per pound)


Recipe adapted from www.thekitchn.com April ‘14

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