Roast leg of lamb is a classic dish made by roasting a leg of lamb in the oven until it's tender and juicy. It's a popular dish for special occasions, such as Easter, Christmas, and other festive gatherings.
The leg of lamb is seasoned with a variety of herbs and spices, such as garlic, rosemary, thyme, and mustard, before being roasted in the oven. As the lamb cooks, it develops a crispy, flavorful crust on the outside while remaining moist and tender on the inside.
Roast leg of lamb can be served with a variety of side dishes, such as roasted vegetables, mashed potatoes, and gravy. It's a delicious and impressive dish that's perfect for entertaining or for a special family meal.
Recipe for a classic roast leg of lamb:
- 1 leg of lamb, about 5-6 lbs
- 6 garlic cloves, peeled and sliced
- 1/4 cup fresh rosemary leaves, chopped
- 1/4 cup fresh thyme leaves, chopped
- 1/4 cup olive oil
- 2 tbsp Dijon mustard
- Salt and pepper, to taste
- Preheat the oven to 375°F.
- Using a sharp knife, make small incisions all over the leg of lamb. Insert garlic slices into the incisions.
- In a small bowl, mix together the rosemary, thyme, olive oil, mustard, salt, and pepper.
- Rub the mixture all over the lamb, making sure to coat it evenly.
- Place the lamb in a roasting pan, fat side up. Add a cup of water to the pan to prevent the drippings from burning.
- Roast the lamb for 1.5 to 2 hours, or until the internal temperature reaches 135°F for medium-rare, 145°F for medium, and 160°F for well-done.
- Baste the lamb every 30 minutes with the juices in the pan.
- Remove the lamb from the oven and let it rest for at least 15 minutes before carving.
- Serve the lamb with the pan juices and your favorite side dishes, such as roasted vegetables or mashed potatoes.
Note: Cooking times may vary depending on the size of the leg of lamb and your oven, so it's always a good idea to use a meat thermometer to ensure that the lamb is cooked to your desired level of doneness.