How To Roast a Leg of Lamb — Cooking Lessons from The Kitchn

(Image credit: Leela Cyd)

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window.ATGalleries[46961] = {“id”:46961,”type”:”Cooking Lesson”,”images”:[{“image_id”:”376d82ffc35ec1251fc8f0561ade7249d281b344″,”caption”:”\u003cb\u003e1. Take the lamb out of the refrigerator an hour before cooking.\u003c/b\u003e Take the leg of lamb out of the refrigerator about an hour before cooking so it comes to room temperature. This promotes faster, more even cooking. Heat the oven to broil.”,”image”:{“id”:”376d82ffc35ec1251fc8f0561ade7249d281b344″,”width”:3600,”height”:4527,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2014-04-13T20:29:43.194-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”534b2b8c697ab0417f00119e”,”focus_z”:null}},{“image_id”:”0e94b6a8f7829c6cf5f4cc34909bf5b36229b86e”,”caption”:”\u003cb\u003e2. Rub the lamb with olive oil.\u003c/b\u003e Set the lamb in a rack inside a roasting pan. Drizzle with olive oil. “,”image”:{“id”:”0e94b6a8f7829c6cf5f4cc34909bf5b36229b86e”,”width”:3600,”height”:2400,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2014-04-13T20:29:28.622-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”534b2b82697ab067e1009ddf”,”focus_z”:null}},{“image_id”:”bb7cae6c715ae1420d5d403178f4a5c64ebf836d”,”caption”:”Rub the olive oil into the fat and meat.”,”image”:{“id”:”bb7cae6c715ae1420d5d403178f4a5c64ebf836d”,”width”:3200,”height”:4800,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2014-04-13T20:29:42.282-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”534b2b8e697ab0684400a22b”,”focus_z”:null}},{“image_id”:”58b785060bb614d0f4051ca7692929fa7b3c693c”,”caption”:”\u003cb\u003e3. Season with salt and pepper. \u003c/b\u003e”,”image”:{“id”:”58b785060bb614d0f4051ca7692929fa7b3c693c”,”width”:3380,”height”:4800,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2014-04-13T20:29:43.470-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”534b2b98697ab02e1b0042a6″,”focus_z”:null}},{“image_id”:”8133d41991e8d401a592e0bbe1ede56c39ab9b42″,”caption”:”Sprinkle liberally with salt and pepper.”,”image”:{“id”:”8133d41991e8d401a592e0bbe1ede56c39ab9b42″,”width”:3328,”height”:4800,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2014-04-13T20:29:48.928-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”534b2ba3697ab0681000a083″,”focus_z”:null}},{“image_id”:”1d95e8fa815760f2debed8dfe2898484a99633cc”,”caption”:”\u003cb\u003e4. Broil for 5 minutes.\u003c/b\u003e Broil the lamb for 5 minutes or until the top of the lamb leg looks seared and browned.”,”image”:{“id”:”1d95e8fa815760f2debed8dfe2898484a99633cc”,”width”:3600,”height”:2400,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2014-04-13T20:29:52.731-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”534b2b9e697ab022eb0050c6″,”focus_z”:null}},{“image_id”:”cc10c192be25a8e5813a05b7aaccee18ae18e32b”,”caption”:”\u003cb\u003e5. Flip the lamb over and broil the other side.\u003c/b\u003e Flip the lamb over and put back under the broiler for 5 minutes or until the other side is seared.”,”image”:{“id”:”cc10c192be25a8e5813a05b7aaccee18ae18e32b”,”width”:3200,”height”:4800,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2014-04-13T20:30:12.968-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”534b2c14697ab067e9009d49″,”focus_z”:null}},{“image_id”:”db9e41bf95bb218e8cde242a7db2132b93a0863b”,”caption”:”Minced garlic and rosemary. “,”image”:{“id”:”db9e41bf95bb218e8cde242a7db2132b93a0863b”,”width”:3351,”height”:4800,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2014-04-13T20:30:24.827-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”534b2c1e697ab067cf00a05a”,”focus_z”:null}},{“image_id”:”91fae0d2dc3311640601300a693f65ecc0c9a409″,”caption”:”\u003cb\u003e6. Top with garlic and rosemary.\u003c/b\u003e Take the lamb out of the oven. Turn the oven down to 325°F. Mince the garlic and rosemary leaves. Flip the lamb leg over again and rub with the chopped garlic and rosemary.”,”image”:{“id”:”91fae0d2dc3311640601300a693f65ecc0c9a409″,”width”:3600,”height”:2330,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2014-04-13T20:30:09.404-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”534b2c10697ab001fa0094e6″,”focus_z”:null}},{“image_id”:”39e9e63fe34dfbffcac75b114e0646862d72d3b3″,”caption”:”\u003cb\u003e7. Cover the lamb loosely with foil and roast for 1 hour.\u003c/b\u003e 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°F for one hour.”,”image”:{“id”:”39e9e63fe34dfbffcac75b114e0646862d72d3b3″,”width”:3600,”height”:2377,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2014-04-13T20:30:15.207-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”534b2c17697ab067e1009df2″,”focus_z”:null}},{“image_id”:”431faab9b2142243070548a4b54b5d12bef876bc”,”caption”:”\u003cb\u003e8. Remove the foil and take the temperature.\u003c/b\u003e After one hour remove the foil and take the lamb’s temperature. The lamb is ready (medium-rare to medium) when the temperature is 135°F (or above). It will continue cooking as it rests, so we recommend taking it out of the oven at 135° for medium-rare to medium.”,”image”:{“id”:”431faab9b2142243070548a4b54b5d12bef876bc”,”width”:3200,”height”:4800,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2014-04-13T20:30:46.426-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”534b2c36697ab02393005065″,”focus_z”:null}},{“image_id”:”a2a07edb11e16670dafd0de819e933f968d85fef”,”caption”:”\u003cb\u003e9. Let the leg of lamb rest.\u003c/b\u003e Let the lamb rest for at least 15 to 30 minutes before carving.”,”image”:{“id”:”a2a07edb11e16670dafd0de819e933f968d85fef”,”width”:3200,”height”:4800,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2014-04-13T20:30:44.328-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”534b2c34697ab067e9009d4b”,”focus_z”:null}},{“image_id”:”0e546ff7fa7700df8150f08d3d2f89e3a92868e9″,”caption”:”\u003cb\u003e10. Carve the lamb:\u003c/b\u003eTurn the lamb so the bone is parallel to you. Make perpendicular slices, angling down to the bone.”,”image”:{“id”:”0e546ff7fa7700df8150f08d3d2f89e3a92868e9″,”width”:3200,”height”:4800,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2014-04-13T20:30:45.891-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”534b2c35697ab0681000a095″,”focus_z”:null}},{“image_id”:”9b2f3193798334c61a0cebf6b4f5c077c7ead278″,”caption”:””,”image”:{“id”:”9b2f3193798334c61a0cebf6b4f5c077c7ead278″,”width”:3200,”height”:4800,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2014-04-13T20:31:22.183-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”534b2c59697ab0680500a3e6″,”focus_z”:null}},{“image_id”:”63f99878bdade7874e03ca09bb0f0896ae16cba1″,”caption”:”Make a deep cut parallel to the bone to release the slices of meat. “,”image”:{“id”:”63f99878bdade7874e03ca09bb0f0896ae16cba1″,”width”:3600,”height”:2400,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2014-04-13T20:30:54.989-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”534b2c3e697ab067cf00a05e”,”focus_z”:null}}]};

You can have the turkey. Leave the ham. Prime rib — what’s that? In my house, leg of lamb is the celebratory roast; I love its tenderness and flavor. And, of course, it’s the high season for lamb right now, as lamb figures prominently on both the Passover and Easter tables.

Have you ever roasted a leg of lamb? It may sound intimidating, but the sweet little secret is that leg of lamb is actually one of the easiest, most foolproof cuts of meat to cook. Here’s our remarkably simple, fuss-free approach to cooking a leg of lamb. It will turn out perfectly every time.

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