Description
Experience the deep flavor and juicy tenderness of a slow-roasted leg of lamb with a crispy finish, enhanced by garlic and rosemary.
Ingredients
- Leg of lamb, bone-in or boneless, 2.5–3.0 kg (5½–6½ lb)
- Kosher salt, 18–20 g (3½–4 tsp)
- Freshly ground black pepper, 2 tsp (to taste)
- Garlic, 6 cloves (18 g) minced
- Fresh rosemary, 3 tbsp (15 g) finely chopped
- Olive oil, 45 ml (3 tbsp)
- Lemon zest from 1 lemon
- Optional: 120 ml (½ cup) dry white wine or stock for the roasting pan
Instructions
- Trim and dry-brine the leg: Pat a 2.5–3.0 kg leg of lamb dry with paper towels, trim fat, and rub with salt, pepper, garlic, and rosemary; drizzle olive oil.
- Bring to room temperature: Remove the roast from the fridge 45–60 minutes before cooking.
- Sear the roast: Preheat a heavy skillet over high heat and sear the roast until browned on all sides.
- Slow roast at low temperature: Roast at 120°C (250°F) for 6–7 hours until reaching the desired internal temperature for doneness.
- Blast at high heat for a crust: Increase the oven to 220°C (425°F) for 12–20 minutes to crisp the exterior.
- Rest the roast: Remove from the oven, tent with foil, and let rest for 20 minutes.
- Carve and serve: Slice against the grain and serve with pan jus or mint sauce.
Notes
For added depth, you may substitute rosemary with thyme or use Dijon mustard if omitting wine. Ideal for special occasions.
- Prep Time: 20 minutes
- Cook Time: 440 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 670
- Sugar: 0g
- Sodium: 570mg
- Fat: 48g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 48g
- Cholesterol: 190mg