Nothing beats the tenderness and flavour of lamb at Easter. But, are you worried that you are going to overcook it, I mean, it’s not the cheapest cut of meat.
Worry not, this is by far, the easiest cut of meat to cook. Look no further for a fuss free approach to a perfectly cooked leg of lamb.
How to Cook your Leg of Lamb
This is a really tender cut so no need to over season or marinate it. Just season with herbs and garlic.
Remove the lamb from the fridge and allow to get to room temperature. This promotes faster, more even cooking.
Take the leg of lamb out of the refrigerator about an hour before cooking so it comes to room temperature.
Rub the lamb with olive oil/cold pressed rapeseed oil. Set the lamb in a rack inside a roasting pan. Drizzle with olive oil and rub into the fat and meat.
Sprinkle liberally with salt and pepper.
Turn on the grill and position a rack below so that the top of the meat is a few inches from the grill element. Grill the lamb for 5 minutes or until the top of the lamb leg looks seared and browned.
Flip the lamb over and put back under the grill for 5 minutes or until the other side is seared.
Take the lamb out of the grill. Position the oven rack to the middle of the oven. Crush the garlic and rosemary leaves and rub into the top of the lamb.
Cover the roasting tin loosely with foil to keep the garlic and rosemary from burning. Put the lamb in the oven and cook at 160ºC, 325°F, Gas Mark 3 for one hour.
Take the lamb’s temperature and remove the foil. (Refer to the cooking suggestions for general roasting times)
Continue cooking the lamb (uncovered) until it reaches your preferred internal temperature. Check the temperature every 20 minutes until done.
Let the lamb rest for at least 15 minutes before carving.
How about serving your lamb with PINK’S Basil & Garlic Pesto
Internal Temperatures for Bone-In Leg of Lamb
All of these cooking times take into account the fact that we grill the lamb first to sear it. They also assume a resting period of at least 15 minutes, during which the lamb actually continues cooking internally.
REMEMBER! These times are only guidelines. Depending on many factors, your lamb leg may roast slower or faster. Check after one hour and then continue roasting, checking frequently, until the lamb reaches your desired internal temperature.
Roasting Temperature: 160ºC, 325°F, Gas Mark 3
Rare: 51ºC (about 15 minutes per pound)
Medium-Rare: 57ºC (about 20 minutes per pound)
Medium: 60ºC (about 25 minutes per pound)
Well-Done: 73ºC (about 30 minutes per pound)
What is a Leg of Lamb? It is one of the back haunches of the animal, and the most common cut includes the upper part of the leg only. (Think of the thigh, without the lower part of the leg). For this recipe we suggest bone in, for the flavour. The bones hold so much flavour (think of rich stocks – all made from cooking with the bones). If you are concerned about carving a joint with the bone in, we have boneless and rolled.