The following tips for roasting leg of lamb are based on a 4-pound leg of lamb, well-trimmed, boned, rolled, and tied. For a bone-in leg of lamb, add 5 minutes per pound to roasting time.
- Preheat oven to 400°F. Combine ingredients for seasoning rub, as desired. Rub mixture over surface of lamb. At this point lamb may be covered and refrigerated up to 24 hours before roasting.
Rub seasonings over surface of lamb.
- Place roast on meat rack in shallow, foil-lined roasting pan. Insert meat thermometer in thickest part of roast.
Insert meat thermometer into roast.
- Roast 15 minutes. Reduce oven temperature to 325°F. Roast 20 minutes per pound until roast registers 150°F for medium.
- Transfer roast to cutting board; tent with foil. Let stand 10 minutes before carving. Temperature of roast will continue to rise 5°F to 10°F during stand time.
- Cut strings with scissors; discard. Carve roast into thin slices with carving knife.
Another way to enjoy this meat is by roasting a rack of lamb. Learn how in the next section.
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