How To Roast A BONE-IN LEG OF LAMB

How To Roast A BONE-IN LEG OF LAMB
Bone-in roasts cook more quickly than boneless roasts because the bone acts as a heat conductor.
Cooking time may also vary depending on shape of the roast, the thickness of the fat cover, the
temperature of the roast when it was placed in the oven, the accuracy of your oven temperature, and
the number of times you open the door during cooking. Always use a meat thermometer to determine
the internal temperature of the meat rather than relying on a specific amount of time.
OO One 8 to 10 pound bone-in leg of
lamb roast at room temperature
OO 8 cloves garlic, coarsely chopped
OO 1 tablespoon coarse salt, plus more
to season
OO 1 tablespoon freshly ground black
pepper, plus more to season
OO 1-1/2 lemons, zested and cut in half
OO 1/2 cup finely chopped fresh herbs
such as rosemary, thyme, and mint
OO 1/4 cup mustard, divided
OO 1/4 cup olive oil
OO 1-1/2 cups white wine
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ix the remaining 1 tablespoon
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of mustard with the olive oil and
spread over the surface of the meat.
Season lightly with additional salt
and pepper and place the roast on
a rack in a roasting pan, fat side up.
Squeeze the lemon halves over the
top of the meat and add the wine to
the bottom of the pan.
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ut the meat in the oven and
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roast for 15 minutes. Reduce the
temperature to 325 degrees F and
continue to roast, occasionally
basting with the wine and drippings,
for a total of about 90 minutes to 2
hours, 10 to 12 minutes per pound for
medium rare.
repare the lamb leg. Trim 1-1/2 inches
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of flesh from the end of the shank bone
with a sharp paring knife, to allow
the meat to pull away from the leg
bone as it roasts. Arrange a rack in the
middle of the oven and preheat the
oven to 425 degrees F.
ut away any large pockets of excess
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fat and prepare the seasoning: Grind
the garlic, salt, pepper, finely chopped
lemon zest, and herbs in a mortar,
adding 3 tablespoons of mustard to
make a paste. Place the roast, fat side
up, on a work surface. Make 1-inch
deep incisions about 1/2-inch apart.
S pread the paste over the meat, working
it into the slits with your fingers.
Thirty minutes before you expect
the meat to be done to your liking,
insert an oven safe instant read
meat thermometer into the thickest,
fleshiest part of the leg, avoiding fat
or the bone.
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n a cutting board with a channel
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around the perimeter, angle the leg
down and away from you with the
round, meaty side facing up. Firmly
grip the end of the shank bone with
one hand and, holding a sharp
boning or slicing knife with the other,
cut parallel to and as close to the
bone as possible.
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ut off the two big pieces on either
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side of the bone running your knife
along the bone. Slice each of the
three larger pieces of lamb into
1/2–inch thick slices.
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rrange the sliced lamb on a platter,
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garnish with fresh herbs and serve
immediately.
emove the meat from the oven
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when the temperature reaches 130
to 135 degrees F for medium rare, 80
to 90 minutes for a 8-pound bone in
leg roast.
L oosely tent the meat with foil and
let sit 15 to 20 minutes; the roast will
continue to cook and the internal
temperature with rise approximately
10 degrees to 140 to 145 degrees F.