I must admit this was my first time making my own lamb leg at home. And to say I was nervous was an under statement. Because I really didn’t want to mess it up and have this lamb go to waste. And so I consulted with family and friends who have made it before to gather all the tips I could before making my own.
Ingredients you will need:
- 4-5 lb organic lamb leg, I got mine from Belcampo (use code: MHK10 for 10% off purchase)
- Salt and pepper
- Olive oil
- I used Primal Palate Super Gyro seasoning but dried rosemary works too
- Garlic cloves
Counter top roaster oven:
I used a counter top roaster oven to make my lamb. But you can easily make in the oven too following these instructions. Remove the roasting rack and preheat the roaster oven for about 20 minutes on 350° F.
How to prep the lamb:
The prep was super simple. Add the olive oil to both sides of the lamb, generously salt and pepper both sides, and top with the Super Gyro seasoning or dried rosemary. Add slits throughout the top of the lamb and push in whole garlic cloves. And place the lamb on the roasting rack and carefully place inside the roaster oven.
And the cook times are going to vary based off how much your lamb leg weighs and how you prefer your meat cooked. I personally like mine more on the medium-well to well done side. But here are the cook times you can follow.
- Rare: 125°F (about 15 minutes per pound)
- Medium-Rare: 130°F to 140°F (about 20-25 minutes per pound)
- Medium: 135°F to 140°F (about 25 minutes per pound)
- Well-done: 155°F to 165° (about 25-30 minutes per pound)
Just a little tip:
I would suggest checking the internal temperature around the 1 hour mark to be sure it isn’t cooking faster then anticipated. And keep in mind when it will need to rest for about 20-30 minutes before slicing into it and it will continue to cook then too.
Let it rest:
And once the leg of lamb has reached the desired internal temperature, turn off the oven roaster, and let the lamb rest for about 15-20 minutes. I carefully removed the lamb leg from the roaster oven, so it wouldn’t continue cooking too much in the hot roasting pan, and place on a large cutting board.
And once it is done resting, it is time to carve your leg of lamb. Start with the side that feels easiest to slice into. You should be cutting perpendicular to the bone, across the grain of the meat. Slice down until you reach the bone, your meat will be attached to where it meats the bone. And once you are done slicing perpendicular you will then want to turn your knife parallel to the bone and slice the pieces of meat off the bone. And transfer to a serving platter.
What to serve your lamb with:
The possibilities are endless when it comes to what to serve your lamb with.
- Sauces: You can enjoy it with mint jelly, chimichurri sauce, a tzatziki sauce
- Side dishes: This is perfect with my homemade scalloped potatoes! And really any type of roasted vegetable would be great; roasted asparagus, roasted Brussels sprouts, roasted carrots. Or paired with a loaded massaged kale salad or any type of salad.
There will be lots of leftovers, especially if you are like me and prepped this for just two people! But the nice thing about it, is that you can mix and match the leftovers for the week. I store my leftover lamb in glass airtight container and consume within 3 days.
Roasted Organic Leg of Lamb:
- 4-5 lb organic lamb leg I got mine from Belcampo
- 1/4 cup olive oil
- 1-2 Tbsp Fleur de sel See Salt Use whatever type of salt you have
- 1/2 Tbsp ground pepper
- 3 Tbsp Primal Palate Super Gyro seasoning Substitue dried rosemary or fresh chopped rosemary
- 8-10 small garlic cloves (skin removed)
- Preheat roaster oven 350°F for at least 20 minutes (do not leave the rack in while preheating)
- Rub in olive oil to both sides of the lamb
- Generously salt both sides of the lamb, add ground pepper to both sides, and top with Super Gyro seasoning or dried rosemary
- Make about 8-10 slits with a sharp knife all over the top of the lamb and place garlic cloves in each slit
- Place the prepped lamb on the roasting rack and place inside the preheated roaster oven
- Depending on the size of your lamb cook according to the time below
- I suggest checking internal temperature at the 1 hour mark
- Rare: 125°F (about 15 minutes per pound)
- Medium-Rare: 130°F-135° F (20 minutes per pound)
- Medium: 140°F-145° F (about 25 minutes per pound)
- Well-done 155°F-165°F(about 25-30 minutes per pound)
- And once you reach desired internal temperature let the lamb rest for about 15-20 minutes before slicing into it