RoastAmerican
Roast leg of lamb
Bone-in leg, garlic, rosemary, a moderate oven. Pull 130°F for pink slices. This is a roast, not a braise.
Made it?
2 hr 30 min · 25 min hands-on · pull 130°F · rest 20 min
Ingredients
2 lb on the fire · ~1.3 lb to the table · 3 plates at 8 oz
- bone-in leg of lamb2 lb
- kosher salt1 tbsp
- garlic cloves, slivered8
- chopped rosemary2 tbsp
- olive oil2 tbsp
Method
- 1
Stab the roast and insert garlic. Rub oil, salt, rosemary. Overnight uncovered if you can.
- 2
Roast at 350°F until 125–130°F in the thickest meat off bone, 90–120 minutes.
- 3
Rest 20 minutes. Slice across the grain. End slices will be more done than the center — that is a feature for a mixed table.
If you don’t have it
- Bone-in leg → Boneless tied, or a smaller sirloin end. Boneless is faster and less even. Probe in two places.
- Oven → Pellet at 275°F with cherry. Same 130°F pull. A little smoke is welcome; a hopper of hickory is not.
Same cook, different day
Garlic-studded only
Purist. Skip rosemary if you want. Salt and garlic carry a good leg.
Butterflied grill
Patio. Bone out, open flat, two-zone, 125°F, then a hard sear. Rest to 130.
Leftover sandwiches
Next day. Slice cold across the grain. Warm in juices, not a microwave blast.
On the plate
With this, try
- With this dish, try making tabbouleh.
Next to lamb, grilled chicken, or kebabs. It wants an hour. Soak fine bulgur. Chop parsley until it is a pile. Tomato last so it does not flood.
25 min
- With this dish, try making grilled asparagus.
When the meat comes off to rest. Thick spears, oil, salt. Hot grate 2–3 minutes, roll, another minute. Lemon. Pencil spears go in a hot skillet, not on the bars.
10 min
- With this dish, try making petite roasted potatoes.
Same pan as a roast or chicken. Or a sheet next to chops. Halve, oil, salt, rosemary. 425°F cut-side down until the faces brown. Toss in the meat drippings at the end.
40 min