Tips and Temps
Before roasting lamb, remove it from the refrigerator and allow it to sit at room temperature for at least 30 minutes. A piece of meat at room temperature will roast more evenly.
Use a roasting rack to ensure even browning and heat circulation around the meat.
The amount of fat that your lamb has on the outside and marbled through the middle will determine the cooking time and temperature:
• For a lean piece of meat, cook at 450 degrees F (230 degrees C) for the first 15 minutes, then turn the temperature down to 350 degrees F (175 degrees C) to continue roasting–the meat will take about 25 minutes per pound to reach medium rare.
• Using a hot oven gets leaner cuts of meat nicely browned on the outside before they become overcooked and dry in the middle.
• For a fattier piece of meat, roast at 325 degrees F (160 degrees C) for a longer period of time, allowing the fat to slowly melt and bathe the roast in its own juices. Meat cooked with this method will take about 30 minutes per pound to reach medium rare.
The most accurate way to determine doneness is with a meat thermometer:
• 110 degrees F (42 degrees C) is rare
• 120 degrees F (58 degrees C) is medium-rare
• 145 degrees F (68 degrees C) is medium-well
Avoid cooking your lamb beyond this temperature as the meat can become dried out and tough. For safety, the USDA recommends cooking roasts to 145 degrees F.
Seasoning the Meat
Lamb is flavorful enough on its own that it doesn’t need much seasoning, yet robust enough that it pairs beautifully with any number of boldly flavored seasonings, like rosemary, oregano, marjoram, thyme, lemon zest, cumin, coriander, mint, and garlic.
• Before seasoning the lamb, trim some of the excess fat and any silver skin.
• Chop up herbs/seasonings and rub the mixture evenly over the surface of the meat.
• Wrap the coated meat tightly in plastic wrap and refrigerate overnight for the best flavor.
Another popular way to season a roast is to make small incisions in the surface of the meat and push slivers of garlic and sprigs of herbs into the slits. You can do this right before you begin roasting or a day ahead for more intense flavor.
When you’re seasoning the lamb, don’t salt it until just before cooking; salt can draw moisture out of the meat.
That said, I use:
2-3 lb leg of lamb, preferably boneless
About 10 garlic cloves chopped and spread on the roast
1-2 tsp of rosemary
salt and pepper
Roast until well done (for my taste and slow oven)…serve with mint sauce, roast potatoes, peas. Yum.