No fail Roast Lamb
Prep Time1 hr, Cook Time1 hr 25 mins
Diet: Gluten Free
Serving: 6-8 people
- 1 X 1.5 to 2.25 Kilogram leg of lamb, bone-in, fat trimmed
- Salt and pepper
- Extra virgin olive oil
- 5 garlic cloves, peeled and sliced; more for later
- 2 cups water
- 8 gold potatoes, peeled and cut into wedges
- 1 yellow onion, peeled and cut into wedges
- 1 teaspoon paprika, more for later
- 1 teaspoon all-natural garlic powder
- Fresh parsley for garnish, optional
For the rub:
- 15 garlic cloves, peeled
- 2 tablespoons dried oregano
- 2 tablespoons dried mint flakes
- 1 tablespoon paprika
- ½ tablespoons nutmeg
- ½ cup Extra virgin olive oil
- 2 lemons, juice of
- Bring the leg of lamb to room temp. Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.
- Prepare the seasoning. To make the rub or seasoning, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).
- Salt the meat. When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.
- Sear the Lamb. Turn the oven on to grill. Place the leg of lamb on a wire rack and put it directly on the top rack so that it’s only a few centimetres away from the grill element. Grill for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 160 degrees C.
- Apply the seasoning or rub. When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan.
For Medium Roasted Lamb Leg
- Season the potato and onion wedges with the paprika, garlic powder and a little salt, then add them to the pan on either side of the lamb.
- Cover and roast.Tent a large piece of foil over the roasting pan (make sure it does not touch the lamb) then place the pan on the middle rack of the 160 degrees C heated-oven. Roast covered for about 1 hour. Remove the foil and return the roasting pan to the oven for another 15 to 20 minutes or until the lamb temperature registers 50 degrees C.
- Let rest.Remove the pan from the oven and let the leg of lamb rest for about 15 to 20 minutes before serving (the lamb will continue to cook and its internal temperature will continue to rise to around 55 degrees C).
- Place the roast lamb and potatoes in a large serving platter add any other roasted vegetables you like. Garnish with parsley. Or, you may carve the lamb first, then arrange the sliced lamb with the potatoes over the rice.
For Fall-Apart Slow Roasted Lamb
- Cover and roast the lamb. Follow the recipe to step #5, and once seasoned, Tent a large piece of foil over the roasting pan (make sure it does not touch the lamb) then place the pan on the middle rack of the 75 degrees C heated oven. Roast covered for about 4 to 4 ½ hours.
- Add the potatoes and onions to the pan. Season the potato and onion wedges with the paprika, garlic powder and a little salt, then add them to the pan on either side of the lamb. Roast for another hour or until the meat’s internal temp reaches 70 degrees C.
- Uncover and return the pan to the oven for another 15 to 20 minutes.
- Remove from the oven and tent the lamb with a piece of foil. Allow it to rest for about 15 minutes (its internal temperature should be at 80 degrees C or beyond for fall-apart tender lamb).
- Quick buying tip:Avoid buying baby lamb or mutton, which is older and tougher meat. Ask the butcher to trim the thick layer of fat.
- How long to roast leg of lamb?For best results follow the recipe for medium roasted lamb or for fall-apart tender lamb (anything in between may be tough). Here is a quick guide for oven roasted lamb leg at 165 degrees C (and remember that with the resting time, the lamb will continue to cook and its internal temperature will rise. The following should be the temperatures after the lamb has rested):
- Rare: About 15 minutes per 450 grams or until internal temperature registers 50 degrees C
- Medium-Rare: About 20 minutes per 450 grams or until internal temperature registers 55°C to 60°C.
- Medium: About 25 minutes per 450 grams or until internal temperature registers 60°C to 65°C.
- Well-Done:About 30 minutes per 459 grams or until internal temperature registers 70°C to 75°C.
- Fall-Apart Tender Lamb.About 40 minutes per 450 grams or until the internal temp registers 80°C or beyond.
- Storage and freezing instructions: Leftover lamb roast will keep in the fridge for 3 to 4 days. Just be sure the lamb has cooled before transferring to tight-lid glass containers to refrigerate. You can also freeze cooked lamb leg. Carve remove the bone and store the lamb in freezer-safe containers or zip-top bags for up to 2 months or so. Thaw overnight in the fridge. Reheat in the oven, covered, with a bit of liquid in the baking pan.
Calories: 514.5kcal | Carbohydrates: 38.1g | Protein: 41.5g | Fat: 22.2g | Saturated Fat: 5g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 13.1g | Cholesterol: 114.3mg | Sodium: 129.3mg | Potassium: 1374.5mg | Fiber: 6.1g | Sugar: 3g | Vitamin A: 628.4IU | Vitamin C: 51.2mg | Calcium: 86.4mg | Iron: 6.1mg
Diet: Gluten Free