Oven Roasted Leg of Lamb Bone In
This tender, juicy Oven Roasted Leg of Lamb Bone in is carved while the juices flavour a board sauce of rosemary, thyme, garlic, grilled lemon juice, olive oil, salt, and pepper.
Ingredients
- 1 x 4.5 lbs leg of lamb bone in, fat trimmed to ⅛” thick
- 4 garlic cloves
- 1 tablespoon kosher salt
- 2 tablespoons fresh rosemary finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1 teaspoon black pepper freshly ground
- ¼ cup olive oil
Board Sauce
- 2 tablespoons fresh rosemary finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1 garlic clove minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
Instructions
Prepare the Garlic-Herb Paste
- Pound garlic to a paste with sea salt using a mortar & pestle, then stir in the rosemary, thyme, pepper, and olive oil. Mix to combine.
Roast the Lamb
- Place an oven safe cooling rack on a sheet pan and wipe the rack with olive oil.
- Place the lamb on the prepared rack/sheet pan, pat the lamb dry, then rub paste all over the lamb and let it stand at room temperature for 30 minutes.
- Preheat oven to 215°F convection roast (or 225°F regular oven)
- Roast lamb in the middle of the oven until an instant-read thermometer inserted into the thickest part of meat (do not touch bone) registers 115°F-120°F, approximately 1 ½ hours. Keep in mind, the larger the lamb the longer it will take to reach this temperature.
Prepare Board Sauce
- In a small bowl, mix all ingredients together and set aside. Prepare at least 30 minutes prior to lamb finishing cooking to allow the flavours to blend.
Finish off the Cook
- Remove the lamb from the oven and raise the temperature to 450°F.
- Return lamb to the oven and cook for 10-15 minutes until exterior is beginning to crisp up and internal temperature has reached 130°F.
- Prepare a cutting board with a juice groove and spread the board sauce in the middle of the board.
- Transfer the lamb to the cutting board, placing the meat directly on sauce. Cover with foil and let stand for 15 minutes (internal temperature will rise to between 135°F -140°F for medium-rare).
Serve and Enjoy
- Slice the lamb, piling the slices in the mixture of board sauce and lamb juices, so that every slice absorbs the additional flavour.
- Served with antipasto skewers to start, traditional cranberry sauce (because lamb and cranberries are a perfect match), crispy hasselback potatoes, roasted carrots with rosemary and Brussels sprouts with ribbons of prosciutto, then sprinkled with festive pomegranate arils. Enjoy!
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