Lamb leg recipe

Roasted leg of lamb (from Damndelicious)

Ingredients

  1. Lamb 2.5 kg leg. Cooking time is 8 min per 100 gr for well done.

  2. Garlic 4 cloves, minced

  3. Olive oil, 1 tablespoon

  4. Chopped fresh rosemary, 1 tablespoon

  5. Chopped fresh thyme leaves, 1 tablespoon

  6. Dijon mustard, 1 tablespoon

  7. Kosher salt, 1 tablespoon

  8. Ground black pepper, 2 teaspoons

Instructions

  1. Preheat oven to 180 deg C. Line roasting pan with aluminium foil

  2. Using paper towels, pat lamb dry. Using a sharp knife, score the top side of the lamb by making shallow cuts in a diamond pattern.

  3. In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.

  4. Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.

  5. Place into oven and roast until it reaches an internal temperature of 57.2 degrees C for medium, or until desired doneness (68.3 deg for well done). For 2500 grams, the estimated time is 3 hours and 20 minutes.

  6. Let rest 15 minutes before slicing. Serve with mini hasselback potatoes.

Table of temperatures for doneness

  • 125 deg F (51.7 deg C) rare

  • 135 deg F (57.2 deg C) medium

  • 145 deg F (62.7 deg C) medium well

  • 155 deg F (68.3 deg C) well done