Should you choose to use a boneless leg of lamb, apply the same method of preparation but adjust the cooking time slightly. For a rare to medium-rare roast, your meat thermometer should read 135°F.
- 1 7- to 9-pound leg of lamb, bone in
1 large bunch of rosemary
5 cloves of garlic, peeled
2 tablespoons salt
1 tablespoon black pepper
1 cup red wine
- Let your leg of lamb sit at room temperature for an hour before you plan to cook it.
- Preheat your oven to 425°F.
- In a large roasting pan, prepare a bed of rosemary. Lay your leg of lamb on top of the rosemary.
- With a knife, make incisions all over the surface of the lamb, and insert a garlic clove into each. Push the cloves in so that they are buried in the meat.
- Sprinkle the top and bottom of the leg of lamb with salt and pepper. Pour red wine into the roasting pan.
- Cook the lamb for 25 minutes at 425°F then turn the oven temperature down to 375°F and continue to roast until a meat thermometer reads 145°F (for medium-rare) to 160°F (for medium), about an hour and a half.
- Let the roast sit for 20 minutes before carving.
- Main Dishes, Lamb
- North American