Lamb 3 Ways: Roasted Lamb

There’s something about lamb. Usually I’m the girl that’s content with keeping things simple. I find eating greek yogurt and protein shakes, delicious and enjoyable. If I’m feeling fancy, I’ll cook some chicken or make something with beans. Then there are other days. The days where I crave things. One day at school, I was talking with classmates and we were all craving lamb. After a few days of discussion, we caved and decided to make roast lamb. What ended up happening a great night, but also loads of recipes with ways to use up the leftover lamb. Today, we keep things simple with roasted lamb.

Keep reading for the full recipe after the jump! 

Roasted Lamb

Serves: 6-8

  • Head of garlic
  • 6-8 sprigs of rosemary
  • 4-5 lb leg of lamb
  • extra virgin olive oil
  • salt and pepper

Prepare the lamb by bringing to room temperature and coating the meat liberally with salt, pepper, and olive oil. Place the oven on broil and in a roasting pan, broil the meat for 5 minutes on each side, searing and browning the the skin. Remove from the oven. Add chopped garlic and rosemary liberally to the top of the lamb. Cover with aluminum foil and cook in the oven at 325 degrees F. Cook the lamb until the internal temperature is at least 135 F (rare). For every pound, estimate 20-30 minute cooking time. (Ex. 4 lb leg of lamb will take 2 hours.)

Once lamb has reached the correct internal temperature. Remove from oven and aluminum foil. Allow the meat to rest for 15 minutes prior to carving. We opted to serve our lamb with rosemary fingerling potatoes and asparagus. Find out how we used this recipe in our Easter brunch here.


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