Ingredients
This leg of lamb recipe requires only 5 ingredients (not including oil, salt and pepper which I assume every household has) and can be prepped in minutes. The rosemary can be substituted with other herbs like fresh thyme or sage but the fresh garlic is non-negotiable. Avoid using crushed garlic from a tub as the aroma and flavor can be over powering.
Leg of lamb. I like using bone-in lamb as the flavor is so much better, however boneless leg of lamb can also be used. The cooking time will need to be adjusted as a boneless joint will cook much quicker. Olive oil. Fresh rosemary. Fresh garlic cloves. Salt and black pepper. Onion. Lemon.
How to cook leg of lamb
How long to cook a leg of lamb
I always work on 25-30 minutes per 500g (1lb) of lamb at 160ºC/320ºF with the final half an hour at a higher heat to brown the meat. This delivers a super juicy, slightly blushing medium cooked meat. The internal temperature should be around 57ºC/135ºF when taken with a meat thermometer. (Remember to insert the thermometer into the thickest part of the lamb leg.) It will be rare at this temperature but will continue cooking as it rests. I would suggest testing the temperature every 30-45 minutes to make sure you don’t overcook the meat.
What to serve with leg of lamb
Lamb recipes
