Roasting a Bone-In Leg of Lamb
- Bone-In Leg of Lamb (6-8lbs)
- Minced garlic
- Spices (salt, fresh cracked pepper,rosemary & etc)
Remove roast from refrigerator 45 minutes prior to cooking, this will allow it to come to almost room temperature. Preheat oven to 3500F
Score the top side of the roast, cutting about 1⁄4” deep.
Rub the entire roast with a generous amount of olive oil, salt, pepper, rosemary, freshly minced garlic,
and any other desired seasonings. Make sure to rub seasoning into the scored cuts
Place on roasting pan with a wire rack and cook until the internal temperature right next to the bone reaches 1300F for medium rare, about 2 hours depending on size of roast. Check temperature at periodically with a meat thermometer.
Remove roast from oven, cover, and let rest for 20 minutes before slicing to allow juices to redistribute into the meat.
*Every oven is different. Always use a meat thermometer to check an internal temperature throughout cooking.