Rosemary Leg of Lamb

The centerpiece roast that shows up at Easter tables, Sunday dinners, and any occasion where you want to feed a crowd without fussing. A generous leg of lamb studded with slivers of fresh garlic, rubbed with rosemary, salt, pepper, and a splash of lemon juice, roasted simply until juicy and pink inside.

Getting the lamb to room temperature first is the step people skip. Cold lamb hitting a hot oven cooks unevenly, overdone on the outside and raw in the middle. An hour on the counter is all it takes to even things out.

Those little slits filled with garlic are what make this roast taste like restaurant lamb. As the leg roasts, the garlic slivers infuse the meat from the inside out, flavoring every slice rather than just the surface. Cutting small, shallow slits all over the meat is the move; deep gashes tear and let juice out.

Use a meat thermometer. Leg of lamb is forgiving in many ways but unforgiving about overcooking. 140°F (60°C) for rare, 150°F (65°C) for medium, 160°F (71°C) for well-done. Pull it 5°F before target; temperature continues rising during the rest.

Let it rest 15 minutes tented with foil before carving.

Chef Tips

• Trim most of the fat cap but leave a thin layer; fat bastes the meat as it renders
• Use fresh rosemary if possible, chopped and rubbed with coarse salt; dried rosemary can taste like pine needles
• Place the roasting rack in a large pan; the drippings make excellent pan gravy or can season roasted vegetables
• Slice against the grain at an angle for the most tender bites
• Save the bone; it makes rich stock or can be split for marrow

Variations

• Add mint leaves to the rub, or serve with mint sauce or jelly for the traditional pairing
• Marinate overnight in olive oil, lemon zest, garlic, and rosemary for deeper flavor
• Butterfly the leg and grill in place of roasting for a smoky char