Bored of the same old meals or simply up to some excitement? Let’s roast a leg of lamb to open up endless possibilities!
We can prepare lamb just like we do with beef and make it well done, medium or rare. All three will provide not only a different texture but different flavor for all the seasons throughout the year.
How to prepare leg of lamb?
After about 70 minutes of roasting, we reach the inner meat temperature of 145°F / 63°C, the lamb is good to go but this state is far from the meat being well done. It’s ready to be served for those who like their meat juice and fresh, but for those who like a more developed flavor need more time.
At about 130 minutes and internal temperature of 180°F / 83°C the lamb is cooked through with no pink going on anywhere, yet still juicy and it comes with deep fully developed flavor.
Somewhere between the two, about 80 – 90 minutes in the 350°F / 180°C oven lies the medium meat, that is not that pink, yet not that developed but still we haven’t even started about the different spices and herbs we can use and completely change the dish every time we put it on our table.
Ingredients
- 1 tablespoon / 15ml Cooking oil or lard
- 3lb / 1.5kg Leg of lamb
- 2 teaspoon / 10g Salt
- 1 teaspoon / 1g Black pepper
- 2 head / 300g Onion (sliced)
- 3 cloves / 10g Garlic (diced)
- 1 sprig / 1g Thyme
- 2 cups / 500ml Water
- 2 cup / 500m Red wine
How to make Leg of lamb
- Rub the leg with salt and pepper then sprinkle over the sliced onion and diced garlic. Add the thyme too. Some like to pierce holes into the meat and stick herbs into there, others just make some deep cuts.
- Pour some water underneath then place into the middle rack of a 360°F / 180°C preheated oven for 60 minutes. Spoon on some liquid from the bottom of the pan 2 -3 times.
- After about 70 minutes, the legs should be ready to be consumed as it’s internal temperature should reach 145°F / 63°C but we can roast it more to develop more mature flavors. Optionally we can add a bit of red wine to it too.
Enjoy!
Leg of Lamb Recipe
Ingredients
- 1 tablespoon Cooking oil or lard
- 3 lb Leg of lamb
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 head Onion sliced
- 3 cloves Garlic diced
- 1 sprig Thyme
- 2 cups Water
- 2 cups Red wine
Instructions
- Rub the leg with salt and pepper then sprinkle over the sliced onion and diced garlic. Add the thyme too. Some like to pierce holes into the meat and stick herbs into there, others just make some deep cuts.
- Pour some water underneath then place into the middle rack of a 360°F / 180°C preheated oven for 60 minutes. Spoon on some liquid from the bottom of the pan 2 -3 times.
- After about 70 minutes, the legs should be ready to be consumed as it’s internal temperature should reach 145°F / 63°C but we can roast it more to develop more mature flavors. Optionally we can add a bit of red wine to it too.
Notes
Pin now, Enjoy later!
