Oven-Roasted Leg of Lamb

Ingredients

Preparation

1. 1

   Bring the meat to temperature

   Take the leg of lamb out of the refrigerator before cooking so it gradually reaches room temperature.

2. 2

   Preheat the oven

   Preheat the oven to 220 °C using conventional heat.

3. 3

   Prepare the leg of lamb

   Make small cuts on the surface of the leg of lamb with the tip of a knife. Insert the garlic slivers into the cuts.

4. 4

   Season

   Mix the softened butter and olive oil. Coat the leg of lamb with this mixture, then add the salt, pepper, thyme and rosemary.

5. 5

   Sear in the oven

   Place the leg of lamb in a large dish, pour the water into the bottom and bake to brown the surface.

6. 6

   Continue cooking

   Lower the oven temperature and continue cooking for a pink doneness. Baste the leg of lamb with its juices regularly.

7. 7

   Check the doneness

   Check the internal temperature: lower temperatures for pink doneness, medium temperatures for medium doneness and higher temperatures for well-done meat.

8. 8

   Let it rest

   Remove the leg of lamb from the oven, cover it lightly with aluminum foil and let it rest before slicing.

9. 9

   Serve

   Slice the leg of lamb into thin pieces and serve with the strained cooking juices.

Tips & tricks

• Take the leg of lamb out of the refrigerator before cooking for more even cooking.
• Use a cooking thermometer to adjust the doneness precisely according to preference.
• Baste the meat regularly with its juices during cooking to prevent it from drying out.
• Let the leg of lamb rest under aluminum foil before carving.

Variations

• Add a thin layer of mustard before applying the herbs.
• Replace rosemary with lemon thyme for a fresher flavor.
• Add potatoes and onions around the leg of lamb for a complete one-dish meal.
• Marinate the leg of lamb overnight with olive oil, garlic and herbs.

Storage

Store cooled leftover leg of lamb in an airtight container in the refrigerator. Reheat gently in the oven, covered, with some cooking juices. The meat can be frozen, preferably sliced with some juices.

Nutrition facts(per serving)

What to serve with this recipe?

• Potato gratin
• Roasted potatoes
• Green beans
• Flageolet beans
• Full-bodied red wine

Frequently asked questions