Roasted Leg of Lamb with Garlic and Rosemary

Ingredients

Equipment Needed

• •Heavy roasting pan with rack
• •Instant-read or probe thermometer
• •Sharp paring knife
• •Carving knife and fork
• •Fine-mesh strainer
• •Small saucepan for pan sauce

Instructions

1. 1

   Temper the lamb

   Remove the lamb from refrigeration two hours before roasting. Cold meat entering a hot oven cooks unevenly, leaving you with an overdone exterior and raw center. Set the leg on a rimmed sheet pan and let it lose its chill. The surface should feel cool but not cold to the touch when you're ready to proceed.

   If your kitchen runs cold, extend this to two and a half hours. The goal is an internal temperature around 50°F before roasting.
2. 2

   Prepare the garlic and rosemary

   Slice each garlic clove lengthwise into 3-4 slivers. You want pieces substantial enough to flavor the meat, not thin wisps that will burn. Combine the chopped rosemary leaves with the lemon zest in a small bowl. If using anchovies, mince them to a paste and add to this mixture. This aromatic blend will transform from raw and pungent to mellow and fragrant in the oven's heat.

3. 3

   Stud the lamb

   Using a sharp paring knife, make deep incisions all over the leg, spacing them roughly two inches apart. Push the knife in about an inch and a half, then twist slightly to create a pocket. Into each pocket, insert a sliver of garlic and a pinch of the rosemary mixture. Work methodically: top, sides, and the meatier sections near the bone. You should have 20-25 incisions when finished. The lamb will look rough, almost wounded. This is correct.

   Make your incisions at an angle following the muscle grain. The garlic will be less likely to fall out during roasting.
4. 4

   Season generously

   Rub the entire surface with olive oil, working it into every crevice and fold. Combine the salt and pepper, then season the lamb with real conviction. Use your hands. Cover every inch, including the underside. The salt needs time to penetrate, so if you can do this step the night before and refrigerate uncovered, the flavor will be deeper and the surface drier, producing a better crust.

5. 5

   Position for roasting

   Preheat your oven to 450°F. Place a roasting rack in a heavy roasting pan and set the lamb on top, fat side up. Scatter the whole rosemary sprigs around the pan and squeeze the lemon halves over the meat, then toss the spent halves into the pan. They'll caramelize and add brightness to your pan juices.

6. 6

   Roast at high heat

   Slide the pan into the oven and roast at 450°F for 20 minutes. This initial blast of heat begins building the crust, rendering the surface fat and setting the stage for the aromatic browning that makes roasted lamb irresistible. Your kitchen will start to smell of rosemary and rendered fat. The lamb should be sizzling audibly.

   Position your rack in the lower third of the oven. The lamb needs space above it for heat to circulate properly.
7. 7

   Reduce heat and continue

   Lower the oven temperature to 325°F. Add the wine and stock to the roasting pan, pouring around the lamb rather than over it. Continue roasting for approximately 1 hour and 45 minutes to 2 hours, basting every 30 minutes with the pan juices. For medium-rare lamb with a rosy pink center, target an internal temperature of 130°F in the thickest part, away from the bone. Add 5 degrees for medium.

   A bone-in leg has varying thicknesses. The thinner shank end will be more done than the sirloin end. This is a feature, not a flaw: it gives you options for guests who prefer different doneness levels.
8. 8

   Rest the lamb

   Transfer the lamb to a carving board and tent loosely with foil. Rest for 20-30 minutes. This is not optional. The internal temperature will rise another 5-10 degrees as residual heat moves toward the center, and the juices will redistribute throughout the meat. Skip this step and those juices will flood your carving board instead of staying where they belong.

   The lamb will stay warm for up to 45 minutes under foil. Use this time to finish side dishes, set the table, and prepare your pan sauce.
9. 9

   Make the pan sauce

   While the lamb rests, set the roasting pan over medium heat on your stovetop (use two burners if needed). Scrape up any browned bits stuck to the bottom. Strain the liquid through a fine-mesh sieve into a small saucepan, pressing on the solids to extract every drop of flavor. Skim off excess fat. Bring to a simmer and reduce by about one-third until the sauce coats a spoon lightly. Remove from heat and swirl in the cold butter until glossy. Season with salt and pepper. The sauce should taste bright and meaty, a perfect accompaniment to the lamb.

10. 10

    Carve and serve

    Present the whole leg at the table if you want the full theatrical effect. Then transfer to a carving station. Hold the shank bone with a kitchen towel and carve thin slices parallel to the bone, starting at the meatier sirloin end. Work your way around the leg, following the bone's curve. Arrange slices on a warmed platter, drizzle with pan sauce, and serve immediately. Pass additional sauce at the table.

Chef Tips

• •Seek out domestic lamb from Colorado, Texas, or California. It tends to be milder than imported lamb from New Zealand or Australia, which some find gamey. Ask your butcher about the source and whether it was grain-finished for a more delicate flavor.
• •The fell (the thin papery membrane covering the fat cap) should be removed. Most butchers do this automatically, but check. It can turn tough and papery during roasting.
• •A probe thermometer with an alarm is worth every penny for roasts this important. Insert it before the lamb goes in the oven and set your target. No more guessing, no more anxiety.
• •Pair this lamb with wines that can stand up to its richness: a Southern Rhône red, a Rioja Reserva, or a robust California Zinfandel. The rosemary and garlic particularly complement wines with herbal notes.
• •Save the bone for stock. Roasted lamb bones produce an intensely flavored broth perfect for risotto or French onion soup.

Advance Preparation

• •Season the lamb with salt, pepper, and the garlic-rosemary stuffing up to 24 hours ahead. Refrigerate uncovered on a rack. The dry air of the refrigerator will create a drier surface for better browning.
• •The lamb can be roasted up to 2 hours before serving and held at room temperature, loosely tented. Reheat sliced lamb briefly in the warm pan sauce just before serving.
• •Pan sauce can be made through the reduction step, then held for up to 1 hour. Swirl in the butter just before serving.
• •Side dishes like roasted potatoes, spring vegetables, and mint sauce can all be prepared while the lamb rests.

Frequently Asked Questions

Nutrition Information

1 serving (about 314g)