The result is tender, juicy, and flavorful. The leftovers are excellent, too, reheated or cold. Lamb is my favorite meat. I love its distinctive flavor and especially enjoy its fat - I find it more palatable than beef fat. I cook lamb recipes often, including lamb steak, lamb burgers, lamb meatballs, and rack of lamb. When I want to cook a big piece of meat for a holiday or a large gathering, my most common choices are pork roast, beef tenderloin roast, ribeye roast, or leg of lamb.
Ingredients
You’ll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Olive oil: This is my favorite oil to cook with, and it goes amazingly well with lamb. If you use extra-virgin olive oil, it should be fine at the temperatures we use in this recipe. To season: I use kosher salt, black pepper, garlic powder, dried cumin, and dried rosemary. Leg of lamb: I typically use a 4-pound semi-boneless roast imported from Australia. I get it at my local grocery store (Safeway).
Instructions
Recipe Card
In a small bowl, mix together the olive oil, salt and pepper, garlic powder, cumin, and rosemary. Rub the mixture all over the lamb. Place the lamb in a roasting pan on a greased rack. Let it rest at room temperature for one hour. Insert the probe of an oven-safe meat thermometer into the thickest part of the lamb, ensuring it isn’t touching the bone. Set the thermometer to 135°F. Lower the oven temperature to 375°F and continue roasting until the thermometer alerts you that the lamb is done. This should take about 1 hour and 20 minutes (20 minutes per pound). Remove the lamb from the oven, cover it loosely with foil, and allow it to rest for 20 minutes before slicing and serving.
Roasted vegetables Roasted cabbage Roasted green beans Mashed cauliflower Shiitake mushrooms Honey-glazed carrots Brussels sprouts casserole
I also enjoy eating cold slices of the leftovers with quick pickles, Dijon mustard, or sriracha mayo.
