Roast Spring Lamb
This is a very elegant yet easy recipe for roasted lamb that would be wonderful for a spring Sunday dinner. We like our roast lamb on the rare end of “medium rare”, but feel free to adjust the recipe if you prefer your lamb a little more cooked. I’ve read different sources stating that for medium rare the internal temperature should range anywhere from 120Â° to 145Â°F. I took our lamb out at 130Â°F. and it was just about a perfect rare to medium rare. The photo looks more medium I realize, but those were the end pieces, or first cuts. As the roast rests, the internal temperature will continue to rise a few points as the meat continues to cook. An accurate meat thermometer is an essential tool for roasting meat perfectly.
by Deborah Mele
1 Leg of Lamb About 5-6 Pounds (Whole or Boned)
3 Large cloves of Garlic
5 Tablespoons Mixed Fresh Herbs (Rosemary, Parsley, Thyme, Oregano are good choices)
3 Tablespoons Olive Oil
Salt & Pepper to Taste
Preheat the oven to 425 degrees. Slice the garlic cloves into three or four long strips, and with a sharp knife, make 1-inch deep slits into the lamb spaced fairly evenly apart. Place a piece of garlic in each slit. Chop the herbs and mix with the olive oil and a little salt and pepper. Rub the herb mixture over the outer surface of the lamb. Place in a roaster pan, and cook for 30 minutes. Reduce the heat to 325 degrees, and cook an additional 10-12 minutes per pound, or until the meat thermometer reads 130Â°F. for medium rare. If you are cooking a roast bone-in, the roast will require a little longer cooking time than a boneless roast. Remove the lamb from the oven, and tent or cover with aluminum foil and let sit about 20 minutes before carving.