This recipe took more work than I thought it would, but after some experimentation and Internet research here’s a recipe for roast lamb. This makes a nice tender roast that really shows off lamb’s flavor and richness.
3 lb. Lamb leg roast, bone out
4 garlic cloves, sliced
2 Tbs. fresh rosemary, minced
1 Tbs. dried thyme
1 Tbs. kosher salt
Heat oven to 325 degrees Fahrenheit. Cover the bottom of your roast pan with aluminum foil use a generous piece so the sides of the pan are covered as well. The roast should be tied together with butcher’s twine.
Slice the garlic cloves. Now, cut slits into the roast spacing the slits evenly. Gently put a slice of garlic in each slit in the roast. Now, mince the rosemary. In a small bowl, mix together the rosemary, thyme and kosher salt. Using your hands, rub the herb mixture all over the lamb leg. Place the lamb leg fatty side down in the pan.
Insert the meat thermometer into the thickest part of the lamb. Roast the lamb uncovered until the internal temperature reaches 130 degrees for medium rare. (Carry over heat will allow the lamb to reach 135 degrees.) It will take about an hour or approximately 20 minutes for every pound.
When the thermometer reaches 130 degrees, remove the roast from the oven. Allow the roast to cool for ten minutes. Slice thinly and enjoy.
This roast also makes great leftover sandwiches the next day.