Recipes

Roast Leg of Lamb

  • Serves

    serves 8-10

JAMES BAIGRIE

For a smaller leg of lamb, reduce cooking time, checking internal temperature with a meat thermometer.

Ingredients

  • 2-3 garlic cloves
  • 7-8 lb. leg of lamb
  • handful of extra-virgin olive oil
  • coarse salt
  • freshly ground black pepper

Instructions

Step 1

Preheat oven to 450°. Peel and slice 2–3 garlic cloves.

Step 2

Make small incisions all over a 7 – to 8 – lb. leg of lamb with the tip of a paring knife, inserting a piece of sliced garlic in each slit as you go.

Step 3

Rub lamb with a handful of extra-virgin olive oil, some coarse salt, and freshly ground black pepper.

Step 4

Put lamb in a heavy roasting pan, meatier side up, and roast in oven for 30 minutes. Reduce heat to 325° and continue roasting until internal temperature reads 130° for medium rare, about 30 – 40 minutes more.

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