How to Cook Leg of Lamb: Top Recipes You'll Love!

How to Cook Leg of Lamb: Top Recipes You'll Love!
Photo by Food Thinkers on Flickr
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Tripboba.com - Are you looking for the best recipes on how to cook leg of lamb? Do you want to transform lamb legs for sophisticated and elegant meals for your special occasion? If yes, you are already in the right place!

You will find easy recipes on how to cook leg of lamb in this article. Are you ready to try out all the recipes on how to cook leg of lamb? Check out all the easy recipes on how to cook leg of lamb below!

How to Cook a Leg of Lamb

Photo by TimesFood on Flickr

If you haven't cooked a whole leg of lamb before, it can be challenging. You might wonder how to cook leg of lamb? No worries, we got you covered!


INGREDIENTS

  • 1 trimmed bone-in leg of lamb
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon Dijon mustard
  • 1 tablespoon kosher salt
  • 2 teaspoons ground black pepper

INSTRUCTIONS

Step 1. Preheat the oven to 176 °C. Line an aluminum foil in a roasting pan.

Step 2. Pat lamb to dry with paper towels. Score the upper side of the lamb by making shallow cuts all over, using a sharp knife.

Step 3. Combine the garlic, olive oil, rosemary, thyme, Dijon, salt, and pepper in a small bowl.

Step 4. In the prepared roasting pan, put the lamb, fat side up, on a rack. Spread the garlic paste evenly over the lamb, rubbing the scored cuts in well.

Step 5. Put in the oven and roast until medium, to an internal temperature of 57 °C, around 1 hour 30 minutes to 1 hour 45 minutes. Leave to rest before slicing for 15 minutes.

How to Cook Boneless Leg of Lamb

How to Cook Boneless Leg of Lamb
Photo by boB Rudis on Flickr

This recipe is so great, but not too much time, effort, or ingredients are needed. Also, for you first-timers, it's simple and fool-proof! How to cook leg of lamb? Have a look at the recipe below!

INGREDIENTS

  • 5 cloves garlic, crushed
  • 2 tbsp lemon juice, freshly squeezed
  • 3 tbsp fresh rosemary, chopped
  • 1 tbsp Dijon mustard
  • 2 tsp olive oil
  • 1 1/4 tsp kosher salt, more or less to taste
  • fresh ground black pepper
  • 3 1/2 - 4 lb uncooked trimmed lamb leg, boneless, rolled, and tied

INSTRUCTIONS

Step 1. Preheat the stove to 190 °C. Use aluminum foil to line a roasting pan and put a rack in the pan.

Step 2. Mix crushed garlic, rosemary, lemon juice, mustard, olive oil, cinnamon, and pepper, and rub mixture all over the lamb. 

Step 3. Roll the lamb, tie it together using butcher's twine, and put it on the prepared roasting pan.

Step 4. Roast until medium-rare and a meat thermometer placed in the middle reads 57-60 °C, depending on the roast's size, anywhere from 70 minutes and up.

Step 5. Remove the lamb and allow it to rest on the cutting board for about 15 minutes. Bear in mind that once it rests, the temperature will rise a few degrees.

Step 6. Slice lamb into 1/4-inch thick slices and place on a serving platter.

How to Cook Butterflied Leg of Lamb

How to Cook Butterflied Leg of Lamb
Photo by danny lidgate on Flickr

A boneless leg of lamb is faster and simpler to prepare and as succulent and juicy, although it's normally served bone-in. The resulting cut is a lamb piece that can be fried flat or rolled up by telling your butcher to "butterfly" the leg. Check the recipe on how to cook leg of lamb below!

INGREDIENTS

  • ¼ cup olive oil
  • 8 cloves garlic, minced
  • 2 ½ teaspoons salt
  • 1 teaspoon pepper
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 1 leg of lamb, boned and butterflied to a more or less even thickness
  • 1 lemon, juiced
  • ½ cup Minced fresh parsley, cilantro, or mint

INSTRUCTIONS

Step 1. Combine the oil, garlic, salt, pepper, cumin, and oregano and spread the paste on all sides of the lamb until the meat reaches room temperature for an hour.

Step 2. Change the upper or upper-middle location of the oven rack (depending on the lamb's thickness) and preheat the broiler to high for at least 10 minutes.

Step 3. On a large wire rack set over a foil-lined roasting tray, put the lamb, cut side up. Broil, moving skillet so that the whole surface browns fairly, about 8 minutes or so. Switch the lamb over; continue to broil on the other side until well browned, about 8 minutes longer. Turn the broiler off, take the lamb from the oven and leave for 10 minutes to rest.

Step 4. Heat the oven to 325 °C. Stick the thickest part of the lamb with a meat thermometer; return it to the oven. Roast for 50 minutes to 1 hour in all before the thermometer is 140 degrees. After 30 minutes, check the lamb a few times. If the lamb is finished earlier, simply dial the oven down to 170 degrees before you are ready to eat.

Step 5. Squeeze the lemon juice and sprinkle with the new herbs as soon as the lamb comes out of the oven. Carve, slicing where possible around the crop. Arrange on a plate, apply accumulated juices to drizzle, and serve!

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