Roast Leg of Lamb Chef John's Recipe

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Roast Leg of Lamb

"Cooking peeled potatoes in the pan around the roast is yummy. The only other things you need are gravy made from the pan drippings and a fresh vegetable."

Ingredients :

4 cloves garlic, sliced
2 tablespoons fresh rosemary
salt to taste
ground black pepper to taste
5 pounds leg of lamb

Instructions :

Prep : 15M	Cook : 12M	Ready in : 2H10M

Preheat oven to 350 degrees F (175 degrees C).
Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.

Notes :

For medium-rare to medium doneness, an instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). The meat will continue to cook slightly after it is removed from the oven.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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