How to Roast Lamb Perfectly

I’ll show you how to roast lamb perfectly. A delicious leg of lamb roast is only about 1 1/2 hours and a few ingredients away!

I'll show you how to roast lamb perfectly. A delicious leg of lamb roast is only about 1 1/2 hours and a few ingredients away!

If you’ve never cooked a lamb roast before, I’m here to tell you it’s one of the simplest and most satisfying things you can make. All it takes is a few on-hand ingredients and a little time. During which your house will fill with the most wonderful cooking smells you can imagine.

When I say “lamb roast” what I mean is a boneless leg of lamb. Look for it at your supermarket, but you might have to go to your local butcher. After they remove the bone, the meat can basically be rolled up into a nice cylinder which makes it perfect for roasting and slicing.

In fact, once the leg is boned and rolled up for roasting, it’s a lot like a pork loin roast in both shape and size. So I use the same cooking method I use for perfect roast pork loin, starting the lamb in a moderate oven, letting it rest once it gets to the right temperature, and then blasting it in a very hot oven to brown and crisp it up. After that you just carve—no need for resting at the end because it rested already!—and serve.

But there’s one key difference. With pork, you want to cook it to at least medium. But lamb can be eaten anywhere from rare to well done. (Medium-rare is perfection if you ask me.) So there’s a bit more finesse to deciding it’s done. But just a bit!

Before roasting I like to unroll the meat, season it inside and out, and then roll it back up, tying it so the roast holds its shape. If you’d rather not do the tying, ask your butcher to do it, then just skip seasoning the inside, using all the seasonings in the recipe on the outside. Also, sometimes a boneless leg of lamb comes in a sort of net bag, all ready for the oven. In that case, again, just season the outside of the meat, then roast it right in the netting (but remove the netting before carving).

Note that all of what I’m saying applies to a boneless leg of lamb roast. Roasting a bone-in leg, a rack of lamb, a lamb loin, or chops—that’s for another post. :)

Enjoy!

Christine :)

 

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How to Roast Lamb Perfectly


  • Author: Allie McDonald
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8-10 servings

Description

I’ll show you how to roast lamb perfectly. A delicious leg of lamb roast is only about 1 1/2 hours and a few ingredients away!

Ingredients

  • 1 tsp. garlic powder
  • 1 tsp. pepper
  • 1/2 tsp. salt
  • 1 (4 1/2- to 5-lb.) boneless leg of lamb
  • 3 ribs celery (optional)

Instructions

  • Preheat the oven to 350°F.
  • Mix together the garlic powder, pepper, and salt.
  • Trim any fat on the lamb to a thin layer. Unroll the lamb and, if you want, trim any silver skin from the inside (see note). Sprinkle with about 1/3 of the seasoning mixture. Roll the lamb back up into a log and tie with kitchen twine every 1 1/2 to 2 inches. Sprinkle with the remaining seasoning mixture.
  • Put the lamb on a rack in a roasting pan fat side up. If you don’t have a rack use 3 stalks of celery lying side by side.
  • Roast until the internal temperature is 125°F for medium-rare to 150°F for well done, 15 to 25 minutes per pound (the temperature will increase as the meat rests).
  • Cover the roasting pan with foil and let rest for 30 minutes.
  • Meanwhile, increase the oven to 475°F.
  • Roast uncovered for another 10 minutes, until the meat is nicely browned.
  • Carve and serve immediately.

Notes

Here’s a post on how to trim silver skin.

How to Roast Lamb Perfectly

16 Responses to “How to Roast Lamb Perfectly”

  1. Harvey leo — July 2, 2020 @ 12:20 am (#)

    It looks so amazing and perfectly cooked. Thanks for sharing it with us.

    • Christine Pittman — July 2, 2020 @ 11:37 am (#)

      You’re welcome, Harvey. Enjoy!

  2. Gwynne — December 31, 2019 @ 7:51 pm (#)

    cooked the lamb this evening, came out as pretty as your photo, if I can do this anyone can, thank you Christine! 
    • as an aside had put off doing the lamb, too busy with research; but upon googling “how to” for lamb, your guidance came up first before the ever popular food network so I thought I’ll be brave and try your site out — it wasn’t until afterwards saw your name — Pittman?!?— STUNNED — my research is on the elusive Catherine Key Pittman (mother of Senator Key Denson Pittman from Vicksburg but he “adopted” Nevada) — ❗️
    Gwynne Seward 

    • Christine Pittman — January 3, 2020 @ 11:01 am (#)

      Thank you, Gwynne! Happy to hear it worked so well for you!

  3. Vicki Fetui — December 27, 2019 @ 12:58 pm (#)

    Thanks for the “how to ” tips!

    • Christine Pittman — December 30, 2019 @ 5:08 pm (#)

      You’re so welcome, Vicki!

  4. Deborah Waddell — December 25, 2019 @ 7:21 am (#)

    Using this recipe for dinner today. Can’t wait.

    • Christine Pittman — December 30, 2019 @ 4:42 pm (#)

      Enjoy, Deborah!

  5. Angelica — December 14, 2019 @ 1:46 pm (#)

    I love lamb so much! Yours looks so tender and juicy, I tend to overcook mine, it just happens! I can’t do lamb without fresh rosemary though, I always put it on my roasts and even my lamb chops. Love the flavor combo.

    • Christine Pittman — December 17, 2019 @ 9:56 am (#)

      Oh no, hopefully our instructions help prevent any more overcooking, Angelica!

  6. Judy Gregory — December 8, 2019 @ 4:45 pm (#)

    As a member of the lamb un-initiated, this sounds amazingly simple.

    • Christine Pittman — December 9, 2019 @ 11:23 am (#)

      It’s fun to try new things, Judy!

  7. Sarah L — December 2, 2019 @ 9:52 pm (#)

    I love eating a lamb roast but I’ve never tried cooking one myself. You make it look easy.

    • Christine Pittman — December 5, 2019 @ 10:29 am (#)

      You can do it, Sarah!

  8. Sandra Clark — November 28, 2019 @ 11:00 am (#)

    Looks Amazing! Will try this for Easter.

    • Christine Pittman — November 29, 2019 @ 10:13 am (#)

      This would make a great Easter dinner, Sandra!

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