Roast Leg of Lamb

1. Prepare the Lamb

Begin by trimming the leg of lamb to a thin layer of fat. This should be done 1-2 days before roasting to allow the seasoning to penetrate and enhance the flavor. Use a sharp knife for precise trimming, ensuring you leave just enough fat to keep the meat moist during cooking.

2. Season Generously

After trimming, season the lamb thoroughly with salt and fresh-ground black pepper. This step, completed 1-2 days in advance, allows the flavors to meld with the meat. If your lamb is unevenly shaped, consider tying it with cotton string to promote even cooking.

3. Bring to Room Temperature

On the day of cooking, remove the seasoned lamb from the refrigerator about 2 hours before you plan to roast it. This step is crucial for even cooking, as it allows the lamb to cook more evenly and prevents the outside from overcooking while the inside remains raw.

4. Preheat the Oven

Set your oven to 375°F well before you start roasting. This ensures the oven is at the right temperature when you're ready to begin.

5. Roast the Lamb

Place the lamb in a roasting pan and into the preheated oven. Roast for 30 minutes on the first side until the top is browned. Flip the lamb and continue roasting the other side for an additional 20 minutes, allowing the underside to brown as well.

6. Monitor and Finish Roasting

After the initial roasting, begin checking the internal temperature with an instant-read thermometer. You're aiming for an internal temperature of 128°F for medium-rare, which ensures the lamb remains juicy and tender. This should take about 45 minutes to 1 hour and 20 minutes in total, depending on your oven's precision.

7. Rest the Lamb

Once the lamb reaches the desired temperature, remove it from the oven and let it rest in a warm place, tented with foil, for about 20 minutes. This resting period is essential as it allows the juices to redistribute, resulting in a more flavorful and moist meat.

8. Carve and Serve

After resting, carve the lamb into thin slices. Use a sharp knife and a napkin or towel to steady the meat. Serve slices from various parts of the leg to showcase the different textures and flavors.