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A leg of lamb is actually one of the easiest, most foolproof cuts of meat to cook. Here's our simple, fuss-free approach to cooking a leg of lamb. It will turn out perfectly every time.
Classic Roast Leg of Lamb
2-3kg lamb leg, bone-in
3 tablespoons olive oil
6 cloves garlic
3 stems fresh rosemary
Take the leg of lamb out of the refrigerator about an hour before cooking so it comes to room temperature. This promotes faster, more even cooking.
Set the lamb in a rack inside a roasting pan. Drizzle with olive oil and rub into the fat and meat.
Season with salt and pepper.
Turn on the grill and position a rack below so that the top of the meat is a few inches from the grill element. Grill the lamb for 5 minutes or until the top of the lamb leg looks seared and browned.
Flip the lamb over and repeat on other side.
Take the lamb out of the oven. Turn off the grill and set the oven temperature to 160°C. Reposition the oven rack to the middle of the oven. Mince the garlic and rosemary leaves. Rub the top of the lamb with the chopped garlic and rosemary.
Cover the pan loosely with foil to keep the garlic and rosemary from burning. Put the lamb back in the oven and cook at 160°C for one hour.
Remove the foil after an hour and take the lamb's temperature. The lamb is ready (medium-rare to medium) when the temperature is 60°C (or above). It will continue cooking as it rests, so we recommend taking it out of the oven at 60°C for medium-rare to medium.
If needed, continue cooking the lamb until done. Check the temperature every 20 minutes until done.
Let the lamb rest for at least 15 minutes before carving.
Turn the lamb so the bone is parallel to the cutting board. Make perpendicular slices to the bone, angling straight down until your knife hits the bone. Cut the lamb off the bone by slicing through the bottom of the slices with your knife parallel to the bone.
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