Slowly cook the oven lamb legs with aromatic herbs and seasonings and bake out outside for a perfect caramel exterior.
- smell: There is a grilled lamb with soil and vegetation Light and fresh Rub the flavor with herbs and mustard.
- Skill Level: this Simple two-step baking process Guaranteed to have juicy, gentle lamb legs every time.
- technology: This leg of lamb is roasted using a technique called Reverse Sear. This means the meat is cooked low at first, then slowly cooked, then cooked on top at high heat. Make sure to allow rest time between the two to make sure the lamb is not overcooked.
- Quick tips: Transferring the lamb to a clean pan for heat can help prevent the juice from smoking or burning.
- Recommended tools: A meat thermometer is the best way to ensure that this lamb is cooked.
- Suggestions: Mint sauce or Chimichurri with this lamb is great.
Ingredient tips for roasted lamb legs
- mutton: The recipe uses a boneless lamb leg that has been rolled into a barbecue. The legs of lambs are much thinner than the shoulders of lambs. This recipe has not been tested with other cut lambs (including bone legs).
- Seasoning: Fresh herbs, garlic and mustard flavor add a lot of flavor and a beautiful crust to this recipe
How to Make Roasted Lamb Legs (Overview)
- Season the lamb legs with rubbing (Full recipe below).
- Bake slowly until the internal characteristics reach 110°-115°F.
- Rest the lamb and increase the oven temperature to 475°F. Transfer the legs of the lamb to a clean pan and bake it to the desired internal temperature, creating a brown crust outside.
- Rest before slicing.
Lamb temperature
As shown below (after rest) ensure that the lamb reaches internal temperature.
Medium Rare 135°F Dark Pink Center
Medium 145°F Pink Center
Medium well 155°F brown center, rarely pink
Holly’s Roasted Lamb Tips
- Let the meat reach room temperature before cooking.
- Make sure to transfer the barbecue to a new pot in step 7 to reduce the risk of juice smoking.
- Make sure to let the roasted lamb rest for best results. If you use drip to make the gravy, transfer the barbecue to a plate or cutting board.
Leftovers
Storage: Put the remaining lamb legs into the airtight container in the refrigerator for up to 5 days. Freeze the slices in a zippered refrigerator bag for up to two months.
Leftovers: The remaining lamb legs can be sliced in a sandwich, reheated in the microwave, or added to a Greek gyroscope or Irish stew.
Do you like this lamb recipe? Be sure to leave ratings and comments below!
Leg of lamb recipe
This roasted lamb leg recipe has the flavour of the legs and uses a simple reverse roasting technique for the perfect juicy effect.
Prevent the screen from becoming dark
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Remove lamb legs from the refrigerator at least 60 minutes before cooking.
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Preheat the oven to 250°F.
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Mix olive oil, garlic, parsley, rosemary, mustard, thyme, salt and pepper in a small bowl.
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Dry the lamb with paper towel. Wipe the lamb with herbs.
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Place in a framed baking dish and bake until the internal temperature reaches 110-115°F, about 60-80 minutes, depending on size and shape.
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Remove from the oven and wait for 20 minutes. While the lamb is roasted and rested, pour the oven into 475°F.
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Bake the lamb in the oven and cook until 125-130°F (or as required according to the temperature below), about 15-20 minutes. *See comments. The temperature will rise by about 10°F during rest.
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Rest for 10-15 minutes, then cut and serve.
- one Meat thermometer is essential For this recipe. Cooking time may vary depending on the type of pot and the shape/size of the barbecue.
- Let the lamb reach room temperature before baking.
- The first chef removes the lamb from the oven at 110-115°F. When you turn the oven to high heat, the lamb will turn into a brown crust.
- The second chef is at very high temperatures, forming a nice crust so you can Experience some smoking in the oven Due to the oil and juice in the pan. To reduce smoking, transfer the lamb roast to a clean pot. If the lamb’s preference has a brown crust but has not reached 125°F, you can turn the oven off and place it in the oven until it reaches the desired temperature.
- Be sure to rest before cutting.
- Don’t overcook. The lamb legs will continue to rise by 5-10°F, so be sure to remove them early.
Medium rare 135°F dark pink center
Medium 145°F pink center
medium 155°F brown center, small pink
Calories: 343 | carbohydrate: 1g | protein: 44g | Fatty: 17g | Saturated fat: 4g | Polyunsaturated fat: 2g | Monounsaturated fat: 9g | cholesterol: 137mg | sodium: 1048mg | Potassium: 652mg | fiber: 0.5g | sugar: 0.1g | Vitamin A: 222IU | Vitamin C: 4mg | calcium: 26mg | iron: 4mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Dinner, main course, main course
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