Roast Leg of Lamb

1. 1

   You may have the leg of lamb boned or not, as you choose.Make several gashes in the outside flesh and insert slivers of garlic.

2. 2

   Rub the meat well with salt and pepper and then arrange it on a spit.

3. 3

   Be sure you balance it evenly.

4. 4

   It is wise to use a meat thermometer with a roast; simply stick the sharp end of the thermometer in the fleshiest part of the leg.

5. 5

   Roast over medium heat until the thermometer registers 150F.

6. 6

   Then remove the roast and let it stand 20 minutes before carving.

7. 7

   The meat will continue to cook during that time.

8. 8

   This gives you a rare leg of lamb, and in my opinion a tastier, more tender dish than lamb cooked to the well done stage.

9. 9

   If you must have well done lamb roast to 165F to 170F.

10. 10

    Serve this roast with a fresh green vegetable, some hot French bread and a delicate rose wine.

* Per serving · 4 servings · Values may vary.

No additional tips available.