How To Cook Leg Of Lamb For Easter 2022 In 4 Easy Steps

Easter 2022 will perhaps be the first big holiday many people have celebrated normally in a few years, and after the egg hunts are done, traditional mouth-watering dishes associated with the holiday will definitely be on the menu.

If making leg of Lamb, there are plenty of recipes out there to ensure you have a delicious meal. For one of the best, try this one (via Epicurious).

You Will Need The Following Items

Ingredients:

1 7 lb. Semi-boneless leg of lamb, aitchbone removed, fat trimmed to ¼ inch thick, and lamb tied
4 garlic cloves
1 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
½ teaspoon black pepper
¼ cup dry red wine or broth

Special Equipment:

Large Roasting Pan
Digital Thermometer

Lamb Prep:

If your roast has not already been properly prepared by a butcher, make sure to trim excess fat, leaving just a little on the meat for tenderness and juice flavor. If meat is held together in either netting or with twine, make sure to remove it before cooking.

Step-By-Step Recipe:

1. Pat lamb dry and score fat by making shallow cuts all over with the tip of a sharp small knife.

2. Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put the lamb in a lightly oiled roasting pan, then rub the paste all over the lamb. Let stand at room temperature for 30 minutes.

3. Preheat oven to 350 degrees F. Roast lamb in the middle of the oven until an instant-read thermometer inserted 2 inches into the thickest part of the meat (without touching bone) registers 130 degrees F, approx. 1 ½- 1 ¾ hours. Transfer to a cutting board and let stand 15-25 minutes.

4. Add wine to the pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, for about 1 minute. Season pan juices with salt and pepper and serve with lamb.

Oven Cook Times:

Cook time can vary on all kinds of meat depending on size, including leg of lamb, but the U.S. Department of Agriculture Food Safety and Inspection Service advises the following times for leg of lamb.

5-7 lb. Bone-in Leg: 20-25 min/lb.
7-9 lb. Bone-in Leg: 10-15 min/lb.
4-7 lb. Rolled Boneless Leg: 25-30 min/lb.