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Epicurious
House & Garden

Roast Leg of Lamb

By James Beard

3.9

(8)

Image may contain Cutlery Fork and Plant
Photo by Chelsea Kyle

Ingredients

1 leg of lamb, cut without chops attached but with the shank bone left intact, trimmed, excess fat and membrane removed
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped fresh rosemary
Tiny buttered peas (for serving)

Preparation

  1. Step 1

    Preheat oven to 325°F. Rub the leg with salt, pepper, and rosemary and place it on a rack in a shallow pan. Roast until it registers 130–135°F when tested with a meat thermometer. Salt again just before removing from the oven. Allow to stand about 10 minutes before carving.

    Step 2

    Serve with the pan juices and tiny buttered peas. Drink a very light red wine - a Moulin-a-vent, young and fruity, would be extremely good.

TagsLeg of LambLambMeatMainDinnerKetoGluten FreeDairy FreeNut Free5 Ingredients or FewerRoastHouse & Garden
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