Serves
6–8
Ingredients
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1 boneless leg of lamb (3–6 lbs), tied
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1–2 Tbsp olive oil
Instructions
1. Prepare the lamb
Remove lamb from the refrigerator about 1 hour before cooking. Leave the twine on to help the roast keep its shape and cook evenly. Pat dry with paper towels.
2. Preheat oven
Preheat oven to 425°F.
3. Season
Rub the lamb evenly with olive oil. Coat all sides generously with Char Crust Roasted Garlic Peppercorn, pressing lightly so the seasoning adheres.
4. Start roasting
Place the lamb fat side up in a roasting pan or baking dish. Roast for 15 minutes at 425°F to begin forming the crust.
5. Finish roasting
Reduce oven temperature to 350°F and continue roasting for about 12 minutes per pound, or until the internal temperature reaches 130°F for rare to medium-rare.
6. Rest
Remove from the oven and let the lamb rest for 20–30 minutes before slicing. The internal temperature will rise slightly as it rests.
7. Slice and serve
Remove the twine, slice, and serve.
Chef Tip
For best results, use a meat thermometer rather than relying only on time. This ensures a perfectly cooked roast every time.
Grilled Leg of Lamb Option
This recipe can also be prepared on the grill.
Preheat grill to medium-high heat (about 400–425°F). After seasoning, sear the lamb over direct heat for 2–3 minutes per side to begin forming the crust. Move the lamb to indirect heat, close the lid, and continue cooking until the internal temperature reaches about 130°F for rare to medium-rare. Remove from the grill and rest 20–30 minutes before slicing.
