Kathleen Rear

I know this post comes a little late, being that most of us are avoiding our ovens right now. I made this for Easter weekend and served it with the roasted beet and goat cheese salad that I posted about last month.

I used a bone in leg of lamb but if you’re using boneless decrease the cooking time.

Roast Leg of Lamb

Allow the lamb to sit out for about an hour and come up closer to room temp. You never want to throw a cold piece of meat into the oven.

Preheat oven to 350 degrees.

1 Leg of Lamb (bone in)
2 tablespoons fresh Rosemary (finely chopped)
1 stick softened Butter
Salt & Pepper
3 tablespoons Olive Oil (for browning)

Melt the butter and stir in the rosemary, and salt and pepper. Set aside.
Sprinkle the lamb with a generous amount of salt and pepper. This will create a lovely crust when browned.
Place a roasting pan on the stove top, straddling two burners set to medium high. Add the olive oil and the leg of lamb. Brown the lamb on all sides. Baste with the butter/rosemary mixture then place in the oven. Continue basting every 20 minutes during the cooking time.
Roast the lamb for 1 hour and 30 minutes, or until it reads 135 degrees internal temperature on a digital meat thermometer.

Allow the meat to rest for about 20 minutes before carving.