Name: Roast Leg of Lamb
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)

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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

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 Lamb Lamb Meat Main Dinner Keto Gluten Free Dairy Free Nut Free 5 Ingredients or Fewer Roast House & Garden

Recipe notes

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