How to cook the perfect leg of lamb

When choosing a meat to roast, most people go for chicken as it’s seen as the most fool proof meat to cook, but actually lamb is quite simple, and less intimidating than you may think. It works deliciously with many different herbs and spices, and is a very flavourful cut of meat. Here are my tips for doing justice to this sometimes pricey roast.

Buying the Cut

A leg of lamb is an expensive cut of meat, so you’ll want to be particular about how you’d like it. Try to purchase a leg that has been trimmed well by the butcher to ensure the best taste. Bone-in is preferred because it retains the flavour of the cut much better, but you will have to carve the cut yourself. If you aren’t comfortable doing that you can get your cut without the bone and just do a bit of extra work to make it super flavourful.

Preparing the Meat

As with any meat, you need to take it out of the fridge an hour or so before cooking to let it rest. This allows the juices to distribute fully and also avoids the issue of an overdone skin and a still-cold middle. You’ll also need to start thinking about how you’ll be seasoning your lamb and what kind of cook you’d like on it.

Adding Flavour

Since lamb is already juicy enough all on its own, you won’t need to marinate it at all. Just rub it down with olive oil and add your favourite spices! Some of my preferred flavourings are: rosemary, thyme, and mint for a classic dish; cinnamon, cumin, and a bit of cayenne for a spicier take; or parsley, garlic, and lemon juice for a more aromatic take. Don’t forget to caramelise the lamb first by either broiling it or letting each side cook in a pan for a little while, then it’s time to roast!

Roasting the Lamb

Here’s the part where we wait (I know, it’s difficult!) You’ll want to cover your roast in foil lightly so it doesn’t burn, and then let it cook anywhere from 15 to 30 minutes for the best results. Here’s a fantastic chart that shows different cooking times and temperatures for your lamb, depending on your preferred cook. Make sure you use a meat thermometer to check that it’s reached a good internal temperature before you take your dish out of the oven, then let it rest for about 15 minutes.

After your lamb is finished roasting you’re ready to serve it up with some delicious baby potatoes, carrots, or Brussels sprouts! You could also make a bright zesty salad with some rocket, goat cheese, and citrus vinaigrette for a contrast of flavour or pile on the homey goodness with some cheesy au gratin potatoes or rich macaroni and cheese. Now you’re ready to sit down with family and friends and share a delicious and impressive meal together. Get ready to be writing down recipes for your loved ones to take home, because they’re bound to want to make some delicious lamb chops of their own!