Ingredients

The following ingredients have 8 Servings
  • 5 lbs Leg of lamb ((bone in))
  • 4 tbsp Butter (unsalted)
  • 6 Garlic cloves
  • 2 sprig Rosemary (leaves removed)
  • 4 sprigs Thyme (leaves removed)
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tbsp All-purpose flour
  • ½ cup Stock ((or white wine))

Instruction

  • Marinade - In a small bowl combine butter, garlic, thyme, rosemary, salt, and pepper
  • Lamb - Trim excess fat off the lamb and pat dry on all sides. Pro tip - if the lamb is wet the marinade will slide off the meat as soon as it starts cooking. If the meat was frozen ensure that it is thawed at least an hour before marinating.
  • Season the lamb with salt and pepper. Then, marinate it with the garlic butter marinade.Pro tip - Leave to marinate for an hour on the counter or up to 12 hours in the fridge. This recipe can be roasted even without marinating but if you have the time it is always recommended.
  • Preheat the oven at 350°F / 180°C / Gas mark 4
  • Place the leg of lamb in a roasting pan on the roasting rack. Pro tip - If using a thermometer like me add it in the center in the thickest part of the meat.
  • Add 1/4 cup water to the roasting rack.Pro tip- adding the water will prevent the melted butter marinade from burning/smoking as it drips into the pan.
  • Roast until you reach the desired temperature of doneness.- Medium rare - between 130 F to 135 F, approximately  20 minutes per pound.- Medium - between 135 F to 140 F, approximately 22 to 23 mins per pound - Medium well - between 145 F to 150 F, approximately 25 minutes per pound- Well Done is between 155 to 165 F,   approximately 30 minutes per pound.
  • When the thermometer reaches your desired temperature, remove the lamb out of the oven. Loosely tent it with aluminum foil and let rest for at least 15 minutes before slicing. In the meantime make the gravy.