To cook a leg of lamb, follow these key steps for a flavorful and tender roast:

Preparation

• Take the leg of lamb out of the fridge about 1 hour before cooking to bring it to room temperature. This helps it cook more evenly and stay juicy

• Pat the lamb dry and make several slits all over the meat. Insert slices of garlic into these slits for extra flavor

• Season the lamb generously with salt, pepper, and herbs such as rosemary, oregano, and garlic powder. You can prepare a herb and garlic rub using olive oil, garlic, dried herbs, lemon juice, and spices to coat the lamb thoroughly

Cooking Methods

Roasting (Traditional Oven Method)

• Preheat your oven to around 325°F (163°C) to 350°F (177°C) after optionally searing the lamb under a broiler for 5-7 minutes per side to develop color

• Place the lamb on a wire rack in a roasting pan and add some water to the bottom of the pan to keep the meat moist

• Roast the lamb for about 15-20 minutes per pound, or until the internal temperature reaches your desired doneness:
  • Medium-rare: 130-135°F (54-57°C) after resting
  • Medium: 140°F (60°C)
    Use a meat thermometer for accuracy

• Once cooked, tent the lamb with foil and let it rest for 10-15 minutes before carving. Resting allows the juices to redistribute, ensuring moist meat

Slow Roasting

• Season the lamb and place it in a roasting pan with garlic, onions, rosemary, and broth or water around it.
• Cover with foil and roast slowly at a lower temperature (around 300°F/150°C) for several hours (e.g., 4.5 hours for a 4.5 lb leg) until tender

Serving

• After resting, slice the lamb against the grain and serve. The outer parts will be more cooked, with the center more rare, especially if cooked to medium-rare

This method yields a tender, flavorful leg of lamb with a garlicky herb crust and juicy interior