Roast Leg of Lamb
NOTE: There are
two choices when shopping for leg of lamb. A whole leg contains all
the bones. Many markets sell "semiboneless" legs, which have the
aitchbone, or hipbone, removed (see
figure 27). The lamb cooks more evenly (and
makes carving much simpler) when the aitchbone is removed, so ask
your butcher to do this if necessary. If making the Piquant Caper
Sauce, you will need the aitchbone to make stock. Ask the butcher
to wrap it up separately. Many legs also come with a "hinged" shank
bone. Unless you have a very large roasting pan, you will need to
remove this part of the shank bone to fit the roast in the oven
(see figure 27). This bone can also be used to
make stock in the Piquant Caper
Sauce.
Legs come in a variety of sizes. Our recipe starts with a semiboneless leg that weighs between six and eight pounds. (The weight of the whole, untrimmed leg is about 11/2 pounds more.) Smaller legs have a sweeter, milder flavor, so you may want to search for a petite leg if you don't like a strong "sheepy" flavor. If roasting a smaller leg, reduce the cooking time at 325 degrees by at least 10 minutes.
We find it best to cook lamb by internal temperature. We like our lamb medium-rare, or about 135 degrees when carved. Since the internal temperature will rise while the lamb rests, pull the leg out of the oven when the temperature reaches 130 degrees. If you like lamb on the rarer side, pull it out of the oven at 120 degrees (the temperature will rise to 125 degrees by carving time). If you like lamb more well done, pull it out at 135 degrees (the temperature will rise above 140 degrees). Depending on the size of the leg you buy, this recipe serves eight to 12.
Roast Leg of Lamb
Salt and ground black pepper
1 teaspoon finely minced fresh rosemary leaves or 1/2 teaspoon dried rosemary, finely crushed (omit if making Mint Sauce)
1 semiboneless leg of lamb (6 to 8 pounds), excess fat removed and discarded (seefigures 28–31)
3 medium garlic cloves, slivered
2 tablespoons olive oil
INSTRUCTIONS:
1. Mix 2 teaspoons salt, 2 teaspoons pepper, and rosemary in small bowl.
2. Sprinkle portion of rosemary mixture over inner surface of cleaned and boned meat. Tie lamb according to figures 32 and 33. Cut slits into roast with tip of paring knife. Poke garlic slivers inside. Brush exterior with oil, then rub remaining seasoning onto all surfaces of meat. Place leg, meaty side up, on roasting pan fitted with flat rack; let stand 30 minutes. Adjust oven rack to lowest position and heat oven to 450 degrees.
3. Pour 1/2 cup water into bottom of roasting pan. Roast lamb for 10 minutes. With wad of paper toweling in each hand, turn leg over. Roast 10 minutes longer. Lower oven temperature to 325 degrees. Turn leg meaty side up and continue roasting, turning leg every 20 minutes, until instant-read thermometer inserted in several locations registers 130 degrees, 60 to 80 minutes longer. Transfer roast to another pan; cover with foil and set aside in warm spot to complete cooking and to allow juices to reabsorb into meat, 15 to 20 minutes. Reserve roasting pan to make Piquant Caper Sauce.
4. When ready to serve, remove string from roast and carve by cutting slices parallel to bone, each about 1/4-inch thick. When meat on top has been removed, flip leg over and carve bottom in same fashion. To facilitate carving side of leg, grasp narrow end of leg and hold it perpendicular to work surface and slice as before. Serve sliced lamb with sauce.