Roast lamb is a traditional meal that has been eaten for ages. To make a superb roast lamb, start with a high-quality piece of meat, such as a leg or shoulder, then season it generously with herbs and spices. The cooking time is one of the most crucial factors to consider while making roast lamb. A leg of lamb should be roasted for approximately 15 minutes per pound at 350 degrees Fahrenheit, or until it achieves an internal temperature of 145 degrees Fahrenheit. A shoulder of lamb, on the other hand, should be cooked at 325°F for around 25 minutes per pound. When it comes to seasoning, there are several alternatives to choose. Herbs and spices often used with lamb include rosemary, thyme, garlic, and black pepper. To give the lamb a vibrant, fresh taste, add a pinch of lemon zest or juice. The gravy is another crucial part of classic roast lamb. Deglaze the pan with red wine and chicken or beef stock, then thicken with a roux or cornstarch to make a basic sauce. Roast lamb is traditionally served with roast potatoes, mint sauce, and roasted vegetables such as carrots, parsnips, and Brussels sprouts. Overall, classic roast lamb is a delectable and comfortable meal ideal for a special occasion or Sunday supper. You can make a wonderful and gratifying supper that will wow your guests with a little forethought and attention. You may now learn how to cook Traditional Roast Lamb at home.
To make the gravy:
Preheat the oven to 350 degrees F
Combine the minced garlic, chopped rosemary, thyme, salt, pepper, lemon zest, and lemon juice in a small mixing bowl.
Rub the lamb with the olive oil, then the herb mixture, coating it evenly.
Cook the lamb in a roasting pan for 15 minutes per pound in a preheated oven. This should take around 2-2.5 hours for a 6-7 pound leg of lamb.
Using a meat thermometer, check the internal temperature of the lamb. Internal temperature should be 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for well-done.
Remove the lamb from the oven and let it rest for 10-15 minutes before cutting.
Make the gravy while the lamb is resting. Add the red wine and beef or chicken stock to the same roasting pan that you roasted the lamb in. Bring the mixture to a simmer and scrape the pan's bottom to loosen any browned pieces.
Melt the butter in a separate small pot and mix in the flour to produce a roux. Stir frequently as you slowly add the roux to the pan with the wine and stock until the gravy thickens.
Serve the roast lamb with the gravy, roasted potatoes, mint sauce, and vegetables of your choosing.
Brush the lamb with a combination of Dijon mustard and breadcrumbs before cooking for a crisper crust. Use lamb or beef stock instead of chicken stock for a more delicious gravy. If you want your lamb medium-rare, roast it for around 14 minutes per pound. Please keep in mind that the cooking time will vary depending on the size of the lamb and the desired degree of doneness. To check the internal temperature of the lamb, always use a meat thermometer.
- Amount Per Serving
- Calories 574
- % Daily Value *
- Total Fat 41g64%
- Saturated Fat 16g80%
- Cholesterol 186mg62%
- Sodium 753mg32%
- Total Carbohydrate 2g1%
- Protein 50g100%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.