1 bone in leg of lamb, approximately 4 pounds

1/3 cup olive oil

4 garlic cloves, roughly chopped

1/4 cup fresh rosemary leaves, roughly chopped, reserve the stems

as needed, kosher salt

as needed, freshly ground black pepper

2 cups chicken or beef stock

Method:

To cook the lamb:

1.   Preheat oven to 425ºF.

2.   In a medium size bowl, add 1/3 cup olive oil, garlic and rosemary. Using clean dry hands, rub the olive, garlic and rosemary mixture all over the lamb ensuring to coat the top and all sides. 

3.   Place the prepared lamb on a roasting rack inserted into a roasting pan. Add chicken or beef stock to the bottom of the pan and tuck rosemary stems around the bottom of the lamb.

4.   Place in preheated oven and allow to cook until golden in color, approximately 30 minutes. Reduce temperature to 350ºF and continue to cook until an inserted thermometer registers 145ºF for medium rare, approximately 1 1/2 additional hours.

5.   Remove lamb from oven and discard rosemary stems. Transfer lamb on the roasting rack to a rimmed baking sheet or rimmed cutting board. Cover with foil and allow to rest for 30 – 40 minutes before carving.  If making a pan sauce or gravy, do so at this point.

To serve:

6.   Remove the cooking twine from the lamb and discard the bone. Thinly slice and serve while hot.  

Kitchen Note: When you purchase your lamb, they can help detach the bone and stick it back inside which will make your job easier come time to carve.  They can also truss the lamb which is a great bonus!

As far as cooking is concerned, I like to average 30 minutes per pound but of course this depends on the size of meat and how cold the roast is when it goes into the oven. When cooking lamb, remember that the meat will continue to cook an additional 5 – 10 degrees (called carry-over cooking) once it has been removed from the oven. For medium rare, which is the preferred cooking method for lamb,  consider removing it from the oven at 145ºF and for more “well done” 160ºF – 165ºF.