Chef's Corner
Roasting a Leg of Lamb can be very intimidating for the home chef. But the reality is, this flavorful and extremely tender cut (when properly prepared) is fairly easy to cook. Marinades, rubs, high heat searing, and low and slow cooking methods, can all impart some wonderful flavor profiles. But first the chef has a few important decisions to make.
Choosing the Best Product:
There are 3 very common varieties of lamb on the market. Australian, New Zealand, and Domestic. Always buy from a reputable purveyor, who can provide you with detailed information about your purchase. It is also important to decide whether you are going to choose a "bone in" or "boneless" leg of lamb.
Butchers today are helping chefs in the quest for easier cooking.
This is a prime example where the leg can be purchased "de-boned" and tied, normally ready for immediate roasting. Typically it is only the hind legs that are used for leg of lamb.
Method of Cooking:
Once you’ve chosen the best product, its time to decide how you want to cook it. I enjoy an olive oil based marinade with fresh rosemary, basil, garlic and spices. Marinating the leg for at least 24 hours can add great flavor, moisture, and naturally tenderize the meat. Next, preheat an oven to 450 degrees. Be sure to season the meat heavily before roasting. Searing the outside of the leg at high heat is an important part of flavor development, and seals the juices within the meat. A chef can choose to sear the leg in a pan, or in a very high heat oven for approximately 20 minutes. Once the leg is browned, lower the heat to 325 degrees and continue to cook until the internal temperature is to your liking. I enjoy a nice medium rare, which would be an internal temperature of approximately 130 degrees
There are several factors that will affect the cooking time:
The shape of the roast
The internal temperature when you first put it in the oven
Bone-in roast will require extra cooking time
Fluctuations in temperature of your own oven.
Resting the Meat
As with any roasted meat, it is important to allow proper resting time. When the meat is cooked, remove it from the oven and let it rest for 10 minutes. The temperature will increase by about 5 degrees while the roast is resting out of the oven. All the flavorful juices that have been stressed out by the heat, need to relax and distribute themselves throughout the meat again. The leg should rest for about 5 minutes before being reheated and served. If you serve the leg right away, those tasty juices will spill out all over the plate after you begin carving.
Carving the Leg of Lamb:
1. Place the leg of lamb on its side on a cutting board. Starting on the outside, cut thin slices parallel to the bone until you reach the bone. Transfer the slices to a platter.
2. Turn the leg onto the cut side so that it sits level. Begin slicing the meat perpendicular to the bone. You won't hit the bone for the first few slices.
3. Once the knife hits the bone, continue slicing across the meat and above the bone until you reach the end of the leg.
4. To separate the meat slices from the bone, make a long horizontal slice along the top of it. Transfer the slices to the platter. Don't waste the flavorful meat left on the bone. Pick it off with your fingers or a fork and save it for sandwiches or stews.
Serving:
I enjoy making a sauce from the leftover juices in the pan. De-glaze with your favorite wine, and more fresh herbs, and baste the leg generously with that flavorful jus.
Good Luck and Good Eating!
Chef Brian