Bone-in Leg of Lamb
Ingredients
- 1 leg Lamb, typically 5-7 lb, fell removed, trim the fat. ( see #1 and #2)
Rub
- 3 tsp fine salt
- 1.5 tsp ground black pepper
Garlic wedges
- 6 cloves garlic, cut in half
Rub part 2
- 1 tbsp oregano
- 1/4 cup olive oil (I give you permission to use EVOO)
Taters & mix
- Bunch of potatoes ( see #4 )
- 1/2 cup olive oil
- 1-2 tbsp oregano
- 3 tbsp lemon juice ( see #5 )
- 3/4 tsp salt
- 3 whole cloves (1/4 tsp if you only have ground)
- 1/4 tsp ground black pepper
- 2 cloves garlic
Putting it all together
Instructions
- Preheat oven to 400F
- Peel and soak the potatoes for 20 minutes.
- Rub the lamb with the salt and pepper rub.
- Toss the garlic wedges in salt & pepper.
- Make deep slits all over the lamb, and push in the garlic wedges.
- Rub the oregano all over the lamb, and then rub with the olive oil.
- Set the lamb aside.
- Drain and rinse the potatoes.
- Cut into long, thick wedges, and place in a bowl.
- Toss the potatoes in the Taters mix
- Spread the potatoes in one layer in a pan large enough to fit the lamb.
- Place the lamb, top side facing down.
- Pour hot water in the corner of the pan so it covers the potatoes half way.
- Cover with foil and place in the oven.
- Roast for 20 minutes, remove foil, reduce heat to 340F, and flip the lamb over.
- Roast until lamb turns brown, and internal temperature is reached. From here, it's typically 30 minutes + 30 minutes per pound over 3.
- Once the lamb is done, remove it, cover, and continue roasting the potatoes until the water has all been absorbed, and only the oil is left in the pan.
- Let everything rest 15 minutes before serving.
Notes
- The fell is the thin and very tough outer layer of fat, which needs to be trimmed if your butcher hasn't done so.
- Trim some of the fat, and just leave 1/4" layer.
- A lot of recipes call for dijon mustard, and a bunch of rosemary. I like to taste the lamb, and find those flavours tend to be overpowering in this dish.
- Russet are ideal, but anything you can cut into large wedges will work. You want to aim for 1/2 lb per serving (large russet).
- A medium-large lemon is usually good for 2-3 tbsp juice
- Rare = 15 min, 125F
- Medium-rare = 20 min, 135F
- Medium = 25 min, 140F
- Well-Done = 30 min, 155F, traditional for me
- Falling apart super tender = 40, 175F