Cut | Bone in Leg of Lamb |
Cook | Oven Roast |
Serves | 15 |
Prep time | 3 hours |
Cook time | 3 hours |
Level | Medium |
1 Atkins Ranch bone-in leg of lamb, (about 8 pounds)
1/4 cup olive oil
8 cloves of garlic, finely minced
2 T dijon mustard
2 T kosher salt
1/4 cup white wine
Herb Crust
2 large egg whites
2 T minced rosemary leaves
2 T minced thyme leaves
2 T ground peppercorns, from whole
1 T kosher salt
Remove leg of lamb from the fridge for about 2 hours before preparing to ensure even cooking. Remove gland or ask your butcher to do it for you to prevent any gaminess during cooking.
Preheat oven to 325 F convection setting. Score the skin of both sides of the leg of lamb. Whisk together olive oil, garlic, dijon, salt, and white wine in a bowl. Brush onto both sides of the lamb, pressing into scored crevices. Place leg in a roasting pan on a roasting rack. Insert a cooking probe into the thickest part of the meat, not touching bone. Cook for about 1 hour 20 minutes or until the internal temperature reaches 95 F (note, this length of time will depend on how large your cut of meat is).
Recipe |
/ atkinsranchlamb |
Atkins Ranch | / atkinsranchlamb |
/ capitolrestaurant_nz | / atkinsranch |