Roast Lamb: Water Or No Water?

Roasted Leg of Lamb

Introduction

There are many ways to cook a leg of lamb, but one of the simplest and most foolproof ways is to roast it in the oven. You can choose to roast it for a shorter time at a higher temperature, resulting in a blushing pink interior, or roast it long and slow for several hours until the meat is very tender and falls off the bone.

While some recipes call for marinating the lamb, this is not necessary as the cut of meat is already tender. Instead, a simple rub of garlic, olive oil, rosemary, and thyme will add plenty of flavour.

Tips for Roasting a Leg of Lamb

- Choose a bone-in leg of lamb for extra flavour.

- Ask your butcher for a leg of lamb of 'market weight', and to trim the fat for you.

- Season the lamb generously with salt and pepper.

- Broil the lamb first to sear it and add colour.

- Cook the lamb at 325°F for around 20-25 minutes per pound for a medium-rare to medium finish.

- Let the lamb rest for at least 15 minutes before carving.

The best temperature to cook a leg of lamb

• Rare: About 15 minutes per pound or until the internal temperature reaches 125°F.
• Medium-rare: About 20 minutes per pound or until the internal temperature reaches 130°F to 135°F.
• Medium: About 25 minutes per pound or until the internal temperature reaches 135°F to 140°F.
• Well-done: About 30 minutes per pound or until the internal temperature reaches 155°F to 165°F.
• Falling-apart tender lamb: About 40 minutes per pound or until the internal temperature reaches 175°F.

The internal temperature of the lamb will continue to rise as it rests, so it's a good idea to take the lamb out of the oven just before it reaches your desired level of doneness.

The importance of resting the meat

While it may be tempting to dig into your roast lamb straight out of the oven, it is important to let the meat rest for a few minutes after cooking. This allows the juices to redistribute throughout the meat, making it succulent, tender, and flavorful.

During cooking, meat proteins heat up and set, pushing the juices into the center of the cut. As the lamb sits, the juices get a chance to be reabsorbed into the meat, resulting in a more tender bite and preventing the loss of those delicious juices.

The residual heat will keep the meat warm and may even cook it slightly further. To prevent the meat from drying out, cover it loosely with foil and place it on a warm plate or serving platter. The length of time you should rest the lamb depends on the size of the cut. A large roast should be rested for 10 to 20 minutes before carving, while smaller cuts like cutlets and chops should be rested for about 5 minutes. As a rule of thumb, rest your meat for 1 minute per 100 grams.

The best way to cook a leg of lamb to be rare, medium, or well

Overview

A leg of lamb is a large and impressive cut of meat that usually weighs anywhere from 5 to 7 pounds. It is a great choice for a celebratory roast and is often served during Easter.

Preparation

When buying a leg of lamb, it is best to go to a reputable butcher and ask for market weight. This means no baby lambs or lambs that are too old and verging on tougher meat. You can also ask the butcher to trim the thick outer layer of fat, which can make the meat taste strong and gamy. However, it is important to keep in mind that a little bit of fat insulates the meat and keeps it nice and tender.

Cooking

The perfect leg of lamb should be either oven-roasted until blushing pink on the inside (with an internal temperature of around 130°F) or roasted for several hours until the meat is very tender and falls apart (internal temperature of around 175°F).

To achieve a rare leg of lamb, cook it for about 15 minutes per pound or until the internal temperature reaches 125°F. For medium-rare, cook it for about 20 minutes per pound or until the internal temperature reaches 130°F to 135°F. For a medium leg of lamb, cook it for about 25 minutes per pound or until the internal temperature reaches 135°F to 140°F. Well-done lamb should be cooked for about 30 minutes per pound or until the internal temperature reaches 155°F to 165°F.

It is important to note that the lamb will continue to cook and the internal temperature will rise after it is removed from the oven. Therefore, it is recommended to take the lamb out of the oven just before it reaches the desired doneness.

Serving

A leg of lamb can be served with a variety of side dishes such as potatoes, rice, salad, or tzatziki. It can also be paired with a mint pesto or mint jelly.

Storage

Leftover lamb roast can be stored in the fridge for up to 3 days or frozen for up to 2 months.

The best sides to serve with roast lamb

Lamb is a versatile dish that can be paired with a variety of side dishes. Here are some ideas for the best sides to serve with roast lamb:

• Roasted vegetables: Cut sweet potatoes, turnips, carrots, cauliflower, and Brussels sprouts into large, evenly sized pieces. Toss them in olive oil, salt, and pepper, and roast at 325°F for about 40 minutes.
• Mashed sweet potatoes: Peel and cube sweet potatoes, then boil until tender. Mash with butter, salt, and pepper. For an extra touch, make a sweet potato topping by mixing cream cheese, sour cream, and maple syrup or brown sugar. Spread this on the lamb and bake at 350°F for 20 minutes.
• Green salad with vinaigrette: Whisk olive oil and red wine vinegar with salt and pepper to make a classic vinaigrette. Drizzle over greens of your choice.
• Broccoli with cheese sauce: Steam or boil broccoli until tender, then set aside. Make a white sauce by mixing butter, flour, and milk. Add shredded cheese and season with salt and pepper. Pour the cheese sauce over the broccoli.
• Pomegranate and apple salad: Toast slivered almonds in the oven. Mix arugula or other greens with thinly sliced apples and pomegranate seeds. Whisk olive oil, lemon juice, and salt for the dressing. Top the salad with toasted almonds.
• Asparagus risotto: Slowly add chicken broth or water to arborio rice while stirring constantly to make a creamy risotto. Stir in grated parmesan cheese.
• Colcannon: Mix boiled potatoes with cooked and mashed kale or cabbage, onions, and butter for a simple Irish dish.
• Crispy herbed hasselback potatoes: Slice large Russet potatoes thinly, keeping them attached at the bottom. Add butter, fresh herbs, and seasoning.

The best way to store and freeze leftover lamb

When storing leftover lamb, it is important to follow basic food safety and hygiene rules. Firstly, always cool the leftover lamb to room temperature within 90 minutes of cooking. Then, divide the leftovers into individual portions and store them in sealed containers in the refrigerator. Ensure that the cooked lamb is stored separately from raw meat.

Leftover lamb can be stored in the refrigerator for up to three days or in the freezer for up to two to three months. It is important to label the lamb with the date it was cooked and frozen, so you can keep track of how long it has been stored. When freezing, wrap the lamb tightly in plastic wrap, followed by a layer of aluminium foil to prevent freezer burn and moisture loss.

To store leftover lamb in the refrigerator, place it on a plate to catch any juices and prevent contamination. The refrigerator temperature should be maintained at around 4°C to 5°C, or 35°F to 40°F.

When reheating leftover lamb, ensure that it reaches a temperature of 70°C or until steaming hot throughout. It is important not to refreeze leftover lamb after it has been thawed, as this can affect the quality and texture of the meat.

Frequently asked questions