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Pan Seared and Slow Roast Lamb Leg

Pan Seared and Slow Roast Lamb Leg - This is a recipe for a classic roast lamb leg that is pan seared first and then cooked over onions, garlic and rosemary. No marinading required!
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Print Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Dinner
Servings 6

Ingredients
  

  • 1.8 KG Lamb Leg Bone in
  • 2 Bulbs Garlic halved horizontally
  • 1 Lemon Juice of
  • 2 Onions Cut into thick slices
  • 1 bunch Rosemary
  • Salt and Pepper
  • 2 tbsp Oil
  • 600 ml Lamb Stock
  • 1 tbsp Wholegrain Mustard

Instructions
 

  • Preheat oven to Gas Mark 3
  • Use a sharp knife to score the surface of the lamb and add a few tiny slits.
  • Heat oil in a heavy pan or griddle (See notes) and when the oil is smoking, quickly sear the lamb leg all over.
  • Add the garlic, onions and rosemary to the bottom of a heavy roast pan.
  • Place the leg on top of a rack over the the onions and season generously 
  • Cover loosely with foil and roast for 2 1/2 hours. (See notes)
  • Remove the foil after an hour and take the temperature. The lamb is ready (medium-rare to medium) when the temperature is 57°C (or above). It will  continue cooking as it rests, so I recommend taking it out of the oven at this temperature.
  •  Let the lamb rest for at least 15 minutes before carving. Keep very loosely covered with foil 
  • To make the accompanying sauce, put the roasting pan on the hob with the leftover marinade and bring to a boil. When it has reduced down by half, add the stock. Bring to a boil, lower heat and continue to simmer until reduced by half again. Remove any excess fat from the top and strain using a sieve. Stir in the mustard. 

Notes

  • Use a roasting pan with a rack!
  • Internal Temperatures for Bone-In Leg of Lamb - All of these cooking times take into account the searing times and resting period where the lamb continues to cook. These times are only guidelines. (via Kitchn)
  • Roasting Temperature: GM 3
  • Rare: 51 degrees C (about 15 minutes per pound), Medium-Rare: 54 - 57 degrees C (about 20 minutes per pound), Medium: 57 to 60 degrees C (about 25 minutes per pound), Well-Done: 68 to 73 degrees C (about 30 minutes per pound).
  • Cooking times vary according to the weight of the leg and a quick google search will bring up a table that you can use for guidance.
  • I sometimes marinade or brine lamb leg for up to 36 hours. According to some sources this isn't necessary but it has worked for me on the occasions I have done it.
  • There are several methods to making roast leg of lamb and I use different methods depending on what s going on around me. I am hoping to do a little series to show you different ways that I make leg of lamb soon!
  • If your lamb is in the fridge, remove it 1 hour prior to cooking time!
  • If you don't have a large enough pan to sear, rub the lamb with oil and set it in the tray but on the rack  with the veg underneath the rack. Season and grill for 5 minutes each side. Make sure the heat isn't too high. 
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