Ingredients
Equipment
Method
- Preheat your oven to 325°F (165°C). This lower temperature ensures even cooking and prevents the exterior from burning before the interior is done.
- In a small bowl, mix the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and black pepper to create a marinade. Rub this mixture all over the leg of lamb, making sure to cover it thoroughly. Let the lamb sit at room temperature for about 30 minutes to allow the flavors to meld.
- Place the lamb in a roasting pan and pour the chicken broth or water into the bottom of the pan. This helps to keep the meat moist during the long cooking process.
- Roast the lamb in the preheated oven for about 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare. Use a meat thermometer to check the temperature, inserting it into the thickest part of the meat without touching the bone.
- Once cooked, remove the lamb from the oven and tent it loosely with foil. Let it rest for 15-20 minutes before carving. This resting period allows the juices to redistribute throughout the meat, ensuring a moist and tender result.
Notes
Chef's Tips:
• For a more intense flavor, marinate the lamb overnight in the refrigerator
• Avoid overcooking the lamb, as it can become tough and dry
• Serve with a drizzle of pan juices for added flavor
Food Safety:
• Always use a meat thermometer to ensure the lamb reaches a safe internal temperature
• Store leftovers in the refrigerator within two hours of cooking and consume within 3-4 days