Roast Leg of Lamb
This is general information that I have adapted for roasting a leg of lamb.
Please adjust for your own oven, and for the size of the lamb that you are cooking, and for the preference of doneness that you prefer.
I am cooking for temperatures indicated here in the U.S., which is for Fahrenheit.
Preheat your oven to 425 degrees.
Prepare your lamb as desired, with whatever seasonings and herbs you would like on it.
I marinated a leg of lamb that was already a bit marinated and seasoned.
I added some olive oil to it, and some oregano, and some onion powder and garlic powder to taste. I let the lamb marinate and come to room temperature before cooking, probably at least 30 minutes or so.
I oven roasted the lamb uncovered for approximately 20 minutes at 425 degrees. Then I removed the lamb and covered it with foil.
I then turned the oven back down to 325 degrees.
You want to then cook it for your desired degree of doneness, and check this with a meat thermometer.
Cook at 20 minutes per pound, until done for the size of the leg of lamb.
I like to cover my leg of lamb with foil then, and finish cooking that way, but you can leave it uncovered and finish cooking that way.
If you like your lamb rare, cook until 130-135 degrees. If you like it less rare, cook until 140 degrees.
Let it sit for about 15 minutes, before slicing.
Remember that it will continue to cook when it is removed from the oven.
Cooking it at a high heat first will break down the tougher fibers in the meat, and will make it more tender as it cooks.