roast leg of lamb

No sooner did I denounce the inefficiencies and toils of cooking than I found myself at West Side Market, squealing with delight at the "We Do 1/2 Lamb Legs!" sign in a butcher's window. Over winter break, I roasted a 7 lb leg of lamb that crisped well on the outside but was quite rare on the inside. The butcher told me to treat the lamb like beef, that a little pink was ok.


Though I followed the butcher's roasting instructions, I still found pink lamb to be less palatable than pink beef. Options I would try include roasting for even 15 minutes longer, or searing the meat after slicing. Now I have lots of lamb meat to play with during busy weeks, so perhaps this time investment will end up saving me from cooking effort after all!


1. Pat down 1/2 or 1 leg of lamb with sea salt, fresh thyme leaves, and fresh rosemary. I minced the herbs to add more surface area for flavor.
2. Refrigerate for up to a day. Before roasting, bring the lamb leg out to room temperature (1-2 hours).
3. Roast at 350 degrees for 1 1/2 to 2 hours. Set for 15 minutes before carving, and serve with roast vegetables.