How to Make a Lamb Roast

Lamb roast and sauce makes for a delicious dish.

Making a lamb roast isn't quick. The process can take a day, from the time a person buys the lamb until the time it is served to the guests. Since many steps are required, a chef needs to be patient and attentive to ensure that the lamb meat is roasted properly. Once done, the results are worth the effort. Roast lamb is a delicate, tender and delicious meal that is perfect for a holiday, Sunday dinner or family get-together.

Things You'll Need

• 6-pound boneless leg of lamb
• 1 1/2 to 2 cups marinade
• Salt
• Pepper
• Spices
• Oven
• Roasting pan
• Meat thermometer
• Carving knife
• Garnishes
• 1 cup water
• Plastic bags
• Paper towels

Instructions

1. Buy boneless leg of lamb, available at most supermarkets. Doing so makes roasting and carving the meat easier.

2. Marinate the lamb in a plastic bag so the juices soak into the meat for flavor. Wrap the bag with another plastic bag to ensure that the juices don't leak. Tie the plastic bag and leave the meat in a refrigerator for several hours.

3. Remove the lamb meat from the refrigerator for 30 minutes before putting it in the oven. This brings the lamb meat closer to room temperature, which is better for even roasting.

4. Preheat the oven to 425 degrees Fahrenheit. Use two racks, one to hold the lamb meat and another to hold a roasting pan located beneath to catch the meat drippings.

5. Remove the lamb from the marinade bag. Place the leg on a counter. Pat the lamb with paper towels to dry off the marinade and to make the lamb less messy to work with. Sprinkle salt and pepper on all sides of the meat for flavor.

6. Place the lamb directly onto the center oven rack with the fattiest side up. This ensures that the fat will met into the meat. Insert a meat thermometer into the thickest part of the meat.

7. Place a roasting pan on the rack beneath the lamb. Add a cup of water into it so that when the drippings fall they land into water rather than the metal pan.

8. Roast the lamb meat at 425 degrees Fahrenheit for 20 minutes. Reduce the heat to 300 degrees Fahrenheit and roast for an additional 10 to 12 minutes per pound. For example, if you are roasting a 6-pound meat, you would roast it for about an additional hour.

9. Check the meat thermometer. Remove the meat from the oven anywhere from 130 degrees Fahrenheit to 135 degrees Fahrenheit for medium rare.

10. Place the lamb roast on a counter. Remove the meat thermometer. Let it stand for 15 to 20 minutes before carving.

11. Cut the lamb roast into slices with a sharp carving knife about 1/2-inch thick for each slice. Add spices for additional flavor and garnishes for decoration. Serve the roast on a platter.

Tips & Warnings

• Use the drippings that came from the roast to make gravy.

References

• Reluctant Gourment Blog: Roast Boneless Leg of Lamb
• Simply Recipes: Roast Leg of Lamb