Easter Leg of Lamb with Rosemary
Bone-in leg of lamb studded with rosemary and garlic, served with roast potatoes cooked in the pan juices.
- Preparation
- 30 min
- Cook/bake time
- 1 hr 40 min
- Total
- 2 hr 30 min
- Difficulty
- Medium
- Calories
Bone-in leg of lamb studded with rosemary and garlic, served with roast potatoes cooked in the pan juices. At a core temperature of 56 to 58 degrees, the meat is rosy and juicy, while above 65 degrees the muscle fibers squeeze out the juices. The bone helps because it conducts heat more slowly than meat.
Step-by-step instructions
- 1
Stud the leg
Take the meat out of the fridge two hours beforehand and pat it dry. Use a sharp knife to poke about twenty pockets two centimeters deep into the meat and slide a slice of garlic and a piece of rosemary into each. Rub the leg with olive oil, salt, pepper, and the mustard.
- 2
Sear over high heat
Sear the leg in a large roasting pan over high heat until deeply browned all over, about two to three minutes per side. At 160 °C in the oven, no more roasted flavors will develop later, so the color must be created now. Take it out briefly.
- 3
Into the oven with potatoes
Toss the halved potatoes in the roasting fat, salt them, and spread them in the roasting pan with the rosemary sprigs. Place the leg on top or on a rack above so that the pan juices drip into the potatoes. Slide everything into the oven at 160 °C top/bottom heat.
- 4
Cook to core temperature
Cook the leg for about eighty to ninety minutes and measure at the thickest part without touching the bone: 56 to 58 °C for rosy, 62 °C for well done. Turn the potatoes halfway through and add the butter. If the temperature rises faster than expected, cover the leg loosely with foil.
- 5
Rest and jus
Place the leg on a board and let it rest for twenty minutes under loosely placed foil; the core temperature will rise by another two to three degrees. Keep the potatoes warm in the turned-off oven. Deglaze the pan drippings with the white wine, boil it down vigorously, pour in the stock, and reduce by half. Stir in the cold butter and slice the meat parallel to the bone.
