Easy Roast Lamb
While I roasted this lovely piece of meat, you can also easily butterfly it and cook it on the grill during the summer (of course, remove the bone first). When using such high-quality meat such as Lava Lake Lamb, there isn't much that needs to be done. So in this simple recipe, I used the classic lamb pairings of rosemary and garlic, plus some fresh sage and then salt, pepper, and olive oil. Of course, you're welcome to get a little fancier and create a Dijon marinade instead or try basting the lamb with Dijon periodically while it's cooking. Up to you.
I suggest serving this with crisp, roasted potatoes and some quickly roasted tomatoes as well.
- One 6-7-pound bone-in leg of lamb, preferably grass-fed like Lava Lake
- Olive oil
- Salt and pepper
- 7-8 cloves garlic, 1 clove thinly sliced
- 3 sprigs rosemary, finely chopped
- 3 sprigs sage, finely chopped
Wash and pat dry the lamb. Make ½-inch slits on both sides of the lamb. Then generously rub with olive oil, salt, and pepper. Then take the slices of garlic and place inside the slits.
In a bowl, grate the remaining garlic to a paste using a Microplane or on a cutting board with a chefs knife. Then add the rosemary and sage; mix to combine. Rub the mixture over the lamb and inside the slits. Place the lamb on a baking tray, fat side up; cover and place in the refrigerator for 4 hours or overnight.
Remove the lamb from the refrigerator 1 hour before cooking it. Preheat the oven to 450 degrees. Place the lamb on a baking pan, using a roasting rack if you have one, and cook for 10 minutes. Then lower the heat to 350 and cook for about 1 hour and 50 minutes or until a meat thermometer reaches 135 degrees at the thickest point for medium rare. Continue to cook if you like your meat done more. Remove from the oven and allow to rest for 20 minutes. Carve and enjoy.