How to Cook a Christmas Lamb
Christmas dinner is one of the highlights of the holiday season (besides opening presents on Christmas morning). It’s a time for families and friends to come together and enjoy a meal. What you serve is special and takes thought to prepare and serve. A leg of lamb is a fresh idea for Christmas dinner — and one that everyone will enjoy.
Start with one leg of lamb, about 5 pounds. The lamb can either be boneless or bone-in. If bone-in, the leg should be tied up with kitchen string by a butcher. Using a small knife, make several tiny slits evenly over the entire lamb roast and insert slivers of garlic into the slits. Squeeze some lemon juice over the lamb. Next, combine 1 clove minced garlic, 2 teaspoons chopped rosemary, and 1 teaspoon chopped thyme and rub all over the lamb. Season the lamb generously with salt and pepper.
Place the lamb, fat side up, on a rack in a roasting pan. Roast at 450 degrees for about 20 minutes, then reduce heat to 400 degrees and roast for 55 to 50 minutes more, for medium-rare. Roast until the internal temperature reaches at least 145 degrees. Let the roast rest for about 10 minutes before carving.
This leg of lamb is roasted with garlic, lemon, herbs, and other seasonings, which is perfect for a festive Christmas dinner. Try serving with mashed potatoes and freshly cooked green beans. Leg of lamb is fairly easy to prepare and foolproof with the right recipe.
Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.
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