Simple roast lamb sauce is quick to prepare and quickly – too – cook, and the use of plenty of rosemary and garlic ensures that it is packed full flavour. I have never cooked a roast lamb before, but I am here to tell you that it is one of the easiest and most satisfying things to do. It’s tender, juicy and easy to prepare, so make sure you’re ready to make it.
It’s easy to make a roast leg that is full of flavour, and if you follow very simple guidelines and tips, you will get a tasty roast lamb in no time at all.
Once you are ready to roast, take the lamb out of the fridge and prepare for baking by bringing it to room temperature, then preheat the oven to 400 degrees.
Roast the lamb until the temperature reaches 150 on a meat thermometer (this temperature will rise when the meat is resting). If you do well, cover the lamb before roasting and roast for another 15-20 minutes until the inside temperature is at least 180 degrees celsius.
Remove the pan from the oven and let it rest for at least 30 minutes before serving. The lamb will continue to cook and the internal temperature will continue to rise.
There are less worries about cooking the lamb, which is exactly what you want to do, but if you roast the leg of lamb slowly, you will be sure it is always cooked perfectly.
That’s all for today folks!
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