Leg of lamb is very tender because the muscles are not well developed. Many people believe it is very tough, but this is untrue. I like to cook roasted leg of lamb for special occasions - like big family dinners or celebrations. This recipe is very easy to prepare and is perfect for those just learning how to prepare lamb.
Prep Time: 15 minutes
Cook Time: 5 hours, 10 minutes
Total Time: 5 hours, 25 minutes
Ingredients:
- 1 leg of lamb
- 3/4 cup ghee or melted butter
- 3 tablespooms kosher salt
- 2 teaspoons rosemary
- 1 teaspoon black pepper
- 1 teaspoon cumin
Preparation:
Preheat oven to 325 degrees.
Trim off excess fat from lamb cut and discard. Sprinkle kosher salt over meat. Place in roasting pan.
Combine remaining ingredients to make a baste. Lightly baste the leg of lamb. Cover with aluminum foil, like a tent. Cook for 2 1/2 hours, basting every 30-45 minutes.
Increase temperature to 375 degrees, remove foil, baste, and allow leg of lamb to cook for 3 hours, or until skin is golden brown. Continue to baste each hour.
Remove from oven and serve!
Trim off excess fat from lamb cut and discard. Sprinkle kosher salt over meat. Place in roasting pan.
Combine remaining ingredients to make a baste. Lightly baste the leg of lamb. Cover with aluminum foil, like a tent. Cook for 2 1/2 hours, basting every 30-45 minutes.
Increase temperature to 375 degrees, remove foil, baste, and allow leg of lamb to cook for 3 hours, or until skin is golden brown. Continue to baste each hour.
Remove from oven and serve!
