Roasted Leg Of Lamb

By The Mediterranean Dish · 210 min

Ingredients

Instructions

1. Take the lamb out of the fridge and leave it at room temperature for about 1 hour.
2. Blend the rub ingredients in a food processor until smooth, then set aside.
3. Pat the lamb dry, make a few slits on both sides, and season with salt and pepper.
4. Preheat the grill to high. Place the lamb on a wire rack on the top shelf, a few inches from the element, and sear for 5-7 minutes per side until nicely browned. Then lower the oven to 325°F.
5. Once the lamb is cool enough to handle, push the garlic slices into the slits. Coat all sides of the lamb with the rub, and place it in the middle of a roasting pan with an inside rack. Pour 2 cups of water into the bottom of the pan.
6. For medium lamb: season the potato and onion wedges with paprika, garlic powder and a little salt, and add them to the pan on either side of the lamb. Cover the pan loosely with foil, without letting it touch the lamb, and roast on the middle rack at 325°F for about 1 hour. Remove the foil and roast for another 15-20 minutes, until the lamb reaches 125°F.
7. For medium lamb: rest the lamb for 15-20 minutes before serving; it will rise to about 130°F as it rests.
8. For fall-apart lamb: after seasoning, cover the pan loosely with foil, without letting it touch the lamb, and roast on the middle rack at 325°F for 4 to 4 1/2 hours.
9. For fall-apart lamb: season the potato and onion wedges with paprika, garlic powder and a little salt, add them to the pan on either side of the lamb, cover, and roast for 1 to 1 1/2 hours. Uncover and roast for another 15-20 minutes.
10. For fall-apart lamb: tent the lamb with foil and rest it for about 15 minutes. It should reach 175°F or more.

Summarized from The Mediterranean Dish's video. Watch it for the details.