Roasting a leg of lamb may sound intimidating, but the sweet little secret is that it is actually one of the easiest, most foolproof cuts of meat to cook. This is a dramatic presentation, ideal for holiday celebrations.
2. Pat lamb dry and place onto oiled roasting pan. Score fat by making 40 shallow cuts all over with tip of a sharp knife. Press a Roasted Garlic Slice into each slit.
3. Mince fresh garlic and rosemary, then add to a small bowl. Stir in the salt, pepper and olive oil to create a coarse paste. Rub all over lamb. Let sit at room temperature for 30 minutes to 1 hour.
4. Roast the lamb uncovered for 1 1/2 to 1 3/4 hours or until a instant read thermometer inserted 2 inches into the thickest part of the meat (do not touch the bone) registers 130°F for medium rare. Transfer to a cutting board and let rest for 20-30 minutes. The internal temperature will continue to rise while resting.
5. Optional, If you want to make sauce or gravy from the drippings, place the roasting pan directly over the stove stop. Over medium-high heat add beef brotth or red wine to the pan to deglaze. Stir to scrape up the brown bits, about 3 minutes. Season with salt and pepper to taste.
Ask your butcher to trim the lamb leg. This means, they will trim the thick outer layer of fat which tends to make the lamb taste strong and gamy. But just keep in mind, a little bit of fat insulates the meat and keeps it nice and tender.