There’s nothing quite like a perfectly roasted leg of lamb, cooked with a light seasoning until tender and pink. Most often, lamb is roasted at 350-375°F until medium-rare or an internal temperature of 130-140°F, but slow roasting is also wonderful creating a rich flavor and melt in your mouth texture. Place in a slow oven, 250-300°F and cook for 3-4 hours sitting in a pan of flavorsome liquid.
Roasting is also great for rack of lamb, especially when you add a crust – just cook on a high heat (375-425°F) for 13-15 minutes or until browned. You could also sear first to help seal in the juices and create a crisper crust. Remember, whole legs and racks are most tender roasted medium-rare and will continue to cook when taken out of the oven, so remove before reaching the desired doneness, and allow to rest for 5-10 minutes before slicing and serving.
