How to Roast a Leg of Lamb Like the Barefoot ContessaKelsey Banfield
When it comes to getting the basics right one of the best people to turn to is Ina Garten, better known as the Barefoot Contessa. For her leg of lamb recipe she keeps the seasonings simple and the technique straightforward. There is no better way to tackle a leg of lamb, especially if you are newer to making it. Simply follow these simple steps to roast up a perfect leg of lamb for the holidays – everyone will start calling you the Barefoot Contessa in no time!
Roasted Leg of Lamb
adapted from Ina Garten
6 large garlic cloves, peeled
1 tablespoon fresh chopped rosemary leaves
1 tablespoon kosher salt
1 teaspoon black pepper
2 tablespoons unsalted butter
1 6-pound boneless leg of lamb, trimmed and tied
1. Preheat the oven to 450F. Place the oven rack on the lower third of the oven.
2. Add 6 cloves of garlic, rosemary, salt, pepper and butter and process until a fine paste forms.
3. Rub the tops and sides of the lamb with the rosemary so that it is evenly coated. Let it sit at room temperature for about 30 minutes.
4. Place the lamb on a roasting rack and roast it for 1 ¼ to 1 ½ hours, or until the internal temperature reads 135degrees (rare) or 145 degrees (medium). Place the lamb on a platter and tent with aluminum foil. Allow it to rest for 20 minutes without disturbing. Then, slice and serve.