Q1: Why is my lamb tough?

The most common culprit is overcooking. Lamb is a delicate meat that is best served medium-rare to medium.2 The only 100% foolproof way to prevent a tough, overcooked roast is to use an instant-read thermometer and to pull it from the oven when it reaches 130°F, as this recipe directs.

Q2: Do I have to let it rest at room temperature first?

Yes! This is a crucial, professional step for a large roast. It takes the chill off the meat, which is the key that allows it to cook much more evenly.

Q3: What if I don't have a food processor?

If you don't have a food processor, you can absolutely make both the rub and the sauce by hand! You will just need to mince your shallots, garlic, and herbs very, very finely with a sharp knife, and then whisk them together with the other ingredients in a bowl.

Q4: Can I use a boneless leg of lamb?

You can, but a bone-in leg is highly recommended for the best, most flavorful and juicy result. If you do use a boneless leg of lamb, you will need to significantly reduce the roasting time, so be sure to start checking the internal temperature much earlier.

Q5: What internal temperature should I aim for?

This recipe is written for a final temperature of $145^{\circ}F$ (medium). To achieve this, you must pull your roast from the oven when the internal temperature registers $130^{\circ}F$ to $135^{\circ}F$. The temperature will then continue to rise to a perfect 145°F as it rests.

Roasted Leg of Lamb (with a Lemony Herb Sauce!)

A showstopper recipe for a bone-in leg of lamb, perfect for a holiday centerpiece. The lamb is rubbed with a savory paste of shallots, garlic, and herbs, then slow-roasted using a two-temperature method. It’s first seared at high heat, then roasted low and slow, and finally finished under the broiler for a browned crust. It is served with a fresh, vibrant herb sauce made from parsley, mint, and lemon juice.

Author: Grace

Ingredients

1 (7- to 8-lb.) bone-in leg of lamb, trimmed and tied
1 large shallot, roughly chopped
1 tsp. Dijon mustard
1/4 tsp. crushed red pepper
1 Tbsp. grated lemon zest
5 Tbsp. fresh lemon juice, divided
8 garlic cloves, divided
1 3/4 tsp. kosher salt, divided
1 3/4 tsp. black pepper, divided
1 3/4 cups olive oil, divided
1 cup chopped fresh parsley, plus more for garnish
1 cup chopped fresh mint, plus more for garnish
Lemon slices, to serve

Instructions

Let the lamb stand at room temperature for 2 hours. Preheat the oven to 450°F.
Make the Rub/Sauce Base: In a food processor, pulse the shallot, mustard, red pepper, lemon zest, 3 tablespoons of the lemon juice, 4 of the garlic cloves, 1 teaspoon of salt, and 1 teaspoon of pepper until roughly chopped. With the processor running, gradually add 1 cup of the olive oil.
Transfer 1/2 cup of this mixture to a small bowl. Finely chop the remaining 4 garlic cloves and stir them into the bowl. This is your rub.
Prepare the Lamb: Cut 1-inch slits all over the lamb. Rub the shallot-garlic mixture (from the small bowl) all over the lamb. Sprinkle with the remaining 3/4 teaspoon each of salt and pepper.
Place the lamb on a wire rack in a large roasting pan. Bake at 450°F for 20 minutes.
Reduce the oven temperature to 300°F and continue to bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a thermometer inserted into the thickest portion registers 130°F.
Without removing the lamb, increase the oven temperature to broil. Broil for 5 to 10 minutes, until well browned.
Remove the lamb from the oven, cover loosely with foil, and let it rest for 20 minutes.
Make the Herb Sauce: While the lamb rests, add the parsley and mint to the remaining shallot mixture in the food processor. Pulse until the herbs are finely chopped. With the processor running, gradually add the remaining 3/4 cup of olive oil and the remaining 2 tablespoons of lemon juice. Add 1 to 2 tablespoons of water to reach the desired consistency.
Thinly slice the rested lamb against the grain. Serve with the herb sauce and garnish with lemon slices.

Notes

This is a showstopper main course that is perfect for a special holiday dinner like Christmas or Easter.
Letting the roast sit at room temperature for 2 hours before cooking is a crucial step that helps it to cook more evenly.
The two-temperature roasting method (starting high, then low, then a broil) is a key technique for developing a flavorful crust while ensuring a tender interior.
Resting the roast for a full 20 minutes before carving is essential for the juices to redistribute, ensuring the meat is moist and tender when sliced.

Find it online: https://www.eatswithsoul.com/roasted-leg-of-lamb/