This Leg of Lamb is roasted in the oven using the reverse sear method.
Ingredients
5lbbone-in leg of lamb(I used grass fed)*
1/4cupghee
2tbspchopped fresh rosemary leaves
1tbspfresh thyme leaves
1tbspfreshly ground black pepper
4tspkosher salt
Instructions
Set a wire rack inside of a half sheet pan.
If you prefer the presentation, French the bone on the lamb (see my visual guide for How to French a Leg of Lamb.
In a small bowl, stir to combine the ghee, rosemary, thyme, black pepper, and salt.
Rub this mixture all over the leg of lamb, making sure to get the underside of the meat. Let the lamb sit at room temperature uncovered for one hour, but plan to preheat the oven to 250F about 15 minutes before the hour is up.
Place the lamb in the oven and cook for 90 minutes to 2 hours, depending on desired doneness. I recommend checking it at 90 minutes to see where it's at, and it should be rare at this point and around 120-125F. I prefer a more medium to medium well lamb, and like to take it to 135F. Just keep in mind that the temperature will come up slightly from resting and from the high heat cooking at the end, so shoot for 5 degrees below your target doneness.
When the internal temperature has reached 135F, let the lamb rest for 30 minutes at room temperature. Increase the oven temperature to as high as it will go, ideally 500F. And if you have a convection feature on your oven, turn that on too.
Place the lamb back in the oven for about 5 minutes, to brown the exterior. Turn the oven light on and watch through the glass, to ensure the outside doesn't get too brown (and to make sure things don't get too smoky). The lamb is ready when you can see the skin popping off and sputtering like bacon in a skillet.
Remove the lamb, then slice and serve right away. No need to rest again. Enjoy!
Notes
*I use a grass-fed leg of lamb here. Grass-fed meat in general "cooks faster" than conventional and is much leaner. You may need to cook longer if you're using conventional meat. Always go by internal temperature to check for doneness.