Best roast leg of lamb recipe | Jamie Oliver lamb recipes (2024)

FAQs

How do you keep lamb moist when roasting? ›

For lamb that oozes exquisite scrumptiousness you should baste your meat every 15 minutes while it is cooking in the oven. Basting is when you pour the juices and fat that have escaped from the meat back over the meat to keep it moist and add flavour.

Lower temp = more succulent meat – Tough cuts like lamb shoulder need slow-cooking to tenderise them. The lower the roasting temperature, the less total moisture evaporation and thus juicier meat.

The lamb in the slow-cooker was juicier than that from the oven, but lacked the oven lamb's exterior crispy bits (we love crispy bits). The solution was to take the vegetables and lamb from the slow cooker and run them under the broiler to crisp things up a bit. We'd eat either version again in a heartbeat.

The leg and rack of lamb are perfect for herb-crusting and oven-roasting; since the shank and shoulder are a bit tougher, they fare well in stews or braises—the long cook time allows them to significantly break down and become fork-tender.

For a medium cooked lamb, which is perfectly pink on the inside, budget about 25 minutes per pound or until the internal temp registers somewhere around 130°F (about 1 ½ to 2 hours in a 325 degrees F-heated oven).

For the perfect roast lamb, we recommend seasoning the surface of the meat, and then searing it, especially fat side down in a pan before roasting. Why bother with searing? Contrary to some stories, searing is less about locking in moisture, and all about improving the flavour!

First, we roast the lamb chops on the center rack of the oven at 400°F (204°C) until their internal temperature reaches 110°F (43°C), then remove them from the oven to cool.

It can be traditionally roasted but is best slow-roasted, pot-roasted or braised with liquid until practically falling apart. Shoulder can also be diced for stewing, or cut into shoulder chops. A pre-sliced roast is convenient, but it tends to dry out in the oven.

And when you have a gorgeous cut, like a rack of lamb, you can cook it the good ol' Gordon Ramsay way—which is to say, lightly pan-sear it first, then baste it with an herby, garlicky butter, and finally finish it off in the oven until it's still pink and juicy in the middle. It comes out perfectly every time.

Should you sear lamb before slow cooking? To maximize the flavor of your lamb shoulder roast, you'll definitely want to give it a good sear before braising. It'll take about a half hour over medium-high heat for the meat to turn deep golden brown on all sides, essentially caramelizing while sealing in the juices.

What stock to use with lamb? ›

Lamb is quite a strong flavour, so can withstand plenty of flavourings. Most recipes use chicken or vegetable stock, as lamb stock can be too strong for this quantity.

There are several ways to cook a lamb leg roast so that the meat does not dry out: Low and slow method: Cook the roast in a low oven (around 300°F) for several hours until it reaches an internal temperature of 145°F. This method allows the roast to cook evenly and slowly, preventing it from drying out.

The juices need time to redistribute throughout the meat. Cut too soon and the juices will end up pooling on the cutting board, leaving you with a drier cut of meat. Follow this tip: For a more tender and juicy piece of lamb, allow the meat to rest for at least 15 minutes after removing it from the oven.

Low and Slow

If your lamb has crossed over to the dark side of dryness, slow cooking can be your beacon of hope. Toss your overcooked lamb into a slow cooker with broth, vegetables, and herbs. Let it simmer for a few hours, and you'll be amazed at the transformation.

Preheat the oven to the appropriate temperature, usually around 350-375°F (175-190°C) for most roasts. Place the roast in a roasting pan or on a rack in a baking dish, and season it with your desired spices or herbs. Add some liquid, such as broth, water, or wine, to the bottom of the pan to help keep the roast moist.