Learn how to prepare a lamb roast that is crispy on the outside and tender and juicy inside. We will share with you tips on how to select the best cuts of lamb and how to season them. Also, we’ll discuss the optimal roasting temperatures and times.
The Right Cuts
Roasting the leg and rack of lamb is the best way to cook them. The roasting method is “dry heat,” which means that no liquids are added to the meat during cooking.
Braising and stewing are best done with tougher cuts such as shank or shoulder.
Leg of Lamb
Leg of lamb can be purchased bone-in or without bones. The shank is often included in a whole lamb, but the shank doesn’t do well with the heat and dryness of roasting. It’s better to buy the leg without the shank. The butt end of the portion is the most meaty and tender.
Rack of Lamb
A rack of lamb is a cut that includes the chops or rib bones. The fat and meat are trimmed between the ribs, and the bones are scraped and protruding. This roast is served “Frenched,” where the meat and fat have been cut and the bones cleaned. Ask your butcher to prepare the roast. You can use the trimmings to make Soup. When two or three racks of shaved lamb are tied to form a round roast, this is called a Crown Roast.
Roast Lamb with Seasoning
The lamb is so flavorful that you don’t even need to season it. It pairs well with a variety of seasonings like lemon zest, rosemary, oregano, and marjoram. You can also add cumin, coriander, mint, garlic, and oregano.
How to season lamb for roasting
- Trim the excess fat and any silver skin.
- Chop herbs/seasonings and rub the mixture over the surface of the meat evenly;
- Wrap the meat tightly in plastic wrap. Refrigerate overnight to get the best taste.
Make small incisions into the surface of the meat, and then push garlic slivers and herbs through the slits. This can be done right before roasting or even a day in advance for a more intense flavor.
Salt can cause the meat to lose moisture. So, season the lamb just before you cook it.
This 5-star roasted Lamb recipe does not require mint jelly because Chef John burns it right into the crust. Instead of jelly, Chef John’s rack of lamb is served with a slightly sweet vinaigrette. You can see how to do it below.
Roasting lamb: Temperature and Time
Remove the lamb from the fridge and let it sit at room temperature for 30 minutes before roasting. The meat will cook more evenly if it is at room temperature.
A roasting rack will ensure that the meat is evenly browned and that heat is circulated to it.
The ideal temperature to roast lamb at. How much fat your lamb has on its outside and in the middle will affect the temperature and cooking time.
- To roast leaner meat, use a hotter stove. A hot oven will brown the thinner pieces of meat on the outside without causing them to become dry and overcooked in the center. Cook a lean cut of meat at 450 degrees F for 15 minutes. Then, reduce the temperature to 350 degrees F to finish roasting. It will take 25 minutes per pound.
- Roast pieces of fattier lamb for longer at lower temperatures: To roast a piece of fattier meat at 325 degrees F, allow the fat to melt slowly and soak the roast with its juices. This method takes about 30 minutes for each pound of meat to reach medium-rare.
- The best way to know when a project is complete is by using a Meat thermometer:110 degrees F (42 degrees C) is rare.
- 120 degrees F (58 degrees C) is medium-rare
- Medium-well is 145 degrees Fahrenheit (68 degrees Celsius).
- It is recommended that you cook your lamb to a temperature of 145 degrees F. Anything higher than this can cause the meat to become tough and dry.
Rest Your Roast
- After your roast reaches a temperature within 10 degrees F (5 degrees C) of the ideal, could you remove it from the oven? Place a loose foil tent over it and allow to rest for 15 minutes. The internal temperature of the meat will rise by a few degrees as it rests. Muscle fibers will also relax, and juices that have been increased to the surface will return to the middle. Resting the meat makes it more tender and helps to retain juices when you cut it.