I like to make this recipe with a leg of lamb because it makes such a pretty dish on the table, but it can also be made with lamb roasts. This is an easy dish to make, tastes delicious, and the aroma is wonderful. The key to the recipe is the fresh herbs.
- 1 leg of lamb, bone in (1 pound of uncooked weight per person)
- 3 tablespoons of olive oil
- 1 tablespoon of sea salt
- 1 teaspoon of black pepper
- 8 fresh sprigs of sage (3-4 inches)
- 8 fresh sprigs of thyme (3-4 inches)
Preheat oven to 325°F (160°C).
Rinse the meat and remove excess fat, if necessary. Season with salt and pepper, and rub with the olive oil. Score the meat lengthwise in four parallel slits, on top and bottom of the leg. Place one sprig of sage and one of thyme in each cut. Transfer to a roasting pan. Cover lightly with foil and cook for time required by weight. About 20 minutes before done, remove foil if the meat hasn’t browned sufficiently.
Leg of lamb cooking times (approximate) per pound:
- rare: 20 minutes
- medium: 25 minutes
- well done: 30 minutes