Simple roast leg of lamb from Roasting: A Simple Art by Barbara Kafka

  • liquid of your choice
  • lamb legs

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on April 23, 2019

    I roasted a trimmed semi-boneless (just one major bone) short leg of lamb, about 4 lbs. I rubbed it with a garlic-rosemary-olive oil-salt-pepper mixture about 8 hours before roasting. I did not make the jus. The lamb needed an extra 10 minutes to reach medium-rare where I tested it, although I discovered that the temperature varied widely. After 30 minutes of resting, some parts were medium-well (although tender), while the part near the bone was still very bloody. The lamb itself lacked seasoning, but that's not part of this recipe. So I had mixed results with this roasting method.

  • rionafaith on November 12, 2017

    p. 186 -- Timing for 5lb bone-in butt end leg: 500* for 10 mins, lowered to 425* for 35 mins, then tented with foil for an additional 10 mins. I inserted 3 garlic cloves cut into slivers, slathered with dijon mustard and S&P, and rolled and trussed it into a more uniform shape. Ended up perfectly medium rare in the center after resting for about 20 mins. Nice basic roasting technique.

  • wester on December 16, 2011

    Cooking from a new cookbook when you have guests is always a bit scary - but when else am I going to roast a 6-pound leg of lamb? And these high temperatures make it even scarier. However, it worked out fine. The lamb was fine and juicy with a nice crispy brown skin. It also needed very little hands-on time, a good thing when you have guests. The hour given would have produced very rare meat. I am happy I used a meat thermometer and the chart on page 130 and left it in the oven for another 25 minutes.

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