I’ve had several requests for roasting lamb (a time-honored Easter meat!) so here’s some general guidelines. I say “general” because I don’t really have a recipe as such.
I take my lamb out about an hour prior to roasting. That way, it roasts nicely throughout.
I trim the fat, rub all over with olive oil. I make slits in the meat and insert garlic slivers about every 3-4″ across the top. I insert the garlic so it doesn’t show through.
I then sprinkle it with salt, pepper and minced rosemary. I use about 1 teaspoon minced rosemary for every pound of lamb. And I pour a bit of red wine in the bottom of the pan to make a nice au jus.
I just roast mine at 325 regardless if it’s a bone in or boneless.
NOW SOME INFO ON TIME & TEMPERATURE
TIME: BONE IN: 5–7#, 15-20 minutes per pound for medium rare
20-25 minutes per pound for medium
25-30 minutes per pound for well done
BONELESS: 4-7# About the same amount of time per pound
BUT MY ADVICE IS TO TAKE THE LAMB OUT WHEN IT REACHES 5-10 DEGREES BELOW WHAT YOU WANT. CARRYOVER COOKING OCCURS AS IT’S RESTING UNDER TENTED FOIL AND TEMPERATURE WILL RAISE 5-10 DEGREES.
DON’T OVERCOOK LAMB – IT WILL BE TOUCH AND NOT MUCH FLAVOR. I LIKE MINE MEDIUM RARE.
Rare: 120 to 125 degrees F – center is bright red, pinkish toward the exterior portion
Medium Rare: 130 to 135 degrees F – center is very pink, slightly brown toward the exterior portion
Medium: 140 to 145 degrees F – center is light pink, outer portion is brown
Medium Well: 150 to 155 degrees F – not pink
Well Done: 160 degrees F and above – meat is uniformly brown throughout