📖 Table of Contents
Cooking Lamb in Spring Leads to Fantastic Meals!
➡️ Cooking roast lamb in spring is especially recommended because spring lamb has tender and tastier meat than the one from more mature animals. Of course, I like lamb, mutton, and sheep all year round, but cooking lamb in the spring gives me great pleasure, perhaps because I look forward to the warm season.
Subscribe to our newsletter!
Stay informed with our newsletter! Sign up to receive updates on new recipes and culinary articles. Plus, after subscription, you get a FREE sample of the cookbook “10 Common Mistakes Anyone Can Make In The Kitchen” (download link provided in the Welcome email.)
How to Cook Roast Spring Lamb at Home
If you’re ready to experience the taste of delicious lamb recipes, look no further than the “Cooking Lamb: A Delicious Lamb Recipes Cookbook” cookbook.
Roast Spring Lamb with Rosemary
- 5-6 lb bone-in leg of lamb
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- ½ cup water
- Preheat oven to 325°F.
- In a small bowl, combine minced garlic, chopped rosemary, olive oil, salt, and pepper.
- Place the lamb in a roasting pan and rub the garlic and rosemary mixture all over the lamb, making sure to coat it evenly.
- Pour water into the bottom of the roasting pan.
- Cover the pan tightly with foil and place it in the preheated oven.
- Roast the lamb for 1 1/2 to 2 hours or until the internal temperature reaches 135°F for medium-rare or 145°F for medium.
- Remove the foil and continue roasting the lamb for an additional 15-20 minutes, or until the surface is golden brown and crispy.
- Let the lamb rest for 15 minutes before carving.
- Serve the lamb with your favorite side dish and enjoy!
- Make sure the lamb is at room temperature before roasting. This helps ensure even cooking throughout the meat.
- Use a meat thermometer to ensure that the lamb is cooked to your liking. The internal temperature should be 135°F for medium-rare or 145°F for medium.
- Let the lamb rest for at least 15 minutes before carving. This helps the juices settle back into the meat and keeps it moist.
- For a crispier surface, remove the foil during the last 15-20 minutes of cooking.
- Use fresh rosemary for the best flavor. If you don’t have fresh rosemary, you can substitute with dried rosemary, but reduce the amount by half.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?
Cooking Roast Lamb from Scratch at Home is Easy!
➡️ For some of you, would be hard to believe that once upon a time, the lamb was the most expensive cut of meat you could buy! Today, in many supermarkets, a lamb cut is likely to be cheaper than a beef cut! But despite this, lamb is still rarely found in the diet of many of us. It’s hard to argue with the nutritional benefits of lamb meat and its ability to work with a wide variety of flavorings and spices, but there are some great reasons to give it a try.
➡️ Cooking roast lamb is a special occasion for me every time, so I try to make such a dish as often as possible. Here are some of my favorite recipes: slow-cooked leg of lamb with tomato sauce, Moroccan leg of lamb roast, Greek roast leg of lamb with red wine, Greek roast lamb, and French roast lamb shoulder. Many more lamb recipes are available in my cookbook Cooking Lamb: A Delicious Lamb Recipes Cookbook. Enjoy cooking roast lamb at home!
Related Roast Lamb Recipes and Culinary Articles
📖 Cooking article by