Roast Lamb

By the RecipeCafe Archives

Ingredients

• 1 leg of lamb (bone-in, approximately 5–7 lb / 2.3–3.2 kg)
• 1 Salt, to taste
• 1 Black pepper, to taste
• 1 All-purpose flour, for dredging
• 1 Water, as needed (a small quantity)

Instructions

1. 1. Heat the oven to 425°F (220°C). This is the 'hot oven' Farmer specifies for initial searing.
2. 2. If the leg of lamb arrived from the market wrapped in a caul (a thin membrane of fatty tissue), remove and discard the caul. Wipe the surface of the meat dry with a clean cloth or paper towels.
3. 3. Sprinkle the leg of lamb all over with salt and black pepper.
4. 4. Place the leg of lamb on a rack set inside a roasting pan (a 13 × 9-inch / 33 × 23 cm pan is suitable; see notes). Dredge the top of the meat and the bottom of the pan with flour, coating both lightly.
5. 5. Place the pan in the preheated oven. As soon as the flour in the bottom of the pan has browned — approximately 10–15 minutes, when you see a deep golden-tan crust forming on the dredging flour and the surface of the meat is beginning to colour — baste the roast with the pan drippings. This is the first baste.
6. 6. Continue to baste the roast every 15 minutes thereafter. If the pan drippings threaten to scorch or the pan appears dry, add a small quantity of water (approximately 1/4 cup / 60 ml at a time) to the pan to prevent burning.
7. 7. Roast until done, approximately 1 hour 45 minutes total for a 5–7 lb (2.3–3.2 kg) leg cooked to medium (145°F / 63°C internal temperature at the thickest part, away from the bone). Visual cue: the exterior is a rich, even brown. Tactile cue: the meat offers moderate resistance when pressed. Thermometer cue: an instant-read thermometer inserted at the thickest part reads 145°F (63°C) for medium, or 160°F (71°C) for well done, as was more common in the period.
8. 8. Remove the roast from the oven and allow it to rest on a cutting board for 10–15 minutes before carving. The internal temperature will rise a further 5°F (3°C) during rest.
9. 9. To carve in the period style ('Carré a Leg of Lamb'): cut in thin slices across the grain of the meat, perpendicular to the bone, beginning at the top (wide, rounded end) of the leg and working downward toward the shank.
10. 10. Prepare gravy following the directions for Roast Beef Gravy (Farmer, p. 179), or serve alongside Currant Jelly Sauce. Both options use the pan drippings as their base.