Reverse Seared Leg of Lamb

How to Reverse Sear Leg of Lamb

Reverse searing leg of lamb is one of my favorite ways to make lamb since it is so simple!

Reverse Sear Leg of Lamb Ingredients

To make this recipe, we will use the following ingredients:

• Avocado or Olive Oil (2 tablespoons): The oil is used for searing the lamb before roasting. It helps create a flavorful crust on the outside of the meat and prevents it from sticking to the pan.
• Garlic (1 head): Half of the garlic is minced and used to season the lamb, infusing it with a rich garlic flavor.
• Coarse Salt (2 teaspoons): The coarse salt is used to season the lamb. It not only enhances the lamb’s natural flavor but also helps create a flavorful crust during the searing process.
• Lightly Dried Italian Herbs Blend (1 tablespoon): The Italian herbs blend is a mixture of dried herbs such as oregano, thyme, basil, rosemary, and marjoram. It adds a delightful blend of herbal flavors to the lamb, enhancing its overall taste and aroma.
• The other half of the garlic cloves is cut in half and inserted into small incisions made in the lamb. This adds a milder garlic essence to the meat as it roasts.

Reverse Sear Leg of Lamb Method

Once you’ve gathered your ingredients, we will use the following process:

Prep

Preheat your oven to 275°F (135°C).

Stuff with Garlic

Score lamb and cut a few clozes of garlic, tucking into lamb meat and the fat cap.

Mix Marinade

In a small bowl, combine the minced garlic, coarse salt, and Italian herbs blend.

Cover with Marinade

Rub the garlic and herb mixture all over the lamb, making sure to get it into the incisions you made. This will infuse the lamb with flavor as it cooks.

Roast Leg of Lamb

Roast the lamb in the preheated oven for about 1 1/2 to 2 hours, or until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature:
130°F (54°C) for medium-rare
140°F (60°C) for medium
150°F (66°C) for medium-well

Sear Lamb

Heat oil in a large ovenproof skillet or over medium-high heat. Once oil is hot, add the lamb to the skillet. Sear the lamb on all sides until it develops a golden-brown crust, about 2-3 minutes per side. Allow to sit at least 20 minutes.

Rest & Carve

Remove it from the oven and let it rest for 15-20 minutes. This allows the juices to redistribute and keeps the meat moist. Place the leg of lamb on a clean work surface. Use a sharp knife to make small incisions all over the lamb, about 1 inch apart.

Make Gravy & Serve

If desired, you can make a simple gravy using the pan drippings. Place the roasting pan with the drippings on the stovetop over medium heat. Add a little flour and whisk until it thickens into a gravy.

Tips and Tricks to Perfect Slow Roasted Reverse Seared Boneless Leg of Lamb

Choose a Quality Cut: Start with a high-quality leg of lamb. Look for meat that is well-marbled and has a nice layer of fat, which will help keep it moist and flavorful during slow roasting.

Marinating: Consider marinating the lamb overnight in your choice of herbs, spices, and seasonings. This allows the flavors to penetrate the meat deeply. Your mentioned avocado or olive oil, minced garlic, coarse salt, and Italian herbs blend make an excellent marinade.

Preheat the Oven: Ensure your oven is preheated to the correct temperature before placing the lamb inside. Slow roasting is typically done at a lower temperature, around 275°F (135°C) to 325°F (163°C), depending on your desired level of doneness.

Use a Meat Thermometer: Invest in a reliable meat thermometer to monitor the internal temperature of the lamb. This ensures you achieve the desired doneness without overcooking.

Searing the Lamb: Searing the lamb in a hot pan with oil before slow roasting can enhance the flavor and create a beautiful crust on the meat’s surface.

Resting Period: Allow the cooked lamb to rest for at least 15-20 minutes before carving. This rest period helps redistribute the juices within the meat, resulting in tender and juicy slices.

Carving Techniques: When carving the lamb, slice against the grain for tender and easy-to-eat pieces.

Accompaniments: Serve the slow-roasted leg of lamb with complementary sides like roasted vegetables, mashed potatoes, or a fresh mint sauce.

Basting: Consider basting the lamb with its own juices or a flavorful sauce during the slow-roasting process to keep it moist and add extra flavor.

Use a Roasting Rack: Placing the lamb on a roasting rack in the roasting pan elevates it, allowing air to circulate evenly around the meat for even cooking.

Tenting with Foil: If the lamb’s surface browns too quickly during roasting, tent it with aluminum foil to prevent over-browning while the inside continues to cook.

Time and Temperature: Slow-roasting times can vary based on the size of the lamb and your desired level of doneness. It’s essential to refer to a meat thermometer to ensure it’s cooked to your preference.

Rest in a Warm Place: After removing the lamb from the oven, keep it in a warm place while it rests. You can wrap it in foil to help retain its temperature.

What to Serve With Reverse Seared Leg of Lamb

Try these other recipes:

Creamy Brussels Sprouts with Bacon

Air Fried Broccoli

Pan-Fried Zucchini

Whole Roasted Cauliflower (Easy + Crispy)

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FAQs

Rare: 120-125°F (49-52°C)
Medium Rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)
Medium Well: 150-155°F (66-68°C)
Well Done: 160°F (71°C) and above

Searing the lamb before slow roasting is optional but recommended. It can enhance flavor and create a nice crust on the meat’s surface. However, it’s not strictly necessary.

Popular seasonings include garlic, rosemary, thyme, oregano, lemon zest, and olive oil. You can customize your marinade or rub based on your flavor preferences.

Allow the lamb to rest for at least 15-20 minutes after roasting. This helps the juices redistribute and keeps the meat moist.

Common side dishes include roasted vegetables, mashed potatoes, mint sauce, couscous, or a fresh salad.

Yes, you can slow roast lamb on a barbecue or smoker with indirect heat. It can infuse a delicious smoky flavor into the meat.

Use a meat thermometer to monitor the internal temperature. Remove the lamb from the oven when it reaches your desired level of doneness, and let it rest.

Yes, you can freeze leftover lamb for future use. Ensure it’s properly wrapped and sealed to maintain its quality.

You can make a simple pan gravy using the drippings, stock, and a roux. Mint sauce, red wine reduction, or a yogurt-based sauce are also popular choices.