It is high season for lamb and Easter dinner is a great time to showcase one. It may seem intimidating, but don’t be fooled--leg of lamb is one of the easiest cuts of meat to cook. Since it’s a large, expensive cut of meat, I’m including my top tips to ensure juicy success for your holiday meal.

Purchasing and Prepping Leg of Lamb

• Choose bone-in. Yes, it may be more difficult to carve, but a bone-in leg of lamb means added flavor. When you roast it, all that flavor goes right in to the meat. You’re setting yourself up for success right off the bat with a bone-in choice. 
• Purchasing a leg of lamb is definitely an investment, so be sure to choose a reputable butcher. Check to see that your butcher trims away the thick, outer fell (layer) of fat, and look for lamb that is market weight to ensure the meat isn’t too old and verging on mutton. (Mutton can be much stronger in flavor and much tougher in texture.)
• Skip the marinade. Leg of lamb is a super tender cut, and over marinating can destroy the integrity of the meat. Instead of marinating, add flavor by seasoning with fresh herbs and garlic. 

Internal Temperatures for Bone-In Leg of Lamb

For tender lamb with just a hint of pink, roasting just until medium-rare to medium is recommended. Because a leg of lamb is a large cut of meat, there will likely be areas that vary in doneness--some will be closer to medium doneness while others will be closer to rare. 

• Rare:  125 degrees F. (13-15 minutes per pound)
• Medium-Rare:  130 degrees F. – 135 degrees F. (18 to 20 minutes per pound)
• Medium:  135 degrees F. – 140 degrees F. (23 to 25 minutes per pound)
• Well-Done:  155 degrees F. – 165 degrees F. (28 to 30 minutes per pound)

**Please note that the cooking times above take into account that the leg of lamb is first broiled (searing it), roasted at 325 degrees F. and lastly includes a covered resting period of 10 to 15 minutes after roasting. After the first 45 minutes of roasting, check the internal temperature frequently until the leg of lamb reaches the desired temperature. 

For the perfect Easter dinner, use Chef Alli's Garlic Rosemary Roast Leg of Lamb.