Roasted Leg of Lamb


1 (5 to 7 pound) bone-in leg of lamb
3 tablespoons olive oil
1 packet Perfect Steak seasoning


Take the lamb out of the refrigerator about an hour before cooking so it comes to room temperature. Set the lamb fat side up in a rack inside a roasting pan. Rub the lamb with olive oil and season generously all over with Perfect Steak seasoning.

Preheat the oven to 425 ℉. Place lamb in the center of the oven.  After 25 to 30 minutes, lower the oven temperature to 350 degrees F.  Cook it to about 130 degrees F. The meat, once it "rests" will be a nice medium rare. 

Remove the roast and turn it fat side down onto a flat surface to rest. Resting the lamb on the opposite side will help to redistribute the juices. Slice the lamb against the grain.

Roasting Temperature: 325°F
Rare: 125°F (about 15 minutes per pound)
Medium-Rare: 130°F to 135°F (about 20 minutes per pound)
Medium: 135°F to 140°F (about 25 minutes per pound)
Well-Done: 155°F to 165°F (about 30 minutes per pound)

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