Lamb takes center stage during National Lamb Month, celebrated each February to showcase the versatility and nutritional benefits of this tender protein source.
A rich source of high-quality protein, lamb also provides essential vitamins and minerals like iron zinc, and vitamin B12, which support energy production, immunity and overall well-being. Unlike many other meats, lamb has a unique fat profile, with healthy omega-3 fatty acids that contribute to cardiovascular health.
Cooking lamb can feel intimidating, but with a little preparation, it’s simple to create dishes that wow your guests. Recipes like a brined roasted leg of lamb elevate this protein with layers of flavor and tenderness.
Brining—a process where the meat is soaked in a seasoned liquid—infuses the lamb with aromatics and ensures it stays juicy during roasting. Adding herbs like rosemary and thyme, along with a splash of wine in the brine, enhances the natural richness of the lamb.
When preparing lamb, a meat thermometer is your best friend. Cooking to the proper temperature ensures the perfect level of doneness, whether you prefer medium-rare or falling-apart tenderness. Pair your lamb dish with roasted vegetables or a bold red wine for a meal that feels both hearty and elegant.
Wisconsin farmers offer locally sourced lamb, making it a sustainable choice for your kitchen. Celebrate National Lamb Month by exploring new ways to enjoy this flavorful meat—whether it’s a special dinner or a cozy weekend roast. Lamb brings a touch of sophistication and warmth to any table.
Brined Roasted Leg of Lamb
Ingredients
Brine:
- 2 tablespoons fresh thyme leaves removed from stems but not chopped
- 2 tablespoons fresh rosemary leaves removed from stems but not chopped
- 30 garlic cloves peeled
- 1 sweet onion peeled
- 2 750-milliliter bottles full-bodied red wine (like cabernet)
- 2 cups kosher salt
- 2 tablespoons black peppercorns
- 1 teaspoon red pepper flakes
- 8 bay leaves
- 1 gallon ice water plus more as needed
- 1 bone-in lamb leg
For roasting the lamb:
- 20 garlic cloves minced
- 2 teaspoons olive oil or vegetable oil such as canola
- 5 teaspoons kosher salt
- 4 teaspoons black pepper
Instructions
Brining the Lamb:
- In a food processor, combine thyme, rosemary, garlic, and onion. Process until finely minced.
- In a 6-quart pot, combine minced herbs, 8 cups water, red wine, salt, peppercorns, pepper flakes, and bay leaves. Bring to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes.
- In a food-safe container or thick plastic bag (4 gallons or larger), add hot brine and enough ice water (about a gallon) to get 3 gallons of liquid.
- Stir liquid, then submerge the lamb leg in the brine. Cover and refrigerate for 24 hours, stirring halfway through.
- After 24 hours, remove lamb from brine and pat dry.
- Leave out for 2 hours to let lamb come to room temperature.
Roasting the Lamb:
- Preheat oven to 450°F.
- With a sharp knife, make incisions a couple inches apart up and down leg. Put approximately a clove’s worth of minced garlic in each hole. Rub lamb leg with oil, salt, and black pepper.
- In a roasting pan lined with a roasting rack, place the leg cut side up. Place sprigs of rosemary and thyme on top of the lamb leg. Cover the lamb with aluminum foil.
- Roast the brined leg for 15 minutes at 450°F, then turn down the heat to 250°F and cook until the lamb is at the desired level of doneness. (see notes)
- Turn oven off but leave lamb inside for another 15-30 minutes. This allows for a hot rest—the meat will be rested and cooked evenly throughout but will still be warm when you serve it. This will help tenderize the meat.
- To serve, slice ¼-inch slices perpendicular to the bone, like a spiral ham, cutting against the grain. The thinner the slice, the more tender the lamb will be.
Notes
Roasting Times:
- Medium rare: Cook to an internal temperature of 130-135°F. Approximately 20 minutes/lb.
- Medium: Cook to an internal temperature of 140°F. Approximately 25 minutes/lb
- Falling apart: Cook to an internal temperature of 175°F. Approximately 40 minutes/lb
- Slow roast: Cook for 4-7 hours.