Spiced pomegranate slow-roast lamb leg recipe | Sainsbury`s Magazine (2024)

FAQs

Should you sear leg of lamb before roasting? ›

For the perfect roast lamb, we recommend seasoning the surface of the meat, and then searing it, especially fat side down in a pan before roasting. Why bother with searing? Contrary to some stories, searing is less about locking in moisture, and all about improving the flavour!

Lower temp = more succulent meat – Tough cuts like lamb shoulder need slow-cooking to tenderise them. The lower the roasting temperature, the less total moisture evaporation and thus juicier meat.

Cuts of lamb that are popular for slow cooking include the shoulder, leg, forequarter, shanks, neck chops, lamb ribs, and some sausages. These cuts are usually tougher because they have lots of connective tissue and fats, but this makes them perfect for slow and low methods of cooking.

For a medium cooked lamb, which is perfectly pink on the inside, budget about 25 minutes per pound or until the internal temp registers somewhere around 130°F (about 1 ½ to 2 hours in a 325 degrees F-heated oven).

Roast leaner cuts of lamb in a hotter oven (450°F) to get a lovely brown crust and a well-cooked center; cook fattier cuts of lamb low and slow (325°F) to render all the fat and allow the lamb to cook in its juices. Due to residual heat, your lamb will continue to cook even after you pull it out of the oven.

Season your lamb shoulder with rosemary and garlic, or even just a little salt and pepper. Sear the lamb shoulder in a hot pan to seal in the flavours if you wish, this is not compulsory however, slow cooking it as is works just as well.

You need a lid for the first few hours, I use a dutch oven for my lamb. If you don't have one, use a deep pan and cover the top with foil, enough to seal all the steam inside as it cooks.

Slow-cooking lamb requires patience. While cooking, resist the urge to keep checking on the lamb and refrain from opening the oven or slow cooker. Opening the lid or foil too often will lower the temperature and extend the cooking time, making the meat less juicy and tender.

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.

Does leg of lamb have to be room temperature before cooking? ›

To ensure a leg of lamb cooks evenly, remove it from the fridge and let it sit at room temperature for an hour before cooking. Rare, Well-Done, Or Something In Between? How well-done you like your lamb comes down to personal preference.

And when you have a gorgeous cut, like a rack of lamb, you can cook it the good ol' Gordon Ramsay way—which is to say, lightly pan-sear it first, then baste it with an herby, garlicky butter, and finally finish it off in the oven until it's still pink and juicy in the middle. It comes out perfectly every time.

Cooking It When Its Too Cold

You may think you must cook the outside longer to bring up the internal temperature. However, this adjustment often results in unevenly cooked meat with a cold, chewy inside and a tough, burnt outside.

As turnips and potatoes cook, place a large, heavy, ovenproof skillet, preferably cast iron, on the stove over high heat for 2 to 3 minutes. Place lamb in pan and sear until browned on the bottom, 1½ to 2 minutes. Turn lamb and place pan in the oven.

Despite most recipes to the contrary, it is rarely necessary to sear meat before roasting. The idea that you “seal in the juices” is an old wives tale that has long been debunked. Your best bet is to cook it without searing and, if it isn't browning to your taste, sear it after roasting.

Browning the meat doesn't take long and has some advantages, including a good looking, caramelised surface and richer coloured dish. It can also give a deeper flavour, and some say a better texture.

Sear Before Slow-Cooking

You create a Maillard reaction when you sear the lamb, which is a chemical reaction between the amino acids and the sugars in the meat. This reaction adds an extra roasted layer of flavor to the meat and seals in the juices, keeping it moist during the cooking process.