Roasting is a dry heat cooking method often used for large, tender cuts. It makes a melt-in-your-mouth Easter centerpiece and creates an oven-warm, fantastic-smelling atmosphere inside your home. Prior to this cozy scenario, though, you'll likely face The Great Roast Lamb Debate– leg of lamb versus rack of lamb.
We'll warn you– choosing between these crowd-pleasing cuts can be difficult! Watch this video to learn roasting basics—and read on to learn more about these two Aussie lamb stars.
The Cuts
From the hindquarter, leg of lamb can be a whole leg with sirloin attached, partly boned or a center cut roast. It can be rolled and tied, butterflied, boned or prepared whole. Chef Stephen uses an easy-carve leg (exactly what it sounds like), with the large hock bone left in the meat.
Lamb rack comes from the front/middle section, from the saddle through the eye muscle. It can be frenched (with fat and tissue between bones removed), capoffed (with fat cap removed) or fully denuded (all fat removed). Rib chops are single or double chops cut from the rack.
Cooking Your Leg of Lamb
Chef Stephen seasons his lamb with a classic salt, pepper and rosemary mix. As he demonstrates, one advantage of a lamb leg is that it can also be stuffed with garlic (or, as in this month's featured recipe), shallots and thyme.
A 2.2-lb leg like Chef Stephen's takes about 45 minutes at 350F to cook to medium. A larger bone-in leg will take about 1 hour and 40 minutes to reach medium rare. For the richest flavor, try slow roasting at 250–300°F for 3–4 hours, in a pan of flavorsome liquid. Be sure to factor about 10–15 minutes resting time into your total cook time.
Cooking Your Rack
Like leg of lamb, tender, mild-flavored rack of lamb requires little seasoning. One advantage of a rack is that it's easy to pan-sear prior to roasting, a means of reducing roasting time, sealing in the meat juices and creating a crisp, fabulously caramelized crust.
After searing your rack for about three minutes per side, roast it fat side up at a high heat (375–425°F) for 13–15 minutes for medium rare (where it'll be the most tender and moist). The meat will still be springy when pressed. If you're searing your rack, simply increase roast time and lower the oven temperature—about 30 minutes at 400°F for medium rare. As with a leg, allow for resting time—about 5–10 minutes.
On the Plate
Economical and great for leftovers, a leg of lamb serves at least six. As you see in the video, hearty side dishes like potatoes and veggies can be cooked alongside the meat, for a flavor-packed, one-pan meal.
A medium (8-rib) rack of lamb typically serves 2–3. While you're less likely to see side dishes roasted alongside a rack, its impressive presentation recoups what it may lack in one-pan meal-ness—hence rack of lamb's wildly popular presence on restaurant menus. Pair yours with everything from fresh spring salads to savory vegetables and grains.
Decision Time
Roasting lamb this Easter? Let us know which cut you choose!