Roasted Boneless Leg of Lamb Recipe

This Roasted Boneless Leg of Lamb recipe is a classic and elegant dish perfect for special occasions or a hearty family meal. The combination of garlic, rosemary, and perfectly roasted lamb creates a flavorful and tender centerpiece.

Ingredients

Boneless Leg of Lamb Roast

• Boneless leg of lamb: The main protein source.
• Garlic cloves: Adds a pungent and aromatic flavor.
• Olive oil: Used for rubbing the roast and adding moisture.
• Dried rosemary: Provides a fragrant and herbaceous flavor.
• Salt and ground black pepper: Enhances the overall flavor.

Roasted Potatoes (Optional)

• Potatoes: Cubed, provides a hearty side dish.
• Carrots: Sliced, adds sweetness and texture.
• Garlic powder: Adds a concentrated garlic flavor.
• Salt and ground black pepper: Enhances the overall flavor.

How to Make Roasted Boneless Leg of Lamb

• Prepare the Lamb:
  • Preheat oven to 425°F (220°C).
  • Make small incisions in the lamb and insert garlic slivers.
  • Rub the lamb with olive oil, rosemary, salt, and pepper.
• Roast the Lamb:
  • Place the lamb in a roasting pan or Dutch oven.
  • Roast until the desired internal temperature is reached.
  • Use a meat thermometer to check for doneness.
• Rest the Lamb:
  • Remove the lamb from the oven and let it rest for 15 minutes.
  • Remove the casing from the lamb.
• Slice and Serve:
  • Slice the lamb against the grain and serve warm.

Roast Potatoes (Optional)

• Prepare the Potatoes:
  • Scoop out some of the fat and drippings from the roasting pan.
  • Add potatoes, carrots, garlic powder, salt, and pepper.
• Roast the Potatoes:
  • Bake at 450°F (230°C) for about 35 minutes, or until tender.

How to Serve

• With Roasted Vegetables: Serve with the roasted potatoes and carrots from the recipe, or other roasted vegetables like asparagus or Brussels sprouts.
• With Mashed Potatoes or Grains: Pair with creamy mashed potatoes, rice, or quinoa.
• With a Side Salad: Serve with a fresh green salad for a balanced meal.
• In Sandwiches or Salads: Use leftover lamb in sandwiches or salads for a delicious and easy meal.

Make Ahead and Storage

• Make Ahead: Prepare the lamb by stuffing and seasoning it, then refrigerate for up to 24 hours before roasting.
• Storage: Refrigerate leftover lamb in an airtight container for up to 5 days.
• Freezing: Freeze leftover lamb sliced or cut into bite-sized pieces in an airtight container for up to 3 months. Thaw in the refrigerator.

FAQs

• What is the best internal temperature for lamb?
  • Medium-rare: 130-135°F (54-57°C)
  • Medium-well: 140-145°F (60-63°C)
  • Well-done: 150-155°F (66-68°C)
• Can I use fresh rosemary instead of dried?
  • Yes, you can use fresh rosemary. Use about 1 tablespoon of fresh rosemary for every 1 teaspoon of dried rosemary.
• Can I add other herbs or spices?
  • Yes, you can add other herbs and spices like thyme, oregano, or garlic powder.
• Can I use a different type of potatoes?
  • Yes, you can use any type of potatoes, such as red potatoes, Yukon Gold potatoes, or sweet potatoes.

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