Description
This Roasted Boneless Leg of Lamb is a flavorful and tender centerpiece for any special occasion. Infused with garlic and rosemary, and roasted to your desired doneness, it’s a simple yet elegant dish that’s sure to impress.
Ingredients
Units
Scale
Boneless Leg of Lamb Roast:
- 4–5 pounds boneless leg of lamb
- 5–7 large garlic cloves, cut into slivers
- 2 tablespoons extra virgin olive oil
- 2 tablespoons dried rosemary
- 1 1/4 teaspoons salt
- Ground black pepper, to taste
Roasted Potatoes After (Optional):
- 2 pounds potatoes, cubed
- 2 large carrots, sliced
- 1/2 tablespoon garlic powder
- 3/4 teaspoon salt
- Ground black pepper
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C).
- Prepare Lamb: In a roasting pan or Dutch oven, place lamb. Make 20-30 inserts with a paring knife. Stick garlic slivers into each opening.
- Season Lamb: Rub roast with olive oil. Sprinkle one side with half of the rosemary, salt, and pepper. Turn and repeat on the other side.
- Roast Lamb: Bake uncovered until desired doneness:
- Medium Rare: 130-135°F (54-57°C) internal temperature – about 16 minutes/pound.
- Medium Well: 140-145°F (60-63°C) internal temperature – about 18 minutes/pound.
- Well-Done: 150-155°F (66-68°C) internal temperature – about 20 minutes/pound.
- Check Temperature: For a 4-5 pound roast, check internal temperature after 1 hour. For a 2-3 pound roast, check after 45 minutes.
- Rest Lamb: Remove lamb from oven and let rest uncovered for 15 minutes.
- Remove Casing: Remove and discard the casing.
- Slice and Serve: Slice lamb into 1/4 inch slices against the grain. Serve warm.
Roast Potatoes in Fat Drippings (Optional):
- Prepare Drippings: Scoop out 1 cup of fat and drippings from the pan, leaving the rest.
- Add Vegetables: Add potatoes, carrots, garlic powder, salt, and pepper. Stir well.
- Roast Vegetables: Bake at 450°F (230°C) for about 35 minutes or until fork-tender.
Notes
- Make Ahead: Stuff and season roast, cover, and refrigerate for 24 hours. Let come to room temperature before roasting.
- Store: Refrigerate roast whole or sliced in an airtight container for up to 5 days.
- Freeze: Freeze leftovers sliced or cut into bite-sized pieces in an airtight container for up to 3 months. Thaw in the refrigerator.
- Keep Casing On: Do not remove the casing before cooking; it holds the meat together.
- Adjust for Oven: Check with an internal meat thermometer 1/2 hour before the end of cooking time.
- Resting: Internal temperature will rise while meat is resting.
Nutrition
- Serving Size: 1 serving
- Calories: 175 kcal
- Sugar: 1g
- Sodium: 362 mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 73g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 24mg
