Boneless Leg of Lamb Recipe

Boneless Leg of Lamb Recipe

from ifoodreal.com
100 min
8 servings

How to cook perfect Boneless Leg of Lamb Recipe every time. Herb crusted and garlic stuffed, this is easy lamb roast recipe anyone can make!

Ingredients

  • 4-5 lbs boneless leg of lamb
  • 5-7 large garlic cloves (cut into slivers)
  • 2 tbsp olive oil (extra virgin)
  • 2 tbsp rosemary (dried)
  • 1 1/4 tsp salt
  • Ground black pepper (to taste)
  • 2 lbs potatoes (cubed)
  • 2 large carrots (sliced)
  • 1/2 tbsp garlic powder
  • 3/4 tsp salt
  • Groudn black pepper

Directions

  1. 1

    Preheat oven to 425 degrees F.

  2. 2

    In a medium roasting pan or Dutch oven, place boneless leg of lamb roast and make 20-30 inserts with a paring knife. Stick garlic slice into each opening until you run out of garlic.

  3. 3

    Rub roast with oil all around. Then sprinkle one side with half of rosemary, salt and pepper. Turn around and repeat on another side.

  4. 4

    Bake uncovered according until desired doneness. Remember meat will keep "cooking" as it rests.°Medium Rare: 130 - 135 degrees F internal temperature - about 16 minutes/lb.°Medium Well: 140 - 145 F internal temperature - about 18 minutes/lb.°Well-Done: 150 - 155 F internal temperature - about 20 minutes/lb.

  5. 5

    My best advice for 4-5 lbs roast is to check internal temperature after 1 hour and go from there. For 2-3 lbs roast, check after 45 minutes. It all comes down to checking often after a certain period of time towards the end.

  6. 6

    Remove lamb roast from the oven and let rest uncovered for 15 minutes.

  7. 7

    Using  a sharp knife, remove the casing and discard it.

  8. 8

    Slice lamb into 1/4 inch slices against the grain. Serve warm at a celebration table or use cold leftovers in sandwiches or salads.

  9. 9

    Scoop out 1 cup of fat and drippings from the pan and leave in the rest.