Boneless Lamb Leg Roast
This boneless lamb leg roast recipe delivers juicy, flavorful results with a perfect balance of herbs and spices. Ideal for special occasions or a delicious family meal.
Equipment
- Roasting pan
- Meat thermometer
- Aluminum foil
Ingredients
- 1 boneless leg of lamb about 4-5 lbs, trimmed of excess fat
- 4 cloves garlic minced
- 2 tbsp fresh rosemary finely chopped
- 2 tbsp fresh thyme finely chopped
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup chicken or beef broth for the roasting pan
Instructions
- Preheat your oven to 325°F (163°C). Remove the lamb from the refrigerator 30 minutes before cooking to bring it to room temperature.
- In a small bowl, combine the minced garlic, chopped rosemary, thyme, olive oil, salt, and pepper to create a herb paste. Rub this mixture all over the lamb, ensuring it's evenly coated.
- Place the lamb in a roasting pan. Pour the broth into the bottom of the pan to help keep the meat moist during cooking.
- Roast the lamb for about 1 hour and 30 minutes, or until it reaches an internal temperature of 135°F (57°C) for medium-rare. Use a meat thermometer inserted into the thickest part of the roast to check doneness.
- Remove the lamb from the oven and tent it loosely with foil. Let it rest for 15-20 minutes before slicing. This allows the juices to redistribute, ensuring a moist roast.
- Slice the lamb against the grain and serve hot.
Notes
Chef's Tips:
• For extra flavor, marinate the lamb with the herb paste overnight in the refrigerator.
• Avoid overcooking; lamb can quickly go from tender to tough.
• Serve with a red wine reduction sauce for an elegant touch.
Food Safety:
• Always use a meat thermometer to ensure the lamb reaches a safe internal temperature.
• Store leftovers in the refrigerator within 2 hours of cooking and consume within 3-4 days.