Boneless Leg of Lamb Recipe
My roasted Boneless Leg of Lamb recipe is a simple oven dish made with a well-prepared cut of lamb, fresh garlic, rosemary, olive oil, and seasoning.
Servings: 8 people
Calories: 363kcal
Ingredients
- 4 ½ lbs boneless leg of lamb (2 kilo)
- 1 head garlic (peeled)
- 1 ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 4 sprigs rosemary
- 1 ½ cups water (350 ml)
Instructions
- Take the lamb out of the fridge approximately 1 hour before cooking to allow it to come closer to room temperature. Doing this will help the lamb cook more quickly in the oven, resulting in juicier meat
- Preheat the oven to 220° C (430° F).
- With a small knife, make several incisions in the lamb and insert peeled garlic cloves along with a few sprigs of rosemary into the cuts.
- Generously season the leg of lamb with salt and freshly ground black pepper, then rub it with olive oil. Finally, place the lamb on a wire rack positioned over a tray.
- After placing the tray in the preheated oven, bake at the initial temperature for about 15 minutes before lowering the heat to 180° C (356° F).
- Cook for an additional 65 to 75 minutes, or until the internal temperature of the lamb reaches 60° C (140° F) for medium doneness.
- Once the lamb is cooked, remove it from the oven and let it rest for at least 15 minutes before slicing and serving.
Notes
- Choose a high-quality boneless leg of lamb. Look for a leg of lamb that is bright red in color and has a good amount of marbling.
- Let the lamb come to room temperature before cooking. Take the lamb out of the fridge 1-2 hours before cooking so that it can come to room temperature.
- Season the lamb well. Use a combination of herbs and spices such as garlic, rosemary, salt, and pepper to season the lamb well.
- If the top browns too quickly, loosely cover it with foil while it finishes cooking.
- To ensure that your lamb roast is cooked to your preferred level of doneness, use an instant-read thermometer to check the internal temperature.
- After cooking, let the lamb rest for at least 10-15 minutes before carving.
- Slice against the grain to keep each piece tender.
Nutrition
Calories: 363kcal | Carbohydrates: 1g | Protein: 52g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 166mg | Sodium: 605mg | Potassium: 741mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 5mg