Boneless Leg of Lamb Recipe
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 30 mins
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Servings
8 people
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Calories
356 kcal
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Course
Main Course
Boneless Leg of Lamb Recipe
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This boneless leg of lamb recipe is very easy to make, requires minimum effort, and will give you the most flavorful lamb roast each time.
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Ingredients
- 2 kg boneless leg of lamb
- 1 head garlic (peeled)
- 1 ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 4 prigs rosemary
- 350 ml water
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.
Equipments used:
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. This ensures that the lamb cooks evenly and is more tender and juicy.
- Season the lamb well. Use a combination of herbs and spices such as garlic, rosemary, salt, and pepper to season the lamb well.
- To ensure that your lamb roast is cooked to your desired level of doneness, use a meat thermometer to check the internal temperature.
- After cooking, let the lamb rest for at least 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
- Let the lamb cool down to room temperature before storing it. Place it into an airtight container and keep it refrigerated for up to 5 days.
Nutrition Information
Show Details
Calories
356kcal
(18%)
Carbohydrates
1g
(0%)
Protein
51g
(102%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
163mg
(54%)
Sodium
601mg
(25%)
Potassium
726mg
(21%)
Fiber
0.1g
(0%)
Sugar
0.04g
(0%)
Vitamin A
3IU
(0%)
Vitamin C
1mg
(1%)
Calcium
32mg
(3%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 1g | 0% |
| Protein | 51g | 102% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 163mg | 54% |
| Sodium | 601mg | 25% |
| Potassium | 726mg | 15% |
| Fiber | 0.1g | 0% |
| Sugar | 0.04g | 0% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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