5.0 from 6 votes
Boneless Leg of Lamb Recipe
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.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings: 8 people
Calories: 356 kcal
Course:
Main Course
Cuisine:
American , British
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.
Cup of Yum
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
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
% 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.