Boneless Leg of Lamb Recipe

1. Preheat your oven to 450 degrees F.
2. Start by rinsing the lamb under cold water.
3. Pat dry with paper towels, and brush olive oil over the lamb.
4. Make a series of deep knife cuts into the top. (see picture for a better idea of what I'm talking about).
5. Stud the roast with the garlic and rosemary randomly, pushing the pieces in as far as possible. This is going to flavor the meat as it cooks, so you'll want it to "go deep".
6. Season with salt and pepper, and roast in the oven for 30 minutes.
7. After 30 minutes, turn the oven down to 350 degrees F.
8. Roast for around 15-20 minutes per pound. So, for a 4lb roast - 60 minutes. But you'll want to check the temperature so you know you got it perfectly cooked!
9. I cook mine to medium, (which is optimal lamb temp) which is about 150 degrees F. If you like your meat a bit more medium-well to well done, roast for an extra 10 minutes or so.
10. Remove from the oven, and rest tented in foil for about 10 minutes before carving.

How to make a pan gravy

1. Remove all but 2 Tbs of drippings from the pan.
2. Place the roasting pan on your stove, and heat to medium-high.
3. Whisk in about 2 Tbs flour, then whisk in the hot stock.
4. Season with salt, pepper and add some fresh or dried rosemary.
5. Simmer, mixing constantly until thickened.
6. Test for seasoning and add more if needed.