Boneless Leg of Lamb with Garlic and Herbs
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Additional Time
20 mins
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Total Time
2 hrs 10 mins
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Servings
8
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Calories
94 kcal
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Course
Main Course
Boneless Leg of Lamb with Garlic and Herbs
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Boneless Leg of Lambe with Garlic and Herbs is a true show-stopped centerpiece roast, especially when served during the holiday season. It is honestly as stunning in presentation as it is in taste. The garlic and herbed breadcrumb crust are the perfect balance for the richness of the lamb.
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Ingredients
- 1 lb leg of lamb boneless, fat cut to ¼-inch
- 4 cloves garlic 3 thinly sliced and 1 minced
- ¼ cup rosemary chopped
- ¼ cup parsley chopped
- 1 cup breadcrumbs plain, dried
- kosher salt and black pepper
- 2 tablespoon olive oil
- 4 tablespoon Dijon mustard
Instructions
- Preheat oven to 450°F.
- Open up the leg of lamb and liberally sprinkle salt and pepper. Use kitchen twine to tie the roast into a cylinder, spacing each tied piece of string about 2 inches apart.
- Use a sharp paring knife to cut slices all over the roast, each about 1 inch deep. Insert the garlic slivers into the slits.
- In a medium-sized bowl, mix together the breadcrumbs, rosemary, parsley, minced garlic (1 clove), 1 teaspoon salt, and ½ teaspoon pepper.
- Brush the roast all over with the olive oil. Then smear the mustard all over the top of the oil (clean hands work best for this step).
- Press the herbed breadcrumb mixture into the prepared roast all over.
- Pour enough water into the roasting pan so it reaches about half an inch up the sides. Place the rack in the pan and then place the roast on the rack, fat side up.
- Roast for 15 minutes, and then lower the oven temperature to 350°F. Roast until a thermometer stuck into the thickest part of the roast read 135°F for medium rare, or 145°F for medium.
- Remove from the oven and allow the roast to rest for 15 to 20 minutes. Cut the strings from the roast and carve. Serve immediately.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- You can also use this recipe for a bone-in leg of lamb. You'll need to increase the roast time to closer to 1¾ hours, but, always use a thermometer to ensure proper internal temperature (135°F medium rare / 145°F medium).
- See under "Tips" in the blog post on how to make a lamb au jus, if desired.
- Leftovers will keep covered in the fridge for up to 5 days and can be frozen for 2 months. Reheat in a low-temp oven (300°F) in a dish covered with foil for about 20 minutes, or until juicy and heated through.
Nutrition Information
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Calories
94kcal
(5%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.001g
Cholesterol
0.1mg
(0%)
Sodium
183mg
(8%)
Potassium
62mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
187IU
(4%)
Vitamin C
3mg
(3%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Calories | 94kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 183mg | 8% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 187IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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