4.1 from 27 votes
Lamb Roast
Easter is just around the corner and there's nothing more impressive on your dinner table than a beautiful Lamb Roast. Today, I'm using a Boneless Lamb Leg and I'll show you step by step just how easy it can be to make fall apart tender lamb.
Prep Time
10 mins
Cook Time
2 hrs
Servings: 4
Calories: 347 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 2-3 lb boneless lamb leg
- 2 tbsp olive oil
- 1 tbsp salt
- 2 tsp black pepper freshly ground
- 1 tbsp no-salt seasoning or your choice of herbs and spices, like dried rosemary, paprika, garlic powder, etc.
- 4 large garlic cloves roughly chopped
- 4 prigs rosemary fresh
- 1 cup chicken broth or vegetable
Instructions
- Preheat oven to 325° F.
- Remove lamb roast from packaging and remove the stretchy string netting if included. Set netting aside for later use. Pat lamb dry with towel.
- Using a paring knife, carefully score the top of the meat (fat side) by cutting slits (deep enough for your garlic pieces), making a uniform design (like a diamond pattern).
- Rub entire roast in olive oil.
- Generously salt and pepper entire roast. Add herbs and spices of your choice (I used Kirkland No-Salt Seasoning).
- Place roughly chopped garlic pieces into each slit.
- Place rosemary sprigs into as many slits as you can, depending on how much you have/how large they are.
- Gently place string netting back around the lamb leg or tie with butcher twine to retain it's "roast" shape.
- Place lamb directly on roasting pan rack fat side up.
- Pour the chicken broth into the bottom of the roasting pan to prevent juices from burning.
- Bake uncovered for about 2 hours* or until internal temperature reaches 170° F. *Bake for about 30 minutes per pound for fall apart tender results.
- Let rest for 15 minutes before shredding/slicing. Serve with pan juices.
Cup of Yum
Nutrition Information
Calories
347kcal
(17%)
Carbohydrates
2g
(1%)
Protein
45g
(90%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
138mg
(46%)
Sodium
2096mg
(87%)
Potassium
657mg
(19%)
Fiber
0.4g
(2%)
Sugar
0.3g
(1%)
Vitamin A
10IU
(0%)
Vitamin C
1mg
(1%)
Calcium
28mg
(3%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 347
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 2g | 1% |
| Protein | 45g | 90% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 138mg | 46% |
| Sodium | 2096mg | 87% |
| Potassium | 657mg | 14% |
| Fiber | 0.4g | 2% |
| Sugar | 0.3g | 1% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.