Roast Boneless Leg of Lamb
User Reviews
5
9 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8 - 12 servings
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Course
Main Course
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Cuisine
American
Roast Boneless Leg of Lamb
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 leg lamb boneless, about 4 to 5 lbs
- 2 tablespoons rosemary fresh
- 2 tablespoons thyme fresh
- 2 tablespoons oregano fresh
- 4 cloves garlic
- olive oil
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 450º F.
- While the oven is heating, finely chop the herbs and garlic or use a food processor like we did.
- Rub some oil on all sides of the lamb and season with salt and pepper.
- Spoon the herb/garlic mixture on the topside of the lamb and spread it out.
- Place the lamb into a shallow roasting pan and roast for 30 minutes at 450ºF. Reduce the oven temperature to 375ºF and continue cooking until you reach the desired doneness as discussed above.
- Let the roast rest for 5 to 10 minutes until the internal temperature reaches ideal temp.While the roast is resting, now is a great time to make some pan sauce. We poured the juices from the bottom of the roasting pan into a saucepan, added a cup of demi glace and some of the herbs that fell off the roast when removing the netting. Let the sauce reduce until it is thick enough to coat a spoon.Ideally you would strain the sauce before serving, but we usually don't and it tasted great. Chefs have told me that straining makes a big difference so I need to incorporate that technique into my repertoire.
Notes
- We didn't do this, but I bet a couple of tablespoons of mint jelly added to this sauce would be incredible.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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