Roasted Boneless Leg of Lamb
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
1 hr 10 mins
-
Cook Time
1 hr
-
Total Time
2 hrs 10 mins
-
Servings
8 servings
-
Calories
360 kcal
-
Course
Main Course
-
Cuisine
American
Roasted Boneless Leg of Lamb
Report
My succulent Roasted Boneless Leg of Lamb, garnished with potatoes, artichoke hearts, and tomatoes, makes an easy, flavorful meal in one pan.
Share:
Ingredients
- 4 pounds boneless leg of lamb, tied
- 6 garlic cloves crushed and finely minced
- 4 tablespoons extra virgin olive oil
- 1 tablespoon Finely chopped fresh rosemary leaves
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 pounds small potatoes
- 3 cups mixed cherry tomatoes
- 10 ounces frozen artichoke hearts thawed and drained
Add to Shopping List
Instructions
- One hour before cooking, remove the lamb from the refrigerator and remove any packaging but be sure to leave the netting or twine in place.
- In a small bowl, combine the garlic, 2 tablespoons of olive oil, rosemary, salt, and pepper. Rub the mixture all over the lamb and allow it to sit at room temperature for one hour.
- Preheat the oven to 425 degrees.
- Place the potatoes in the bottom of a roasting pan and drizzle with the remaining 2 tablespoons of oil. Sprinkle with a little salt and pepper. Place the lamb on a rack above the potatoes.
- Cook for 30 minutes.
- Reduce the oven to 350 degrees. Remove the pan from the oven and add the tomatoes and artichoke hearts to the bottom of the pan.
- Continue cooking until the lamb reaches an internal temperature of 135 degrees for rare or 145 for medium (about 10-12 minutes of additional cooking time per pound of lamb). If you prefer the meat more well done, continue cooking for an additional 10 minutes or until the internal temperature reaches 155 degrees.
- Remove from the oven, cover with foil, and let the lamb rest for 15-20 minutes. Remove the netting or twine and slice.
- Serve with the potatoes, tomatoes, and artichoke hearts, along with some of the pan juices spooned over.
Notes
- Use the time while the lamb cooks to prep the tomatoes and artichoke hearts. Small tomatoes may be left whole, and larger ones cut in half or quarters. The artichoke hearts are easy to quickly thaw in the microwave, followed by a few minutes of draining in a colander or on a few paper towels.
- Any leftovers will keep in the refrigerator for about 3 days. As always, place them in an airtight container. You can store them in the freezer for about 2 months. Just thaw and rewarm when you're ready to enjoy lamb again.
Nutrition Information
Show Details
Serving
1
Calories
360kcal
(18%)
Carbohydrates
26g
(9%)
Protein
33g
(66%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Cholesterol
91mg
(30%)
Sodium
700mg
(29%)
Potassium
1114mg
(32%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
339IU
(7%)
Vitamin C
38mg
(42%)
Calcium
41mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 360kcal | 18% |
| Carbohydrates | 26g | 9% |
| Protein | 33g | 66% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 91mg | 30% |
| Sodium | 700mg | 29% |
| Potassium | 1114mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 339IU | 7% |
| Vitamin C | 38mg | 42% |
| Calcium | 41mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
Other Recipes
You'll Also Love
