0 from 0 votes
Roasted Boneless Leg of Lamb
Boneless leg of lamb is covered with butter and lamb seasoning, then roasted on a baking sheet with vegetables for an easy and delicious one pan meal.
Prep Time
25 mins
Cook Time
1 hr 25 mins
Servings: 8
Calories: 295 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- one 4 pound leg of lamb boneless
- 1/2 cup butter
- 2 tablespoons lamb seasoning
Vegetables
- 8 medium Russet potatoes washed, peeled, and cut into large wedges
- 3 large carrots washed, peeled, and cut into large chunks on the bias
- 2 medium yellow onions peeled and cut into wedges
- 1 tablespoon smoked paprika
- 1 tablespoon paprika
- salt and pepper
- 2 tablespoons olive oil
Instructions
- Remove the leg of lamb from all packaging and pat dry with paper towels. If there is netting or strings, leave them on for cooking.
- Prepare the lamb seasoning.
- Mix the lamb seasoning with the butter until well combined.
- Place the lamb on a large rimmed baking sheet.
- Cover the top and sides of the leg of lamb with the spiced butter mixture, on top of the netting is fine as you will cook this with the netting on.
- Preheat the oven to 450 °F.
- In a large bowl, add the vegetables. Toss with the olive oil, then sprinkle the paprikas on top evenly. Place the vegetables around the leg of lamb on the baking sheet.
- Place the leg of lamb in the oven and cook at high heat until the leg of lamb is nicely seared on the outside. Turn the oven down to 325 °F.
- Roast until the leg of lamb has reached at least 135°F. Lamb takes approximately 15-20 minutes per pound to cook.
- Remove the pan from the oven, cover the entire pan with foil and let the leg of lamb rest for 10 minutes before slicing and serving. The lamb will continue to cook, and its internal temperature will continue to rise to around 145°F. Slice the lamb into pieces against the grain.
- Place the roast lamb and vegetables on a large serving platter and serve.
Cup of Yum
Notes
- Play around with the vegetables on the baking sheet, just make sure that they are cut small enough to roast along with the lamb and be done the same time.
Nutrition Information
Calories
295kcal
(15%)
Carbohydrates
44g
(15%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
31mg
(10%)
Sodium
120mg
(5%)
Potassium
1045mg
(30%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
5041IU
(101%)
Vitamin C
16mg
(18%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 295
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 120mg | 5% |
| Potassium | 1045mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 5041IU | 101% |
| Vitamin C | 16mg | 18% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.