Roasted Boneless Leg of Lamb with Rosemary and Garlic
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 35 mins
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Resting time
10 mins
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Total Time
1 hr 45 mins
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Servings
8
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Calories
574 kcal
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Course
Main Course
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Cuisine
Italian
Roasted Boneless Leg of Lamb with Rosemary and Garlic
Description
Roasted Boneless Leg of Lamb with Rosemary and Garlic brings together garlic, fresh rosemary, and parsley to infuse a 5-pound boneless lamb leg with rich herb flavors. The lamb is trimmed, seasoned on both the inside and outside, then rolled and tied to form a compact cylinder for uniform roasting. Slits filled with sliced garlic cloves add aromatic depth throughout the meat.
The roasting starts at a high temperature to develop a flavorful crust while the water in the roasting pan prevents the meat from drying out. After initial roasting, the temperature is reduced to continue cooking to the desired doneness. This technique results in a lamb roast with a savory, herbaceous crust and tender, juicy inside.
This roast pairs well with simple sides like roasted vegetables or potatoes and is suitable for a sit-down dinner. Resting the meat after roasting allows the juices to redistribute, ensuring each slice remains moist.
Using a digital thermometer is recommended for accuracy. The roast can be refrigerated for up to 3 days and tying with a butcher's knot helps the roast maintain shape and cook evenly.
Ingredients
- 1 boneless leg of lamb about 5 pounds
- 5 cloves garlic minced
- 10 cloves garlic roughly sliced
- 1/4 cup parsley minced
- 5 tablespoons rosemary chopped
- 5 teaspoons kosher salt or 1 teaspoon per pound of meat
- 1 1/2 teaspoons black pepper
- 2 tablespoons olive oil
- 1 1/2 cups water
Instructions
- Preheat oven to 450f and set the rack to on the middle level.
- Trim the leg of lamb interior of any large excess fat pieces. Dry off the lamb with paper towels then spread it out, interior facing up, onto a large cutting board. Drizzle with half of the olive oil. Season the lamb's interior with half of the kosher salt, pepper, and rosemary. Also, add all of the parsley and minced garlic to the interior.
- Roll the leg of lamb into a cylinder (to ensure even cooking) and tie it tightly. If you know how to tie a butcher's knot, now is the time to do it. Otherwise, tie it every 1-2 inches to secure.
- Cut small slits into the lamb's exterior and insert the garlic slices. Coat the lamb with the remaining olive oil and season the exterior with the remaining salt, pepper, and rosemary.
- Place the lamb in a roasting pan elevated with a wire rack. Pour 1 1/2 cups of water into the pan making sure the water doesn’t rise to the bottom of the lamb.
- Roast the lamb for 15 minutes, then turn the heat down to 350f. Cook the lamb until the center of the lamb achieves 130f for medium-rare after resting. Use an oven-safe digital thermometer or check with an instant-read thermometer during cooking to get the temp just right. The lamb should take about 15-20 minutes per pound to cook.
- When the lamb is finished roasting, remove it to a cutting board, and let it sit lightly tented with foil for 10-15 minutes. Remove the twine and cut it into slices. Enjoy!
Notes
- Use 3/4 to 1 teaspoon kosher salt per pound of lamb, adjusting for low sodium diets.
- Allow the lamb to rest 10-15 minutes after roasting for best juiciness before carving.
- Tying the leg into a tight cylinder promotes even cooking; a butcher's knot is ideal for this.
- Leftovers keep up to 3 days refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 574 kcal
% Daily Value*
| Calories | 574kcal | 29% |
| Carbohydrates | 3.4g | 1% |
| Protein | 80.1g | 160% |
| Fat | 24.6g | 38% |
| Saturated Fat | 8.1g | 41% |
| Cholesterol | 255mg | 85% |
| Sodium | 1380mg | 58% |
| Potassium | 997mg | 21% |
| Fiber | 1.1g | 4% |
| Sugar | 0.1g | 0% |
| Calcium | 76mg | 8% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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