Slow Roasted Boneless Leg of Lamb

Name: Slow Roasted Boneless Leg of Lamb
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 50 min
Yield: 8 servings
Ingredients: One (4-pound) boneless half leg of lamb; Salt and freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 8 cloves garlic; 2 sprigs fresh Rosemary

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 50 mins
Servings
8 servings
Calories
264 kcal
Course
Main Course
Cuisine
French

Slow Roasted Boneless Leg of Lamb

Iris Warren

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This applause-worthy roasted boneless leg of lamb is easy to make with just four ingredients--lamb, oil, garlic, and rosemary--and 15 minutes of effort.

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Ingredients

Servings

One (4-pound) boneless half leg of lamb trimmed of silver skin and excess fat and tied
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
8 cloves garlic peeled and thinly sliced
2 sprigs fresh Rosemary

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Instructions

Set a rack on the lowest level of the oven and crank the heat to 250°F (120°C).
Use paper towels to pat the lamb dry, then season it generously all over with salt and pepper.
Pour the oil into a large Dutch oven. Set it over medium-high heat and let the oil heat until it just begins to smoke.
Carefully lower the lamb in the pot and brown on all sides, about 15 minutes. If the pot begins to scorch, reduce the heat. Transfer the seared lamb to a large plate.
Pour off any melted fat from the pot. Return the lamb and any juices to the Dutch oven, and tuck in the rosemary and garlic.
Cover with a large piece of foil, then the lid. Cook until the lamb reaches your desired doneness, about 1 hour for medium-rare (125°F | 52°C), depending on the size of your roast.☞ TESTER TIP: Remember, the internal temperature will continue to rise to about 135°F, which is medium-rare, as the roast rests.
Transfer the lamb to a cutting board and tent loosely with foil. Let it rest for 20 minutes.
Slice the lamb into 1/4-inch-thick (6-mm) slices and arrange on a serving platter. Strain the jus in the pot and drizzle it over the lamb.

Notes

Trim the fat and connective tissue—If your lamb has a lot of fat, be sure to trim it (or have your butcher do it), as this will help reduce the meat's gamey flavor. Removing the connective tissues ensures a tender bite.
Scaling--To scale the recipe for a larger or smaller leg of lamb, cook it for 15 to 20 minutes per pound for medium-rare.
Storage--Store leftover lamb in a sealed container in the fridge for up to 4 days or freeze for up to 2 months.
Dietary--This recipe is suitable for gluten-free and dairy-free diets.

Nutrition Information

Show Details

Serving 1portion Calories 264kcal (13%) Carbohydrates 1g (0%) Protein 37g (74%) Fat 12g (18%) Saturated Fat 3g (15%) Monounsaturated Fat 6g Cholesterol 114mg (38%) Sodium 111mg (5%) Fiber 0.1g (0%) Sugar 0.03g (0%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 264 kcal

% Daily Value*

Serving	1portion
Calories	264kcal	13%
Carbohydrates	1g	0%
Protein	37g	74%
Fat	12g	18%
Saturated Fat	3g	15%
Monounsaturated Fat	6g	30%
Cholesterol	114mg	38%
Sodium	111mg	5%
Fiber	0.1g	0%
Sugar	0.03g	0%