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Slow Roasted Boneless Leg of Lamb

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Set a rack on the lowest level of the oven and crank the heat to 250°F (120°C).
  2. Use paper towels to pat the lamb dry, then season it generously all over with salt and pepper.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Transfer the lamb to a cutting board and tent loosely with foil. Let it rest for 20 minutes.
  8. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.