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Roasted Boneless Leg of Lamb
Zoey

Roasted Boneless Leg of Lamb

Make perfect Roasted Boneless Leg of Lamb every time! Herb crusted and garlic stuffed, this is easy lamb leg roast anyone can make!
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 8
Course: Dinner
Cuisine: North American
Calories: 175
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 4-5 pounds boneless leg of lamb
  • 5-7 large garlic cloves (cut into slivers)
  • 2 tablespoons olive oil (extra virgin)
  • 2 tablespoons rosemary (dried)
  • 1 1/4 teaspoons salt
  • Ground black pepper (to taste)
  • 2 pounds potatoes (cubed)
  • 2 large carrots (sliced)
  • 1/2 tablespoon garlic powder
  • 3/4 teaspoon salt
  • Ground black pepper

Equipment

  • roasting pan or Dutch oven

Method
 

Instructions
  1. Preheat oven to 425 degrees F.
  2. In a medium roasting pan or Dutch oven, place boneless leg of lamb roast and make 20-30 inserts with a paring knife. Stick garlic slice into each opening until you run out of garlic.
  3. Rub roast with oil all around. Then sprinkle one side with half of rosemary, salt and pepper. Turn around and repeat on another side.
  4. Bake uncovered according until desired doneness. Remember meat will keep "cooking" as it rests.°Medium Rare: 130 - 135 degrees F internal temperature - about 16 minutes/lb.°Medium Well: 140 - 145 F internal temperature - about 18 minutes/lb.°Well-Done: 150 - 155 F internal temperature - about 20 minutes/lb.
  5. My best advice for 4-5 lbs roast is to check internal temperature after 1 hour and go from there. For 2-3 lbs roast, check after 45 minutes. It all comes down to checking often after a certain period of time towards the end.
  6. Remove lamb roast from the oven and let rest uncovered for 15 minutes.
  7. Using a sharp knife, remove the casing and discard it.
  8. Slice lamb into 1/4 inch slices against the grain. Serve warm at a celebration table or use cold leftovers in sandwiches or salads.