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Roasted Boneless Leg of Lamb with Rosemary and Garlic Recipe

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4.3 from 4 reviews

  • Author: Sara
  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings
  • Diet: Halal

Description

This Roasted Boneless Leg of Lamb with Rosemary and Garlic is a classic and flavorful recipe perfect for a special occasion or Sunday roast. The lamb is seasoned with fresh rosemary, garlic, and parsley, then roasted to a perfect medium-rare finish, resulting in tender, juicy slices bursting with aromatic herbs and savory goodness.

Ingredients

Meat

  • 1 boneless leg of lamb (about 5 pounds)

Herbs and Seasonings

  • 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

Other

  • 2 tablespoons olive oil
  • 1 1/2 cups water

Instructions

  1. Preheat Oven: Preheat your oven to 450°F (232°C) and position the rack in the middle level to ensure even roasting.
  2. Prepare the Lamb: Trim any large excess fat from the interior of the lamb leg. Pat the lamb dry with paper towels, then lay it flat on a large cutting board with the interior side facing up. Drizzle half of the olive oil over it. Season the interior with half the kosher salt, black pepper, and rosemary, then sprinkle all of the parsley and minced garlic evenly over the surface.
  3. Roll and Tie: Carefully roll the leg of lamb into a tight cylinder to promote even cooking. Tie the rolled lamb tightly every 1-2 inches using kitchen twine, or if you are familiar, use a butcher’s knot for a secure hold.
  4. Add Garlic Slices and Season Exterior: Make small slits all over the exterior of the rolled lamb and insert the roughly sliced garlic cloves into these slits. Coat the outside with the remaining olive oil and season with the leftover salt, pepper, and rosemary.
  5. Set Up for Roasting: Place the lamb onto a wire rack set inside a roasting pan. Pour 1 1/2 cups of water into the pan, making sure the water level stays below the bottom of the lamb to avoid steaming. This water will help keep the meat moist during roasting.
  6. Roast the Lamb: Roast the lamb at 450°F for 15 minutes to sear the exterior, then reduce the oven temperature to 350°F (177°C). Continue roasting the lamb until the internal temperature reaches 130°F (54°C) for medium-rare. This will take approximately 15-20 minutes per pound, so expect around 1 hour 15 minutes at this temperature. Use an oven-safe digital thermometer or an instant-read thermometer to monitor doneness accurately.
  7. Rest and Serve: Once cooked, transfer the lamb to a cutting board and tent loosely with foil. Let it rest for 10-15 minutes to allow juices to redistribute. Remove the twine, slice the lamb, and serve while warm. Enjoy your perfectly roasted rosemary and garlic lamb!

Notes

  • Allow the lamb to come to room temperature before roasting for even cooking.
  • Using a digital oven-safe thermometer helps achieve precise doneness.
  • For medium or well-done lamb, adjust cooking time accordingly and aim for internal temperatures of 140°F (medium) or 150°F (well done).
  • Leftover lamb slices can be refrigerated for up to 3 days or frozen for longer storage.
  • Serve with roasted vegetables or a mint sauce for a traditional pairing.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mediterranean

Find it online: https://sarabaking.com/roasted-boneless-leg-of-lamb-with-rosemary-and-garlic-recipe/