We normally don’t get to eat lamb around our house. It’s usually too expensive and our local grocery store doesn’t often carry it. This Easter they had a pretty good sale on leg of lamb so I decided to give it a try.
I love the simplicity of this recipe. It has an enormous amount of flavor without overwhelming the taste of the lamb. It only takes about 5 minutes to prep and then you pop it in the oven for just over an hour. That’s it. Easy peasy, no muss-no fuss, yet you end up with a dish you could serve even the most discerning of guests.
I would suggest you do your own bit of research on the exact way to cook lamb. I am no expert by any means, and the information I found varied widely. Cook at 425, cook at 350, cook 15 minutes per lb, cook 30 minutes per lb. What the heck?!
You can try it as I have done here, of course, but it never hurts to be fully informed!
I cooked our lamb to between 135 – 140 degrees (medium) and it was perfect IMO.
Definitely invest in a meat thermometer. It makes things so much easier (and accurate!).
Roast Boneless Leg Of Lamb
5 cloves garlic, minced
2 Tbsp lemon juice, freshly squeezed
3 Tbsp dried rosemary (or fresh)
1 Tbsp prepared mustard
2 tsp olive oil
1 tsp salt
1/4 tsp pepper
5 – 6 lb boneless leg of lamb
Preheat oven to 375.
Mix together garlic, lemon juice, rosemary, mustard, oil, and salt & pepper. Rub all over the lamb. Place in roasting dish.
Roast, uncovered, at 375 for 70 – 90 minutes. Temperature of lamb should be between 135 – 140 for medium. When up to temperature, remove from heat and let rest for 10 minutes.
Place on cutting board…
Admire how beautiful it looks….
Slice and serve.
That color though….
How easy was that?
You could do up some mashed potatoes and gravy or rice to go along. We opted for some steamed veggies and raw veggies for a more colorful plate.
I’m hoping lamb goes on sale again soon. I’m hooked.