Roasted Boneless Leg of Lamb

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Roasted Boneless Leg of Lamb

With some garlic, lemon juice, and fresh herbs, this Roasted Boneless Leg of Lamb is ridiculously tasty. Serve with mashed potatoes or your favorite side dish for an elegant dinner, perfect for gatherings.

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: Western

Servings: servings

Author: Precious

Ingredients

4-5 pound boneless leg of lamb
2 Tablespoons lemon juice freshly squeezed
2 Tablespoons olive oil
1 Tablespoon honey mustard or Dijon mustard
6 garlic cloves, minced
1¼ teaspoons salt
1 teaspoon ground black pepper
1 Tablespoon fresh minced rosemary
1 Tablespoon fresh minced thyme
2 teaspoons beef bouillon powder
1 Tablespoon olive oil for searing

Instructions

Make the Marinade: In a small mixing bowl, combine the lemon juice, olive oil, honey mustard or Dijon mustard, salt, black pepper, minced garlic, rosemary and thyme, and beef bouillon powder.
Prep and Season Lamb: Using kitchen scissors, cut out the netting from the lamb. Butterfly the lamb so it lies flat, with its interior facing you. Brush two-thirds of the marinade on the lamb's interior. Starting from the shorter side and working horizontally, roll the lamb tightly into a log. Tie tightly with kitchen twine, giving a 1-2 inch gap between each tie. Brush more of the marinade on the exterior of the lamb, reserving 1 tablespoon of the marinade for basting later.
Let It Marinate: Place the seasoned lamb into a large mixing bowl. Tightly wrap the bowl with a plastic wrap and place in the fridge to marinate overnight or for at least 2 hours.
Bring To Room Temperature: Remove the lamb from the fridge one hour before cooking. Preheat oven to 350℉ (180 ℃).
Sear The Lamb: Set a 12-inch oven-safe skillet, preferably a cast iron skillet, on medium-high heat until smoking hot. Add the lamb to the skillet and let it cook for 4 minutes until it gets some color, then flip it over and let it cook for another 4 minutes. Using a tong to lift and support the lam, sear both sides for 3-4 minutes.
Roast: Cover the lamb loosely with foil, transfer it to the preheated oven and let it roast for 30 minutes. After the first 20 minutes, remove the foil and let it continue roasting uncovered for another 10 minutes or until desired doneness. See the lamb cooking guide in the recipe notes.
Rest: Once the lamb is roasted, transfer it to a cutting board, cover it with foil and let it sit for 10-15 minutes. Remove the twine, cut the lamb into slices, and serve it warm.

Notes

Boneless Leg Of Lamb: You could remove the bone in a leg of lamb yourself or you could buy it with the bone already removed. I bought a boneless leg of lamb for this recipe. You could also buy a butterflied leg of lamb for this recipe.

Cast Iron Skillet: If you do not have a cast iron skillet, consider using a cast iron braiser, if you have one. It is important to use a cooking pan that can easily go from stovetop to oven.

Leg of Lamb Cooking Guide:

Rare: 125°F (51.6 °C) With a rare leg of lamb, the center is red and turns pinkish towards the outer part of the meat.

Medium-Rare: 130°F (54.4 °C) to 135°F (57.2 °C) At this point, the center is pink, and the color slightly shifts towards a brown hue as it reaches the exterior portion.

Medium: 135°F (57.2 °C) to 140°F (60 °C) Medium looks similar to medium-rare, except the center is a lighter pink color. With this doneness, the exterior is brown.

Medium-Well: 150° (65.5 °C) to 155° F (68.3 °C) You won’t see any pink at this stage!

Well-Done: 155°F (68.3 °C) to 165°F (73.8 °C) With well-done lamb, it is uniformly brown both inside and out.

Nutrition