Boneless Leg of Lamb Roast
Boneless leg of lamb rubbed with rosemary and garlic. Recipe from Time Life Series, Cooking of the British Isles.
Servings: 10 servings
Calories: 185kcal
Ingredients
Roast Leg of Lamb:
- 5 pound boneless leg of lamb
- 3 Tablespoons kosher salt
- 3-4 sprigs Rosemary finely chopped (about 3 tablespoons)
- 2 teaspoons black pepper
- 3-4 cloves garlic peeled, and sliced into thin slivers
Instructions
Rosemary Rub
- Mix salt, rosemary and pepper in a small bowl. This is important because you don't want cross-contamination.
Roasting Lamb
- Pre-heat oven to 500 degrees F. Adjust oven racks so that lamb will roast on the bottom third of your oven.
- With a long, thin knife, make several deep cuts into the roast. Put a sliver of garlic into each cut. Coat all sides of meat with rosemary/salt rub (discard any un-used herb rub).
- Roast lamb, fat side up, at 500 degrees for 20 minutes.
- Reduce oven to 375 degrees and continue roasting until internal temperature reaches the proper temperature to your liking.
- For medium rare, remove at 135 degrees F. (It will continue cooking after you remove it from the oven another 10-15 degrees).
- If you prefer yours rare, pull at 130 degrees F. For medium lamb, pull at 145 to 150 degrees F.
Notes
- Figure on 6-8 ounces of meat per person for a boneless leg of lamb.
- Cooking time will range from 20 to 25 minutes per pound depending on desired temperature.
- For medium rare, remove at 135 degrees F. (It will continue cooking after you remove it from the oven another 10-15 degrees).
Nutrition
Serving: 1serving | Calories: 185kcal | Carbohydrates: 1g | Protein: 29g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 91mg | Sodium: 2.182mg | Potassium: 423mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 3IU | Vitamin C: 0.3mg | Calcium: 14mg | Iron: 3mg