Description
Enjoy a deliciously tender Boneless Leg of Lamb Roast, seasoned with garlic and fresh rosemary. This straightforward preparation results in a mouthwatering dish, perfect for family dinners or special occasions.
Ingredients
Scale
- 2-3 lb boneless lamb leg
- 2 tablespoons olive oil
- 1 tablespoon salt
- 2 teaspoon black pepper freshly ground
- 1 tablespoon no-salt seasoning or your choice of herbs and spices, like dried rosemary, paprika, garlic powder, etc.
- 4 large garlic cloves roughly chopped
- 4 sprigs rosemary fresh
- 1 cup chicken broth or vegetable
Instructions
- Preheat the oven to 325° F.
- Remove the lamb roast from packaging and take off any included string netting. Pat the lamb dry with a towel.
- Score the top of the meat (fat side) with a paring knife to create slits for the garlic pieces, forming a diamond pattern.
- Rub the entire roast with olive oil.
- Generously season the roast with salt and pepper, adding in your choice of herbs and spices.
- Stuff the roughly chopped garlic into each slit in the lamb.
- Insert rosemary sprigs into as many slits as possible based on their size.
- Wrap the lamb leg with the string netting or secure it with butcher twine to maintain its roast shape.
- Place the lamb in a roasting pan rack, fat side up.
- Add chicken broth to the bottom of the roasting pan to prevent burning.
- Bake uncovered for about 2 hours or until the internal temperature reaches 170° F. (Approximately 30 minutes per pound for tender results).
- Allow the lamb to rest for 15 minutes before shredding or slicing, serving with the pan juices.
Notes
Letting the lamb rest before slicing ensures juiciness.
You can use a variety of herbs to customize the flavor to your liking.
Cooking times may vary based on the size of the lamb leg.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 115mg