Roast Leg of Lamb

I was at Costco last weekend and saw this boneless leg of lamb. It looked so good. I love lamb. Love it. Sadly, I am not familiar with cooking it. I bought it anyway. So here I had this leg of lamb and no idea what to do with it. Google, here I come! I found multiple recipes. All varying in cooking techniques, seasonings, how to season. I gained the most info from a recipe on Allrecipes.com. It was a great guide on temps and cooking time. Walter found some seasoning ideas on Myhalalkitchen.com. We combined them both and added some of my own ideas and came up with this recipe below.

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I have to say, for my first time, it was delicious. Don’t take my word, we had 5 others over for dinner that night and they all agreed on it’s deliciousness. Oh yeah. I was happy and relieved it turned out so well. So take a leap if you’ve never done it before like I did. Try it out and enjoy the rich flavors of lamb.

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Roast Leg of Lamb

Ingredients:

5 pound boneless leg of lamb
3 sprigs of rosemary
4 stems of mint
3 tablespoons of olive oil
salt and pepper to taste
20 cloves of garlic (yes, that much, trust me), peeled

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Directions:

Preheat oven to 450º.

In a small food processor, blend together 1 sprig of rosemary, 2 stems of mint, 6 cloves of garlic, olive oil, salt and pepper into a paste.

If lamb has netting, pull netting back and open up lamb. Spread paste all over the inside only. Close back up and replace netting over the lamb.

Cut openings evening into lamb, being carful to not cut the netting. Push cloves of garlic into openings. Place pieces of rosemary and mint under the netting evenly around the lamb. Salt outside of lamb liberally.

Place lamb in roasting pan. Bake at 450º for 70 minutes. Remove from oven when internal temperature reaches 135º for medium-rare or 145º for medium. Cover loosely with foil and let rest for 15 to 20 minutes.

Carve and serve.

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Roast Leg of Lamb
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Prep Time
15 min
Cook Time
1 hr 10 min
Prep Time
15 min
Cook Time
1 hr 10 min
Ingredients
  1. 5 pound boneless leg of lamb
  2. 3 sprigs of rosemary
  3. 4 stems of mint
  4. 3 tablespoons of olive oil
  5. salt and pepper to taste
  6. 20 cloves of garlic (yes, that much, trust me), peeled
Instructions
  1. Preheat oven to 450º.
  2. In a small food processor, blend together 1 sprig of rosemary, 2 stems of mint, 6 cloves of garlic, olive oil, salt and pepper into a paste.
  3. If lamb has netting, pull netting back and open up lamb. Spread paste all over the inside only. Close back up and replace netting over the lamb.
  4. Cut openings evening into lamb, being carful to not cut the netting. Push cloves of garlic into openings. Place pieces of rosemary and mint under the netting evenly around the lamb. Salt outside of lamb liberally.
  5. Place lamb in roasting pan. Bake at 450º for 70 minutes. Remove from oven when internal temperature reaches 135º for medium-rare or 145º for medium. Cover loosely with foil and let rest for 15 to 20 minutes.
  6. Carve and serve.
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