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Roasted Boneless Leg of Lamb with Rosemary and Garlic Recipe

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4 from 13 reviews

This Roasted Boneless Leg of Lamb with Rosemary and Garlic is a flavorful and elegant main dish perfect for special occasions or a hearty family dinner. The lamb is seasoned generously with fresh rosemary, garlic, and parsley, then slow-roasted to a perfect medium-rare, resulting in tender, juicy slices infused with herbs and garlic aroma.

Ingredients

Meat

  • 1 boneless leg of lamb (about 5 pounds)

Herbs and Flavorings

  • 5 cloves garlic (minced)
  • 10 cloves garlic (roughly sliced)
  • 1/4 cup parsley (minced)
  • 5 tablespoons rosemary (chopped)

Seasonings and Oils

  • 5 teaspoons kosher salt (or 1 teaspoon per pound of meat)
  • 1 1/2 teaspoons black pepper
  • 2 tablespoons olive oil

Others

  • 1 1/2 cups water

Instructions

  1. Preheat the oven: Preheat your oven to 450°F (232°C) and position the oven rack to the middle level for even heat distribution.
  2. Prepare the lamb: Trim off any excessive fat from the interior of the leg of lamb. Pat the lamb dry thoroughly with paper towels. Lay it flat onto a cutting board, interior side facing up. Drizzle half of the olive oil over the interior.
  3. Season the interior: Sprinkle half of the kosher salt, black pepper, and chopped rosemary evenly over the interior of the lamb. Add all the minced garlic and minced parsley to flavor deeply from inside.
  4. Roll and tie the lamb: Roll the lamb into a tight cylinder to promote even cooking. Tie securely every 1-2 inches using kitchen twine, or if skilled, tie using a butcher's knot for the best results.
  5. Insert garlic and season exterior: Make small slits on the exterior of the rolled lamb and insert roughly sliced garlic cloves into these cuts. Brush the remaining olive oil over the lamb’s exterior and season it with the remaining salt, pepper, and rosemary.
  6. Set up for roasting: Place the lamb on a roasting pan fitted with a wire rack to elevate it. Pour 1 1/2 cups of water into the pan, ensuring the water level stays below the lamb so it doesn't touch the meat.
  7. Roast high, then low: Roast the lamb at 450°F for 15 minutes to develop a crust. Then reduce the oven temperature to 350°F and continue roasting until the internal temperature reaches 130°F for medium-rare, approximately 15-20 minutes per pound.
  8. Rest the lamb: Once cooked, remove the lamb from the oven and transfer it to a cutting board. Lightly tent it with foil and let it rest for 10-15 minutes to retain juices.
  9. Slice and serve: Remove the twine carefully and carve the lamb into slices. Serve immediately and enjoy this savory, aromatic roasted lamb.

Notes

  • Using a meat thermometer is crucial to achieve the perfect medium-rare doneness (130°F internal temperature).
  • Resting the lamb after roasting allows the juices to redistribute, making the meat more tender and juicy.
  • Adjust the rosemary and garlic quantity to your taste preference.
  • Tying the lamb securely ensures it cooks evenly and holds its shape during roasting.
  • If you prefer your lamb more done, cook to 140°F for medium and 150°F for medium-well.

Find it online: https://cookedbygrace.com/roasted-boneless-leg-of-lamb-with-rosemary-and-garlic-recipe/