How to cook perfect boneless leg of lamb roast every time. Basic EASY recipe anyone can make!
Author:Olena of ifoodreal.com
Prep Time:10 minutes
Cook Time:90 minutes
Total Time:1 hour 40 minutes
4–5 lbs boneless leg of lamb
5–7 large garlic cloves, cut into slivers
2 tbsp olive oil, extra virgin
2 tbsp rosemary, dried
1 1/4 tsp salt
Ground black pepper, to taste
Preheat oven to 425 degrees F. In a medium roasting pan or Dutch oven, place boneless leg of lamb roast and make 15 inserts with a paring knife. Stick garlic slice into each opening until you run out of garlic.
Rub roast with oil all around. Then sprinkle one side with half of rosemary, salt and pepper. Turn around and repeat on another side.
Bake uncovered according until desired doneness. Medium Rare: 120 F to 130 F internal temperature – about 14 minutes per pound. Medium: 130 F to 140 F internal temperature – about 16 minutes per pound. Well-Done: 140 F to 150 F internal temperature – about 18 minutes per pound. Remember meat will keep “cooking” as it rests.
My best advice is for 4-5 lbs roast to check internal temperature after 1 hour and go from there. For 2-3 lbs roast, check after 45 minutes. It all comes down to checking often after a certain period of time.
Remove lamb roast from the oven and let rest uncovered for 15 minutes.
Using a sharp knife, remove the casing and slice into 1/4 inch slices against the grain. Serve warm at a celebration table or use cold leftovers in sandwiches or salads.
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