Roast Leg of Lamb
This simple, succulent roast lamb is the perfect centerpiece for a holiday for Sunday meal
Prep Time 5 minutes mins
Cook Time 1 hour hr 25 minutes mins
Rest time 30 minutes mins
Total Time 2 hours hrs
Course Main Course
Cuisine American, British
Servings 10 servings
Calories 358 kcal
- 4 lb boneless leg of lamb
- 5-10 garlic cloves, cut in half
- fresh rosemary, several sprigs cut into ½ to 1 inch pieces
- olive oil
- salt and pepper
Take the lamb out of the fridge about 30-45 minutes before roasting to allow it to come to room temperature. Preheat the oven to 450 degrees F. Pat the lamb dry with a paper towel to remove any moisture. Rub olive oil on both sides and generously season the entire outside of the lamb with salt & pepper.Place lamb, fat side up, on a roasting rack in a roasting pan. Use a small parring knife to cut slits into the fat and fill each slit with ½ garlic clove or sprig of rosemary. Repeat until all of the garlic and rosemary have been used up. Place roasting pan in the oven and roast the lamb at 450 degrees for 15 minutes.Turn the heat down to 375 degrees F and continue roasting for approximately 15 minutes per pound or until the lamb reaches an internal temperature of 135 degrees F (for medium/medium rare).Remove lamb from the oven and gently cover with foil. Allow to rest for at least 30 minutes before slicing. Serve with Mint & Cilantro Chimichurri and/or use the drippings to make a simple and delicious lamb gravy (method above).Enjoy!
Serving: 1servingSodium: 85mgPotassium: 290.3mgCholesterol: 136.1mgCalories: 358kcalSaturated Fat: 12.1gFat: 24.2gProtein: 34g