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roast leg of lamb with mint cilantro chimichurri and gravy

Roast Leg of Lamb

This simple, succulent roast lamb is the perfect centerpiece for a holiday for Sunday meal
5 from 27 votes
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Prep Time 5 minutes
Cook Time 1 hour 25 minutes
Rest time 30 minutes
Total Time 2 hours
Course Main Course
Cuisine American, British
Servings 10 servings
Calories 358 kcal

Ingredients
  

  • 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

Instructions
 

  • 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!

Nutrition

Serving: 1servingCalories: 358kcalProtein: 34gFat: 24.2gSaturated Fat: 12.1gCholesterol: 136.1mgSodium: 85mgPotassium: 290.3mg
Keyword Easter, Spring
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