This Herb-Roasted Boneless Leg of Lamb, seasoned with a garlicky herb salt, is an elegant meal to serve during the holidays.
Whether you’re looking for an unconventional Thanksgiving or Christmas meal or an elevated Easter dish, this lamb is sure to do the trick.
It’s different. It’s delicious. It takes no time at all to prep. And it is an amazing dish!!! All of your family and friends will feel so special and loved when you present it to them. And, lucky for you, you won’t miss out on all the fun moments, because you’re stuck in the kitchen for hours on end.
So, if you are looking for something other than turkey, or even ham, give this Herb-Roasted Boneless Leg of Lamb a try.
How To Prep The Lamb:
- Pat the lamb dry with paper towels. Right before seasoning with the herb mixture, score the lamb fat that wraps around the meat. (This will ensure that the spices really penetrate the meat). Just make sure not to slice too deep. Then roll the lamb and use kitchen twine to truss the meat.
How Long To Roast The Lamb:
- The timing for this recipe depends on two things: whether the lamb is bone-in or boneless, and the size of the leg. The larger the leg, the longer it will take to roast. Bone-in will take a bit longer as well, because the bone does affect the way the temperature is distributed, but it will cook evenly. Boneless lamb will cook faster, but you will need to truss the meat for even cooking.
- As with this meat, personal preference will determine how long you cook the lamb. However, check after one hour, and then continue roasting, checking frequently, until the lamb reaches your desired internal temperature.
- Rare: 125°F
- Medium-Rare: 130°F to 135°F
- Medium: 135°F to 140°F
- Well-Done: 155°F to 165°F
- Just A Heads Up: The internal temperature of the meat will rise 5-10 degrees after removing it from the oven or grill. So adjust accordingly by pulling your lamb from the heat when it is 10 degrees lower than your desired doneness.
For the perfect sides to pair with this meal, please give these a try:
Herb-Roasted Boneless Leg of Lamb
- Special Equipment: Kitchen twine, meat thermometer
- 1 4 lb Boneless Leg of Lamb, rolled and tied
- 1/4 cup Extra Virgin Olive Oil
- 2 tbsp Herb Salt (linked below)
- Freshly Ground Black Pepper, to taste
- Preheat oven to 375°F. Line a roasting pan with aluminum foil.
- In a small bowl, prepare the olive oil and herb mixture. Mix together the olive oil, herb salt and pepper.
- Prepare the lamb. Pat lamb dry with paper towels. Trim any extra thick pieces of fat. Rub the herb spread all over the lamb, making sure the meat is well seasoned everywhere. Also be sure to season the inside of the leg where the bone has been removed.
- Roll the lamb and use kitchen twine to truss the meat, and place it on a rack in the prepared roasting pan. (The leg meat should be nice and snug. (Trussing the meat ensures that it cooks evenly.)
- Roast, uncovered, in the oven until medium and a meat thermometer inserted in the center reaches 135-140°F, anywhere from 70 minutes and up depending on the size of the roast.
- Remove the lamb to a cutting board, cover loosely with foil, and let it rest for 15 minutes. (Note: the temperature will increase a few degrees once it rests).
- Slice the lamb into 1/4-inch thick slices and place on a serving platter.
- Enjoy right away.
- My White Textured Stoneware and White Rimmed Coupe Serving Platter can be found at World Market.
- This Better Homes & Gardens Rectangle Tray is available at Walmart and is an in-store purchase only.