This Herb-Roasted Boneless Leg of Lamb, seasoned with a garlicky herb salt, is an elegant meal to serve during the holidays.
- 1 4 lb Boneless Leg of Lamb, rolled and tied
- 1/4 cup Extra Virgin Olive Oil
- 2 tbsp Garden Herb Salt
- Freshly Ground Black Pepper, to taste
- Prep: Preheat oven to 375°F. Line a roasting pan with aluminum foil.
- Salt mixture: In a small bowl, mix together the olive oil, Garden 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.
- Truss: 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: 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.
- Rest: 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).
- Cut: Slice the lamb into 1/4-inch thick slices and place on a serving platter.
- Serve: Enjoy right away.
- Herb Salt: The preparation of the herb salt is not included in the prep time for this lamb recipe.
- 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.
- Category: Main Course
- Method: Roast
- Cuisine: American
Keywords: Fresh Herbs, Herb Salt Recipes, Herbs, Holiday Recipes, Lamb Recipes, Leg of Lamb, Main Dish, Recipes for a Crowd, Roasting