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Herb Roasted Boneless Leg of Lamb Recipe

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4.2 from 3 reviews

This Herb Roasted Boneless Leg of Lamb recipe offers a flavorful and tender roast, infused with fresh rosemary, thyme, parsley, and garlic. Perfectly seasoned and roasted to medium-rare or medium, this lamb dish is ideal for special occasions or a hearty family meal. The lamb is carefully trimmed, pounded for even thickness, and tied to hold its shape for uniform cooking, resulting in juicy, aromatic meat with a beautifully herb-crusted exterior.

Ingredients

Meat

  • 1 boneless leg of lamb, 4 to 5-1/2 lbs

Herb Rub

  • 6 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 3 cloves garlic, minced
  • 2 tablespoons finely chopped fresh rosemary
  • 2 tablespoons finely chopped fresh thyme
  • 1/4 cup finely chopped fresh parsley

Seasoning

  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring Lamb to Room Temperature: Remove the lamb from the refrigerator and let it rest at room temperature for 30 minutes to ensure even cooking.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Lightly coat a roasting pan and rack with nonstick spray to prevent sticking.
  3. Make Herb Rub: In a small bowl, combine the olive oil, 1/2 teaspoon salt, minced garlic, chopped rosemary, thyme, and parsley. Mix thoroughly and set aside.
  4. Trim Lamb: Place the lamb fatty side up and trim the surface fat to about 1/8-inch thickness. Flip the lamb and remove any large pieces of fat or tough connective tissue, careful to keep the meat intact.
  5. Pound to Even Thickness and Season: Cover the lamb with plastic wrap and gently pound the thicker areas with a meat mallet for an even thickness. Season both sides generously with salt and freshly ground black pepper.
  6. Apply Herb Rub Inside and Roll: Spread about two-thirds of the herb mixture over the cut (inside) side of the lamb. Roll the lamb into a cylinder with the herb mixture inside and place it seam-side down. Reshape as necessary for an even roll.
  7. Tie the Roast: Using kitchen twine, tie the lamb crosswise at 1-inch intervals to hold its shape. Tuck in the ends and secure with a lengthwise piece of twine, weaving it through the cross ties for stability.
  8. Prepare for Initial Roast: Add about 1/2 inch of water to the roasting pan to create steam and prevent drippings from burning. Place the lamb onto the roasting rack.
  9. First Roast at High Heat: Roast the lamb at 425°F for 15 minutes to develop a crusty exterior.
  10. Lower Heat and Apply Remaining Herbs: Remove the lamb from the oven and reduce the oven temperature to 375°F (190°C). Spread the remaining herb mixture liberally over the outside of the lamb.
  11. Continue Roasting until Desired Doneness: Return the lamb to the oven and roast until the internal temperature reaches 125°F (52°C) for medium-rare or 130°F (54°C) for medium. Begin checking temperature after 40 to 45 minutes to avoid overcooking.
  12. Rest the Lamb: Transfer the roast to a cutting board and let it rest uncovered for at least 15 minutes to allow juices to redistribute.
  13. Carve: Remove the kitchen twine carefully and slice the lamb into 1/2-inch thick slices for serving.

Notes

  • Allowing the lamb to come to room temperature before roasting helps achieve even cooking.
  • Tying the lamb roll ensures uniform shape and cooking, preventing uneven doneness.
  • Resting the meat post-roasting is crucial for juicy slices.
  • Using fresh herbs enhances flavor intensity compared to dried.
  • Adjust roasting times based on your oven’s accuracy and lamb size; always use a meat thermometer for precise doneness.
  • The initial high-heat roast creates a flavorful crust while locking in juices.
  • Add water in the roasting pan to keep the roasting environment moist and catch drippings for potential gravy.

Find it online: https://marthatasty.com/herb-roasted-boneless-leg-of-lamb-recipe/