Boneless Leg Of Lamb Recipe

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Roast Potatoes In Fat Drippings

Garlic & Herb Roasted Leg of Lamb – EASY, Juicy & Delicious Recipe!!

Lamb is extremely fatty meat. You will see a lot of fat and drippings at the bottom of roasting pan. Take advantage of it to make boneless leg of lamb and potatoes , so good!

  • Remove some fat and drippings: Scoop out 1 cup as it is just too much and roasted vegetables will come out too greasy. Not healthy and there is enough flavor in remaining juice and fat.

Do not drain fat in your sink to avoid clogged pipes. Instead, let it solidify for a few hours in a cup before discarding.

  • Add veggies and seasonings: I added about 2 lbs potatoes, 2 carrots, raw stems from making mushroom appetizers, 1/2 tbsp garlic powder, 3/4 tsp salt and pepper to taste. Then stir to coat.
  • Bake: At 450 degrees F for about 35 minutes or until fork tender. You can prep the veggies and seasonings while lamb is cooking, so after just pop them in without even turning off the oven.

How To Make A Boneless Leg Of Lamb Recipe

  • Trim the fat – Use a pairing knife and trim excess fat from the leg of lamb. Pat it dry and set aside.Pro tip – if the lamb is wet the marinade will slide off the meat as soon as it starts cooking. If the meat was frozen ensure that it is thawed at least an hour before marinating.
  • – You can put all the marinade ingredients in a food processor and blend until smooth.Alternatively, If you use a mortar and pestle, like me, start by crushing the salt and pepper, followed by the garlic, and thyme. Then, add the cumin, paprika, and olive oil.
  • – generously rub the marinade all over the lamb both inside and all around. Leave to marinate for 15 minutes on the counter while you preheat the oven or up to overnight in the fridge.Pro tip – Do not use aluminum bowls to marinate meat as it causes oxidization. I like to place a few sprigs of rosemary and thyme inside the meat for a longer marination time.
  • Lemon honey glaze – In a small bowl, combine the honey, lemon, zest, salt, and pepper – set aside.

How To Roast Leg Of Lamb

  • Season the butterflied lamb leg with salt and pepper to taste. Then rub the garlic and herb mixture onto the lamb, and reserve a little amount for the outer part of the lamb.
  • Roll the meat as tightly as possible. Then tie it together using kitchen twine. Once its tied, season the outside with additional salt and the remanding herb rub. Here is a great video on how to tie a leg of lamb.
  • Cover the lamb with cling wrap and refrigerate. You can refrigerate it overnight or up to 48 hours.
  • place the lamb onto a roasting pan then add just enough water to cover the bottom of the pan.
  • Cook the lamb at 375 degrees Fahrenheit for 2 1/2 hours. In the first 30-40 minutes keep the lamb uncovered. Then lightly cover it with foil and cook covered until done.

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How To Roast Bone

Boneless: Cook based on the weight of the meat. For a 4-7 lb cut, set your oven to 325°F. Adjust roasting times based on desired doneness:

  • Medium Rare: Cook for 20 minutes per pound, with an internal temperature of 145°F.
  • Medium: Cook for 25 minutes per pound, with an internal temperature of 160°F.
  • Well-Done: Cook for 30 minutes per pound, with an internal temperature of 170°F.

Bone-In: Again, adjust based on how many pounds of meat youre cooking. Set your oven to 300°F.

For a 4 to 4.5 lb cut, cover the pan and cook for 4.5 hours. Remove the cover and roast for 45 minutes longer to achieve a golden brown crust. If the meat is 6 to 6.5 lbs, roast covered for an additional hour.

Workflow & Cooking Tips For Slow Cooked Lamb Leg

Roasted Boneless Leg of Lamb

Make the paste. Mix the shawarma seasoning with the lemon juice, olive oil and salt and pepper.

Prep the boneless leg of lamb. Make sure it is properly thawed and if you can, let it come to room temperature first. Remove the netting and using a sharp knife make deep slits on top and all around the meat. Do not simply score the fat on top, cut deeper into it to create crevices.

Slather & brown.Slather the meat with the shawarma paste and be sure to work it into the slits you made so the flavors can penetrate deeper into the meat. Place the lamb in a braiser or roasting pan and let it brown in a 400-425 F oven for about 15 minutes. Remove and lower the temperature to 275-300 F.

Braise. Deglaze with wine, then add the chicken stock and either place the lid of the braiser or if using a pan, tightly cover with two layers of foil. Braise for about 2 hours and take it out to check on it. Test the tenderness level to get a feel of how much longer it might need to become very tender, add a bit of water if needed and baste the with the braising juices if the top looks a bit dry. Cover and braise for another hour or so, as needed, until the meat is fork tender.

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Perfect Roasted Boneless Leg Of Lamb

This perfect roasted boneless leg of lamb will make your mouth water. Its rubbed with a paste of olive oil and herbs and stuffed with garlic slivers. Its sure to be a hit on any holiday or in any dinner setting!

Because lamb

Lamb is such a great meat to make for a dinner party or for the holidays, and with the holidays coming up, I super wanted to share my lamb recipe. Ive received quite a few emails asking how to prepare lamb, so here it is!

This roasted boneless leg of lamb is totally easy to make. In a lot of your emails you said that lamb intimidates you, but this recipe takes away all the intimidation and puts a delicious lamb roast on your table! So, thats pretty much winning at life, amiright?

It also uses simple ingredients that are thrown together in less than 10 minutes. Another score for winning at life. At least in my book. )

How Do I Store Leftover Lamb

Leftover roasted boneless leg of lamb keeps well in an airtight container in the refrigerator for up to 4 days. Reheat the lamb in the oven wrapped in foil to retain moisture, or in the microwave .

You can also freeze it for later! Store it in an airtight container or freezer bag for 3 months. Thaw completely before reheating as above, in the microwave or oven.

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Ingredient Notes And Substitutions

  • Lamb A protein with a strong, earthy flavor. Your cook time will vary depending on choice of cut and weight.
  • Onion, Celery, and Carrots When roasted with these vegetables, the meat soaks up all of their mildly sweet, earthy flavors. The aroma of all three cooking together is unmatched! Yellow or white onions will both work well in this dish.
  • Orange This fruit also contributes to the dishs tantalizing aroma, helping to tenderize and add a degree of sweetness.
  • Garlic Have 15 to 20 cloves on standby for this dish. Due to its role in the pan gravy, I would not substitute this ingredient.
  • Rosemary Pairing beautifully with the meat, carrots, and orange, this herb has a complex flavor profile that matches well with citrus, sweet, and peppery notes. Thyme or sage could be used, if necessary.
  • Beef Broth We will roast the meat in a mixture of beef broth and water, helping it to moisten and tenderize.
  • Flour Use this to thicken the leftover juice from the roast, creating a mouthwatering pan gravy to serve with our dish.

How To Make A Pan Gravy

How to Slow Roast boneless leg of Lamb || Beginners

Make a flavorsome gravy made with a base of fat/drippings from roasting lamb.

  • Remove all but 2 Tbs of drippings from the pan.
  • Place the roasting pan on your stove, and heat to medium-high.
  • Whisk in about 2 Tbs flour, then whisk in the hot stock.
  • Season with salt, pepper and add some fresh or dried rosemary.
  • Simmer, mixing constantly until thickened.
  • Test for seasoning and add more if needed.
  • You have the option of making a pan gravy, using the drippings, flour, some water or stock and some salt/pepper. Or you could just do the mint jelly thing, and call it GOOD!
  • If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating I truly love to hear from you!Find me on , & for more delicious recipes!

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    S To Making This Perfect Roasted Boneless Leg Of Lamb

  • Prep the lamb: one hour prior to cooking remove lamb from fridge. Cut slits all over the lamb inserting the garlic slivers directly into the cuts.
  • Make the rub paste: in a small bowl combine the rosemary, parsley, olive oil, and salt & pepper.
  • Put it all together: rub the paste all over the roast. Let sit at room temperature for 45 minutes.
  • Roast: roast the leg of lamb for 20-25 minutes per pound, or until the internal temp reaches 130 degrees. Let stand for 10 minutes to continue cooking.
  • See? Easy peasy and no intimidation. So, lets do this!

    Roasted boneless leg of lamb get in my belly

    Yum.

    P.S. If you have some lamb leftover check out these leftover lamb gyros. Delish!

    How To Serve Braised Boneless Leg Of Lamb

    • Once you have the delicious sauce prepared do not waste time to apply some of it to the lamb. Use two forks to pull apart the tender meat or if you prefer slice it the knife will meet no resistance. We usually break it up into larger pieces, rustic style.
    • Generously drizzle about half of the sauce over the meat it will absorb all the tasty juices. Serve the rest of the sauce near the braised lamb for everyone who wants a bit extra.
    • Present the lamb on a platter family style along with a variety of sides or serve it over basmati rice, orzo, lentils, cous cous etc. We like to have olives, fresh herbs, a fresh veggie or a salad and a roasted veggie to go along with the braised lamb. It is so versatile you can enjoy it with a number of options. In keeping with the Levantine origins of shawarma consider chickpea salads, hummus or tabouleh.
    • Alternatively, one of our favorite ways to enjoy braised lamb leg is to fold pieces of the tender meat into flatbreads with veggies for a Middle Eastern shawarma style wrap. We typically make flatbread with yogurt because it is so easy, tastes great and the dough requires no time to proof. All manner of veggies work in a wrap like this from the classic combo of fresh tomatoes, onions and lettuce to steam fried broccolini and asparagus. If youd like to spoon over some yogurt sauce try this recipe.
    • Use the braised lamb as stuffing for lamb pie. Our favorite is phyllo lamb pie, drizzled with honey and served with a side of yogurt.

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    Taking Temps: The Best Temperature For Cooking Lamb

    From previous testing with prime rib, I know the amount of moisture a piece of meat loses is directly related to the final temperature to which it is cooked. The higher the final temp, the more moisture it loses, and the dryer it tastes.

    I also know that higher oven temperatures lead to a bigger temperature gradient within the meat: with a very hot oven, you wind up with a large degree of overcooked meat around the exterior of the roast, which appears as a distinct gray band.

    That said, there’s a balance to be struck: With lower temperatures, cooking times can get excessively long. I’ll generally commit to cooking a prime rib in a 175° to 200°F oven once a year, monitoring it for its 8- to 10-hour cook time. In this case, I found three hours at 275°F offered me the best balance between good results and a reasonable timeframe.

    Serious Eats / J. Kenji López-Alt

    A good leave-in probe thermometer can be an early warning system to let you know when your roast is approaching its final temperature, but it’s not one that I’d rely on 100%. In my testing, I’ve found thermometers with probes on leads tend to give less reliable readings over time . It’s also impossible to properly gauge where the coolest part of the roast is going to be before it is actually cooked, which means you need to remove the hot probe and repeatedly test as you approach the last stages of cooking anyway.

    Serious Eats / J. Kenji López-Alt

    Serious Eats / J. Kenji López-Alt

    Serious Eats / J. Kenji López-Alt

    Tame The Game: Minimizing Gaminess In Lamb

    Oven

    Lamb meat is, by its very nature, gamey and barnyard-y tastingit’s one of the reasons why the meat is not as popular as mild chicken or beef, and while I personally love that funky aroma, when I cook for guests, I find ways to try and keep it at least slightly under wraps. Australian and New Zealand lamb tends to be smaller and milder in flavor than their larger American counterparts, but I prefer the size of American lamb legs. They’re more festive, and it’s much easier to end up with a nice rosy red center and crisp exterior.

    But here’s the thing: most of the compounds that give lambor any meatits distinct flavor tends to be concentrated in its fat. In fact, if you grind lamb fat into a lean beef hamburger or cook a lean beef steak in rendered lamb fat, you’d swear you were eating lamb. The lesson? Minimize the fat and you minimize the gaminess.

    This is one of the many reasons I prefer cooking boneless lamb legs to on-the-bone roasts.

    Serious Eats / J. Kenji López-Alt

    Boneless lamb advantage #1: By boning out the leg and butterflying it, you get a chance to remove the large pockets of fat , thereby reducing its gaminess while also making the lamb easier to carve and more pleasant to eat. Exterior crisp fat is great, but too much soft, greasy interior fat can be excessive, even for a fat-lover like myself.

    Serious Eats / J. Kenji López-Alt

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    Slow Cooker Boneless Leg Of Lamb

    Slow cooker boneless leg of lamb is an elegant and satisfying meal perfect for special occasions, while also being easy enough to make just because! Lightly seasoned and seared boneless leg of lamb is slow-cooked in a rich, intensely flavorful broth with potatoes until its mouth-watering, succulent, and tender!

    Youll love how the slow cooker makes the leg of lamb so irresistibly tender!

    Leg of lamb is a showstopping dish that seems like more of a challenge than it actually is! The slow cooker does all the hard work, so this meal is hands-free but tastes like youve been in the kitchen all day long.

    Slow cooker boneless leg of lamb is perfectly seasoned with lots of garlic, lemon, and my herby lamb rub! Then the lamb is slow-cooked with potatoes until its fall-apart tender and absolutely delicious.

    If youre craving a dish thats uniquely flavorful but easily adaptabletry this recipe! Cook this amazing roast dinner just as-is or add in any of my optional ingredients like extra veggies, herbs, and butter.

    Whatever your preference, this meal will be the best thing you make all week.

    Making This Recipe In Advance

    Make ahead: To save time during a busy day of cooking of a holiday, you can stuff and season roast, cover and refrigerate for 24 hours. Then let it come to room temperature and roast as per recipe.

    Store: Refrigerate lamb leftovers whole as a roast or sliced in an airtight container for up to 5 days. It tastes so good cold.

    Freeze: Freeze leftovers sliced or cut into bite sized pieces in an airtight container for up to 3 months. Thaw in refrigerator and then use leftovers for as a protein in a salad for lunch, sandwich on-the-go or for lamb tacos!

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    Flavor Boost: Adding Flavor To Leg Of Lamb

    Now that we’ve gone and tamed all that flavor, it’s time to add some stuff back to bump it up again. This brings us to the next advantage of boning out a lamb leg.

    Boneless lamb advantage #2: You can season it inside and out.

    Serious Eats / J. Kenji López-Alt

    There are many flavor combinations that go well with lamba good North African ras el hanout rub, a slathering of harissa paste with minced garlic, or olive paste with Mediterranean herbs. Even plain old salt and pepper, if all you want to taste is the meat.

    This time, I’m going with the classic combination of garlic, rosemary, lemon zest, and some shallots, which bring their milder allium sweetness to the mix.

    Serious Eats / J. Kenji López-Alt

    Both garlic and onions change in flavor as they’re heated and don’t lose their raw, pungent edge and attain sweetness until they hit well into the 300°F+ range. Since we’re not cooking the interior of our lamb leg beyond a medium to medium-rare 135°F and our aromatic blend is being applied directly to the interior of the roast, it needs to be cooked before it goes on the lamb.

    Serious Eats / J. Kenji López-Alt

    I cook it down in olive oil, adding a pinch of red pepper flakes for heat, and a few minced anchovy fillets . And don’t worry, those fillets won’t taste fishy in the final roast. All they do is boost the meatiness of the lamb by providing a concentrated source of glutamic and inosinic acids, two proteins that trigger our sensation of savoriness.

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