Apr 4, 2012

Roasted Boneless Leg of Lamb



Roasted boneless leg of lamb seasoned with rosemary, lemon juice, Dijon mustard and garlic is a succulent Easter delight that truly celebrates Spring.

If rosemary is not your thing, you could use other fresh herbs such as thyme or oregano. Ask your butcher to trim off all the fat for you to make this easier. I like to roll and tie the lamb myself so I can season the inside as well as the out. If you are nervous about doing this, you can just have the butcher do it and just season the outside.

To compliment the lamb, serve it with Teeny Tiny Potatoes with Rosemary and Asparagus with Dijon Vinaigrette for a Skinny Easter Feast, and don't forget the cupcakes!





Roasted Boneless Leg of Lamb
Skinnytaste.com
Servings:
varies 6-8 • Serving Size: 4 oz • Old Points: 6 pt • Points+: 6 pt
Calories:
213 • Fat: 9 g • Protein: 29.2 g • Carb: 1.3 g • Fiber: 0.2 g • Sugar: 0 g
Sodium: 176.5

Ingredients:

  • 5 cloves garlic, crushed
  • 2 tbsp lemon juice, freshly squeezed
  • 3 tbsp fresh rosemary, chopped
  • 1 tbsp Dijon mustard
  • 2 tsp olive oil
  • 1 1/4 tsp kosher salt, more or less to taste
  • fresh ground black pepper
  • 3 1/2 - 4 lb uncooked trimmed lamb leg, boneless, rolled and tied

Directions:

Preheat oven to 375ºF. Line a roasting pan with aluminum foil and place a rack in the pan.


Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix well and rub mixture all over lamb. Roll the lamb and use butcher's twine to tie it together and place it on the prepared roasting pan.

Roast in the oven until medium-rare and a meat thermometer inserted in center reads 135-140ºF, anywhere from 70 minutes and up depending on the size of your roast. Remove the lamb and let it rest about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests.


Slice lamb into 1/4-inch thick slices and place on a serving platter.

57 comments :

  1. I must say your commentary and pictures of your food is very inticing

    ReplyDelete
    Replies
    1. Could only find lamb leg with bone... how does that change cooking time?

      Delete
  2. My mother insists on having a lamb roast every Easter even though with all the other food, it's usually overkill. Gonna try and persuade her to try this one out this year!

    ReplyDelete
  3. Amazing! I just took out a leg of lamb from my freezer. I absolutely love roasted leg of lamb! This will be great for my Easter dinner! Thanks for the post!

    ReplyDelete
  4. I'm not hosting Easter this year, but I will definitely be making this, maybe next Sunday!!

    ReplyDelete
    Replies
    1. I love Lamb, it's great anytime in my opinion!

      Delete
  5. OMG! That looks sooooo good. I've never been able to make lamb work but I will have to try this.

    oneand20.blogspot.com

    ReplyDelete
  6. I have been searching for a good recipe for lamb that didnt center around lemon as my husband isnt a fan of too much lemon. Thank you for our Easter dinner recipe!

    ReplyDelete
  7. What a mouthwatering leg of lamb! This looks so delicious, Gina. Looks like you have a wonderful Easter feast planned. Thanks for sharing!

    ReplyDelete
  8. Love,love,love your website! Extremely easy to navigate, and very pleasing on the eyes. Great photos, recipes and easy to follow instructions. I've already have the ingredients for 3 of your recipes this week and made the Asian Turkey Meatballs w/ Brown Fried Rice last night and we all loved it. Will definately be using this site weekly. Thanks for a great website with healthy cooking!!

    ReplyDelete
  9. This looks fantastic! I was contemplating making either this or your rack of lamb w/ Dijon glaze this weekend. I noticed the only difference is the agave nectar and the balsamic vinegar. What's the difference in taste? Could you use either marinade for the leg of lamb??

    ReplyDelete
  10. Thank you for this recipe! We usually have ham for Easter, but this year I bought a leg of lamb not knowing how to prepare it. This recipe sounds easy and delicious. Thank you!

    ReplyDelete
  11. I think my mom's is similar to yours. Your photos are amazing. I only eat fish/chicken/turkey but once a year I will have leg of lamb for Easter. Have a wonderful Easter Gina!

    ReplyDelete
  12. Wow Gina ... this is my mother's recipe from my childhood, sans the lemon juice! So even without trying this recipe, I can tell you it is AWESOME! One of my all-time favorite meals!

    ReplyDelete
  13. Thank you for this recipe. It looks absolutly delicious and I can't wait to try it!! Happy Easter!

    ReplyDelete
  14. My Mom and Grandma used to make lamb but after mom saw a real one she stopped cooking it !!! The last time I had a great lamb was at dinner in the Twin Towers in NYC. It was great ! Thaks for the recipe. I may just try it on my family or I'll be eating lots of left overs.

    ReplyDelete
    Replies
    1. I had a delicious venison in the twin towers! Memories!

      Delete
    2. I had a delicious qual dish in the Twin Towers!

      Delete
  15. I have always been too intimidated to cook lamb myself. This looks so good though, I have to try it out. Thank you for the recipe!

    ReplyDelete
  16. Sounds delish, except for the Rosemary. not a fan of that herb. Can I substitute a different Herb?

    ReplyDelete
  17. Looks devine! I have found that cutting off any visible fat reduces the "gamey" taste (just a suggestion!)

    ReplyDelete
  18. Hi Gina, yet another fabulous recipe and photo that makes you want to just climb through your computer .. or lick your screen although I tend to avoid the latter lol .. quick question.. did your lamb come out of the oven that crusted ?? Or did you use any techniques before pictures ? Such as maybe a torch ?

    ReplyDelete
    Replies
    1. No special techniques, that's how it looks! : )

      Delete
    2. ohh I can only hope for the same results then!! It looks delicious!

      Delete
  19. I have to say, I NEVER seen Leg of Lamb look so good. I actually have never had it, but looking at your photo, Wow!!! Everything looks so good!

    ReplyDelete
  20. I have NEVER cooked lamb because I thought it would be gamey, as it was the ONE time I've tried it. But this looks so delicious & easy I have to try it out on Easter. It will just be my husband and me this year so a good time to try a new recipe. BTW I love your website! I'm so glad I found you on Pinterest!

    ReplyDelete
    Replies
    1. Thanks! Some people love it, some people don't. I personally love lamb :)

      Delete
  21. Just bought my first leg of lamb and so happy to see today's recipe...now I know how I will cook it this Sunday! My is bone in though...will that make a difference?

    ReplyDelete
    Replies
    1. As long as you use a thermometer you should be ok :)

      Delete
  22. I am going to cook this tomorrow for a group of friends as our annual friend Easter Dinner before we all get busy with our families. I have one person that isn't all that fond of Rosemary... I'm not sure I want to skip it all together but what would you think a fresh spice blend of Rosemary, Oregano, and Thyme would be like? Would that be too over powering??

    ReplyDelete
  23. This looks wonderful! My husband does not like rosemary, however. Can you suggest another herb to use as a replacement?

    ReplyDelete
  24. Another one of my Grannies dishes!
    I have never made it- but am going to have to attempt it.
    Her's was so garlic-y & soooo good.

    ReplyDelete
  25. Kept seeing lamb recipes and this one made me decide to finally try my hand at lamb! Ordered from butcher this morning!

    How far in advance can you put the rub on?

    Steph

    ReplyDelete
    Replies
    1. I ended up putting the rub on the night before without the salt, and salting right before I put it in the oven. Took it out at 135 and it was PERFECT!! Everyone loved it!

      Steph

      Delete
  26. Was thinking of making this tomorrow but then went on a tangent.... How do you think this would be using the spread from your recent salmon recipe (Dijon, garlic, herbs de Provence, vinegar...) ?

    ReplyDelete
  27. I made this for dinner tonight and it was very good, but I think it could have been better. It was pretty red in the center of our meat, even at 135 degrees, and waiting 15 minutes to cut into it. Can you tell from this picture, did it need to be cooked longer? http://imgur.com/vEkV5 Or is lamb just not very tender in general?

    ReplyDelete
  28. Made this today for very fussy parents and in-laws and it was fabulous. Only my second time making lamb. Thanks for saving me with this easy and delicious recipe.

    ReplyDelete
  29. This looks so easy and good! I have never made a lamb leg roast but I will definitely try this one

    ReplyDelete
  30. I used this recipe on a 5lb semi-boneless leg of lamb and it was easy and delicious.

    ReplyDelete
  31. This was simply delicious.I put chicken broth at the bottom of the pan and used the drippings to make a sauce by adding cornstarch. Served with mashed potatoes/cauliflower/carrots and everyone licked their plates. Thanks for sharing.

    ReplyDelete
    Replies
    1. I also marinated the lamb overnight.

      Delete
  32. I could only find lamb with the bone. It is 5.5 lbs. How long and at what temperature should I cook it?

    ReplyDelete
    Replies
    1. Ask your butcher to remove the bone.

      Delete
  33. We made this over the weekend, and it was delicious! Instead of rolling and tying it, we left if as is and threw it on the grill - fabulous and easy! We were surprised at how flavorful each bite was since we only marinated it for a couple of hours. Thanks Gina!

    ReplyDelete
  34. very delicious rub and such an easy recipe! but isn't 130-140 a little rare for leg of lamb? i thought so, but gave it a shot and it was completely raw. put it back in until 160 and it was great. thoughts?

    ReplyDelete
    Replies
    1. It's really a matter of how well you like your meat cooked. Keep in mind it needs to rest and continues to cook about 5 degrees, but if you like it more well done then yes I would leave it longer.

      Delete
  35. I made this tonight, it was amazing!!!

    ReplyDelete
  36. Ive made this over and over... Simply amazing!

    ReplyDelete
  37. I'm pretty sure I love you...this looks fantastic and is the answer to my Easter dinner woes. Thanks for all the great recipes- I am almost exclusively cooking from your recipes and doing weight watchers which means I am losing pounds and feeling great while eating delicious food!

    ReplyDelete
  38. What if it had to be grilled because, where I'm going for easter, the oven does not work? Would it be ok grilled? If so, at what temp do you take the lamb off the grill??

    ReplyDelete
    Replies
    1. To grill (smoke) on grill is the best.keep in mind,low and slow is the way to go when smoking lamb. Temp should be 225/250. Smoke time will run about 7-8 hrs. Wrap in foil the last few hours and allow grill to cool. Enjoy.

      Delete

If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.