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Roast Boneless Leg of Lamb
Roast Boneless Leg of Lamb
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Prep Time:
10 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Roasted boneless leg of lamb with garlic and rosemary, tender, juicy, and flavorful.
Ingredients:
  • 1 (5 1/2 pound) boneless leg of lamb, tied in netting
  • 20 cloves garlic, peeled, or more to taste
  • garlic powder, or to taste
  • 10 fresh rosemary sprigs
Instructions:
  • Heat the oven to 325°F (165°C).
  • Make deep slits around the leg of lamb, being careful not to cut the netting. Insert one garlic clove into each slit. Sprinkle garlic powder all over the lamb. Slide sliced rosemary sprigs under the netting, distributing them evenly. Place the lamb in a roasting pan.
  • Roast the lamb in the preheated oven until perfectly pink and juicy in the center for a medium doneness, around 2 to 2 ½ hours. Use an instant-read thermometer to check that it reaches an internal temperature of 130 degrees F (54 degrees C). Take it out of the oven, cover it with aluminum foil, and let it rest until it reaches 135 degrees F (57 degrees C) before carving, for about 20 minutes.

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