Roasted Boneless Leg of Lamb

One of my favorite farms, McDonald Farm, was having a sale on lamb, so I bought a 3.5 lb.  boneless leg.  I consulted for their technique for Perfect Boneless Leg of Lamb Roast.

Pre-heat oven to 475-degrees Fahrenheit.

My 3.5 lb. boneless leg of lamb was not tied, so I took the opportunity to season the inside of the leg before I rolled it and tied it. I combined:

  • 3 cloves garlic, minced (use more or fewer according to taste)
  • 1 Tablespoon coarsely-chopped fresh rosemary leaves
  • 1/2 teaspoon coarsely-ground black pepper (approximately 7 grinds of the pepper mill)
  • 1/2 cup extra-virgin olive oil
  • minced zest of 1 lemon
  • freshly squeezed lemon juice from the lemon you zested

I combined these ingredients in a bowl and added 1/2 to the inside of the lamb leg, then seasoned well with 1/2 teaspoon of salt. Then, I rolled the lamb leg and tied it. I seasoned the outside with salt and pepper:

I roasted the lamb for 10 minutes at 475-degrees F. Then turned the leg over so that the bottom-side was up and roasted another 10 minutes at 475-degrees F.

Next, I removed the pan from oven and lowered the heat to 350-degrees F. I turned the leg over again so that the top-side was up. I basted the lamb with the remaining olive oil-garlic-herb-lemon mixture.

I returned the lamb to the oven and baked for another 30-35 minutes, or until temperature was 130 – 135 degrees for Medium Rare. I like Medium Rare beef & lamb, so I pulled the leg on the Rare-side of Medium Rare, when the thermometer registered 130-degrees.  I knew the lamb would continue cooking slightly with the carry-over heat … and knew I would cook the slices of lamb slightly each time I reheated a portion.

I allowed the leg of lamb to rest for an hour once out of the oven, and then sliced it.  I kept two portions in the refrigerator, then froze the rest, in containers with 2 or three portions, each.



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