Description
This boneless leg of lamb recipe features a flavorful marinade of garlic, lemon, and fresh herbs, slow-roasted to juicy perfection. The lamb is scored to allow deep penetration of the marinade and then roasted at high heat to develop a crispy crust before being cooked to medium-well, resulting in tender, aromatic meat perfect for a satisfying dinner.
Ingredients
Scale
For the Lamb and Marinade
- 5–7 lb boneless lamb leg
- ½ cup olive oil
- 3 tablespoons garlic, finely chopped
- 2 tablespoons fresh lemon juice
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh lemon zest
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 1 teaspoon ground pepper
- Lemon wedges to garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup.
- Make the Marinade: In a small bowl, combine the olive oil, minced garlic, lemon juice, chopped rosemary, thyme, lemon zest, salt, and pepper. Whisk until well combined.
- Score the Lamb: Pat the boneless lamb leg completely dry with paper towels. Using a sharp knife, make small, shallow diagonal cuts about ¼ inch deep all over the surface. This helps the marinade penetrate and allows fat to render during roasting.
- Marinate: Place the lamb on the prepared baking sheet. Rub the marinade mixture all over the lamb, massaging it into the cuts and folds. For best flavor, let it marinate for at least 30 minutes at room temperature.
- Roast at High Heat: Place the lamb in the preheated oven and roast at 400°F for 20 minutes to create a flavorful crust.
- Finish Cooking: Without opening the oven door, reduce the temperature to 350°F (175°C). Continue roasting for about 1 hour 15 to 30 minutes, or until the internal temperature reaches 145°F for medium-well doneness.
- Rest the Lamb: Remove the lamb from the oven and transfer to a clean cutting board. Tent it loosely with foil and let it rest for 15-20 minutes to allow juices to redistribute, ensuring tender, juicy meat.
- Slice and Serve: Slice the lamb against the grain and serve immediately, garnished with lemon wedges and any accumulated pan juices.
Notes
- Use a meat thermometer to accurately check doneness for perfect results.
- Preheat your oven fully to the specified temperatures for consistent cooking.
- Baste the lamb with the marinade or pan juices every 30 minutes to add flavor and keep the meat moist.
- Resting the meat after roasting is essential to retain juices and tenderness.
Nutrition
- Serving Size: 1/6 of prepared lamb leg (approximately 6 oz)
- Calories: 440 kcal
- Sugar: 1.5 g
- Sodium: 450 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 110 mg
