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Boneless Roasted Leg of Lamb Recipe

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This recipe for Boneless Roasted Leg of Lamb is from Generations of Good Eating: Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lemons
5 garlic cloves, minced
1/3 cup finely chopped fresh Italian parsley
2 tablespoons olive oil, plus more for coating the meat
Kosher salt
Freshly ground black pepper
1 (4 pound) boneless leg of lamb, netting removed
Butcher’s twine
Directions:
Directions:
Heat the oven to 400°; place rack in the middle of the oven.

Finely grate the zest from the lemons. Place the lemon zest, garlic, parsley, and measured oil in a medium bowl and season with salt and pepper. Stir until an evenly combined paste forms; set aside.

Unroll the lamb, lay it flat on a cutting board, and remove any large pieces of gristle, sinew, or fat. Season the top surface of the lamb generously with salt and pepper, then, using your hands, spread the lemon-garlic-parsley paste over the seasoned meat. Roll the lamb back up and tie it in several places, about 1 to 2 inches apart, with butcher’s twine. Rub some olive oil, salt, and pepper all over the outside of the lamb and place it in a shallow baking dish.

Roast in the oven until the internal temperature reads 135°-140° on an instant-read thermometer, about 1 hour. Transfer the lamb to a cutting board and let it rest for 10 to 15 minutes. Remove the twine, carve, and serve.
Number Of Servings:
Number Of Servings:
6

 

 

 

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