Boneless Roasted Leg of Lamb

Print Recipe
Boneless Roasted Leg of Lamb
Prep Time 25 minutes
Cook Time 1 hour
Servings
Ingredients
  • 4 lb boneless leg of lamb netting removed
  • 2 lemons
  • 5 garlic cloves minced
  • 1/3 cup fresh parsley finely chopped
  • 2 tbsp olive oil plus more for coating the meat
  • salt and pepper
  • butcher's twine
Prep Time 25 minutes
Cook Time 1 hour
Servings
Ingredients
  • 4 lb boneless leg of lamb netting removed
  • 2 lemons
  • 5 garlic cloves minced
  • 1/3 cup fresh parsley finely chopped
  • 2 tbsp olive oil plus more for coating the meat
  • salt and pepper
  • butcher's twine
Instructions
  1. Heat the oven to 400 F and place a rack in the middle
  2. Finely grate the zest from the lemons
  3. Combine the lemon zest, garlic, parsley and oil in a medium bowl and season with salt and pepper
  4. Stir until an evenly combined paste forms, set aside
  5. Unroll the lamb, lay it flat on a cutting board and remove any large pieces of gristle, sinew or fat
  6. Season the top surface of the lamb generously with salt and pepper
  7. Using your hands, spread the lemon-garlic-parsley paste over the seasoned meat
  8. Roll the lamb back up and tie it in several places, about 1"-2" apart with butcher's twine.
  9. Rub some olive oil, salt and pepper all over the outside of the lamb and place it in a shallow baking dish
  10. Roast until the internal temperature reads 135-140 F, about an hour.
  11. Transfer the lamb to a cutting board and let it rest for 10-15 min. Remove the twine, carve and serve
Recipe Notes

Gremolata, a mixture of parsley, garlic and lemon zest, offers heat and fresh herb and citrus flavors.

Serve the lamb with a carrot mash or roasted potatoes.

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