LEG OF LAMB BONELESS RECIPES
BONELESS LEG OF LAMB RECIPE - FOOD.COM
Make and share this Boneless Leg of Lamb recipe from Food.com.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Generously rub leg of lamb with olive oil.
- Season lamb with all the ingredients listed, making sure that they are evenly distributed.
- Place leg of lamb on a rack in a roasting pan.
- Preheat oven to 325 degrees and bake leg of lamb uncovered for 30 minutes per pound or until internal temperature reaches 120 to 130 degrees at the thickest point.
Nutrition Facts : Calories 344.6, FatContent 22.6, SaturatedFatContent 9.3, CholesterolContent 120, SodiumContent 137.2, CarbohydrateContent 1.1, FiberContent 0.6, SugarContent 0.1, ProteinContent 32.4
NEVER-FAIL BONELESS LEG OF LAMB RECIPE | ALLRECIPES
This is a favorite boneless leg of lamb recipe, proven time and time again to be a reliable, fabulous dish. Great for rainy days when outdoor grilling is unappealing. Everything cooks in 1 pan and makes a complete meal. Superb for entertaining. We always serve with multi-grain baguette slices to enjoy the vegetable juices. Just do not plan on any leftovers! Serve with bread or baguette to soak up all the wonderful sauce.
Provided by NanHam
Categories Meat and Poultry Lamb Leg
Total Time 1 hours 55 minutes
Prep Time 25 minutes
Cook Time 1 hours 20 minutes
Yield 1 4-pound leg of lamb
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Mix 4 cloves garlic, Dijon mustard, leaves from 2 sprigs of rosemary, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small food processor. Blend into a paste. Crush the remaining garlic.
- Trim excess fat from lamb and place in a large roasting pan.
- Combine tomatoes, onion, 1/4 cup honey, olive oil, remaining crushed garlic, and remaining salt and pepper in a large bowl. Mix well.
- Spread rosemary-mustard paste over the top of the lamb. Spoon tomato mixture around lamb. Tuck remaining rosemary and thyme sprigs evenly up against the leg of lamb. Drizzle with remaining 1/4 cup honey.
- Roast in the preheated oven for 20 minutes. Reduce oven temperature to 375 degrees F (175 degrees C). Continue roasting until an instant-read thermometer inserted into the lamb reads at least 130 degrees F (54 degrees C), 1 hour to 1 hour and 15 minutes.
- Transfer lamb on a cutting board, cover with aluminum foil, and let rest, 10 to 15 minutes. Discard rosemary and thyme stems. Return the roasting pan to the oven to keep the tomato mixture warm.
- Slice and arrange lamb on a plate. Spoon the warm tomato mixture and pan juices on top.
Nutrition Facts : Calories 298.5 calories, CarbohydrateContent 21.7 g, CholesterolContent 61.5 mg, FatContent 15.8 g, FiberContent 2.8 g, ProteinContent 18.7 g, SaturatedFatContent 5.3 g, SodiumContent 371 mg, SugarContent 15.6 g
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