ROASTED BONELESS LEG OF LAMB COOKING TIME RECIPES

Name: Roasted Boneless Leg of Lamb
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 5 cloves garlic (crushed); 2 tbsp lemon juice (freshly squeezed); 3 tbsp fresh rosemary (chopped); 1 tbsp Dijon mustard; 2 tsp olive oil; 1 1/4 tsp kosher salt (more or less to taste); fresh ground black pepper; 3 1/2 - 4 lb uncooked trimmed lamb leg (boneless, rolled and tied)

ROASTED BONELESS ROSEMARY LEG OF LAMB - SKINNYTASTE

Roasted Boneless Rosemary Leg of Lamb - Skinnytaste image

This roasted boneless leg of lamb seasoned with rosemary, lemon juice, dijon mustard and garlic is a succulent Easter delight that truly celebrates Spring.

Provided by Gina

Categories Dinner

Total Time 90 minutes

Prep Time 20 minutes

Cook Time 70 minutes

Number Of Ingredients 8

Ingredients

5 cloves garlic (crushed)
2 tbsp lemon juice (freshly squeezed)
3 tbsp fresh rosemary (chopped)
1 tbsp Dijon mustard
2 tsp olive oil
1 1/4 tsp kosher salt (more or less to taste)
fresh ground black pepper
3 1/2 - 4 lb uncooked trimmed lamb leg (boneless, rolled and tied)

Steps:

Preheat oven to 375ºF. Line a roasting pan with aluminum foil and place a rack in the pan.
Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix well and rub mixture all over lamb.
Roll the lamb and use butcher's twine to tie it together and place it on the prepared roasting pan.
Roast in the oven until medium-rare and a meat thermometer inserted in center reads 135-140ºF, anywhere from 70 minutes and up depending on the size of your roast.
Remove the lamb and let it rest about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests.
Slice lamb into 1/4-inch thick slices and place on a serving platter.

Nutrition Facts : ServingSize 4 oz, Calories 213 kcal, CarbohydrateContent 1.5 g, ProteinContent 29 g, FatContent 9 g, SaturatedFatContent 3 g, CholesterolContent 90 mg, SodiumContent 176.5 mg, FiberContent 0.2 g

LEG OF LAMB WITH GARLIC AND ROSEMARY RECIPE ... - EPICURIOUS

Leg of Lamb With Garlic and Rosemary Recipe ... - Epicurious image

This old Gourmet leg of lamb recipe has reviews from more than a hundred users. A whole roast leg of lamb is easy and elegant for Christmas or Easter.

Provided by EPICURIOUS.COM

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to ¼ inch thick, and lamb tied
4 garlic cloves
1 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
½ teaspoon black pepper
¼ cup dry red wine or broth

Steps:

Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
Preheat oven to 350°F.
Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1½ to 1¾ hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

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