ROASTING BONELESS LEG OF LAMB MINUTES PER POUND RECIPES
ROASTED BONELESS ROSEMARY LEG OF LAMB - SKINNYTASTE
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
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
BONELESS LEG OF LAMB RECIPE - FOOD.COM - RECIPES, FOOD ...
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
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