If you're looking for a delicious and easy-to-prepare dish, look no further than a boneless leg of lamb. This cut of meat is incredibly tender and flavorful, and it can be cooked in a variety of ways. Whether you prefer roasting, grilling, or braising, there's a boneless leg of lamb recipe out there to suit your taste. With its succulent meat and rich flavor, a boneless leg of lamb is sure to be a hit at your next dinner party or family gathering.
Here are our top 7 tried and tested recipes!
EASY LEG OF LAMB
Easy leg of lamb! Perfect for Easter dinner! FYI, great boneless leg of lamb can be found at Costco!
Provided by Hkwilkins1
Categories Meat and Poultry Recipes Lamb Leg
Time 3h
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff a garlic clove into each slit. Rub garlic powder over the lamb. Slice rosemary sprigs under netting evenly around the lamb. Place lamb into a roasting pan.
- Roast in preheated oven until reddish-pink and juicy in the center for medium-rare, about 2-2 1/2 hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Cover in aluminum foil; rest meat until thermometer reads 135 degrees F (57 degrees C) before carving.
Nutrition Facts : Calories 346.1 calories, Carbohydrate 3.4 g, Cholesterol 125.6 mg, Fat 19.8 g, Fiber 0.4 g, Protein 36.4 g, SaturatedFat 8.1 g, Sodium 93.2 mg, Sugar 0.3 g
BONELESS LEG OF LAMB
Make and share this Boneless Leg of Lamb recipe from Food.com.
Provided by Dancer
Categories Lamb/Sheep
Time 40m
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.
OVEN-ROASTED BONELESS LEG OF LAMB
I purchased a leg of lamb roast from the store recently but had no idea on how I'd cook it. After reading ideas here on Allrecipes, I came up with my own marinade. While I made this in a conventional oven, it could also be made in a slow cooker on the slow setting for 7 to 8 hours time). Hope it's a hit! There was enough marinade left that I threw it over some chicken tenders for tomorrow's dinner.
Provided by Robertjm
Categories Meat and Poultry Recipes Lamb Leg
Time 10h50m
Yield 6
Number Of Ingredients 19
Steps:
- Whisk olive oil, lemon juice, lime juice, garlic, mint, oregano, marjoram, thyme, rosemary, nutmeg, cinnamon, ginger, white pepper, and salt together in a bowl. Cover bowl with plastic wrap; refrigerate marinade at least 1 hour.
- Pierce lamb in multiple places evenly over the lamb; place into a gallon-sized freezer bag. Pour marinade over the lamb, squeeze excess air from the bag, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
- Preheat oven to 325 degrees F (165 degrees C). Prepare a shallow roasting pan with cooking spray.
- Remove lamb from marinade; shake to remove excess liquid. Reserve 2 tablespoons marinade; discard remainder.
- Place lamb in the middle of the prepared roasting pan.
- Combine potatoes and carrots in a large bowl. Pour vegetable oil and reserved marinade over the vegetables; toss to coat. Arrange vegetables around the lamb. Cover the roasting pan with aluminum foil.
- Roast lamb in preheated oven until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 80 minutes. Remove foil and continue cooking until firm and meat is hot and slightly pink in the center, about 10 more minutes. Rest lamb 10 minutes before cutting to serve.
Nutrition Facts : Calories 557.9 calories, Carbohydrate 23.6 g, Cholesterol 69.1 mg, Fat 42.1 g, Fiber 4.1 g, Protein 21.5 g, SaturatedFat 9.4 g, Sodium 178.4 mg, Sugar 3.5 g
GRILLED BONELESS LEG OF LAMB
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 2 to 3 servings, plus 1 pound of leftovers
Number Of Ingredients 11
Steps:
- Preheat a grill or grill pan. Place lamb on a shallow baking pan. Season both sides of the meat with salt and coarse black pepper. In a food processor, puree the garlic, mint, salt and pepper, then add the extra-virgin olive oil in a slow stream. Pour marinade over the lamb and rub into the meat. Place on grill and cook on 1 side for 10 minutes. Flip lamb, cover with aluminum foil and grill for another 10 minutes.
- Remove lamb from grill pan and let rest for 10 minutes for juices to redistribute. Slice and serve. Squeeze a wedge of lemon or grapefruit over the meat and enjoy. Reserve 1 pound of the meat for the next day's recipe, see below. Complete this menu with Baby Potatoes with Cumin and Watercress Salad with Lime Dressing.
- Set potatoes on a cookie sheet and drizzle them with just enough oil to lightly coat them, about 1 1/2 tablespoons. Toss potatoes with cumin seed and roast 20 minutes at 400 in a hot oven, then broil 5 minutes on high to brown edges of the cut potatoes. If you are making them with the above recipe for lamb, set the baking sheet with the potatoes in the oven along side the lamb on the same rack. Toss cooked potatoes with salt, to your taste, and serve.
- 1 bunch watercress, trimmed and coarsely chopped
- 4 sprigs fresh mint, chopped, 2 tablespoons
- A handful of flat-leaf parsley, chopped
- 1 heart of romaine, coarsely chopped
- 1 ripe lime, juiced
- 1 teaspoon sugar
- 3 tablespoons extra-virgin olive oil, eyeball it
- Coarse salt and pepper
- Combine watercress, mint, parsley and romaine in a small salad bowl. Combine lime juice and sugar in a small dressing bowl. Whisk oil into lime juice in a slow stream. Pour dressing over the salad and season with salt and pepper, to your taste.
ROASTED LEG OF LAMB
Steps:
- Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
- Place garlic, parsley, mint, lemon zest and juice, salt, pepper, and oil in a food processor and process until smooth. Rub the paste all over the lamb and place in a lightly oiled roasting pan. Let stand at room temperature for 30 minutes.
- Preheat oven to 425 degrees F.
- Roast lamb in middle of oven for 20 minutes, reduce heat to 350, and cook until an instant-read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F, about 1 3/4 hours.
- Transfer to a cutting board and let stand 15 to 25 minutes (the internal temperature will rise to about 145 degrees F for medium). Slice the meat against the grain and serve with pita.
ROAST LEG OF LAMB
Cooking peeled potatoes in the pan around the roast is yummy. The only other things you need are gravy made from the pan drippings and a fresh vegetable.
Provided by MBENHAM
Categories Meat and Poultry Recipes Lamb Leg
Time 2h10m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
- Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.
Nutrition Facts : Calories 381.8 calories, Carbohydrate 0.4 g, Cholesterol 136.1 mg, Fat 25.3 g, Fiber 0.1 g, Protein 35.8 g, SaturatedFat 11 g, Sodium 136.3 mg
LEG OF LAMB
My mother's baked leg of lamb, served with gravy and mint jelly, was a masterpiece! Our family always looked forward to having it on Easter Sunday.
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut five slits in the meat; insert garlic. Combine salt, pepper, thyme and garlic powder; rub over meat. Place on a rack in a roasting pan. Broil 5-6 in. from the heat until browned; turn and brown the other side. Turn oven to 350°. Add 1/2 cup water to pan. Cover and bake for 25 minutes per pound or until internal temperature reaches 140° for medium or 145° for medium-well. Remove to carving board and keep warm. Pour pan drippings into a large measuring cup, scraping brown bits. Skim fat; reserving 1/4 cup in a saucepan; add flour. Add water to drippings to equals 2 cups; add all at once to flour mixture. Bring to a boil; cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Slice lamb and serve with gravy.
Nutrition Facts : Calories 157 calories, Fat 5g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 330mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.
Tips:
- Choose the right cut of lamb: A boneless leg of lamb is a good choice for roasting because it is relatively lean and cooks evenly. You can also use a bone-in leg of lamb, but it will take longer to cook.
- Season the lamb generously: Lamb has a strong flavor, so it is important to season it well. Use a combination of salt, pepper, garlic powder, and other herbs and spices that you like.
- Sear the lamb before roasting: Searing the lamb will help to create a flavorful crust and keep the juices inside. To sear the lamb, heat a large skillet over medium-high heat and add the lamb. Sear the lamb for 2-3 minutes per side, or until it is browned.
- Roast the lamb at a low temperature: Lamb is a tender meat, so it is important to roast it at a low temperature. This will help to prevent the lamb from drying out. Roast the lamb at 325 degrees Fahrenheit for 20-25 minutes per pound, or until the internal temperature reaches 145 degrees Fahrenheit for medium-rare.
- Let the lamb rest before carving: Once the lamb is cooked, let it rest for 10-15 minutes before carving. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
Roasting a boneless leg of lamb is a relatively simple process, but there are a few things you need to keep in mind to ensure that the lamb turns out perfectly. By following these tips, you can roast a delicious and juicy leg of lamb that will be the star of your next meal.
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