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
ROASTED BONELESS LEG OF LAMB
This medium rare roasted boneless leg of lamb is so delicious!
Provided by Elaine Benoit
Categories Meat
Time 1h30m
Number Of Ingredients 10
Steps:
- Take lamb out an hour before proceeding. You want it to be close to room temperature
- Preheat oven to 425 degrees F
- Place the onion slices on the bottom of a roasting pan and place leg of lamb on top of the onions
- In a small bowl add rosemary, sage, parsley, oregano and pepper and mix together
- Dribble olive oil on leg of lamb and rub it all over the lamb, including the bottom
- Sprinkle the herbs, spices and garlic on the lamb and rub it into it
- Stick a meat thermometer in the meat - or use a digital thermometer.
- Place leg of lamb into the oven for 15 minutes
- Reduce temporature to 325 degrees F and roast until lamb is 125 - 130 degrees internally for medium rare
- Take leg of lamb out and let rest for 15 minutes before cutting it at a slight angle towards the larger part of the lamb
- Plate
- Smile
- Enjoy
Nutrition Facts : ServingSize 1 serving, Calories 146 kcal, Protein 19 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 59 mg, Sodium 58 mg, Carbohydrate 1 g, Fiber 1 g, Sugar 1 g
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
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5/5 (92)Calories 175 per servingCategory Dinner
- Preheat oven to 425 degrees F. In a medium roasting pan or Dutch oven, place boneless leg of lamb roast and make 15 inserts with a paring knife. Stick garlic slice into each opening until you run out of garlic.
- Rub roast with oil all around. Then sprinkle one side with half of rosemary, salt and pepper. Turn around and repeat on another side.
- Bake uncovered according until desired doneness. Remember meat will keep "cooking" as it rests.°Medium Rare: 130 - 135 degrees F internal temperature - about 16 minutes/lb.°Medium Well: 140 - 145 F internal temperature - about 18 minutes/lb.°Well-Done: 150 - 155 F internal temperature - about 20 minutes/lb.
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