Boneless Leg Of Lamb – a delicious recipe with lamb, fresh rosemary, thyme, fresh oregano, garlic, Olive oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 450u00b0F.
2
While the oven is heating, finely chop the herbs and garlic or use a food processor like we did.
3
Rub some oil on all sides of the lamb and season with salt and pepper. Spoon the herb/garlic mixture on the topside of the lamb and spread it out.
4
Place the lamb into a shallow roasting pan and roast for 30 minutes at 450u00b0F. Reduce the oven temperature to 375u00b0F and continue cooking until you reach the desired doneness as discussed above.
5
Let the roast rest for 5 to 10 minutes until the internal temperature reaches ideal temp.
6
While the roast is resting, now is a great time to make some pan sauce. We poured the juices from the bottom of the roasting pan into a saucepan, added a cup of demi glace and some of the herbs that fell off the roast when removing the netting. Let the sauce reduce until it is thick enough to coat a spoon.
115
kcal
Calories
6
g
Fat
10
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 boneless leg of lamb (about 4 to 5 lbs), 2 tablespoons fresh rosemary, 2 tablespoons fresh thyme, 2 tablespoons fresh oregano, and more.
Yes, Boneless Leg Of Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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