Boneless Roasted Leg of Lamb Recipe

1. 1

   Heat the oven to 400 degrees F and arrange a rack in the middle.

2. 2

   Finely grate the zest from the lemons.

3. 3

   (If youre using a vegetable peeler, finely chop the peeled zest.)

4. 4

   Place the lemon zest, garlic, parsley, and measured oil in a medium bowl and season with salt and pepper.

5. 5

   Stir until an evenly combined paste forms; set aside.

6. 6

   Unroll the lamb, lay it flat on a cutting board, and remove any large pieces of gristle, sinew, or fat.

7. 7

   Season the top surface of the lamb generously with salt and pepper, then, using your hands, spread the lemon-garlic-parsley paste over the seasoned meat.

8. 8

   Roll the lamb back up and tie it in several places, about 1 to 2 inches apart, with butchers twine.

9. 9

   Rub some olive oil, salt, and pepper all over the outside of the lamb and place it in a shallow baking dish.

10. 10

    Roast in the oven until the internal temperature reads 135 degrees F to 140 degrees F on an instant-read thermometer, about 1 hour.

11. 11

    Transfer the lamb to a cutting board and let it rest for 10 to 15 minutes.

12. 12

    Remove the twine, carve, and serve.

* Per serving · 4 servings · Values may vary.

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