Name: Boneless Leg Of Lamb
Prep time: PT20MIN
Cook time: PT1HR10MIN
Yield: 6 servings
Cuisine: Main Dishes
Ingredients: 3 to 4 lb boneless leg of lamb, trimmed and tied; 6 cloves garlic, minced; 2 tbsp fresh rosemary, finely chopped; 2 tsp fresh thyme, chopped (optional); Zest of 1 lemon; 2 tbsp olive oil; 2 tsp kosher salt; 1 tsp black pepper; 1 tsp paprika (optional, for color); 1/2 tsp crushed red pepper flakes (optional, for heat); 1 lemon, sliced (for roasting pan)

Instructions

1
Pat the boneless leg of lamb dry and trim excess fat if needed. Tie with kitchen twine for a compact shape.
2
Mix garlic, rosemary, thyme, lemon zest, olive oil, salt, pepper, paprika, and red pepper flakes in a small bowl to make a paste.
3
Rub the paste all over the lamb. Let marinate for 30 minutes at room temp or up to 8 hours in the fridge.
4
Preheat oven to 425°F (220°C). Sear lamb in a hot skillet on all sides until browned (about 2-3 minutes per side).
5
Line a roasting pan with lemon slices. Place seared lamb on top. Roast at 425°F for 15 minutes, then lower heat to 350°F (175°C) and roast 50-60 more minutes, until internal temp hits 135°F for medium-rare.
6
Remove from oven, tent with foil, and rest 15 minutes. Slice and serve, drizzling with pan juices.

Boneless Leg Of Lamb

Boneless Leg Of Lamb

Ingredients

Instructions

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