Boneless Leg of Lamb Recipe
This simple boneless leg of lamb recipe is the perfect centerpiece for a holiday table. Made with just a handful of ingredients, your family will absolutely love this no fuss recipe.
Servings: 8 servings
Ingredients
- 4.5 boneless leg of lamb
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 2 teaspoons kosher salt divided, if using table salt, use half
- 1/4 teaspoon freshly ground black pepper divided
- 2 tablespoons vegetable oil
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Set a rack in a roasting pan and set aside. See note in the post about including baby potatoes.
- Remove the packaging and string from the lamb. The meat will likely be in a cylinder with the bone missing from the middle. Find the most narrow point of the meat and cut there.4.5 boneless leg of lamb
- Lay the lamb flat on a clean work surface so that the meat is fatty side down. This will mean that the side that was nearest to the bone will be facing up. Cover with plastic wrap and pound to an even 1 1/2 to 2 inch thickness.
- Season the meat with the olive oil, then the garlic cloves, 1 teaspoon kosher salt, and 1/8 teaspoon black pepper.1 tablespoon olive oil, 2 garlic cloves, 2 teaspoons kosher salt, 1/4 teaspoon freshly ground black pepper
- Roll the meat up tight and tie with kitchen twine in 1 to 2-inch intervals. Pat dry and season with the remaining salt and pepper.
- In a heavy bottomed pan, heat the vegetable oil over medium high heat. Once it begins to shimmer in the pan, add the rolled lamb and sear for a few minutes on each side. Consider that there are 4 sides to the meat, not 2.2 tablespoons vegetable oil
- Transfer to the prepared rack and bake for approximately 1 hour or until the lamb reaches 130 to 135 degrees Fahrenheit at its thickest point.
- Remove the lamb from the oven and tent with foil. Let rest for 15 to 20 minutes before slicing in 1/4 inch to 1/2 inch slices and serving.