Roast Leg of Lamb
A Roasted Leg of Lamb is the perfect centerpiece for Easter dinner, and this Boneless Leg of Lamb makes roasting lamb a breeze! With classic flavors of rosemary and garlic to season the lamb simply and let it's wonderful flavor shine, this impressive cut of meat is extremely tender and perfectly medium-rare!
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 8 -10 Servings
Calories: 277kcal
Lamb
- 3 pounds boneless leg of lamb or 5-6 pounds of bone-in
- 4 cloves garlic minced
- 1 Tablespoon olive oil
- 2 Tablespoons chopped fresh rosemary
- 1 Tablespoon chopped fresh thyme leaves
- 1 Tablespoon Dijon mustard
- 1 Tablespoon kosher salt
- 2 teaspoons ground black pepper
Potatoes
- 2-3 pounds small potatoes
- 2 Tablespoons olive oil
Preheat oven to 350 degrees F.
Combine garlic, olive oil, rosemary, thyme, mustard, salt, and pepper in a bowl. Rub all over the leg of lamb.
Drizzle the potatoes with olive oil, then sprinkle with salt and pepper and place in the bottom of a casserole dish or roasting pan. Place the leg of lamb on top.
Roast for 1 ½ to 2 hours (longer if using bone-in) until you reach medium-rare, which is 130-135 degrees F on a digital meat thermometer inserted into the center of the lamb.
Remove from oven and let the lamb rest for 15 minutes before slicing and serving.
Calories: 277kcal | Carbohydrates: 21g | Protein: 25g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 69mg | Sodium: 967mg | Potassium: 811mg | Fiber: 3g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 24mg | Calcium: 32mg | Iron: 3mg