Print

Roasted Boneless Leg of Lamb with Roasted Potatoes and Carrots Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 12 reviews

This classic Roasted Boneless Leg of Lamb recipe offers a beautifully tender and flavorful centerpiece perfect for celebrations or family dinners. Infused with garlic and rosemary, and paired with crispy roasted potatoes and carrots, this dish combines simple ingredients with a straightforward roasting method to deliver rich, savory flavors and a comforting meal.

Ingredients

Lamb Roast

  • 4-5 pounds boneless leg of lamb
  • 5-7 large garlic cloves (cut into slivers)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons dried rosemary
  • 1 1/4 teaspoons salt
  • Ground black pepper, to taste

Roasted Vegetables (Optional)

  • 2 pounds potatoes (cubed)
  • 2 large carrots (sliced)
  • 1/2 tablespoon garlic powder
  • 3/4 teaspoon salt
  • Ground black pepper, to taste

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit, setting the stage for a perfectly roasted lamb.
  2. Prepare the Lamb: Place the boneless leg of lamb in a medium roasting pan or Dutch oven. Using a paring knife, make 20-30 slits into the meat, inserting garlic slivers into each slit until all garlic is used.
  3. Season the Lamb: Rub the entire lamb roast with olive oil. Sprinkle half of the dried rosemary, salt, and black pepper on one side, then turn the roast to evenly coat the other side with the remaining seasonings.
  4. Roast the Lamb: Bake the lamb uncovered at 425°F until it reaches your preferred internal temperature: medium rare (130-135°F, about 16 minutes per pound), medium well (140-145°F, about 18 minutes per pound), or well-done (150-155°F, about 20 minutes per pound). Use a meat thermometer to check the internal temperature starting after 45 minutes for smaller roasts (2-3 lbs) or 1 hour for larger roasts (4-5 lbs), then check frequently to avoid overcooking.
  5. Rest the Lamb: Remove the roast from the oven and let it rest uncovered for 15 minutes. This rest period allows the juices to redistribute, ensuring moist, flavorful meat.
  6. Remove Casing and Slice: Carefully remove any casing or netting from the roast. Using a sharp knife, slice the lamb against the grain into 1/4 inch thick pieces for serving or leftovers.
  7. Prepare Roasted Vegetables (Optional): Scoop out 1 cup of fat and drippings from the roasting pan and leave the rest with the roast. Add cubed potatoes, sliced carrots, garlic powder, salt, and pepper to the pan. Stir well to coat the vegetables in the drippings and seasoning.
  8. Roast the Vegetables: Increase the oven temperature to 450°F and bake the vegetables for about 35 minutes or until fork tender and golden brown, stirring once if desired. This step can be done while the lamb is resting or cooking, making efficient use of oven time.
  9. Serve: Serve the sliced lamb warm alongside the roasted potatoes and carrots. Leftover lamb can be used cold in sandwiches or salads the next day.

Notes

  • Use a meat thermometer for the most accurate cooking times and doneness levels to avoid overcooking.
  • Letting the lamb rest after roasting is crucial to retain juices for tender and flavorful meat.
  • For best flavor, use fresh garlic slivers and dried rosemary; fresh rosemary can be substituted but adjust amounts accordingly.
  • Roasting vegetables in lamb drippings enhances their flavor and provides a perfect side dish.
  • Adjust seasoning on the vegetables based on your salt preference, as drippings can be salty.
  • Leftover lamb makes excellent cold cuts for sandwiches or salads.

Find it online: https://recipefeastful.com/roasted-boneless-leg-of-lamb-with-roasted-potatoes-and-carrots-recipe/