The holidays are upon us! Are you as excited as I am? I find as I get older, I get less excited about the presents under the tree and more excited about the food on the table! I love decadent family feasts featuring foods I don’t normally partake in during the year. If you are like me, and want a special holiday meal, this Roast Boneless Leg of Lamb with Rosemary and Lemon is sure to impress!
A boneless leg of lamb certainly sounds intimidating, but it is actually a fairly easy protein to roast. If you purchase it with the netting on, I recommend removing the netting during the marinating portion of the recipe and then tying up the roast again with butcher’s twine before placing it in the oven.
To ensure this delectable cut of meat is roasted to perfection I strongly suggest making the small investment into a good digital kitchen thermometer. I’ve been harping on about it for years, as I find it to be one of the most essential tools in any kitchen. Yet, I also find it to be lacking in many homes. I own and love this Lavatools digial meat thermometer and highly recommend it if you haven’t purchased one yet. A good meat thermometer is the best way to ensure all of your meats are cooked to perfection every time.
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This Roast Boneless Leg of Lamb with Rosemary and Lemon celebrates the earthy flavors of garlic and rosemary with the bright citrus punch of fresh lemon juice! Your kitchen will smell amazing as this roasts! If you are looking for the perfect side dish to pair with this you will want to check out my Lemon and Garlic Roasted Fingerling Potatoes recipe to serve alongside!
Roast Boneless Leg of Lamb with Rosemary and Lemon
- 1 boneless leg of lamb 4-6lbs
- 2 whole lemons juiced
- 2 sprigs of fresh rosemary stems removed
- 6 cloves garlic peeled
- 1 tbsp kosher salt
- ½ tsn fresh ground pepper
- 3 tbsp olive oil
- Add lemon juice, rosemary, garlic, salt, pepper, and oil to a food processor or blender and combine into a sauce.
- Place lamb in gallon storage bag and pour in sauce. Seal and store 8 hours, or till the following day.
- Preheat your oven to 425 degrees.
- Place lamb on a roasting pan, tied, and place in the oven at for 1 hour, or until medium rare (135 degrees).
- Let rest 15 minutes, carve and serve.
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