Roast Boneless Leg of Lamb with Rosemary and Lemon
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!
Servings: 10 servings
Ingredients
- 1 boneless leg of lamb 4-6lbs
- 2 whole lemons juiced
- 2 sprigs of fresh rosemary stems removed
- 6 cloves garlic peeled
- 1 tablespoon kosher salt
- ½ tsn fresh ground pepper
- 3 tablespoon olive oil
Instructions
- 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.
Notes
Recipe adapted from: http://www.marthastewart.com/354003/roast-leg-lamb-lemon-garlic-and-rosemary