Description

Slow Roasted Boneless Leg of Lamb is a show-stopping centerpiece that transforms any gathering into a memorable feast. This tender, succulent lamb is infused with aromatic garlic and fresh rosemary, creating a symphony of flavors that will delight your guests. Paired with roasted vegetables and a splash of lemon juice, each bite promises to be an unforgettable experience filled with warmth and joy.

Ingredients

Scale

4 lbs boneless leg of lamb
6 cloves garlic, minced
2 tbsp fresh rosemary, chopped
1/4 cup lemon juice
1/4 cup extra virgin olive oil
Salt and pepper to taste
2 cups carrots, chopped
2 cups potatoes, chopped

Instructions

Preheat oven to 325°F (165°C).
Rub the lamb with olive oil, salt, pepper, minced garlic, and chopped rosemary. Let it sit at room temperature for 30 minutes.
Sear the lamb in a hot skillet for about 4 minutes on each side until browned.
Place the lamb in a roasting pan surrounded by chopped carrots and potatoes. Drizzle with olive oil and lemon juice.
Roast for 2-3 hours until internal temperature reaches 135°F (57°C) for medium-rare.
Allow the lamb to rest for at least 15 minutes before slicing. Serve with roasted veggies.

Prep Time: 30 minutes
Cook Time: 180 minutes
Category: Main
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 slice (about 170g)
Calories: 350
Sugar: 1g
Sodium: 80mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 30g
Cholesterol: 110mg

Keywords: For added brightness, consider using mint instead of rosemary or adding citrus zest. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat at 325°F.