Perfect Roasted Boneless Leg of Lamb 🍖🌿

This succulent roasted boneless leg of lamb is a showstopper dish that’s perfect for holidays, family gatherings, or any special occasion. Its tender interior is enhanced by a fragrant herb crust, with a juicy and flavorful result that will leave everyone coming back for seconds! Serve it with roasted vegetables or creamy mashed potatoes for a truly memorable meal. 🥔🥕

Ingredients

For the lamb

• 4 to 5 lbs boneless leg of lamb
• 4 cloves of garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon Dijon mustard
• 1/4 cup olive oil
• Salt and freshly ground pepper to taste
• Zest of 1 lemon
• Juice of 1 lemon

For the pan sauce

• 1 cup red wine (Cabernet or Merlot)
• 1 cup beef or vegetable broth
• 2 tablespoons unsalted butter
• 1 teaspoon cornstarch (optional for thickening)

Instructions

1. Prepare the lamb: Take the boneless leg of lamb out of the refrigerator and let it rest at room temperature for about 30-60 minutes. This allows for more even cooking.

2. Make the herb marinade: In a bowl, mix together minced garlic, rosemary, thyme, parsley, Dijon mustard, olive oil, lemon zest, lemon juice, salt, and pepper.

🌱 Feel free to get creative with the herbs! Oregano, mint, or tarragon are also wonderful additions that can elevate the flavor profile.

3. Marinate: Rub the herb marinade all over the leg of lamb, ensuring it's well-coated on all sides. For best results, wrap it in plastic wrap and refrigerate for at least 2 hours, or ideally overnight.

4. Preheat the oven: Preheat your oven to 375°F (190°C).

5. Sear the lamb: Heat a large oven-safe skillet (preferably cast-iron) over medium-high heat. Sear the leg of lamb for about 4-5 minutes on each side until nicely browned.

🔥 This step is crucial for sealing in the juices and developing a flavorful crust.

6. Roast in the oven: Transfer the skillet to the preheated oven and roast the lamb for about 1 hour, or until the internal temperature reaches 135°F (57°C) for medium-rare. Adjust cooking time based on your preferred doneness:

   • Medium: 145°F (63°C)
   • Well-done: 160°F (71°C)

7. Rest the meat: Once done, remove the lamb from the oven and let it rest loosely covered with foil for 15-20 minutes before slicing. This helps redistribute the juices throughout the meat.

8. Make the pan sauce: Place the skillet back on the stove over medium heat. Add red wine to deglaze, scraping up any browned bits from the bottom. Stir in broth and simmer for 5-10 minutes until reduced. For a thicker sauce, mix cornstarch with a little water and add it to the sauce, stirring until thickened. Finish with butter for a glossy finish.

9. Serve: Slice the lamb against the grain and serve with the pan sauce drizzled over the top. Enjoy alongside your favorite sides!

🍷 A rich red wine pairs beautifully with the flavors of lamb, making for a perfect dining experience.

Variations

• Herb Crust: Try adding a teaspoon of crushed red pepper flakes for a spicy kick!
• Citrus Twist: Substitute lime for lemon for a unique flavor profile.
• Slow Cooker: For a no-fuss method, use a slow cooker! Just sear the lamb first, then cook on low for 6-8 hours until tender.

🥂 Pair this meal with roasted vegetables and a glass of your favorite red wine for an unforgettable gathering with family and friends!