Roasted Boneless Leg of Lamb - welcome spring with this traditional recipe for leg of lamb. A great choice for your Easter dinner.
Spring has definitely sprung around here! The trees are leafing out, the azaleas are blooming, and there is a thin layer of yellow dust on everything. Yep, it's definitely pollen season.
Some years are worse than others but since we had a fairly mild, wet winter, our pollen count is pretty high this year. Our temperatures in the 70's and 80's lately have really encouraged a burst of the yellow powder and those of us who have reactions to it are hoping for a good rain to wash it on away. Supposedly, that's coming tomorrow. Yay!
Along with warming temperatures and blooming plants, spring also ushers in a change in cooking. This is the time that we switch over from cozy soups and stews to fresh asparagus, deviled eggs, and meats like this Roasted Boneless Leg of Lamb.
Lamb is often the first choice for Easter menus, as well as a good baked ham. To be honest, we usually have the baked ham.
Lamb tends to be on the more expensive side here since most of it comes from halfway around the world in New Zealand. But every once in a while, I splurge on a rack of lamb or a leg because we do enjoy it.
The recipe I have for you below is a really timeless combination of olive oil, rosemary, and garlic and makes a very flavorful and tender lamb roast.
And the veggies that cook along with the roast in its juices are phenomenal! Hope you enjoy this one!
Roasted Boneless Leg of Lamb - welcome spring with this timeless recipe for leg of lamb. A great choice for your Easter dinner. Click To Tweet
How to Make Roasted Boneless Leg of Lamb
One hour before cooking, remove the lamb from the refrigerator and remove any packaging but be sure to leave the netting or twine in place.
In a small bowl, combine the garlic, 2 tablespoons of olive oil, rosemary, salt, and pepper.
Rub the mixture all over the lamb and allow it to sit at room temperature for one hour.
Preheat the oven to 425 degrees.
Place the potatoes in the bottom of a roasting pan and drizzle with the remaining 2 tablespoons of oil. Sprinkle with a little salt and pepper.
Place the lamb on a rack above the potatoes. Cook for 30 minutes.
While the lamb is cooking, prep the tomatoes and artichoke hearts. I had some mixed types of small tomatoes on hand so I used those, but of course you can use all one kind. The small ones I left whole and cut the larger ones in half or quarters.
The artichoke hearts are easy to quickly thaw in the microwave and just need to be drained for a few minutes.
Reduce the oven to 350 degrees.
Remove the pan from the oven and add the tomatoes and artichoke hearts to the bottom of the pan.
Continue cooking until the lamb reaches an internal temperature of 135 degrees for rare or 145 for medium (about 10-12 minutes of additional cooking time per pound of lamb). If you prefer the meat more well done, continue cooking for an additional 10 minutes or until the internal temperature reaches 155 degrees.
Remove from the oven, cover with foil and let the lamb rest for 15-20 minutes. Remove the netting or twine and slice. Serve with the potatoes, tomatoes, and artichoke hearts along with some of the pan juices spooned over.
Enjoy!
More Roasted Meat Recipes from Never Enough Thyme:
- Butter Roasted Chicken
- Roasted Rack of Lamb
- Bacon Roasted Chicken Thighs
- Best Roast Chicken
- Pot Roast with Rosemary and Garlic
leg of lamb recipes from Other Bloggers:
- Roasted Boneless Leg of Lamb from SkinnyTaste
- Grilled Butterflied Leg of Lamb from Simply Recipes
- Leg of Lamb with Moroccan Spices from Leite's Culinaria
- Braised 7 Hour Leg of Lamb from The Nourishing Gourmet
- Leg of Lamb Roast with Garlic and Rosemary from Recipe Girl
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Roasted Boneless Leg of Lamb
Ingredients
- 1 3 to 4 pound boneless leg of lamb, tied
- 6 garlic cloves crushed and finely minced
- 4 tblsp. extra virgin olive oil
- 1 tblsp. finely chopped fresh rosemary leaves
- 2 tsp. kosher salt
- 1 tsp. ground black pepper
- 2 lbs. small potatoes
- 2-3 cups mixed cherry tomatoes
- 10 oz. package frozen artichoke hearts thawed and drained
Instructions
- One hour before cooking, remove the lamb from the refrigerator and remove any packaging but be sure to leave the netting or twine in place.
- In a small bowl, combine the garlic, 2 tablespoons of olive oil, rosemary, salt, and pepper. Rub the mixture all over the lamb and allow it to sit at room temperature for one hour.
- Preheat the oven to 425 degrees.
- Place the potatoes in the bottom of a roasting pan and drizzle with the remaining 2 tablespoons of oil. Sprinkle with a little salt and pepper. Place the lamb on a rack above the potatoes.
- Cook for 30 minutes.
- Reduce the oven to 350 degrees. Remove the pan from the oven and add the tomatoes and artichoke hearts to the bottom of the pan.
- Continue cooking until the lamb reaches an internal temperature of 135 degrees for rare or 145 for medium (about 10-12 minutes of additional cooking time per pound of lamb). If you prefer the meat more well done, continue cooking for an additional 10 minutes or until the internal temperature reaches 155 degrees.
- Remove from the oven, cover with foil and let the lamb rest for 15-20 minutes. Remove the netting or twine and slice.
- Serve with the potatoes, tomatoes, and artichoke hearts along with some of the pan juices spooned over.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Angelina says
I'm glad you posted this recipe for Leg of Lamb, Lana. Our family always makes a lrg. bone-in leg which has loads of flavor, but I'm going to try your (much less complicated) recipe this coming Easter. It certainly sounds tasty, and so much easier to prepare. I know we won't be disappointed. Thank you 😍
Lana Stuart says
We love this recipe with the rosemary and all the roasted veggies. Hope you enjoy it, too, Angelina!