Roasted Boneless Leg of Lamb

My succulent Roasted Boneless Leg of Lamb, garnished with potatoes, artichoke hearts, and tomatoes, makes an easy, flavorful meal in one pan.

Prep Time 1 10

Cook Time 1

Total Time 2 10

Servings servings

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.
4 pounds boneless leg of lamb, tied
In a small bowl, combine the garlic, 2 tablespoons of olive oil, rosemary, salt, and pepper.
6 garlic cloves, 1 tablespoon finely chopped fresh rosemary leaves, 2 teaspoons kosher salt, 1 teaspoon ground black 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.
2 pounds small 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.
3 cups mixed cherry tomatoes, 10 ounces frozen artichoke hearts
Remove from the oven, cover with foil, and let the lamb rest for 15-20 minutes. Remove the netting or twine. Slice and Serve with the potatoes, tomatoes, and artichoke hearts, along with some of the pan juices spooned over.

Use the time while the lamb cooks to prep the tomatoes and artichoke hearts. Small tomatoes may be left whole, and larger ones cut in half or quarters. The artichoke hearts are easy to quickly thaw in the microwave, followed by a few minutes of draining in a colander or on a few paper towels.
Any leftovers will keep in the refrigerator for about 3 days. As always, place them in an airtight container. You can store them in the freezer for about 2 months. Just thaw and rewarm when you're ready to enjoy lamb again.