Boneless Lamb Recipes

OVEN-ROASTED BONELESS LEG OF LAMB

Steps:

• Whisk olive oil, lemon juice, lime juice, garlic, mint, oregano, marjoram, thyme, rosemary, nutmeg, cinnamon, ginger, white pepper, and salt together in a bowl. Cover bowl with plastic wrap; refrigerate marinade at least 1 hour.
• Pierce lamb in multiple places evenly over the lamb; place into a gallon-sized freezer bag. Pour marinade over the lamb, squeeze excess air from the bag, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Prepare a shallow roasting pan with cooking spray.
• Remove lamb from marinade; shake to remove excess liquid. Reserve 2 tablespoons marinade; discard remainder.
• Place lamb in the middle of the prepared roasting pan.
• Combine potatoes and carrots in a large bowl. Pour vegetable oil and reserved marinade over the vegetables; toss to coat. Arrange vegetables around the lamb. Cover the roasting pan with aluminum foil.
• Roast lamb in preheated oven until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 80 minutes. Remove foil and continue cooking until firm and meat is hot and slightly pink in the center, about 10 more minutes. Rest lamb 10 minutes before cutting to serve.

BONELESS LEG OF LAMB

Steps:

• Generously rub leg of lamb with olive oil.
• Season lamb with all the ingredients listed, making sure that they are evenly distributed.
• Place leg of lamb on a rack in a roasting pan.
• Preheat oven to 325 degrees and bake leg of lamb uncovered for 30 minutes per pound or until internal temperature reaches 120 to 130 degrees at the thickest point.

BONELESS LAMB SHOULDER ROAST

Steps:

• Preheat the oven to 300°F. Mince together the parsley and garlic until quite fine (a small food processor will work for this). Add a big pinch of salt and some pepper and enough olive oil to make a slurry. Smear this on and into the lamb, being sure to get it into every nook and cranny you can reach. Put the lamb in a roasting pan (you can line the pan with foil to facilitate cleanup if you like).
• Roast for about 1 1/2 hours, basting with the pan juices every 30 minutes or so. When the internal temperature reaches 140°F, turn the heat to 400°F and roast for about 10 minutes more, or until the internal temperature is 150°F and the exterior has browned nicely.
• Let the roast sit for about 10 minutes before carving, then carve and serve, with some of the juices that come out during carving.

EASY LEG OF LAMB

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff a garlic clove into each slit. Rub garlic powder over the lamb. Slice rosemary sprigs under netting evenly around the lamb. Place lamb into a roasting pan.
• Roast in preheated oven until reddish-pink and juicy in the center for medium-rare, about 2-2 1/2 hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Cover in aluminum foil; rest meat until thermometer reads 135 degrees F (57 degrees C) before carving.

BONELESS LEG OF LAMB WITH GARLIC AND ROSEMARY

Steps:

• Position the oven racks so that there is one rack in the center of the oven. Preheat the oven to convection roast at 425°F.
• Stir together the mustard, garlic, rosemary, and olive oil to make a paste and spread it evenly over the lamb. Insert the oven probe or a meat thermometer into the center of the lamb.
• Roast the lamb in the center of the oven for 20 minutes at 425°F. Reduce the temperature to convection roast at 350°F and roast for 30 more minutes or until the temperature reaches 130°F for rare, 140°F for medium-rare, or 160° to 170°F for well-done.
• Remove the lamb from the oven; cover with foil, and let it rest for 10 minutes before carving.