Boneless Leg Of Lamb Recipes

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ROASTED BONELESS LEG OF LAMB



Roasted Boneless Leg of Lamb image

This medium rare roasted boneless leg of lamb is so delicious!

Provided by Elaine Benoit

Categories     Meat

Time 1h30m

Number Of Ingredients 10

3.25 pound boneless leg of lamb ((leave webbing on, take out of fridge 1 hour before roasting))
3 cloves garlic ((2 - 3 cloves, crushed))
2 teaspoons rosemary ((dried))
1 teaspoon sage ((dried))
1 teaspoon parsley ((dried))
1 teaspoon oregano ((dried))
1/8 teaspoon pepper
2 tablespoon olive oil
1 sprig fresh rosemary
4 onion slices ((used to raise the lamb off the pan))

Steps:

  • Take lamb out an hour before proceeding. You want it to be close to room temperature
  • Preheat oven to 425 degrees F
  • Place the onion slices on the bottom of a roasting pan and place leg of lamb on top of the onions
  • In a small bowl add rosemary, sage, parsley, oregano and pepper and mix together
  • Dribble olive oil on leg of lamb and rub it all over the lamb, including the bottom
  • Sprinkle the herbs, spices and garlic on the lamb and rub it into it
  • Stick a meat thermometer in the meat - or use a digital thermometer.
  • Place leg of lamb into the oven for 15 minutes
  • Reduce temporature to 325 degrees F and roast until lamb is 125 - 130 degrees internally for medium rare
  • Take leg of lamb out and let rest for 15 minutes before cutting it at a slight angle towards the larger part of the lamb
  • Plate
  • Smile
  • Enjoy

Nutrition Facts : ServingSize 1 serving, Calories 146 kcal, Protein 19 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 59 mg, Sodium 58 mg, Carbohydrate 1 g, Fiber 1 g, Sugar 1 g

OVEN-ROASTED BONELESS LEG OF LAMB



Oven-Roasted Boneless Leg of Lamb image

I purchased a leg of lamb roast from the store recently but had no idea on how I'd cook it. After reading ideas here on Allrecipes, I came up with my own marinade. While I made this in a conventional oven, it could also be made in a slow cooker on the slow setting for 7 to 8 hours time). Hope it's a hit! There was enough marinade left that I threw it over some chicken tenders for tomorrow's dinner.

Provided by Robertjm

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 10h50m

Yield 6

Number Of Ingredients 19

⅔ cup extra virgin olive oil
¼ cup lemon juice
¼ cup lime juice
2 tablespoons minced garlic
½ teaspoon dried mint flakes
½ teaspoon dried oregano
½ teaspoon dried marjoram
¾ teaspoon dried thyme
½ teaspoon crushed rosemary
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground white pepper
¼ teaspoon salt
2 ¼ pounds boneless leg of lamb
cooking spray
3 white potatoes, cut into large chunks
3 large carrots, cut into large chunks
2 tablespoons vegetable oil

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.

Nutrition Facts : Calories 557.9 calories, Carbohydrate 23.6 g, Cholesterol 69.1 mg, Fat 42.1 g, Fiber 4.1 g, Protein 21.5 g, SaturatedFat 9.4 g, Sodium 178.4 mg, Sugar 3.5 g

EASY LEG OF LAMB



Easy Leg of Lamb image

Easy leg of lamb! Perfect for Easter dinner! FYI, great boneless leg of lamb can be found at Costco!

Provided by Hkwilkins1

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 3h

Yield 8

Number Of Ingredients 4

1 (5 1/2 pound) boneless leg of lamb, tied in netting
20 cloves garlic, or more to taste
garlic powder, or to taste
10 fresh rosemary sprigs

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.

Nutrition Facts : Calories 346.1 calories, Carbohydrate 3.4 g, Cholesterol 125.6 mg, Fat 19.8 g, Fiber 0.4 g, Protein 36.4 g, SaturatedFat 8.1 g, Sodium 93.2 mg, Sugar 0.3 g

BONELESS LEG OF LAMB



Boneless Leg of Lamb image

Make and share this Boneless Leg of Lamb recipe from Food.com.

Provided by Dancer

Categories     Lamb/Sheep

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs lamb
olive oil
1 cup chopped fresh parsley
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
1 pinch salt
1 pinch pepper

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.

GRILLED BONELESS LEG OF LAMB



Grilled Boneless Leg of Lamb image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 2 to 3 servings, plus 1 pound of leftovers

Number Of Ingredients 11

1 small boneless leg of lamb, 2 3/4 pounds, ask your butcher to butterfly the leg for you
Coarse salt and black pepper
6 cloves crushed garlic
1 bunch fresh mint leaves, washed
1/2 cup extra-virgin olive oil, for drizzling
Wedges lemon or grapefruit
Baby Potatoes, recipe follows
1 1/2 pounds very small potatoes, halved, leave 1 1/2 inch potatoes or smaller whole
Extra-virgin olive oil, for drizzling
1 teaspoon cumin seeds
Coarse salt

Steps:

  • Preheat a grill or grill pan. Place lamb on a shallow baking pan. Season both sides of the meat with salt and coarse black pepper. In a food processor, puree the garlic, mint, salt and pepper, then add the extra-virgin olive oil in a slow stream. Pour marinade over the lamb and rub into the meat. Place on grill and cook on 1 side for 10 minutes. Flip lamb, cover with aluminum foil and grill for another 10 minutes.
  • Remove lamb from grill pan and let rest for 10 minutes for juices to redistribute. Slice and serve. Squeeze a wedge of lemon or grapefruit over the meat and enjoy. Reserve 1 pound of the meat for the next day's recipe, see below. Complete this menu with Baby Potatoes with Cumin and Watercress Salad with Lime Dressing.
  • Set potatoes on a cookie sheet and drizzle them with just enough oil to lightly coat them, about 1 1/2 tablespoons. Toss potatoes with cumin seed and roast 20 minutes at 400 in a hot oven, then broil 5 minutes on high to brown edges of the cut potatoes. If you are making them with the above recipe for lamb, set the baking sheet with the potatoes in the oven along side the lamb on the same rack. Toss cooked potatoes with salt, to your taste, and serve.
  • 1 bunch watercress, trimmed and coarsely chopped
  • 4 sprigs fresh mint, chopped, 2 tablespoons
  • A handful of flat-leaf parsley, chopped
  • 1 heart of romaine, coarsely chopped
  • 1 ripe lime, juiced
  • 1 teaspoon sugar
  • 3 tablespoons extra-virgin olive oil, eyeball it
  • Coarse salt and pepper
  • Combine watercress, mint, parsley and romaine in a small salad bowl. Combine lime juice and sugar in a small dressing bowl. Whisk oil into lime juice in a slow stream. Pour dressing over the salad and season with salt and pepper, to your taste.

GRILLED BONELESS LEG OF LAMB



Grilled Boneless Leg of Lamb image

Categories     Sauce     Lamb     Side     Roast

Yield makes at least 6 servings

Number Of Ingredients 6

One 3- to 4-pound butterflied leg of lamb
1 tablespoon olive oil
1 teaspoon minced garlic
1 tablespoon minced fresh rosemary or 2 teaspoons dried
1 tablespoon chopped or crushed fennel seeds
Salt and freshly ground black pepper

Steps:

  • Preheat a grill or broiler until quite hot; put the rack 4 inches from the heat source.
  • Trim the lamb of excess fat. Mix together the olive oil, garlic, rosemary, fennel seeds, salt, and pepper; rub this mixture well into the lamb, being sure to get some into all the crevices. (If time allows, it does no harm to let the prepared lamb sit in the refrigerator for up to 24 hours; just return the meat to room temperature before grilling.)
  • Sear the meat over the hottest part of the grill until nicely browned on both sides, 10 to 15 minutes. Continue to cook with the grill covered or uncovered for 5 to 15 minutes longer, until the internal temperature at the thickest part is about 125°F. Let rest for 5 minutes before slicing and serving.
  • Variations
  • If grilling isn't an option, you can cook this dish in the oven: Put the broiler rack 4 to 6 inches from the heat source. Keep an eye on the lamb to prevent burning; the cooking time will be a little shorter. Or roast it in the middle of the oven, at 450°F, turning occasionally; the cooking time will be about the same.
  • Grilled Boneless Leg of Lamb with Coriander and Ginger: Use a combination of 1 tablespoon coriander seeds, 1 teaspoon black peppercorns, 1 tablespoon garlic, and 1 tablespoon peeled fresh ginger, all minced or coarsely ground together; moisten with a little soy sauce.
  • Curried Boneless Leg of Lamb: Rub the lamb all over with 2 tablespoons curry powder mixed with 1/2 cup yogurt.
  • Grilled Soy-and-Ginger Boneless Lamb Leg: Rub the lamb all over with 1 tablespoon olive oil, 2 teaspoons salt, 1 teaspoon cracked black pepper, 1 tablespoon minced garlic, 1/4 cup soy sauce, 1 tablespoon peeled minced or grated fresh ginger. Serve with lemon wedges.

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