Discover how to make the tastiest boneless roast leg of lamb. Layer the veggies for slow roasting, coat the leg of lamb with herbs and garlic, and serve with your choice of sauce on the side, if wanted.
My family cooked this slow-roasted leg of lamb for every special occasion and holiday when I was growing up, and it was a dish that everyone cherished. Even now, the aroma of lamb fills the home, reminding us of good times spent with our family. This recipe is the same one that many families make for Easter, slow-roasted in the oven with garlic and herbs. The ingredients include boneless lamb shanks and baby potatoes, seasoned with a few spices for the best flavor.
Steps to Make Roasted Leg of Lamb
Ingredeints
- 6 large cloves garlic, peeled
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, melted
- 1 (4 pound) boneless New Zealand leg of lamb, trimmed and tied
- 2 pounds small red potatoes, halved
- 6 large cloves garlic, unpeeled
- 2 tablespoons olive oil
Cooking Steps:
- Combine 6 cloves peeled garlic, rosemary, salt, and black pepper in the bowl of a food processor; pour in melted butter with processor running until finely minced and blended. Coat top and sides of lamb with rosemary paste; leave aside at room temperature for 1 hour.
- Preheat the oven to 450 degrees F (230 degrees C).
- Toss potatoes, 6 cloves unpeeled garlic, and olive oil together in a bowl. Place lamb in center of a roasting pan; lay potatoes and garlic around lamb.
- Roast in the preheated oven for 75 to 90 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Rest before slicing, 20 minutes.
The recipe is referenced from: Roasted Lamb
Why You’ll Love This Leg of Lamb Recipe
- Ideal for entertaining! You can prepare this recipe up to three days in advance, store it in the refrigerator, and roast it on the day of the event.
- Delicious! The lamb’s flavor is wonderfully complemented by the robust garlic paste and herbs.
- Cook to your preferred temperature—rare, medium, or my favorite, meltingly tender.
- A Meal in a Pot! Roasting over vegetables may turn it into a complete meal.
StoragIng leftover leg of lamb
The following are clear rules for storing leftover roast leg of lamb:
- Short-term (3-4 days).
- Cool lamb to room temperature.
- Store in an airtight container or cover firmly in kitchen paper/plastic wrap.
- Refrigerate at 40°F (4°C) or lower.
- Freeze (2-3 months for best quality):
- Wrap firmly with plastic wrap and aluminum foil, forcing out as much air as possible.
- Thaw in refrigerator overnight before reheating.
- Reheat Tips:
- Oven: 300°F (150°C) with a little broth/gravy (covered with tin foil).
- Stovetop: Heat in a saucepan over low heat, adding gravy to prevent drying out.
Roasted Lamb
My family cooked this slow-roasted leg of lamb for every special occasion and holiday, and it was a dish that everyone cherished every year.
Ingredients
- 6 large cloves garlic peeled
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter melted
- 1 4 pound boneless New Zealand leg of lamb, trimmed and tied
- 2 pounds small red potatoes halved
- 6 large cloves garlic unpeeled
- 2 tablespoons olive oil
Instructions
- Combine 6 cloves peeled garlic, rosemary, salt, and black pepper in the bowl of a food processor; pour in melted butter with processor running until finely minced and blended. Coat top and sides of lamb with rosemary paste; leave aside at room temperature for 1 hour.
- Preheat the oven to 450 degrees F (230 degrees C).
- Toss potatoes, 6 cloves unpeeled garlic, and olive oil together in a bowl. Place lamb in center of a roasting pan; lay potatoes and garlic around lamb.
- Roast in the preheated oven for 75 to 90 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Rest before slicing, 20 minutes.
Notes
Cook to your preferred temperature—rare, medium, or my favorite, meltingly soft.
