Boneless Leg of Lamb (1.50 kg)

Recipes

Family-Friendly Herb-Stuffed Boneless Leg of Lamb

A boneless leg of lamb is a beautifully tender, milder cut that’s perfect for the family dinner table. Rolled, stuffed, and roasted, it transforms into a wonderfully elegant yet simple centerpiece. Together with oven-roasted potatoes and a bright mint chimichurri (or salsa verde), this meal offers a complete, festive, and balanced plate.

Ingredients (serves about 6–8):

For the lamb:

• 4–5 lb (about 2 kg) boneless leg of lamb, tied or in netting

• 5–7 large garlic cloves, cut into slivers (or up to 20 cloves if you love garlic)

• 2 tbsp olive oil

• 2 tbsp dried rosemary (or 1 tbsp fresh, chopped)

• 1 tsp dried thyme (or 1 tbsp fresh) (optional but adds warmth)

• 1 tbsp salt

• 1 tsp freshly ground black pepper

For the roasted potatoes:

• 2 lb (about 1 kg) potatoes, medium, cut into equal chunks

• 1 tbsp olive oil or pan drippings

• ½ tsp garlic powder

• ¾ tsp salt

• Ground black pepper, to taste

For serving (optional but tasty):

• Mint chimichurri or parsley-mint salsa verde.

Instructions

1. Prep the lamb:
   Preheat your oven to 425 °F (220 °C). Remove lamb from fridge; if netted, keep that or re-tie with kitchen twine after stuffing.

2. Stuff and season:
   Use a small knife to make 20–30 small slits in the lamb. Insert garlic slivers into each. Rub all over with olive oil, then sprinkle with rosemary, thyme (if using), salt, and pepper, pressing gently to adhere.

3. Roast:
   Place the lamb fat-side up in a roasting pan or Dutch oven. Roast at 425 °F for 30 minutes until nicely browned, then lower the oven to 350 °F (175 °C) and continue roasting until the internal temperature reaches about 130–135 °F (medium-rare is ideal for tender, juicy meat). This usually takes approximately 20 minutes per pound.

4. Add potatoes:
   About halfway through roasting, toss potatoes with olive oil (or lamb drippings), garlic powder, salt, and pepper. Nestle them around the lamb in the pan so they roast in its flavorful juices.

5. Rest:
   Remove lamb from oven when it’s 5–10 °F shy of your target temp—carry-over cooking during resting will bring it up to perfect doneness. Tent with foil and rest for 15–20 minutes. If potatoes need extra crisping, return them to the oven while the lamb rests

Seasoning & Serving:

• Seasoning: The garlic-rosemary (plus thyme) combo gives rich, aromatic depth—simple yet full of flavor.

• Serving: Slice the lamb thinly against the grain. Serve on a platter alongside roasted potatoes. Offer mint chimichurri or a parsley-mint salsa verde on the side to bring a bright, herby contrast.

Link to source!

https://www.stephiecooks.com/roasted-boneless-leg-of-lamb/?utm_source=