Easy Roasted Boneless Leg of Lamb Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while being a good substitute for flavor.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice adds sweetness without alcohol.

beef broth

🥗Healthier: homemade broth

💰Cheaper: water with bouillon

Using bouillon is a cost-effective way to add flavor.

boneless leg of lamb

🥗Healthier: skinless chicken thighs

💰Cheaper: pork loin

Chicken thighs are lower in fat, while pork loin is a budget-friendly alternative.

Preheat the oven to 450°F (232°C).

Chop garlic and mix with coarse kosher salt to make a paste, about 2 tablespoons worth.

Chop rosemary and parsley, ensuring no thick stems are included.

Trim excess fat from the boneless leg of lamb, ensuring it is of even thickness.

Season the inside of the lamb with salt and pepper, using approximately 5 teaspoons of kosher salt for a 5.5-pound lamb.

Tie the lamb using a slip knot to secure its shape for roasting.

Stuff slivers of garlic into holes made in the lamb.

Season the outside of the lamb with more salt and pepper.

Place the lamb in the oven for 15 minutes at 450°F (232°C).

Lower the oven temperature to 350°F (177°C) and continue roasting until the internal temperature reaches 135°F (57°C) for medium-rare.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens