• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Reluctant Gourmet

  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Careers
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Schools
  • Contact
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
  • ×

    Roast Leg of Lamb Recipe

    July 23, 2012 by G. Stephen Jones Leave a Comment

    Jump to Recipe Print Recipe

    Roast Boneless Leg of Lamb Recipe

    One of my favorite Sunday Roasts Growing Up

    My wife and I prepared this meal for her brother and his son while they were visiting us in Park City. East coasters this time.

    After a great day of skiing, this was an easy meal to prepare with time in the hot tub while it was roasting. My wife came up with the idea to marinate our boneless short leg of lamb all day in yogurt and fresh rosemary. It turned out great.

    We served it with grilled polenta slices, roasted acorn squash, and a salad of mixed greens. I believe we served a Rosemont Estate Shiraz/Cabernet from Australia.

    It also made great leftovers for lunch the next day.

    Roast Leg of Lamb

    Roast Boneless Leg of Lamb Recipe
    Print Recipe

    Roast Leg of Lamb

    Prep Time40 mins
    Cook Time50 mins
    Total Time1 hr 30 mins
    Course: Main Course
    Cuisine: American
    Servings: 8 - 10 servings

    Ingredients

    • 1 boneless short leg of lamb rolled & tied (about 4 lb.)
    • 2 sprigs fresh rosemary chopped
    • 2 cups plain yogurt
    • salt & pepper
    • ½ cup red wine

    Instructions

    • Chop the rosemary and roll and tie the boneless leg of lamb unless you have your butcher do it for you.
    • Combine lamb, yogurt and rosemary in a large bowl and let marinate covered in the refrigerator.
    • Just prior to cooking, preheat oven to 475°F.
    • Remove lamb from marinade, season with salt and pepper, and place in your roasting pan.
    • Place roasting pan on your oven's middle rack, and cook for 10 minutes at 475°F.
    • Reduce heat to 400°F and continue cooking for another 40 minutes or until the roast reaches an internal temperature between 140°F - 150°F depending how you like it.

    Deglaze Pan and Make the Gravy

    • Remove roast from pan and place on platter. Cover with tin foil to keep warm.
    • Tilt the pan to one side and spoon off the excess fat.
    • Place the roasting pan over medium heat, add wine, and bring to a boil.
    • Scrape the bottom of the pan with a wooden spoon to release the brown pieces stuck to it.
    • Reduce the liquid by half and add any juices accumulated on the platter holding the roast.
    • If so desired, add a tab of butter for a little more richness.
    • Cut the lamb into ¾ inch slices, plate with side dishes and serve with gravy on the side.

     

     

    « Stuffed Sole Sandwich
    Striped Bass with Caramelized Onion Sauce »

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Search My Site

    Who Is The Reluctant Gourmet?

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    How Not to Cook Book

    Cooking Mistakes and How to Fix Them

    Categories

    Reluctant Gourmet on Instagram

    Footer

    About the Reluctant Gourmet

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter

    Featured Favorites

    Homemade Cavatelli

    Cavatelli Pasta

    Cavatelli Pasta with Peas and Pancetta

    Cavatelli Pasta with Spring Peas and Pancetta Recipe

    Prepping Garlic Cloves For Cooking

    Fun Stuff

    • Cartoons
    • Events
    • Opinion
    • Press Releases

    Important Links

    • Advertising Disclosure
    • Terms of Use
    • Copyright Info
    • Privacy Policy
    • Home
    • About The Reluctant Gourmet
    • Contact Me
    • Advertising

    Copyright © 2022 · The Reluctant Gourmet