Roast Boneless Leg of Lamb
Servings: 8 - 12 servings
Ingredients
- 1 leg lamb boneless, about 4 to 5 lbs
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 2 tablespoons fresh oregano
- 4 cloves garlic
- olive oil
- salt & pepper to taste
Instructions
- Preheat the oven to 450º F.
- While the oven is heating, finely chop the herbs and garlic or use a food processor like we did.
- Rub some oil on all sides of the lamb and season with salt and pepper.
- Spoon the herb/garlic mixture on the topside of the lamb and spread it out.
- Place the lamb into a shallow roasting pan and roast for 30 minutes at 450ºF. Reduce the oven temperature to 375ºF and continue cooking until you reach the desired doneness as discussed above.
- Let the roast rest for 5 to 10 minutes until the internal temperature reaches ideal temp.While the roast is resting, now is a great time to make some pan sauce. We poured the juices from the bottom of the roasting pan into a saucepan, added a cup of demi glace and some of the herbs that fell off the roast when removing the netting. Let the sauce reduce until it is thick enough to coat a spoon.Ideally you would strain the sauce before serving, but we usually don't and it tasted great. Chefs have told me that straining makes a big difference so I need to incorporate that technique into my repertoire.
Notes
We didn't do this, but I bet a couple of tablespoons of mint jelly added to this sauce would be incredible.