This leg of lamb recipe is easy to make with plenty of garlic and fresh rosemary for a foolproof and flavorsome roast that’s perfect for Easter!
Roast Boneless Leg of Lamb
This leg of lamb recipe is easy to make with plenty of garlic and fresh rosemary for a foolproof and flavorsome roast that's perfect for Easter!
Ingredients
- 1 5½ pound boneless leg of lamb, tied in netting
- 20 cloves garlic peeled, or more to taste
- garlic powder or to taste
- 10 fresh rosemary sprigs
Instructions
- Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
- Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff one garlic clove into each slit.
- Rub garlic powder over lamb. Slice rosemary sprigs; place under the netting evenly around lamb. Transfer lamb to a roasting pan.
- Roast lamb in the preheated oven until pink and juicy in the center for medium, about 2 to 2 ½ hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- Remove from the oven and cover with aluminum foil; lest rest until thermometer reads 135 degrees F (57 degrees C) before carving, about 20 minutes.
