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Roast Boneless Leg of Lamb

Payne Caitlyn
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!
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Prep Time 10 minutes
Cook Time 2 hours
Additional Time 20 minutes
Total Time 2 hours 30 minutes
Course Main Dishes
Servings 6
Calories 346 kcal

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.