Cook Bake Decorate
Boneless Leg of Lamb
This roasted boneless leg of lamb needs only 15 minutes for the marinade and less than 2 hours of roasting. Perfect for the whole family to celebrate festive dinners. Serve over mashed potatoes with or without gravy
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– Leftover roast meat works great in sandwiches and wraps. And, I also use leftover in my chicken pot pie or shepherd's pie.
– The recipe is fairly simple to make with easy to find ingredients.
Generously rub the marinade all over the lamb both inside and all around.
Roast the lamb
Roast for about 65 to 60 minutes or until the desired doneness. Baste it once in between with the honey lemon glaze.-
Prepare the gravy with red wine, flour, stock. It take just 5 mins.
– Medium rare - between 130 F to 135 F, approximately 20 minutes per pound – Medium - between 135 F to 140 F, approximately 22 to 23 minutes per pound – Medium well - between 145 F to 150 F, approximately 25 minutes per pound. – Well Done is between 155 to 165 F, or approximately 30 minutes per pound.
Boneless leg of lamb will keep in the fridge for 3 to 4 days. You can also freeze it for up to a month.