Leg of Lamb

Leg of Lamb
Easy

This is not only a delicious dish but it easy to prepare and cook as well.

Prep

Cook

Wait

10m

Share This Recipe
Category: Meat and Poultry
Seasons
Cuisine Type Italian
Tags:

Ingredients

For 6 Serving(s)

Meat and Poultry

6 Pound Boneless Leg of Lamb

Herbs and Spices

12 Cloves Fresh Garlic
2 Tablespoons Garlic Powder
1 Tablespoon Basil
1 Tablespoon Cilantro
1 Teaspoon Black Pepper

Leg of Lamb Directions

  1. Very important! Take you lamb out of the refrigerator several hours before cooking. Allow it to get to room temperature before cooking (60-68 degrees).
  2.  
  3. Cut garlic cloves in 2 - 3 pieces each. 2 for smaller cloves and 3 for larger cloves.
  4. Mix all your dry herbs and spices in a small bowl (If you have a Magic Bullet grind up all the dry herbs and spices to make them all the same consistency.)
  5. Poke holes with a knife into the lamb. Do be scared. Poke lots of holes.
  6. Take the garlic that you cut up and stuff all the holes. There is no sure thing as too much garlic when it comes to lamb. Don't forgot to stuff some in the ends as well.
  7. Take you dry herb and spice mixture and run the entire leg of lamb with it. 
  8. Place in a roasting pan.
  9. Preheat oven to 425 Degrees.
  10. Place thermometer prob into middle of lamb with the tip as close to the center as you can get it.
  11. Place in oven and cook for the first 20 minutes at 425 degrees then turn oven down to 350.
  12.  
  13. DO NOT OPEN AND CLOSE YOUR OVEN. THIS WILL THROW OFF THE COOKING TIME.
  14. Cooking time is generally 15-20 minutes per pound. I always cook at 15 minutes per pound.

Recipe notes

If you really want to bring out the flavor you can preseason the lamb 1-2 days before cooking. I usually preseason and vacuum seal it with my Food Saver before placing it back in the refrigerator.

 

Be the first to post a review

You must be logged in to review

Share This Recipe
Log in Register

Donations

Please consider supporting my efforts.

Amount