Herb-Rubbed Boneless Leg of Lamb
Ingredients:
(1) 2.5-3 lb boneless leg of lamb roast
Sea salt and freshly ground black pepper
2 cloves garlic, sliced
4 Tbsp mixed fresh herbs like rosemary, thyme, basil, mint, or oregano
3 Tbsp DLM Pure Olive Oil
Directions:
Preheat oven to 425ºF. Leave the netting around the lamb intact as it help keeps the roast shape while cooking. Generously season roast all over with salt and pepper. Set aside.
Finely chop the herbs and thinly slice the garlic cloves. Mix the chopped herbs and sliced garlic with 1 Tbsp of olive oil and tuck that mixture into every nook and cranny of the roast through the netting.
Place on a foil lined roasting pan and drizzle with some of the remaining olive oil.
Roast in oven until thermometer reads 125-130ºF for medium rare (start checking when lamb has been in over for 30 minutes).
Remove the lamb and let it rest about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests. Slice lamb into 1/4-inch thick slices for serving.
Do you season the lamb overnight? When do you add the salt and pepper, just before cooking or overnight? Can you add honey? Another question for another day, is this recipes works for bone in lamb as well?
Hello, and thank you for reaching out! Seasoning the lamb overnight isn’t necessary, but we recommend seasoning and then letting it sit at room temperature for 30-60 minutes before putting it in the oven. You can absolutely add honey! And bone-in lamb would be great as well, however the roasting time would vary some.