Easy Boneless Roasted Leg of Lamb

Name: Easy Boneless Roasted Leg of Lamb
Total time: 1 h 25 min
Yield: 6 servings
Ingredients: 2 lemons; 5 garlic cloves, minced; 1/3 cup finely chopped fresh Italian parsley; 2 tablespoons olive oil, plus more for coating the meat; Kosher salt; Freshly ground black pepper; 1 (4-pound) boneless leg of lamb, netting removed; Butcher's twine

Lamb Easter Christmas St. Patrick's Day Passover Roasting Dinner Party Olive Oil Leg of Lamb Garlic Dinner Holidays Main Dish Easy

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6 servings Easy

Total: 1 hr 25 mins

32 Ratings

Ingredients (8)

2 lemons
5 garlic cloves, minced
1/3 cup finely chopped fresh Italian parsley
2 tablespoons olive oil, plus more for coating the meat
Kosher salt
Freshly ground black pepper
1 (4-pound) boneless leg of lamb, netting removed
Butcher’s twine

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Gremolata, a mixture of parsley, garlic, and lemon zest, offers heat and fresh herb and citrus flavors to assertive leg of lamb. The best part of this recipe is that putting it all together for a dinner party or weeknight meal is a snap. Serve the lamb with a carrot mash or roasted potatoes.

This recipe was featured as part of our Easter Dinner Dishes recipe slideshow. See also our easy lamb loin chops recipe for more.

by Kate Ramos

Tips for Lamb and Christmas

Tip

How to Pick Lamb

Lamb is readily available in most supermarkets. The freshest lamb will have soft pink and red flesh with marbling throughout. Avoid anything that looks grey in color.

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Next: How to Freeze Lamb

Tip

How to Freeze Lamb

Wrap the lamb in it in its original packaging, airtight, with plastic wrap or aluminum foil. From there, you can also place the meat in an airtight freezer bag to prevent freezer burn. Chops and loins fare best when wrapped individually.

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Next: How to Thaw Lamb

Tip

How to Thaw Lamb

Lamb can be defrosted in three ways. As with most meat, refrigeration is the most effective, albeit slowest method. Lamb meat defrosted in the fridge can actually be re-frozen before or after cooking, though there may be a loss of moisture. If you're in a pinch, lamb can be defrosted in the microwave, or placed in a bowl of cold water (which should be replaced every 30 minutes).

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Next: Why Do We Celebrate Christmas on Dec. 25?

Tip

Why Do We Celebrate Christmas on Dec. 25?

There are several reasons Christmas is celebrated on Dec. 25. The date is nine months after March 25, a day recognized by Christians as Annunciation. It was the day Mary was told she would was having a baby. The nine months that follow are an approximation of Jesus’ birth. Dec. 25 also coincides with pagan Winter Solstice celebrations like Saturnalia' and Dies Natalis Solis Invicti. Since they were historically celebrated around that time of year there was precedent for holiday festivities during this time of year.

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Next: What Does the Name 'Christmas' Mean and What Is the Meaning of Christmas?

Tip

What Does the Name 'Christmas' Mean and What Is the Meaning of Christmas?

Christmas is a shortened from the words “Christ’s mass.” It’s derived from the Middle English word "Cristemasse" which has Greek, Hebrew and Latin origins. Christmas is an annual holiday that honors the birth of Jesus Christ. It is celebrated by Christians around the world and is regarded as an important religious and cultural holiday.

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Next: How Can We Celebrate Christmas?

Tip

How Can We Celebrate Christmas?

Christmas is traditionally celebrated in many ways and celebrations vary across cultures. In the days leading up to Christmas, people usually put up special decorations including colorful lights and evergreen trees. Gifts are often placed under the tree and exchanged on Christmas day among loved ones. Large meals are also typically served as part of the celebration as well.

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Next: How to Pick Lamb

Instructions

1Heat the oven to 400°F and arrange a rack in the middle.
2Finely grate the zest from the lemons. (If you’re using a vegetable peeler, finely chop the peeled zest.) Place the lemon zest, garlic, parsley, and measured oil in a medium bowl and season with salt and pepper. Stir until an evenly combined paste forms; set aside.
3Unroll the lamb, lay it flat on a cutting board, and remove any large pieces of gristle, sinew, or fat. Season the top surface of the lamb generously with salt and pepper, then, using your hands, spread the lemon-garlic-parsley paste over the seasoned meat. Roll the lamb back up and tie it in several places, about 1 to 2 inches apart, with butcher’s twine. Rub some olive oil, salt, and pepper all over the outside of the lamb and place it in a shallow baking dish.
4Roast in the oven until the internal temperature reads 135°F to 140°F on an instant-read thermometer, about 1 hour. Transfer the lamb to a cutting board and let it rest for 10 to 15 minutes. Remove the twine, carve, and serve.

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