Oven Roasted Boneless Leg of Lamb
Prep time: 10 mins
Cook time: 2 hours
Total time: 2 hours 10 mins
Juicy and moist leg of lamb is achievable and easy to make in this oven-roasted leg of lamb recipe which can also be adapted for the grill, however, if grilling, no broth should be added unless you're using a drip tray directly under the meat. Be sure to grill covered and carefully monitor the grilling process, as it can easily char and burn when unsupervised.
Ingredients
  • 1 boneless leg of lamb, preferably netted
  • 20 cloves of fresh garlic
  • 1 tablespoon sea salt
  • 2 teaspoons freshly ground black pepper
  • 2 sprigs fresh rosemary
  • 3-4 sprigs fresh mint
  • 1/4 cup olive oil
  • 2 cups Saffron Road Culinary Classic Lamb Broth
Instructions
  1. Preheat the oven to 425° F.
  2. Prepare the lamb directly in its roasting pan. Sprinkle the sea salt on top.
  3. Remove peels from fresh garlic then place each clove under the netting. If the roast does not have netting, simply slit the meat semi-deeply then place a clove in each slot. Proceed to do this all around the top and sides of the meat.
  4. Place the fresh rosemary and mint leaves under the netting, as well.
  5. Drizzle the meat generously with olive oil.
  6. Use one cup of the Saffron Road's Culinary Classic Lamb Broth and pour in the bottom of the roasting pan.
  7. Place the meat in the heated oven, uncovered, for 20 minutes.
  8. Remove the meat from the oven and reduce the heat to 325°-350° F. Add one more cup of the Saffron Road Culinary Classic Lamb Broth to the bottom of the pan. Pour some of the juices from the bottom on top of the meat, too.
  9. Continue roasting for another 2.5 to 3 hours, checking the meat for dryness and pouring juices over the top, as needed. Alternatively, you can cover the meat with foil. If doing that, poke holes in the foil to allow some air to escape.
  10. Once the 2.5 hours has passed, insert a meat thermometer to check the temperature. The middle of the roast should read at least 165° F. If it's done, remove from oven and let rest, covered; if not, continue cooking for another 20-30 minutes and check again.
  11. Remove the garlic cloves and the herbs before slicing. Once sliced, reserve the liquids for dipping or pour directly over the meat slices before serving.
Notes
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Recipe by Saffron Road Food at http://www.saffronroadfood.com/2014/07/03/20572-autosave/