This perfect roasted boneless leg of lamb will make your mouth water. It's rubbed with a paste of olive oil and herbs and stuffed with garlic slivers. It's a crowd pleaser.
This is such an easy recipe with awesome flavor! And it looks great on the table. It has minimal ingredients and prep time is short, and bonus the oven does all the work for you!
Author:
Marion Lawrence
Ingredients
2 - 2,5 kg boneless leg of lamb, rolled
1 Tbsp fresh rosemary, finely chopped
1/2 cup loosely packed parsley, finely chopped
3 Tbsp olive oil
4 cloves of garlic, cut in slivers
2 tsp salt
2 tsp grounded black pepper
2 Tbsp Lemon Juice
2 Tbsp Dijon Mustard
Directions
One hour before cooking take lamb out of fridge. Using a paring knife, cut 1/2 inch deep slits all over lamb, spacing about 2 inches apart. Place slivers of garlic into each slit. Place lamb on roasting rack in a shallow dish or roasting pan. Set aside.
In a small bowl combine rosemary, parsley, lemon juice, mustard, olive oil, salt, and pepper. Stir to form a paste. Rub paste all over roast. Let sit at room temperature for 45 minutes.
Preheat oven to 160 celcius ( 325 F) Insert digital meat thermometer into centre of meat. Roast the lamb until internal temperature reaches 55 degrees (around 20-25 minutes per kg) Remove from oven and let rest for 10 minutes ot bring lamb to medium rare. Carve and slice. Enjoy! Serve.
