This succulent roast boneless leg of lamb is perfect for a special dinner. Tender and flavorful, it's seasoned with a blend of herbs and spices, then slow-cooked to perfection.
Preparation time
45min
Cooking time
1h 15min
Ingredients
8 Servings
- 1 tsp black pepper
- 2 kg boneless leg of lamb
- 4 garlic cloves
- 1 tbsp lemon zest
- 60 ml olive oil
- 2 tbsp rosemary
- 1 tsp salt
- 1 tbsp thyme
Directions
Step 1
Preheat your oven to 180°C (350°F).
Step 2
In a small bowl, combine minced garlic, olive oil, rosemary, thyme, lemon zest, salt, and black pepper to create a marinade.
Step 3
Rub the marinade all over the boneless leg of lamb, ensuring it is evenly coated.
Step 4
Place the lamb in a roasting pan and let it sit at room temperature for 30 minutes.
Step 5
Roast the lamb in the preheated oven for about 75 minutes, or until it reaches your desired level of doneness (internal temperature should be at least 63°C for medium-rare).
Step 6
Remove the lamb from the oven and let it rest for 15 minutes before carving and serving.