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Roasted Boneless Leg of Lamb

5 Harvest Haven cloves garlic, crushed

2 tbsp lemon juice, freshly squeezed

3 tbsp fresh rosemary, chopped

1 tbsp Dijon mustard

2 tsp olive oil

1 1/4 tsp salt, more or less to taste

fresh ground black pepper

3 1/2 – 4 lb Harvest Haven boneless lamb leg roast

Preheat oven to 375ºF. Line a roasting pan with aluminum foil and place a rack in the pan.

Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix well and rub mixture all over lamb.

Place roast on the prepared roasting pan.

Roast in the oven until medium-rare and a meat thermometer inserted in center reads 135-140ºF, anywhere from 70 minutes and up depending on the size of your roast.

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 and place on a serving platter.

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