Boneless Roast Leg Of Lamb
A delicious marinated lamb dish that even people who don't normally like lamb may enjoy.
Ingredients
Roast Leg Of Lamb
- 1 Half Boneless Half Leg of Lamb (About 3 to 4 pounds)
- 1½ Cups Marinade (See below)
- Salt and Pepper
Marinade
- ½ Cup Red Wine
- ½ Cup Olive Oil
- ½ Cup Water
- 2 Cloves Garlic Cut in pieces
- ½ Cup Diced Onoin
- 1 Tbsp Salt
- ¼ Tbsp Ground Black Pepper
- 1½ Tbsp Dried Oregano
Instructions
Marination
- Mix together all of the marinade ingredients.
- Place lamb in a container and pour marinade over lamb.
- Cover and allow lamb to marinate in refrigerator for 4 to 24 hours. Turn the lamb after an hour or two to ensure that the marinade comes in contact with all sides of the lamb.
Preparation
- Transfer lamb to a dry container and let it come to room temperature (about 20-30 minutes).
- Preheat oven to 450 degrees.
- Salt and pepper the lamb and roast on a rack in a roast pan for 15 minutes to sear it.
- After 15 minutes reduce the temperature to 350 degrees and continue cooking for about 15 minutes per pound. For a 3 pound roast the cooking time would be 45 minutes.
- About 15 minutes prior to the end of the scheduled cooking time use a meat thermometer to check the internal temperature of the roast. The target temperature for removal for medium rare is 110 to 115 degrees. If the thermometer reads that or higher remove the roast. If it is lower, then return the roast to the oven and continue cooking.
- Once internal temperature reaches 110-115 degrees remove from oven, tent it with aluminum foil and let it rest for 20-30 minutes. The lamb will continue cooking and the temperature will rise to about 145 degrees.
- Slice and serve.