Lamb Roast

Easter is just around the corner and there's nothing more impressive on your dinner table than a beautiful Lamb Roast. Today, I'm using a Boneless Lamb Leg and I'll show you step by step just how easy it can be to make fall apart tender lamb.

Course Dinner

Cuisine American

Keyword easter, Lamb Roast

Prep Time 10

Cook Time 2

Servings

Calories 347kcal

Equipment

Roasting Pan with Rack

Ingredients

2-3 lb boneless lamb leg
2 tbsp olive oil
1 tbsp salt
2 tsp black pepper freshly ground
1 tbsp no-salt seasoning or your choice of herbs and spices, like dried rosemary, paprika, garlic powder, etc.
4 large garlic cloves roughly chopped
4 sprigs rosemary fresh
1 cup chicken broth or vegetable

Instructions

Preheat oven to 325° F.
Remove lamb roast from packaging and remove the stretchy string netting if included. Set netting aside for later use. Pat lamb dry with towel.
Using a paring knife, carefully score the top of the meat (fat side) by cutting slits (deep enough for your garlic pieces), making a uniform design (like a diamond pattern).
Rub entire roast in olive oil.
Generously salt and pepper entire roast. Add herbs and spices of your choice (I used Kirkland No-Salt Seasoning).
Place roughly chopped garlic pieces into each slit.
Place rosemary sprigs into as many slits as you can, depending on how much you have/how large they are.
Gently place string netting back around the lamb leg or tie with butcher twine to retain it's "roast" shape.
Place lamb directly on roasting pan rack fat side up.
Pour the chicken broth into the bottom of the roasting pan to prevent juices from burning.
Bake uncovered for about 2 hours* or until internal temperature reaches 170° F.
*Bake for about 30 minutes per pound for fall apart tender results.
Let rest for 15 minutes before shredding/slicing. Serve with pan juices.

Nutrition