Roasted Boneless Leg of Lamb
This succulent Roasted Boneless Leg of Lamb needs only 10 minutes of prep time and is a fool-proof easy recipe. Seasoned with Mediterranean herbs and spices, it tastes delicious and is a crowd pleaser!
What is Boneless Leg of Lamb?
Boneless Leg of Lamb is the same as a leg of lamb you buy from your butcher but the bone is removed and then tied or nettled. The netting holds the deboned meat together and helps it keep its form. In this recipe, however, we remove the netting in order to season the inner and underside of the lamb leg for maximum flavour. Simply cut through the netting with kitchen scissors and remove.
Watch How to Make It
How Do You Make Roasted Boneless Leg of Lamb
When you purchase a boneless leg of lamb, it usually comes netted which keeps the meat together and allows it to hold its form. You will need to use a pair of kitchen scissors to remove the netting in order to season the lamb both inside, on the underside, and on top. This allows for a full flavoured and aromatic tasting roast.
Form a cross with foil and baking paper and place the lamb in the center, underside facing up.
Combine the seasoning ingredients and season the underside first, then turn over, tucking in any bits, and then season over the top.
Fold the baking paper and foil, enclosing the meat tightly and creating a parcel. Place in a baking tray.
Place lamb in a pre-heated oven and cook until tender.
Once cooked garnish with lemon rind, parsley, olive oil, and lemon juice.
Helpful Tips
Cooking Leg of Lamb
Often we hear that lamb needs to be served pink but this is not that kind of recipe. Lamb leg can either be roasted until it is pink or cooked the Greek way, which is until it is falling apart and tender.
The technique used here is called "kleftiko", which is when the meat is wrapped up like a parcel and not opened until it has cooked for many hours.
It is a rustic, traditional, and slow way to cook but well worth it. Best of all, other than the 10 minutes needed to prep, there is no further cooking required!
The best cut of lamb to use is the leg as it is not as fatty as the shoulder. The shoulder, even though can be more tender, it needs to be cooked for even longer.
Serving Leg of Lamb
As a leg of lamb is a less fatty cut, it benefits to serve it in its own juices to keep it from drying, and (as recommended in the recipe) with a drizzle of extra virgin olive oil and a good squeeze of lemon. The acidity of the lemon contrasts with any fatty taste and helps break down the collagen, giving the meat a balanced flavour.
What do I do with leftovers?
You can store any leftovers in a glass container in the refrigerator for up to 5 days and simply reheat them in the microwave. Sliced pieces of lamb are also a great sandwich or wrap filler with some leafy greens and cheese. Similarly, any leftovers can be added as a pizza topper ingredient, in a pasta salad, or as part of a Buddha bowl.
What to serve alongside a Leg of Lamb
Greek Salad
Potato and Tomato Bake
Basil and Zucchini Pesto Pasta
Fasolakia Green Bean Stew
Jewelled Rice with Pomegranate
Rice Stuffed Vegetables
And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you!
Happy Cooking, Margaret x
Roasted Boneless Leg of Lamb
Serves 4-6
Prep 10 minutes
Cook 3 hours
INGREDIENTS
1.4 kg lamb leg, boneless
2 teaspoons sea salt flakes
2 teaspoons Greek dried oregano
1 teaspoon garlic granules or ground
1 teaspoon onion powder
2 teaspoons paprika
½ teaspoon pepper
2 tablespoons extra virgin olive oil
Zest of 2 lemons + juiced
½ cup finely chopped parsley
METHOD
1. Preheat the oven to 180C fan forced. Arrange a baking tray large enough to fit the lamb.
2. Lay 2 x 60cm pieces of foil and 2 x 60cm pieces of baking paper on the bench. One widthways and the other lengthways to form a cross. Place the lamb in the center.
3. In a bowl combine the seasoning ingredients - sea salt, oregano, garlic, onion, paprika, and pepper.
4. Season the meat on all sides and massage it into the lamb. In addition, sprinkle the lemon zest of one of the lemons over all sides as well.
5. Fold first the baking paper over the lamb leg and then fold the foil to completely enclose the meat. It should look like a parcel. Place into the baking tray and roast for 3 hours.
6. Once the lamb is cooked, carefully open the foil and baking paper. Remove the foil and baking paper or lift and transfer the lamb onto a serving platter. Sprinkle with the parsley and the remaining lemon zest. Slice into 1cm thick pieces.
7. Squeeze the juice of a whole lemon over the slices, along with the olive oil and about half a cup of its own juices from the baking tray. Serve immediately.
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