Rosemary Garlic Boneless Roasted Leg of Lamb is delicious and impressive.  But best of all, this lovely main dish is easy to prepare.  And you know what that means: This is a perfect, “stress-free main dish” to serve for the Holidays!  However, don’t wait for a Holiday to enjoy this!  You can serve Rosemary Garlic Boneless Roasted Lamb anytime you feel like it (Like… TODAY!)   

This quick-to-fix main dish makes my Gorgeous Man sublimely happy.  But, I must admit, it makes me really happy too.  Why?  Well, not only is Rosemary-Garlic Boneless Roasted Leg of Lamb gluten and dairy free; get this:  It bakes happily in the oven without any assistance, no basting, no covering or uncovering, no gravy or sauce to prepare (well, unless I’m in the mood for it)So, basically, this is a “no-brainer, throwintheoven” main dish.  YES!
    
So…. what could one do while it’s baking?  Hmmm… let’s count the ways... one could…

  1. Read a book or watch a movie.
  2. Take a walk. 
  3. Enjoy a bubble bath.  
  4. Oh, and then there is….

Hey, hey, hey ~ just make a choice!  And imagine, all these wonderful choices can be yours while dinner cooks all by itself.
 
Back to reality… when my Gorgeous Man walks through the door, this is what he always says, “That smells TERRIFIC!  The entire neighborhood smells fantastic!  I could smell something wonderful the minute I opened up the car door and I hoped it was coming from our house!  I am so GLAD TO BE HOME!”
Without another moment of delay, here is the simple recipe that produces such joyous results:

Rosemary Garlic Boneless Roasted Leg of Lamb 
Rosemary Garlic Boneless Roasted Leg of Lamb is the perfect easy-to-make Main Dish for Christmas or Easter Dinner (or any day you want to serve something special).  Seasoned with garlic, fresh lemon juice, Dijon mustard, kosher salt and rosemary ~ these simple ingredients make a fabulous (gluten and dairy-free) “company perfect” dinner that everyone will enjoy.

Ingredients:
1 tablespoon garlic, finely minced (I use a garlic press)
2 tablespoons lemon juice, freshly squeezed
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 teaspoon cracked, dried rosemary
1 1/2 teaspoons kosher salt (see my notes below) 
1 teaspoon black pepper
3 1/2 – 4 lb. uncooked, trimmed lamb leg, boneless, rolled and tied

  • Note:  For this recipe I used a boneless Australian leg of lamb from Costco.  

Directions:
1.  Preheat oven to 375 degrees Fahrenheit.  Line a baking dish or roasting pan with aluminum foil (so it’s easy to clean-up afterwards.)  Remove the lamb from the packaging and pat the lamb dry with paper towels (if you don’t pat it dry, the garlic mixture will slide off.)  Set in the prepared roasting pan.  

2.  In a small mixing bowl combine the garlic, lemon juice, Dijon mustard, olive oil, rosemary, kosher salt and black pepper; mix well.  Rub this mixture evenly all over the lamb.  

3.  Place the lamb in the oven and roast, uncovered, until medium-rare and a meat thermometer inserted in the center reads 135-140 degrees Fahrenheit.  

  • Check the temperature of the lamb after 75 minutes (1 hour and 15 minutes) if your lamb is smaller and leaning toward 3 1/2 pounds
  •  Check the lamb after 90 minutes (1 hour and 30 minutes) if your lamb is closer to four pounds.  
  • It took our (almost 4 pound) boneless leg of lamb 1 hour and 45 minutes to come to medium-rare.  Note:  The temperature of the lamb will increase a few degrees once it restsSee the chart below if you want your lamb cooked less or more well done.   

4.  Remove the lamb from the oven when it is cooked the way you like it, and let it rest for 15 minutes on a cutting board (It is important to let the lamb rest for fifteen minutes or more, so the juices don’t run out.)  Remove and cut away the twine that is wrapped around the lamb.  Slice the lamb into 1/4 inch thick slices and place on a serving platter.

LYNN’S NOTES FOR SUCCESS

About Salt:  

  • Is there a difference in saltiness between Kosher and regular salt?

Kosher salt generally is half as salty as regular salt; however, keep in mind that salt does vary from brand to brand.  If you have not tried Kosher salt before, I highly recommend it!  I like to use a variety of salts when I am cooking and baking, but have found that Kosher salt is particularly well-suited when seasoning meat.  For this recipe, I used Diamond Crystal Kosher Salt which is widely available at most grocery stores. 

About Lamb:

  • Should I bring the lamb to room temperature before roasting?

Many (well-meaning) chefs say we need to leave our lamb out and bring it to room temperature before roasting it.  This is an excellent idea, excellent… for organized people.  But for the rest of us… who get excited about getting dinner on the table at all… here’s my recommendation:  Forget about it!  Just rub “the garlic-stuff” on the lamb and throw it in your oven – guilt free!
 

  • How can I tell when my boneless roasted leg of lamb is done?

We all like our lamb cooked to varying degrees of doneness; below is a little chart so you can roast your lamb the way YOU like it.  Now, I do recommend that you get a meat thermometer!  A meat thermometer will take the fear out of roasting meat.  Just insert the meat thermometer into the center of the roasted lamb, then pull it out and look at it.  If the lamb is not done enough for your taste, simply pop the lamb back into the oven and check again every 15 minutes; but keep in mind ~ the temperature of the lamb will rise a few degrees as it sets.

Note:  If you do not have a meat thermometer, you can test the doneness of the lamb by simply pressing on the roasted lamb with your finger.  When the lamb has a springy but firm texture and is moderately juicy – it is done.  The firmer the meat is, the more well-done it will be.

RARE LAMB:  

  • Temperature: 120-130 degrees Fahrenheit.
  • The meat will be very red and very moist with lots of warm juices. The roast will feel soft to the touch when pressed with your finger.

MEDIUM RARE LAMB: 

  •  Temperature: 130-140 degrees Fahrenheit.
  • The meat will be lighter-red, very moist with warm juices and the roast will feel soft, but slightly springy when pressed with your fingers.

MEDIUM LAMB:  

  • Temperature: 140-150 degrees Fahrenheit.
  • The meat will have a pink-red color, it will be moist with clear pink juices and will feel slightly firm and springy when pressed with your fingers.

WELL-DONE LAMB:  

  • Temperature:  150-165 degrees Fahrenheit.
  • The meat will have no pink or red, it will be slightly moist.   The roast will have clear juices and will feel firm to the touch when pressed with your fingers. 
Today is the perfect day to enjoy a wonderful dinner!  
I hope you enjoy it immensely! 
Big Smiles & Hugs to YOU!  ~ Lynn 

 

This is the day the LORD has made; 
 let us REJOICE and be GLAD in it.

Psalm 118:24

 

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