Name: Roasted Boneless Lamb with Vegetables Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Mediterranean
Ingredients: 1 boneless leg of lamb (4.5 lbs); 2 Tbsp olive oil; 1 Tbsp freshly squeezed lemon juice; Zest from 1 lemon; 8 garlic cloves, finely chopped or pressed; 2 Tbsp chopped fresh rosemary; 2 Tbsp chopped fresh thyme; Salt and pepper to taste; 2 large russet potatoes, washed, peeled, and cut into thick rounds; 1 leek stalk, washed and cut into thick rounds; 1 lb baby carrots (or regular carrots cut into thick rounds)

Description

This Roasted Boneless Leg of Lamb with Vegetables is a succulent and flavorful dish perfect for special occasions or a comforting family meal. The lamb is marinated with a fragrant blend of fresh herbs, lemon, and garlic, then oven-roasted to tender perfection alongside a medley of hearty potatoes, leeks, and carrots. The combination creates a deliciously savory and aromatic meal that pairs beautifully with simple sides or a fresh salad.

Ingredients

Scale

Lamb and Marinade

1 boneless leg of lamb (4.5 lbs)
2 Tbsp olive oil
1 Tbsp freshly squeezed lemon juice
Zest from 1 lemon
8 garlic cloves, finely chopped or pressed
2 Tbsp chopped fresh rosemary
2 Tbsp chopped fresh thyme
Salt and pepper to taste

Vegetables

2 large russet potatoes, washed, peeled, and cut into thick rounds
1 leek stalk, washed and cut into thick rounds
1 lb baby carrots (or regular carrots cut into thick rounds)

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting when the lamb and vegetables are prepared.
Prepare the Marinade: In a small bowl, combine olive oil, lemon juice, lemon zest, chopped garlic, rosemary, thyme, salt, and pepper. Mix well to create a fragrant herb marinade.
Marinate the Lamb: Place the boneless leg of lamb in a roasting pan or large dish. Rub the marinade all over the lamb thoroughly, ensuring it is evenly coated. Allow it to marinate for at least 15 minutes at room temperature to enhance the flavors.
Prepare the Vegetables: Arrange the potato rounds, leek slices, and baby carrots around the lamb in the roasting pan. Season the vegetables lightly with salt and pepper and drizzle a small amount of olive oil over them to promote even roasting.
Roast the Lamb and Vegetables: Place the roasting pan in the preheated oven. Roast for about 90 minutes or until the internal temperature of the lamb reaches 135°F (57°C) for medium-rare, or longer if you prefer it more done. Baste the lamb occasionally with pan juices to keep it moist.
Rest the Meat: Once roasted, remove the lamb from the oven and cover it lightly with foil. Let it rest for at least 15 minutes to allow the juices to redistribute, resulting in tender and juicy meat.
Serve: Slice the lamb thinly against the grain and serve alongside the roasted vegetables. Spoon some of the pan juices over the meat for added moisture and flavor. Enjoy your hearty and flavorful roast!

Notes

Marinate the lamb for longer (up to 2 hours) in the refrigerator to deepen the flavor if time allows.
Use a meat thermometer to check doneness accurately; lamb is best enjoyed medium-rare to medium.
Vegetables can be substituted with your favorites, such as parsnips or turnips, for variety.
Resting the meat is crucial to ensure it remains tender and juicy.
If you prefer a crispier crust, sear the lamb in a hot skillet for 2-3 minutes per side before roasting.

Nutrition

Serving Size: 1/8 of recipe (approx. 6 oz lamb with vegetables)
Calories: 450 kcal
Sugar: 5 g
Sodium: 220 mg
Fat: 28 g
Saturated Fat: 10 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 110 mg