Simple Roasted Leg of Lamb |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 17 |
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This large roast is great as a Sunday dinner centerpiece, and the mild seasonings encourage leftovers to blend into a variety of dishes. For a nice accompaniment, toss halved fingerling potatoes with olive oil and sea salt. Place them on the broiler pan with the lamb during the last half-hour of cooking. Ingredients:
1 cup thinly sliced onion |
1/3 cup fresh lemon juice |
2 tablespoons chopped fresh parsley |
1 tablespoon chopped fresh rosemary |
1 tablespoon chopped fresh thyme |
2 tablespoons grated lemon rind |
3 tablespoons water |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 garlic cloves, crushed |
1 (5-pound) boneless leg of lamb, trimmed |
cooking spray |
Directions:
1. Place first 10 ingredients in a food processor; pulse until finely chopped. Place onion mixture and lamb in a large zip-top plastic bag. Seal bag; rub onion mixture into lamb. Marinate in refrigerator for 4 hours to overnight, turning occasionally.
2. Preheat oven to 450°.
3. Remove lamb from bag; discard marinade. Place lamb on a broiler pan coated with cooking spray. Bake at 450° for 15 minutes. Decrease oven temperature to 350° (do not remove lamb from oven). Bake at 350° for 1 hour and 20 minutes or until a thermometer inserted in thickest portion of the lamb registers 145° (medium-rare). Place lamb on a cutting board. Cover loosely with foil; let stand for 15 minutes.
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