No bone to carve around. Rub it, roast it low, rest it, and slice.
From the shop
Start with 1 kg of boneless lamb leg. That gives six people a few slices each with roast vegetables.
A boneless leg is easy to carve. Leave any string or netting on while it roasts and cut it off after the rest. Slice the leftovers cold for sandwiches.
Ingredients
- 1 kg boneless lamb leg
- 3 garlic cloves, crushed
- 2 tbsp chopped rosemary
- 2 tbsp olive oil
- 1 lemon
- Salt and cracked black pepper
Buy the cuts for this recipe
Lamb Leg Boneless$28.99per kilogram
Method
- Heat the oven to 160°C. Take the lamb out of the fridge while the oven heats.
- Zest the lemon. Mix the zest with the garlic, rosemary, oil, salt and pepper. Rub the mixture over the lamb.
- Put the lamb in a roasting tray. Roast for about 60 minutes.
- Start to check at 50 minutes. Take the lamb out when the thickest part reads 58°C for medium rare.
- Cover the lamb loosely with foil. Rest it for 20 minutes.
- Squeeze the lemon juice over the lamb. Slice it across the grain.
Serve it
Serve with roast vegetables and gravy. Keep any leftovers for cold lamb sandwiches.