Roasted Boneless Leg of Lamb


Often on Sundays, I like to serve a great roast for dinner. Here is the perfect Roasted Boneless Leg of Lamb marinated with country mustard, lemon, olive oil, lemon, garlic, and Herbs de Provence. Once cooked, the marinade developed the most delicious crust, and the flavors permeated through the meat. It was a delightful centerpiece for our dinner.


Ingredients for Roasted Boneless Leg of Lamb:


1 5-6 pound boneless leg of lamb


Marinade:

1/4 cup country mustard

6 cloves of garlic

juice of 1 lemon

3 tablespoons olive oil

1 teaspoon Herbes de Provence

2 teaspoons kosher salt

3/4 teaspoon black pepper


Time-Saving Tip: Marinate lamb up to six hours in advance of roasting.


Let's see what we need.

We're ready to cook.



Combine the marinade ingredients.


Make a few 1/2 inch slits all over the meat. Spread the marinade on all sides of the roast, making sure to fill in the openings. Transfer the lamb to a foil-lined sheet pan and transfer to a preheated 450-degree oven. Roast until an instant thermometer reads 140 degrees; let the meat rest 15 minutes before carving.


It's ready! Roasted Boneless Leg of Lamb is the perfect family dinner. It's a snap to prepare and so delicious. Serve it with potatoes and a green veggie for an excellent meal.

Enjoy!


Roasted Boneless Leg of Lamb:


  • 1 5-6 pound boneless leg of lamb

Marinade:

  • 1/4 cup country mustard

  • 6 cloves of garlic

  • juice of 1 lemon

  • 3 tablespoons olive oil

  • 1 teaspoon Herbes de Provence

  • 2 teaspoons kosher salt

  • 3/4 teaspoon black pepper

  • Combine the marinade ingredients.

  • Make a few 1/2 inch slits all over the meat. Spread the marinade on all sides of the roast, making sure to fill in the openings. Transfer the lamb to a foil-lined sheet pan and transfer to a preheated 450-degree oven. Roast until an instant thermometer reads 140 degrees; let the meat rest 15 minutes before carving. Time-Saving Tip: Marinate lamb up to six hours in advance of roasting.

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