Ingredients:
1 boneless leg of lamb (about 4-5 pounds)
4-6 cloves of garlic, thinly sliced
2-3 sprigs of fresh rosemary
2-3 tablespoons olive oil
Salt and black pepper to taste
1 cup chicken or vegetable broth (for basting)
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Lamb: Place the boneless leg of lamb on a clean surface. If there is a layer of fat on the outside, you can trim some of it off if desired. Use a sharp knife to make small slits all over the lamb.
Season the Lamb: Insert the slices of garlic and small rosemary sprigs into the slits you made in the lamb. Drizzle olive oil over the lamb and rub it in. Season generously with salt and pepper on all sides.
Roasting: Place the seasoned boneless lamb leg in a roasting pan with a rack. Pour the chicken or vegetable broth into the bottom of the pan. This will help keep the lamb moist and flavorful. Place the remaining rosemary sprigs on top of the lamb.
Roast: Roast the lamb in the preheated oven for about 20-25 minutes per pound (about 1 hour for a 4-pound boneless leg of lamb) for medium-rare. Use a meat thermometer to check for doneness. Insert the thermometer into the thickest part of the meat. For medium-rare, aim for an internal temperature of 135-140°F (57-60°C). Adjust the cooking time if you prefer your lamb more well-done.
Rest: Once the boneless lamb leg reaches your desired level of doneness, remove it from the oven, cover it loosely with foil, and let it rest for about 15-20 minutes. This allows the juices to redistribute and ensures a juicy, tender roast.
Carve and Serve: After resting, carve the boneless lamb into slices, and serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad. You can also drizzle any pan juices over the sliced lamb for extra flavor.
