Roasted Bonless Lamb
Submitted By: Hanan Brailowski - Canada
International Cuisine
Roasted bonless lamb leg is delicious and professional for your guests
TIMING
- PREP TIME : [0] Min
- COOK TIME : [0] Min
- READY IN : [0] Min
INGREDIENTS
- 1 boneless leg of lamb 4 lb
- 2 cloves garlic peeled and slivered
- Juice of 3 lemons
- 3 tbsp. Cooking oil
- 3 tbsp. olive oil
- 2 tsp. cayenne pepper
- 1 tsp. paprika
- 2 green onion, minced
- 1 tsp. salt
- Freshly ground pepper to taste
PREPARATION
- Using a sharp, small knife, make 10 small slits in lamb. Insert garlic into slits.
- In small mixing bowl, mix remaining ingredients. Rub roast with half the marinade. Let sit 30 minutes.
- Heat oven to 450 degrees. Place roast on rack in shallow roasting pan. Sear in hot oven 10 minutes. Reduce to 350 degrees; cook 10 minutes/per pound for rare; 15 minutes/per pound for medium; 20 minutes/per pound for well done meat. When lamb is cooked to desired doneness, remove roast to a warm platter. Skim off as much fat as possible from pan drippings, the stir in remaining marinade until blended. Place pan on range top burner - over medium high heat. Stir and simmer 1 to 2 minutes. Transfer sauce to gravy boat or bowl. Serve over roast as dripping sauce.
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