Submit By
Hanan Brailowski - Canada

Roasted Bonless Lamb

International Cuisine

Roasted bonless lamb leg is delicious and professional for your guests

SPECIFICATIONS

• PREP TIME : 0 Min
• COOK TIME : 0 Min
• READY IN : 0 Min
• SERVINGS : 0

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

1. Using a sharp, small knife, make 10 small slits in lamb. Insert garlic into slits.
2. In small mixing bowl, mix remaining ingredients. Rub roast with half the marinade. Let sit 30 minutes.
3. 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.

NOTICE