Roast Boneless Leg of Lamb|Herbs and Garlic Stuffed

Roast Boneless Leg of Lamb is perfect for Easter Dinner or any special meal. The meat is tender and flavorful with the taste of fresh herbs and garlic. #lamb, #legoflamb, #roastlamb #bonelesslegoflamb, #Easterlamb, #roastlambrecipe, #stuffedlambroast #allourway

Roasted Boneless Leg of Lamb {Arrosto di Agnello con Erbe} is the traditional meat for Easter in our Italian household. When we cook a leg of lamb, we try different seasonings but always come back to thyme, rosemary, sage, and garlic. It’s our favorite. Just follow the directions, and we can guarantee that your meat will be delicious, flavorful, and tasty. A special meal for a special occasion.

Roasted herbed leg of lamb with lamb slices in rectangular pan and spring of fresh rosemary on top.

Roasted herbed leg of lamb cooked perfectly.

The herbs, kosher salt, and freshly ground black pepper let the taste of the lamb shine through. Isn’t that what we want when we cook meat?

In the end, with our recipe,  the leg of lamb turns out moist and fork-tender.

A light sprinkle of coarse sea salt over the delicious leg of lamb slices before serving is the perfect finish.

Leg of lamb an age-old tradition

Although we like to experiment, we also believe in culture. Roast lamb for Easter is a tradition that goes back to the first Passover of the Jewish people.

As some Hebrews converted to Christianity, they brought along their traditions and helped them spread.  Throughout the ages, the Christians often referred to Jesus as The Lamb of God.

Roasted herbed leg of lamb cooked medium rare ready to be plated.

A leg of lamb recipe that’s moist and tender is easy to achieve.

New traditions form with need

Now ham is more of a traditional Easter food in the United States. The reason being that in the early days, there wasn’t refrigeration, so people slaughtered their hogs in the fall. The people preserved the fresh meat that they couldn’t consume during the winter months.

The curing process took a long time, and the first hams were ready around Easter. Ham, therefore, was the natural choice to celebrate Easter.

Now, lamb is easily obtained, and preparing the boneless leg of lamb for roasting is simple. We take the meat out of the netting that holds it together.

Leg of lamb tied and seasoned with pepper on white and green platter with salt and pepper mill on the side. Sprig of fresh rosemary is next to platter.

Leg of lamb stuffed with herbs, rolled, and tied.

Ingredients:

  • Boneless leg of lamb
  • fresh thyme
  • fresh rosemary
  • fresh sage
  • garlic
  • peanut oil
  • unsalted butter
  • Kosher salt
  • pepper
  • coarse sea salt

How to prepare

Essential preparation is easy :

  1. We lay the lamb out, cut-side up
  2. Sprinkle the meat with kosher salt, pepper,
  3. Arrange half of the thyme, rosemary, and sage and all of the garlic on the roast.
  4. Roll the meat around the herbs and tie it with twine.
  5. Salt and pepper the outside of the lamb.

If you’re unsure how to tie a roast, here is a video on how to do it.

How to roast the boneless leg of lamb

The leg of lamb in black cast iron skillet in oven roasting.

The cooking begins on the stove:

  1. Heat the peanut oil in an ovenproof skillet or roasting pan over medium heat.
  2. Peanut oil is best because it has a high flash(smoke) point.
  3. Brown the lamb on all sides, about 25 minutes.
  4. Transfer the skillet to the heated oven.
Roasted Herbed Leg of Lamb nice and brown in a black cast iron skillet.

The lamb roasts a beautiful golden brown in the oven.

In the oven:

  • After about 45 minutes,  add the butter and remaining herb sprigs.
  • Continue to roast the lamb.
  • Baste the meat occasionally, for about 15 minutes.
Roasted herbed leg of lamb done at medium rare @allourway.com

Final Step for the lamb

Once the lamb reaches an internal temperature of 125°F., remove it from the oven and loosely cover it with foil.

Let the leg of the lamb rest for about 10 minutes.

Golden brown Roasted herbed leg of lamb resting on black wire rack over green leafed platter. i

It’s essential to let the roast leg of lamb rest before slicing [/caption]

Slice it and sprinkle with coarse sea salt.

It’s now ready to enjoy.

Buona Pasqua { Happy Easter}! There is a saying:

Avere una famiglia significa avere qualcuno da amare, avere una casa significa avere un posta dove andare, averle entrambe è una benedizione. {Having a family means having someone to love, having a house means having someplace to go, having both is a blessing.}

Tutti a tavola è pronto! 

Sliced Roasted leg of lamb on a wood cutting board with a sprig of rosemary on top and two knives on the side.

YOU MAY NEED …

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This sizeable cast-iron skillet is just like the one we use. It is a workhorse, and it can stand lots of abuse. We even use it on our gas and charcoal grill. Don’t let people make you think that cast iron skillets are a bother; they’re not! This one will last a lifetime and beyond.

What’s new? Check out my All Our Way Store on Amazon. We’ll be adding more items we love and use or wish we had to make cooking fun and easy.

Thank you for being part of All Our Way!

Roast Boneless Leg of Lamb|Herb Garlic Stuffed

Sliced Roasted leg of lamb on a wood cutting board with a sprig of rosemary on top and two knives on the side.
  • One 5-pound boneless leg of lamb
  • Kosher salt and fresh ground black pepper
  • Four sprigs of fresh thyme
  • Four sprigs of fresh rosemary
  • Four sprigs of fresh sage
  • One garlic clove peeled and thinly sliced
  • Two tablespoons peanut oil
  • 2-3 tablespoons unsalted butter
  • Coarse sea salt
  • Heat the oven to 375 F. Lay the lamb out flat, cut-side up, on a clean surface. Sprinkle the meat with kosher salt and pepper, then arrange half of the thyme, rosemary, and sage and all of the garlic on the meat. Roll the meat around the herbs and tie with twine at one 1/2-inch intervals.
  • Heat the oil in an ovenproof skillet or roasting pan over medium heat until it slides easily across the pan. Salt and pepper the outside of the lamb, then brown it on all sides, about 25 minutes. Transfer the skillet to the oven.
  • Cook the lamb for about 45 minutes. Add the butter and remaining herb sprigs and continue cooking the lamb, occasionally basting, for about 15 minutes. (The lamb is medium-rare when a thermometer inserted in the center indicates an internal temperature of 125 F.) Remove the lamb from the oven, cover loosely with foil, and allow the meat to rest for about 10 minutes. Slice and serve sprinkled with coarse sea salt.
  • Adapted from the recipe Roasted Herbed Leg of Lamb in “Think Like a Chef” by Tom Colicchio

Serving: 2slices | Calories: 152kcal | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 59mg | Potassium: 275mg | Vitamin A: 60IU | Vitamin C: 0.5mg | Calcium: 7mg | Iron: 1.8mg

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