Roasting a boneless leg of lamb is simple, easy and quick to prepare. Lamb needs fresh herbs, a mixture of dry spices and a good vinegar.
I enjoy eating a delicious lamb dish when properly prepared. Lamb dishes require some knowledge of the cuts and cooking methods. Leg and rack are the most tender cuts whereas shank and shoulder are the toughest.
Lamb can be very expensive depending on where you shop. Lamb is considered a healthy and lean meat and I usually cook it at least 2 – 3 times a month. Roasted or stewed, lamb can be easily prepared.
Making the recipe
To make this recipe, you will need a boneless leg of lamb. I usually buy the small cuts if it is just for the family. Cooking a boneless leg of lamb is easier than the bone-in leg of lamb. Roasting is also better because the meat rests perfectly on the roasting pan or rack. Serving the meat is also not an issue because you can use any serving plate.
If you can afford to buy lamb, don’t cook it only on special occasions. I believe in pleasing my stomach and taking care of my body first and then think about anyone else. Hope you are the doing the same because life is too short! 🙂
Roasting a boneless leg of lamb is not intimidating at all. It is said to be one of the most natural meat to cook. Lamb needs fresh herbs and a mixture of dry spices. Herbs such as rosemary are always great with lamb. The rosemary embraces the meat and gives it a pleasant fragrance. Fresh Garlic, another great herb or vegetable as it is sometimes referred to, adds tons of flavor to the meat.
To recreate my dish, you will need one boneless leg of lamb weighing about 3 – 4 pounds, rosemary leaves, garlic, cumin, paprika, Noubess Pineapple Gourmet Hot Sauce, salt, pepper, oil, apple cider vinegar, and a preheated oven.
I usually cook lamb with balsamic vinegar, but for this recipe, I chose apple cider vinegar. Apple cider vinegar is not as strong as balsamic vinegar, and it gives a nice acidic taste that mostly eliminates the gamy smell.
After roasting the boneless leg of lamb to perfection, I served it with Pan-Roasted Potatoes dish that has been cooked in a mixture of oil, butter, Noubess Pineapple Hot Sauce and salt. Just three ingredients for the potatoes!
Are you ready to get cooking? By the way, did I mention that it is cheaper to buy large quantity or larger meat size at stores such as Costco and BJ? Get in the kitchen and start cooking one of the most delicious lamb recipes any day during the week.
- 3 to 4 pounds boneless leg of lamb leg
- 2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- Salt and freshly ground black pepper
- 3 cloves garlic minced
- ½ teaspoon Noubess Hot and Spicy Sauce
- ¼ teaspoon paprika
- ½ teaspoon ground cumin
- 1 large sprig of fresh rosemary leaves finely chopped
- Take the boneless leg of lamb out of the refrigerator an hour before cooking so it comes at room temperature before marination. Clean the meat the way you would normally do. In a bowl add oil, vinegar, black pepper, minced garlic, Hot and Spicy Pineapple Sauce, paprika, cumin, and rosemary. Mix well to form a paste.
- Rub the meat inside and out with the paste and place on a pan fitted with a rack. Alternatively, place a couple of carrots and celery stalk in the pan to support the meat.
- Turn on the broiler and position a rack below so that the top of the meat is a few inches from the broiler element. Broil the lamb for 5 minutes or until the top of the meat looks seared and browned.
- Take out the lamb from oven and reposition the rack to the the middle. Turn off the broiler and set the oven temperature to 325°F. Cover the lamb loosely with foil. Roast the lamb in the oven until the internal temperature reads 135°F to 140°F on an instant-read thermometer, about 45 minutes to 1 hour.
- If needed, continue cooking the lamb until done. Continue cooking the lamb (uncovered) until it reaches your preferred internal temperature. Check the temperature every 10 minutes