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The Best Roasted Boneless Leg of Lamb with Pan-Roasted Potatoes

The Best Roasted Boneless Leg of Lamb with Pan-Roasted Potatoes

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.

Lamb is a delicious and healthy protein that deserves a place in your regular meal rotation, not just for special occasions. It’s true that lamb can be a bit pricier than other meats, but hear me out! This recipe focuses on a bone-in leg of lamb, which is a surprisingly affordable cut, especially when purchased in bulk at stores like Costco or BJ’s. Plus, it’s a snap to cook!

Craving a succulent and flavorful main course that’s sure to impress? Look no further than a perfectly roasted leg of lamb! Lamb is a versatile meat prized for its rich, slightly gamey taste that pairs beautifully with a variety of herbs and spices. It’s a fantastic option for a celebratory dinner or a cozy weekend meal.

Why Lamb?

There are many reasons to love lamb! Here are a few:

  • Flavor: Lamb boasts a unique taste profile, offering a delicious balance of richness and a subtle gaminess.
  • Versatility: Lamb can be prepared in countless ways, from slow-cooked stews and curries to grilled chops and roasted legs.
  • Nutrients: Lamb is a good source of protein, iron, and B vitamins.

Lamb offers a delightful alternative to other red meats like beef. It boasts a finer texture and milder flavor, making it a great choice for those who find beef a bit too strong. Lamb is also packed with protein, essential vitamins, and minerals like iron and zinc.

Lamb for The Best Roasted Boneless Leg of Lamb with Pan-Roasted Potatoes

Bone-In or Boneless?

Both bone-in and boneless leg of lamb have their merits. Bone-in roasts tend to be slightly more flavorful due to the bone marrow contributing to the overall taste. However, boneless legs are easier to carve and offer more uniform cooking. For this recipe, we’ll be using a boneless leg of lamb for its convenience and presentation.

The Perfect Pairing

This recipe highlights a roasted boneless leg of lamb, but the true star of the show doesn’t have to shine alone! Here are some classic accompaniments:

  • Pan-Roasted Potatoes: Crispy on the outside, fluffy on the inside, these potatoes are a match made in heaven for the rich lamb.
  • Roasted Vegetables: Asparagus, Brussels sprouts, or root vegetables like carrots and parsnips are fantastic options.
  • Mint Sauce: A simple condiment made with fresh mint, vinegar, and sugar cuts through the richness of the lamb.
  • Red Wine: Full-bodied reds like Cabernet Sauvignon or Merlot complement the lamb’s flavor profile beautifully.
The Best Roasted Boneless Leg of Lamb with Pan-Roasted Potatoes
The Best Roasted Boneless Leg of Lamb with Pan-Roasted Potatoes

Ingredient Spotlight for The Best Roasted Boneless Leg of Lamb with Pan-Roasted Potatoes:

This recipe uses a flavorful marinade to tenderize and infuse the lamb with delicious aromatics. Here’s a closer look at some key ingredients:

  • Apple Cider Vinegar: Adds a touch of acidity that helps balance the richness of the lamb and tenderize the meat slightly.
  • Noubess Hot and Spicy Sauce (or substitute): This adds a kick of heat, but you can easily adjust the amount or use a substitute like Dijon mustard for a tangier flavor.
  • Fresh Rosemary: Rosemary’s piney aroma complements the lamb beautifully. Feel free to experiment with other fresh herbs like thyme or oregano if you prefer.

The Art of Temperature:

Cooking lamb to the perfect temperature is essential for achieving a juicy and flavorful result. An instant-read thermometer is your best friend! Here’s a guide for internal temperatures:

  • Rare: 120°F (49°C)
  • Medium-Rare: 135°F (57°C) – This is recommended for most lamb dishes.
  • Medium: 140°F (60°C)
  • Medium-Well: 150°F (66°C)
The Best Roasted Boneless Leg of Lamb with Pan-Roasted Potatoes
The Best Roasted Boneless Leg of Lamb with Pan-Roasted Potatoes

Tips:

  • Doneness: Use an instant-read thermometer to check the internal temperature of the lamb. For medium-rare lamb, aim for 135°F (57°C). For medium, aim for 140°F (60°C).
  • Pan-Roasted Potatoes: While the lamb roasts, toss cubed potatoes with olive oil, salt, pepper, and herbs of your choice (rosemary, thyme, or parsley would be great here). Roast them on a separate baking sheet for about 30-40 minutes, or until golden brown and tender.
  • Resting: Once the lamb is cooked, remove it from the oven and tent it loosely with foil again. Let it rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful experience.

With these additional details and tips, you’ll be well on your way to preparing a restaurant-worthy roasted leg of lamb!

The Best Roasted Boneless Leg of Lamb with Pan-Roasted Potatoes
The Best Roasted Boneless Leg of Lamb with Pan-Roasted Potatoes

So ditch the intimidation and embrace the ease of cooking lamb! This recipe is sure to become a regular in your weeknight dinner repertoire.

The Best Roasted Boneless Leg of Lamb with Pan-Roasted Potatoes

The Best Roasted Boneless Leg of Lamb

Roasting a boneless leg of lamb is simple, easy and quick to prepare. Lamb needs fresh herbs, a mixture of dry spices and good vinegar.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course, Main Dishes
Cuisine Caribbean Fusion
Servings 6
Calories 229 kcal

Ingredients
  

  • 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

Instructions
 

  • Prep the Lamb: Take the lamb out of the refrigerator an hour before cooking to bring it to room temperature. Pat it dry with paper towels to ensure even browning.
  • Make the Marinade: In a bowl, whisk together the olive oil, vinegar, salt, pepper, garlic, hot and spicy sauce, paprika, cumin, and rosemary. This aromatic paste will infuse the lamb with flavor.
  • Marinate the Lamb: Rub the marinade generously all over the lamb, ensuring it gets into any crevices. Cover the lamb loosely with plastic wrap and place it in the refrigerator for at least 30 minutes, or up to overnight for deeper flavor.
  • Pre-Searing (Optional): This step adds a nice crust to the lamb. Heat your broiler to high with a rack positioned a few inches from the heat source. Sear the lamb on all sides for 5-7 minutes, watching closely to avoid burning.
  • Roasting: Reduce the oven temperature to 325°F (163°C) and switch from broiling to baking. Transfer the lamb (and any juices from the pan) to a roasting pan. Tent the lamb loosely with foil to trap moisture. Roast for 45 minutes to 1 hour, or until the internal temperature reaches your desired doneness (see tips below).

Notes

  • Doneness: Use an instant-read thermometer to check the internal temperature of the lamb. For medium-rare lamb, aim for 135°F (57°C). For medium, aim for 140°F (60°C).
  • Pan-Roasted Potatoes: While the lamb roasts, toss cubed potatoes with olive oil, salt, pepper, and herbs of your choice (rosemary, thyme, or parsley would be great here). Roast them on a separate baking sheet for about 30-40 minutes, or until golden brown and tender.
  • Resting: Once the lamb is cooked, remove it from the oven and tent it loosely with foil again. Let it rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful experience.

Nutrition

Calories: 229kcalCarbohydrates: 1gProtein: 30gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 91mgSodium: 98mgPotassium: 431mgFiber: 0.1gSugar: 0.1gVitamin A: 49IUVitamin C: 1mgCalcium: 14mgIron: 3mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword boneless leg of lamb, Lamb recipe, leg of lamb, roasted leg of lamb
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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Corn Allergy:

Always choose ingredients without corn or corn derivatives.

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