Roasted Boneless Leg of Lamb
This succulent Roasted Boneless Leg of Lamb needs only 10 minutes of prep time and is a fool-proof easy recipe. Seasoned with Mediterranean herbs and spices, it tastes delicious and is a crowd pleaser!
What is Boneless Leg of Lamb?
Boneless Leg of Lamb is the same as a leg of lamb you buy from your butcher but the bone is removed and then tied or nettled. The netting holds the deboned meat together and helps it keep its form. In this recipe, however, we remove the netting in order to season the inner and underside of the lamb leg for maximum flavour. Simply cut through the netting with kitchen scissors and remove.
Watch How to Make It
How Do You Make Roasted Boneless Leg of Lamb
When you purchase a boneless leg of lamb, it usually comes netted which keeps the meat together and allows it to hold its form. You will need to use a pair of kitchen scissors to remove the netting in order to season the lamb both inside, on the underside, and on top. This allows for a full flavoured and aromatic tasting roast.
Form a cross with foil and baking paper and place the lamb in the center, underside facing up.
Combine the seasoning ingredients and season the underside first, then turn over, tucking in any bits, and then season over the top.
Fold the baking paper and foil, enclosing the meat tightly and creating a parcel. Place in a baking tray.
Place lamb in a pre-heated oven and cook until tender.
Once cooked garnish with lemon rind, parsley, olive oil, and lemon juice.