Roast Boneless Leg of Lamb

Ingredients and Weight:

• 5-6 pound boneless leg of lamb
• 1 tablespoon olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon rosemary, chopped
• 1 teaspoon thyme, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 cup dry white wine (optional)
• 1/2 cup chicken broth
• 1/4 cup chopped fresh parsley

Preparation Time:

30 minutes

Cooking Time:

1 hour 45 minutes - 2 hours

Difficulty Level:

2/5 (Easy-Medium)

Preparation Method Steps:

1. Preheat oven to 450 degrees F (230 degrees C).
2. In a small bowl, combine the salt, pepper, rosemary, thyme, garlic powder, and onion powder.
3. Rub the spice mixture all over the lamb leg.
4. In a roasting pan, add the olive oil and heat over medium heat.
5. Sear the lamb leg in the hot oil for 3-4 minutes per side until lightly browned.
6. Add the white wine (if using) and chicken broth to the roasting pan.
7. Roast the lamb in the preheated oven for 1 hour 15 minutes to 1 hour 45 minutes, or until the internal temperature reaches 145 degrees F (63 degrees C) for medium-rare or 160 degrees F (71 degrees C) for medium.
8. Remove the lamb from the oven and let rest for 10-15 minutes before slicing and serving.

Nutritional Information:

Per serving (3-4 ounces):

• Calories: 350
• Fat: 25 grams
• Saturated Fat: 9 grams
• Cholesterol: 120 milligrams
• Sodium: 260 milligrams
• Carbohydrates: 1 gram
• Protein: 28 grams

Dish Characteristics:

• Tender, juicy, and flavorful lamb
• Aromatic herbs and spices
• Perfect for a special occasion dinner
• Can be paired with various sides, such as roasted vegetables, mashed potatoes, or a salad

User Comments:

• "This lamb was amazing! It was so tender and juicy, and the flavors were incredible."
• "I've never made a leg of lamb before, but this recipe was so easy to follow. It turned out perfectly."
• "This dish was the star of our Christmas dinner. Everyone loved it!"

Special Precautions and Tips:

• Use a sharp knife to slice the lamb to avoid tearing the meat.
• If the lamb is not boneless, you can ask your butcher to remove the bones for you.
• To check the internal temperature of the lamb, insert a meat thermometer into the thickest part of the meat.
• Let the lamb rest before slicing to allow the juices to redistribute, resulting in a more tender and juicy dish.