Description

This Roasted Boneless Leg of Lamb with Vegetables is a flavorful and hearty meal perfect for family dinners or special occasions. The lamb is marinated with olive oil, lemon juice, garlic, rosemary, and thyme, then roasted to juicy perfection alongside a medley of potatoes, leeks, and carrots. The dish combines tender, aromatic lamb with perfectly roasted, tender vegetables, making it a satisfying and impressive centerpiece for any table.

Ingredients

Scale

Lamb Marinade

1 boneless leg of lamb (4.5 lbs)
2 Tbsp olive oil
1 Tbsp freshly squeezed lemon juice
Zest from one lemon
8 garlic cloves (finely chopped or pressed)
2 Tbsp chopped fresh rosemary
2 Tbsp chopped fresh thyme
Salt and pepper to taste

Vegetables

2 large russet potatoes (washed, peeled and cut into thick rounds)
1 leek stalk (washed well, cut into thick rounds)
1 lb baby carrots (or regular carrots cut into thick rounds)

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Instructions

Prepare the Marinade: In a bowl, combine olive oil, lemon juice, lemon zest, chopped garlic, fresh rosemary, fresh thyme, salt, and pepper. Mix well to create a flavorful marinade.
Marinate the Lamb: Rub the marinade all over the boneless leg of lamb, ensuring even coverage. Let it marinate for at least 30 minutes to allow the flavors to permeate the meat.
Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for roasting.
Arrange Vegetables: In a large roasting pan, place the thick rounds of russet potatoes, leek, and carrots in an even layer. Drizzle with a little olive oil and season with salt and pepper.
Place the Lamb: Position the marinated boneless leg of lamb on top of the arranged vegetables in the roasting pan.
Roast the Lamb and Vegetables: Roast in the preheated oven for about 90 minutes, or until the lamb reaches your preferred level of doneness (internal temperature should be about 135°F for medium-rare). Occasionally baste the lamb with pan juices for best results.
Rest the Meat: Remove the lamb from the oven and cover loosely with foil. Let it rest for 15 minutes to allow the juices to redistribute before carving.
Serve: Slice the lamb and serve hot alongside the roasted vegetables for a complete, delicious meal.

Notes

For medium doneness, roast until the internal temperature reaches 140°F; for well done, aim for 150°F.
Use a meat thermometer to check lamb doneness accurately.
Feel free to substitute fresh thyme and rosemary with dried herbs if fresh are unavailable—reduce quantities to 1 tablespoon each.
Roasting time may vary depending on your oven and the size of the lamb; adjust accordingly.
Letting the meat rest is crucial for juicy, tender slices.
Leftover lamb makes excellent sandwiches or salads.

Nutrition

Serving Size: 1 serving (approx. 6 oz lamb with vegetables)
Calories: 450 kcal
Sugar: 6 g
Sodium: 320 mg
Fat: 25 g
Saturated Fat: 9 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 100 mg