Are you an Easter lamb or Easter ham kind of person? I can go both ways but really I enjoy springtime lamb the most. This recipe for a Slow Roasted Boneless Leg of Lamb is super easy to make as well as very flavorful.
I prefer to slow roast a larger cut of meat such as this boneless leg of lamb as I find the meat is more tender as well as flavorful. I usually stuff the meat with cloves of garlic, but this recipe I made a bed out of the oregano, garlic, and lemons, then I laid the meat on top of it. The aromatics slowly permeated the meat while roasting, giving it a wonderful flavorful experience.
The meat is so flavorful that you want simple side dishes to serve with it. A big green salad with fresh herbs is really lovely. I serve this recipe for creamy potato au gratin alongside the roasted leg of lamb and it was wonderful. Both of these recipes would make a lovely Easter lunch or dinner.
Internal Lamb Temperatures
This is the guideline I follow when cooking Lamb:
- 115 – 120 for Rare
- 120 – 125 for Medium-Rare
- 130 – 135 for Medium
- 140 – 145 for Medium Well
- 150 – 155 for Well Done
- 155 + is just wrong
Recipe: Slow Roasted Boneless Leg of Lamb
2 bunches fresh oregano
1 whole head of garlic
2 lemons, cut into halves
4 – 5-pound boneless leg of lamb
1/8 cup of water
Take the meat out of the refrigerator 30 – 60 minutes before cooking to bring to room temperature. The meat will cook more evenly brought to room temperature instead of being ice cold.
Preheat the oven to 325.
In a baking dish large enough to hold the lamb, lightly drizzle the bottom with olive oil.
Break up the garlic and scatter over the bottom of the baking dish, then top with the oregano.
Lightly salt the lamb with kosher salt, then place on top of the herbs, and sprinkle with some pepper.
Squeeze two of the lemon halves over the top of the lamb and then place all four halves around the lamb.
Pour the water into the baking dish.
Slide into the oven and let roast until the internal temperature is 135 for medium-rare.
I roast for 60 minutes, check the temperature and then continue roasting until it reaches 135.
I check every 30 minutes.
Take the meat out of the oven and let rest 10 minutes before slicing.
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