Introduction

Boneless leg of lamb is a great cut of meat to serve at Easter because it’s so versatile. You can roast it whole or slice it into individual servings, and each option requires very little prep work. Plus, the leftovers are wonderful in salads and sandwiches throughout the week after your holiday meal!

Prepare the leg of lamb.

• Remove the netting and any wrapping from the leg of lamb.
• Rinse it under cold water, pat dry with paper towels, trim off any excess fat, and season with salt and pepper.

Season the leg of lamb.

To season the leg of lamb, sprinkle it with salt and pepper. If you like, add other herbs and spices such as rosemary or thyme. If you want to make your leg of lamb more tender, use a meat tenderizer to pound it before cooking.

Place the leg of lamb in the oven.

• Place the leg of lamb on a rack in a roasting pan.
• Check the size of your roast and adjust the oven temperature accordingly, if necessary. For example, if your roast is very small (less than 3 pounds), reduce it to 325 degrees Fahrenheit; if it’s large (more than 6 pounds), increase it to 350 degrees Fahrenheit.
• Add vegetables to the pan if desired; they will cook alongside the meat while absorbing its juices as they steam in their own juices or fat from melted butter or oil drizzled over them before baking.* Cover with foil if you are using a meat thermometer; this will speed up cooking time by preventing heat loss through evaporation at high temperatures.* Cook until done–about 1 hour per pound at 350 degrees F., 2 hours per pound at 325 degrees F.* Let rest for 10 minutes before carving into thin slices across grain lines so that each slice contains portions from both ends as well as some middle sections–this will help keep them moist while serving because they won’t dry out during slicing process due lack moisture content being distributed evenly throughout each piece

Check and test doneness.

• Use a meat thermometer to check doneness. Insert the thermometer into the thickest part of the leg, making sure not to hit bone.
• 140 degrees F is medium rare, 145 degrees F is medium and 155 degrees F well done.

Remove from the oven and let rest 10 minutes before slicing and serving.

Remove from the oven and let rest 10 minutes before slicing and serving. If you don’t allow your leg of lamb to rest, its juices will not redistribute properly, and it will be dry and tough when you eat it.

Boneless leg of lamb can be cooked for about 1 hour and 10 minutes if you are using an oven set at 350 degrees F, or until a meat thermometer inserted into the thickest portion registers 140 degrees F, plus 10 to 15 minutes more to rest after cooking

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Conclusion

Boneless leg of lamb is a great choice for a family meal or dinner party, and it’s easy to prepare. If you follow these steps, you’ll have delicious lamb in no time!