The first time I tried lamb we were in Greece for Easter. I didn’t think I would like it—and I was so wrong! I loved how flavorful the lamb was, and it’s become one my favorite meats to cook and to eat.
Boneless leg of lamb is much less intimidating to me to cook than a bone-in leg of lamb, and it makes for very easy carving as well. It’s surprisingly simple considering how special it feels to serve. I love to pair this leg of lamb with Greek potato salad!
2 to 3 pound boneless leg of lamb
¼ cup Earth Fare Organic Olive Oil
2 tablespoons dried oregano
½ teaspoon cumin
½ teaspoon allspice
4 cloves garlic, finely minced
½ teaspoon salt
1. Remove the leg of lamb from the refrigerator one hour before cooking.
2. Prepare the rub by combining the olive oil, oregano, cumin, allspice, garlic, salt and pepper in a small bowl. Mix to combine and reserve.
3. Preheat the oven to broil and remove the lamb from the netting. Pat it dry and wrap it with kitchen twine to keep the shape.
4. Add the lamb to a roasting pan and broil it with the fat side up for about 5 minutes until it begins to brown.
5. Remove the lamb from the oven and reduce the heat to 325 degrees. Add the rub to the lamb and massage it to cover the whole piece of meat. Tent the lamb with foil and roast for 20 minutes per pound, or until a thermometer reads 130 degrees for medium rare.
6. Allow the lamb to rest for at least 10 minutes before slicing and serving.