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!

Ingredients:
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
Black pepper

Directions:
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.

Print Friendly

About the Author

Allyson Meyler

Allyson Meyler cooks, photographs, and eats the recipes found on her blog Reclaiming Yesterday. After struggling with her own health issues—and becoming frustrated with the Western medical system—Allyson took it upon herself to search for healing. She found relief through diet and lifestyle changes, and became a strong believer in food as medicine. She now shares her recipes and experiences through her blog in hopes to inspire others to get into the kitchen and take control of their health—and to eat some delicious food along the way! Follow along on Instagram and Facebook.