Lemon-Garlic Semi-Boneless Leg of Lamb

There are few large pieces of meat that my family loves more than a leg of lamb, and few that make more of a statement for company.

Serving Size: 10 to 12

Lemon-Garlic Semi-Boneless Leg of Lamb / Photo by Cheyenne Cohen / Katie Workman / themom100.com

I am a huge shop-the-food-sales kind of person.  Sure, I save some money, and that’s always awesome.  But it’s also about narrowing choices and inspiration.

So many of us just find the whole “what am I going to make tonight/tomorrow/this week?” question stultifying and stymy-ing, possibly even panic-inducing.  Partly because we get stuck in a recipe rut, and in fact, partly because the possibilities are actually  just so broad (if you have a picky eater who will only eat two things, that’s another problem, and another irritant to tackle).

Lemon-Garlic Semi-Boneless Leg of Lamb / Photo by Cheyenne Cohen / Katie Workman / themom100.com

Seriously, if you’re standing in the supermarket not even sure if you want to make chicken or pasta or fish or steak, then narrowing down to a recipe seems miles away.  And that’s where the supermarket circular some in (or the online promotions, in the case of Peapod or Fresh Direct), or even if you’re in a farmers’ market, there will be something that cheap and plentiful and you should cup your ear and listen for it to call your name.

Lemon-Garlic Semi-Boneless Leg of Lamb / Photo by Cheyenne Cohen / Katie Workman / themom100.com

If pork loin is on sale, then that’s the answer.  If it’s salmon, then that’s the answer.  If you’re very lucky and it’s leg of lamb, then that’s the kind of fancy answer, lucky you.  Once you have a main ingredient, you are on your way.  It keeps things fresh in our house, it gives me recipe development inspiration, it keeps boredom at bay, it keep me on my toes cooking wise.

Oh, yes—and it saves some money.

Whenever I see a leg of lamb on sale—semi-boneless, boneless, bone-in—I grab it, because there are few large pieces of meat that my family loves more, and few that make more of a statement for company.

Lemon-Garlic Semi-Boneless Leg of Lamb / Photo by Cheyenne Cohen / Katie Workman / themom100.com

Now, there are a few ways to look leg of lamb—one is low and slow, and one is to start with the oven high for a brief chunk of time, and then lower it for the remainder of the cooking time.  That’s what I did the first few times I made this.

And then when I was taking these photos, I totally and completely forgot to turn down the oven.  I noticed it was a bit smokier than usual, and then I looked at the oven temp knob and though “OH SH*T”.

Lemon-Garlic Semi-Boneless Leg of Lamb / Photo by Cheyenne Cohen / Katie Workman / themom100.com

I thought I had ruined a  very expensive cut of meat (this time I wasn’t so lucky with the sales).  But what had also happened was that the semi-boneless leg of lamb I had bought was actually a bit over 7 pounds….and by the time I remembered that I didn’t turn down the oven, about 1 hour and 20 minutes had gone by.

I panicked.  I was so pissed.  I pulled out the lamb.

And it was PERFECT.  Amazing crust, the internal temperature was slightly above 120°F when I took it out, and then after resting it rose to a perfect 130°F.

Lemon-Garlic Semi-Boneless Leg of Lamb / Photo by Cheyenne Cohen / Katie Workman / themom100.com

I was seriously lucky.  And the lamb was seriously amazing.

So, if you choose that route, a 7 to 7 1/2 pound semi-boneless leg of lamb should take from 1 hour and 20 minutes to 1 hour and 45 minutes.

Lemon-Garlic Semi-Boneless Leg of Lamb / Photo by Cheyenne Cohen / Katie Workman / themom100.com

Lemon-Garlic Leg of Lamb: There are few large pieces of meat that my family loves more than a leg of lamb, and few that make more of a statement for company.

Lemon-Garlic Semi-Boneless Leg of Lamb

  • Cooking Time: 1 hour and 45 minutes
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  • 1 4-pound semi-boneless leg of lamb
  • 1 tablespoon minced garlic
  • Coarse or kosher salt and freshly ground pepper to taste
  • Finely grated zest from 2 lemons

1. Rub the garlic and lemon zest all over the lamb, and season well with salt and pepper.  Place in a bowl or on a plate and refrigerate overnight, uncovered.

Lemon-Garlic Leg of Lamb: There are few large pieces of meat that my family loves more than a leg of lamb, and few that make more of a statement for company.

2. Preheat the oven to 425°F.  While the oven is preheating place the lamb on a rack in a roasting pan of some sort, and allow it to come to room temperature.

Lemon-Garlic Leg of Lamb: There are few large pieces of meat that my family loves more than a leg of lamb, and few that make more of a statement for company.

3. Roast the lamb for 20 minutes, then reduce the heat to 350°F and continue to cook for another 50 or so minutes, until a meat thermometer registers 135° in the center of the meat.  Remove from the oven and let it sit for 20 minutes to collect its juices and finish cooking before carving and serving.

Lemon-Garlic Leg of Lamb: There are few large pieces of meat that my family loves more than a leg of lamb, and few that make more of a statement for company.

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