Thursday, September 25, 2014

Boneless Leg of Lamb with Herbs

Lamb has quickly become a family favorite.  We are trying to eat less pork and beef.  For a while I felt like this is all we ate.  My daughter and I started feeling unwell after we ate pork and decided to eliminate this from our diets. I feel so much better and she does too.

I was stumped as to what to replace the two meats with because so many of our family favorite recipes included beef and pork.   I know that lamb is a favorite but the price seems to steer me away to something a little bit cheaper or on sale.

I decided to just bite the bullet and buy a few lamb roasts.  I am so glad I did.  Lamb has a unique flavor.  It has added some great meals to our menu.  This roast is simple and can be customized to fit your family and their taste buds.  I usually have a selection of fresh herbs on hand.  For this recipe I grabbed a small handful of each, threw in some spices and added the parmesan cheese.  I believe it has created a nice texture and flavor profile to an already delicious cut of meat.

I guess you could also call this a one pot dish because I added some root vegetables to the roasting pan so that I didn't have to fuss with dirtying up additional dishes. 

Simple and tasty are two words I would use to describe this easy meal.

Boneless Leg of Lamb with Herbs 
Serves 6

1.5 pound lamb roast (boneless leg of lamb)
1/4 cup of fresh herbs: rosemary, thyme, parsley and basil
1 teaspoon of salt
1/4 teaspoon of white pepper
1/4 cup of parmesan cheese, grated finely
1 teaspoon garlic powder
2 teaspoons onion powder2 tablespoons olive oil

1 large rutabaga, peeled and cut into large diced squares
2 carrots, peeled and chopped into 1 inch pieces
olive oil, to toss vegetables in

1.  Preheat oven to 375 degrees.  Prepare a baking dish with a light coating of cooking spray.

2.  In a shallow bowl combine all of the spices, herbs and parmesan cheese.  Coat the sides of the lamb roast with olive oil and then dip the sides into the spice/herb/cheese mixture.  The coating will be thick.  Place in the middle of the baking dish. 

3.  Add vegetables and drizzle with olive oil.  Sprinkle the remaining herb mixture over the vegetables.  Roast until internal temperature of lamb roast reaches 145 degree.  My roast took about an hour to achieve the desired internal temperature.  

4.  Remove roast, cover with foil and let rest for 5-10 minutes.  The lamb should be pink in the center.  The ends may be cooked more than the center.  Slice and serve with mint jelly.

Written by Sherron Watson


  1. Love Lamb of all kinds! Bone-In Leg of Lamb, Lamb Chops, Ground Lamb, it's all wonderful!

    1. I have to agree Mary. Thank you for the comment.

  2. My family loves lamb, too, Sherron and this recipe sounds delicious! I love the combination of herbs. I haven't made a lot of lamb, but I've been experimenting with it more lately. My most recent find was Icelandic lamb at Whole Foods. Apparently it's only available for 6 weeks and it's supposed to be amazing. I bought some lamb stew meat, but they also had some lamb shanks that looked fantastic!


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