Everybody should know how to cook a perfect roast. And It’s not just for special occasions anymore. Lamb is tender, mild-tasting meat from young sheep.
Step-by-step: Boneless roast lamb
Trim the fat – Use a pairing knife and trim excess fat from the boneless lamb. Pat it dry with a paper towel and set aside.Pro tip – If the lamb is wet, the marinade will slide off the meat as soon as it starts cooking. And if the meat was frozen, ensure that it is thawed at least an hour before marinating.
Make the marinade – In a bowl, combine all the marinade ingredients. Marinate – Generously rub the marinade mixture all over the lamb, both inside and all around. Then, leave to marinate for 15 minutes on the counter while you preheat the oven or up to overnight in the fridge.Pro tip – Do not use aluminum bowls to marinate meat as it causes oxidization. Also, I like to place a few sprigs of rosemary and thyme inside the meat for a longer marination time. Honey mustard glaze – In a small bowl, combine the honey and mustard – set aside. Preheat the oven to 190°C/ 375°F Gas Mark 5 for at least 20 minutes.Pro tip – If you marinate the meat for a longer time, thaw it for an hour or two before roasting.
Tie – Roll the lamb and use butcher’s twine to tie it together (see video). Place the lamb in the roasting pan on the rack. Add a cup of water to the roasting rack.Pro tip – The water will prevent the dripping from burning in the pan. You can add more fresh herbs such as thyme and rosemary to the roasting rack. Roast / Glaze – Transfer the roast to the oven on the middle rack. Roast for 30 minutes. Then, brush with the honey mustard glaze and insert an oven-safe instead read meat thermometer in the middle, the thickest part of the meat.
Roast – Continue to roast in the oven for about 50 to 60 minutes or until the internal temp on the instant-read thermometer reaches the desired doneness. Medium rare – between 130 F to 135 F, approximately 20 minutes per pound Medium – between 135 F to 140 F, approximately 22 to 23 minutes per pound Medium well – between 145 F to 150 F, approximately 25 minutes per pound.– Well Done is between 155 to 165 F, or approximately 30 minutes per pound.Pro tip – My roast took about 1 hour and 50 minutes to get to medium-rare. When it reaches the desired doneness, remove it from the oven. Move the lamb to a serving platter and cover it with aluminum foil. Then, let it rest for at least 20 minutes to help the juices settle.
Gravy
Deglaze – Place the roasting rack along with pan juices on medium-low heat with the water and use a flat spatula to deglaze the pan.Pro tip – Scrape as much as you can, but avoid the burnt parts. And, add any pan drippings that may have cooled as the lamb is resting. Thicken – Then, add the flour and continue to cook until it thickens. Strain the gravy through a sieve or mesh and discard the rest. Pour the gravy in a sauceboat and serve with the lamb.
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Frequently asked questions
Creative ways to serve roast leg of lamb
Classic roast with potatoes – Leg of lamb is wonderful served with mashed potatoes, roast potatoes, or a side of salad and veggies. You can even make a wonderful sauce with the pan drippings to serve with the roast. Lamb Tacos: Slice the roast leg of lamb thinly and serve it as a filling for tacos. Warm tortillas, top them with the sliced lamb, and garnish with your choice of toppings such as fresh salsa, avocado, shredded lettuce, and a drizzle of tangy yogurt or tzatziki sauce. Lamb Sliders: Slice the roast leg of lamb into small pieces and serve them on mini slider buns. Add your choice of condiments such as caramelized onions, feta cheese, roasted peppers, and a flavorful sauce. These bite-sized lamb sliders make for a delightful appetizer or main dish. Lamb Gyros: Thinly slice the roast leg of lamb and serve it in warm pita bread along with traditional gyro toppings. Include tzatziki sauce, sliced tomatoes, red onions, and a sprinkle of fresh herbs like dill or mint. This Mediterranean-inspired dish is both flavorful and satisfying. Lamb Salad: Slice the roast leg of lamb and use it as a protein topping for a hearty salad. Combine mixed greens, cherry tomatoes, cucumbers, olives, feta cheese, and a lemon-herb vinaigrette. Arrange the lamb slices on top of the salad for a satisfying and flavorful meal. Lamb Crostini: Thinly slice the roast leg of lamb and serve it on toasted baguette slices or crostini. Top the lamb with tangy goat cheese, caramelized onions, and a drizzle of balsamic reduction. These bite-sized appetizers are perfect for entertaining or as an elegant starter. Lamb Shepherd’s Pie: Shred the roast leg of lamb and use it as the filling for a savory shepherd’s pie. Layer the lamb with cooked vegetables like peas, carrots, and corn, and top it with a creamy mashed potato crust. Bake until the crust is golden and the filling is bubbling. This comforting dish is perfect for colder days.
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