Roasted Boneless Leg of Lamb

🧂 Ingredients

• 5 ½ lbs boneless leg of lamb
• ¼ cup olive oil

  (extra virgin)
• 2 tablespoon Kosher salt
• 1 tablespoon dried parsley
• 1 tablespoon herbes de provence
• ½ tablespoon paprika
• ½ tablespoon onion powder
• 1 teaspoon pepper
• 1 teaspoon dried orange peel

Instructions

• 1 Preheat your oven to 450°F (230°C) and set out a roasting pan (*see note).
• 2 If your lamb is tied, untie and unroll it. Trim away any thick areas of fat or
  tendon on the top and bottom of the roast leaving just a thin layer of fat on
  top.
• 3 In a small bowl, mix all of the ingredients for the seasoning blend until evenly
  distributed. Brush olive oil all over the roast before rubbing the seasoning
  blend in on all sides.
• 4 Roll your roast back up into its original shape and tie it tight with kitchen
  twine on both ends and once in the middle. Place the leg if lamb seam-side-down
  on your prepared baking sheet.
• 5 Sear your roast in the preheated oven at 450°F (230°C) for 15 minutes before
  reducing the heat to 350°F (175°C).
• 6 Cook for roughly 1 hour or until the internal temperature reaches your desired
  level of doneness (*see note).
• 7 Transfer your roasted leg of lamb to a cutting board and loosely tent foil over
  the top. Rest for 15 minutes before slicing and serving.

Nutrition Info