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Martha’s Roast Boneless Leg of Lamb

Source of Recipe

Martha Stewart Living magazine, April 2007


Recipe Introduction

Delicious and really simple to make. This turned out so tender and flavorful! The only change that I made was to grate the zest from the lemon and add that to the marinade.

List of Ingredients

1 boneless leg of lamb (about 4 lbs., not tied), trimmed of excess fat
4 garlic cloves (2 crushed, 2 thinly sliced)
Juice of 2 lemons (about 1/2 c.)
3 T. coarsely chopped fresh marjoram, plus sprigs for garnish
3 T. EVOO
Coarse salt and freshly ground black pepper



Recipe

Place the lamb in a large glass casserole. Cut 1/2 inch deep slits all over the lamb, spacing about 2 inches apart. Insert one garlic slice into each slit. Pour lemon juice over. Add the chopped marjoram and olive oil. Rub into the lamb, turning to coat well. Roll lamb up and tie with kitchen twine to secure. Cover and refrigerate at least 12 hours (up to one day), turning once.

Remove lamb from marinade, reserving marinade. Season lamb with salt and pepper. Transfer to roasting pan. Let stand at room temperature 45 minutes. Preheat oven to 425 degrees.

Pour reserved marinade over lamb and roast 20 minutes. Reduce temperature to 400 degrees and roast until lamb reaches 130 -135 degrees (40 - 45 minutes). Remove from oven. Tent with foil and let rest 10 minutes.

Serves 8.

NOTE: You can add 2 1/2 lbs. peeled and quartered russet potatoes (dressed with 2 additional T. EVOO) to the roasting pan at the beginning of the roasting.