Slow Roasted Boneless Leg of Lamb

• servings: Serving: 8 servings
• total time: 7 hours 55 minutes

Ingredients

Boneless leg of lamb (2–2.5 kg)

Olive oil (3 tbsp)

Garlic cloves, minced (5)

Fresh rosemary, chopped (2 tbsp)

Fresh thyme, chopped (2 tbsp)

Fresh parsley, chopped (2 tbsp)

Dijon mustard (2 tbsp)

Lemon zest (1 tsp)

Lemon juice (2 tbsp)

Salt (to taste)

Black pepper (to taste)

Directions

- Remove lamb from fridge 1 hour before cooking

- Preheat oven to 160°C (325°F)

- In a bowl, mix olive oil, garlic, herbs, Dijon, lemon zest, lemon juice, salt, and pepper

- Pat lamb dry and rub herb mixture all over

- Place lamb fat-side up on a rack in a roasting pan

- Roast uncovered for 2.5–3 hours until internal temp reaches 60°C (140°F) for medium

- Baste once or twice during roasting

- Remove from oven and tent loosely with foil

- Rest 20–30 minutes before slicing

Macros Summary:

Protein: 42 g

Carbs: 2 g

Fat: 34 g

Calories: 520 kcal

Time: 3.5–4 hours ⏱️