Name: Boneless Leg of Lamb
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Ingredients: 4 pounds boneless leg of lamb; 1.5 teaspoons salt; 2 teaspoons black pepper; 3 tablespoons lemon juice; 0.5 teaspoon nutmeg ((optional)); 1 cup mixed herbs ((parsley, mint, thyme)); 0.67 cup olive oil; 5 Orchard Valley Choice Mission Figs; 3 tablespoons pistachios

When it comes to impressive yet approachable meals, few things can rival a perfectly cooked boneless leg of lamb. This tender, flavorful cut is not only a showstopper but also incredibly versatile, making it suitable for everything from Sunday dinners to holiday feasts. With a blend of fresh herbs, zesty lemon, and a touch of feta cheese, this recipe brings out the best in the American lamb, creating a dish that is sure to satisfy even the most discerning palates.

Why This Recipe Is Reliable

This boneless leg of lamb recipe is reliable for several reasons. First and foremost, it combines simple, high-quality ingredients that enhance the natural flavors of the lamb without overpowering it. The use of mixed herbs and lemon juice infuses the meat with freshness, while the feta and figs add a delightful contrast in texture and flavor. Additionally, the step-by-step instructions ensure that even novice cooks can achieve a beautifully roasted leg of lamb that is juicy and bursting with flavor.

Ingredients at a Glance

4 pounds boneless leg of lamb
1 ½ teaspoons salt
2 teaspoons black pepper
3 tablespoons lemon juice
½ teaspoon nutmeg (optional)
1 cup mixed herbs (parsley, mint, thyme)
⅔ cup olive oil
5 tablespoons crumbled feta cheese
7 Orchard Valley Choice Mission Figs
3 tablespoons pistachios

Toolbox for This Recipe

Roasting pan: A sturdy roasting pan will ensure even cooking and make cleanup a breeze.
Meat thermometer: This tool is essential for checking the doneness of the lamb.
Sharp knife: For slicing the cooked lamb, a sharp knife will make the process easier and give you cleaner cuts.
Mixing bowl: Use this for combining your marinade ingredients.

Cook Boneless Leg of Lamb Like This

Step 1: Prepare the Marinade

In a mixing bowl, combine the salt, black pepper, lemon juice, nutmeg (if using), and olive oil. Whisk together until well blended. Add the mixed herbs, feta cheese, chopped figs, and pistachios to the bowl, and stir gently to combine.

Step 2: Marinate the Lamb

Place the boneless leg of lamb in a large roasting pan. Pour the herb and feta marinade over the meat, ensuring it is fully coated. Cover the pan with plastic wrap or foil and refrigerate for at least 4 hours, or overnight for the best flavor.

Step 3: Preheat the Oven

When you’re ready to cook, preheat your oven to 375°F (190°C). This temperature will help achieve a beautifully browned exterior while keeping the inside juicy.

Step 4: Roast the Lamb

Remove the lamb from the refrigerator and let it sit at room temperature for about 30 minutes. This helps in even cooking. Place the roasting pan in the preheated oven and roast the lamb for approximately 1 ½ to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare. Use a meat thermometer to check the temperature at the thickest part of the meat.

Step 5: Rest and Serve

Once the lamb is done, remove it from the oven and cover it loosely with aluminum foil. Let it rest for at least 15 minutes before slicing. This resting period allows the juices to redistribute, ensuring a tender and juicy bite every time. Slice against the grain and serve with your favorite sides.

Allergy-Friendly Substitutes

For nut allergies, omit the pistachios or substitute with sunflower seeds.
Use dairy-free feta cheese for a dairy-free option.
Replace olive oil with avocado oil if you prefer a different flavor or have an olive oil allergy.

Steer Clear of These

Do not over-marinate the lamb, as too much acid from the lemon juice can affect the texture.
Avoid cooking the lamb at too high a temperature, as this can lead to a tough exterior and undercooked interior.
Steer clear of using frozen lamb; fresh cuts yield the best results.

Store, Freeze & Reheat

To store leftover boneless leg of lamb, place it in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the sliced lamb in a freezer-safe bag for up to 3 months. To reheat, thaw in the refrigerator overnight and warm gently in the oven at 300°F (150°C) until heated through, taking care not to overcook.

Your Questions, Answered

Can I use a bone-in leg of lamb for this recipe?

Yes, you can use a bone-in leg of lamb, but cooking times may vary. A bone-in cut typically requires longer cooking time due to the bone’s insulating effect.

What should I serve with boneless leg of lamb?

This dish pairs wonderfully with roasted vegetables, a fresh salad, or creamy mashed potatoes. You can also serve it with a side of couscous or quinoa for a more Mediterranean flair.

How do I know when the lamb is done cooking?

The best way to check for doneness is to use a meat thermometer. For medium-rare, aim for an internal temperature of 135°F (57°C); for medium, 145°F (63°C); and for well-done, 160°F (71°C).

Can I make this recipe ahead of time?

Yes! You can marinate the lamb a day in advance, and it will develop even more flavor. You can also cook and slice it ahead of time, storing it in the fridge until ready to serve.

Serve with These

Let’s Eat

Embrace the flavors of the Mediterranean with this mouthwatering boneless leg of lamb recipe. From the vibrant herbs to the rich feta and sweet figs, every bite is a celebration of taste. Whether it’s a special occasion or a casual family dinner, this dish will undoubtedly steal the show. So gather your loved ones, set the table, and enjoy the delightful experience of sharing a beautiful meal together. Bon appétit!