30 minutes per pound 30 minutes
According to several cooking time charts I’ve seen, a 5 to 7 pound lamb leg, bone-in roasted at 325 degrees F takes 25 to 30 minutes / pound for an internal temperature of 160 degrees or medium. The same roast, boneless and roasted at the same temperature takes 30 to 35 minutes to reach the same internal temperature. Thanks. Not sure a 3 pound boneless leg of lamb is going to fit into a crock pot or toaster oven so I would go with a rotisserie oven and cook it until it reaches your desired internal temperature for lamb or 130 degrees F to 160 degrees F depending how you like it. Directions. Preheat the oven to 400 degrees F. Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. 1 Place leg of lamb on a rack in a roasting pan. 2  Preheat oven to 325 degrees and bake leg of lamb uncovered for 30 minutes per pound or until internal temperature reaches 120 to 130 degrees at the thickest point. 1 Preheat oven to 325 degrees and bake leg of lamb uncovered for 30 minutes per pound or until internal temperature reaches 120 to 130 degrees at the thickest point. Set the bag in a dish and let the lamb marinate in the refrigerator for several hours or overnight-up to 24 hours. Step 6. Roasting the Boneless Leg of Lamb. Remove the lamb from the refrigerator at least 1 hour before cooking it. Preheat the oven to 450 F. degrees. (450º F = 230º C = gas mark 9). Snip the corner of the bag and squeeze the marinade out into the sink. Besides, it just fit into my 15-inch long roasting pan, and my larger roasting pan is not as photogenic! The steps involved in making this boneless leg of lamb are: 1  Make a “spice-rub” with garlic, thyme, rosemary, oregano and black pepper. 2  Rub it all over the roast. 1 Season lamb with all the ingredients listed, making sure that they are evenly distributed. 2  Place leg of lamb on a rack in a roasting pan. 3  Preheat oven to 325 degrees and bake leg of lamb uncovered for 30 minutes per pound or until internal temperature reaches 120 to 130 degrees at the thickest point. 1 Preheat oven to 325 degrees and bake leg of lamb uncovered for 30 minutes per pound or until internal temperature reaches 120 to 130 degrees at the thickest point. Lamb juices from cooked leg of lamb roast Red wine (of your choice)* 1 to 2 tablespoons butterSalt and pepper to taste. * Add your wine according to how much Au Jus you think you will need for each person being served. I wish I could give you exact directions, but it is impossible to have an exact recipe for this. Previously Frozen: If your boneless leg of lamb is frozen, let it thaw completely in the refrigerator. Remove the roast from the refrigerator about 2 to 4 hours before cooking to let it come to room temperature. The term boneless means the leg bone has been removed from the lamb roast. A boned, rolled, and tied or netted leg is easy to roast. You can easily find this type of lamb at most large grocery stores or super markets. For a generous serving of lamb roast, figure on 1/2 pound of lamb per serving. Previously Frozen: If your boneless leg of lamb is frozen, let it thaw completely in the refrigerator. Remove the roast from the refrigerator about 2 to 4 hours before cooking to let it come to room temperature. As always, there are many different recipes for cooking a leg of lamb. Elise cooks her leg of lamb with the bone in by starting at 425 degrees for 20 minutes then turns the oven down to 300°F and continues to roast the meat for about 10-12 minutes per pound for medium rare lamb. Besides, it just fit into my 15-inch long roasting pan, and my larger roasting pan is not as photogenic! The steps involved in making this boneless leg of lamb are: 1  Make a “spice-rub” with garlic, thyme, rosemary, oregano and black pepper. 2  Rub it all over the roast. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium). Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Directions. Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven. Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter.
http://www.reluctantgourmet.com/roast-boneless-leg-of-lamb/ http://www.foodnetwork.com/recipes/emeril-lagasse/rosemary-and-garlic-roast-leg-of-lamb-recipe.html http://www.food.com/recipe/boneless-leg-of-lamb-22650 http://startcooking.com/how-to-cook-a-leg-of-lamb http://www.food.com/recipe/boneless-leg-of-lamb-22650 http://whatscookingamerica.net/Lamb/Roast_Boneless-LegLamb.htm http://whatscookingamerica.net/Lamb/Roast_Boneless-LegLamb.htm http://startcooking.com/how-to-cook-a-leg-of-lamb http://www.foodnetwork.com/recipes/ina-garten/herb-roasted-lamb-recipe.html
how long do i cook boneless lamb leg