20 minutes.
1 boneless leg of lamb (about 4 to 5 lbs) 2 tablespoons fresh rosemary 2 tablespoons fresh thyme 2 tablespoons fresh oregano 4 cloves garlic Olive oil Salt & pepper. Preheat the oven to 450ºF. While the oven is heating, finely chop the herbs and garlic or use a food processor like we did. Bake 350 degrees F for 2 1/2 hours. Remove roast from roast pan into a platter deep enough to catch about 1-2 cups of juices.Do not cover or roast crust won’t be crispy. Rest meat 20 minutes drain juices back to roast pan. Add 3 cups water to pan. 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. 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. 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. 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. 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. 3. When ready to cook, place lamb on a wire rack set in a foil-lined rimmed baking sheet. Transfer to oven and roast until an instant read thermometer inserted into coolest section of lamb registers 125° to 130°F for medium-rare, or 130° to 135°F for medium, 3 to 3 1/2 hours. Remove from oven and let rest for 40 minutes. While lamb is resting, increase oven temperature to 500°F. Return lamb to oven and roast until exterior is deep brown and crisp, about 15 minutes. Remove from oven and let rest 5 minutes. Remove twine with kitchen shears, transfer lamb to cutting board, slice into 1/4 inch slices, and serve. 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. Sear the lamb roast for 15 minutes at the higher oven temperature (450 degrees F.), then turn the oven to the lower temperature (325 degrees F.) for the rest of the cooking time. Do Not Cover the roast. 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. Preheat oven to 425 degrees F. Roast lamb in middle of oven for 20 minutes, reduce heat to 350, and cook until an instant-read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F, about 1 3/4 hours.
http://www.reluctantgourmet.com/roast-boneless-leg-of-lamb/ http://www.foodnetwork.com/recipes/ina-garten/herb-roasted-lamb-recipe.html http://startcooking.com/how-to-cook-a-leg-of-lamb http://www.food.com/recipe/boneless-leg-of-lamb-22650 http://www.seriouseats.com/recipes/2013/12/slow-roasted-lamb-garlic-anchovy-lemon-rosemary-food-lab-recipe.html http://www.food.com/recipe/boneless-leg-of-lamb-22650 http://startcooking.com/how-to-cook-a-leg-of-lamb http://whatscookingamerica.net/Lamb/Roast_Boneless-LegLamb.htm http://www.foodnetwork.com/recipes/bobby-flay/roasted-leg-of-lamb-recipe.html
how long to cook a boneless lamb leg