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boneless leg of lamb, in need of a tried and tru, where do I find it?

Artaine's picture

Ok, I admit, I have not been here in a while, but I know where to go when it's cvrunch time. I need a boneless leg of lamb recipe and I do not know where to start to search.

Can someone please help out an old gal?



Pielove's picture

leg of lamb (post #71246, reply #1 of 6)

Hi Artaine--

Yes, things have changed quite a bit around here.  As for your leg of lamb, I recommend this recipe:

Although it calls for a bone-in leg of lamb, I made it quite successfully with a boneless one.  Also, if you have leftovers, the moussaka recipe in the article is really really good!

Happy Roasting and I hope you report back!


Artaine's picture

leg of lamb (post #71246, reply #2 of 6)

Thankl you Pie,

I was going to use that one but I was not sure as my lamb is boneless 5#. Do I need to adjust heat or cooking time?


Love moussaka, will do on your opinion.

I was also looking for the lamb you can eat with a spoon recipe that was in the treied and true area but could not find it. Would you happen to know where it is??


Thank you for your help.

Pielove's picture

lamb! (post #71246, reply #3 of 6)

Hi Artaine!

I see you found the Lamb you can eat with a spoon recipe on the other thread-- I also posted the link.  Somehow I can still paste.  Here it is again for good measure!

I think you will have to adjust the cooking time-- keep an eye on the temperature.  Which recipe are you going to try?  The FC recipe is more like a roast and the Mean Chef recipe is more of a braise, with a pot-roast like temperature.  Both are excellent-- you really can't go wrong!


Pielove's picture

texture! (post #71246, reply #4 of 6)

Okay, I meant pot-roast like texture.  When I went back to edit, the post now triggers the spam filter.  What the heck??


GretchenTHEFIRST's picture

I'd guess she's cooked that (post #71246, reply #6 of 6)

I'd guess she's cooked that sucker by now!!  But Lamb with a spoon is a keeper.

I think the cooking times would be just fine--it's a braise.

I would have butterflied it, marinated, and grilled. YUMMO

rickymartin's picture

Enjoy boneless leg of lamb..! (post #71246, reply #5 of 6)


Here is the recipe boneless leg of lamb enjoy this.
1 (5 lb) boneless leg of lamb
1/2 cup fresh lemon juice
2 tablespoons fresh lemon juice, reserved
1/2 cup olive oil
1/4 cup dried oregano
8 cloves garlic, crushed
1 tablespoon salt
2 teaspoons black pepper
1 In a large bowl combine the 1/2 cup lemon juice, olive oil, oregano, garlic, salt and pepper.
2 Whisk well.
3 Place lamb in a shallow baking dish and cover with marinade, turning to coat.
4 Marinate for 3 hours or overnight, turning a few times.
5 Preheat oven to 450 degrees.
6 Remove lamb and place on a roasting rack over a baking dish.
7 Cook for 15 minutes, reduce heat to 350 degrees and continue cooking for another 40 minutes.
8 Test for desired doneness.
9 Remove lamb from oven, wrap in foil and let stand for 10 to 15 minutes.