Boneless Leg of New Zealand Lamb

By Rose Mary Mogan
@cookinginillinois

Found a bargain at Sam's Club for Boneless New Zealand Leg of Lamb.

It is one of my husband's favorite Meal ideas. I am sure his taste buds perked up when I told him what I was making for dinner. I studded it with lots of fresh slivers of garlic cloves, & also added granulated garlic, along with Steak Seasoning & thyme.

The flavors were so mesmerizing as the lamb cooked, you could smell it from outside. I made Baked Potatoes & Baby thin Frozen green beans. Dinner was so good. The lamb turned out moist tender & very flavorful, & quite a meal for a middle of the week dinner.

Rating:

★★★★★ 1 vote

Comments:

7 Comments

Serves:

6 to 8 depending on appetite

Prep:

15 Min

Cook:

1 Hr 45 Min

Method:

Bake

Ingredients

4 1/3 lb: boneless leg of lamb
8 clove: fresh garlic (cut into slivers)
2-3 tsp: granulated garlic powder
1 1/2 tsp: dried thyme
1 Tbsp: steak seasoning
: non stick cooking spray

How to Make Boneless Leg of New Zealand Lamb

Step-by-Step

1Preheat oven to 425 degrees F. These are most of the ingredients used to make the roast.
2Combine spices in a small bowl and set aside till needed. Cut the cloves of garlic into slivers to stud the lamb roast.
3With the lamb roast, take the tip of a very sharp knife, and make a deep hole into roast. Repeat until you have made many holes over the top of the roast. Place a sliver of garlic into each of the holes in the roast. Repeat until done. Then generously sprinkle roast with the seasoning.
4Line a shallow Roasting pan with foil, then spray with cooking spray. Now place the roast in the pan. Spray the roast with the cooking spray to help spices stick to the roast.
5Place Roast in oven and roast for 30 minutes. Now reduce heat 350 degrees F. Continue to cook until pop up timer pops up or the internal temperature reaches 155 degrees F. ALLOWING ABOUT 10 TO 15 MINUTES PER POUND. Roast for an additional 10 minutes if you prefer the roast more well done.
6Cover roast with foil. Allow to rest at least 10 minutes before carving, to allow roast to retain the juices. Then uncover, remove the netting, and slice, as desired. I prefer using an electric knife for easier carving.
7Spoon any residual juices back over the roast. Enjoy your meal.
8Serve yourself and enjoy your dinner.