Roast Boneless Leg of Lamb
This boneless leg of lamb recipe is easy to make with plenty of garlic and fresh rosemary for a foolproof and flavorsome roast that's perfect for Easter!
boneless leg of lamb, tied in netting
1
(5½ pound)
garlic, peeled, or more to taste
20
cloves
garlic powder, or to taste
fresh rosemary sprigs
10
 Preheat the oven to 325 degrees F (165 degrees C).
  Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff one garlic clove into each slit. Rub garlic powder over lamb. Slice rosemary sprigs; place under the netting evenly around lamb. Transfer lamb to a roasting pan.
  Roast lamb in the preheated oven until pink and juicy in the center for medium, about 2 to 2 ½ hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from the oven and cover with aluminum foil; lest rest until thermometer reads 135 degrees F (57 degrees C) before carving, about 20 minutes.
