Easy Roasted Boneless Leg of Lamb stuffed with garlic and herb is the special occasion dinner you can make any day of the week.
Keyword: lamb, leg of lamb
3-4lb boneless leg of lamb
1/2cup chopped fresh herbsthyme, chives, rosemary and/or sage work well
1/4cup olive oil
kosher salt and fresh ground pepper
Preheat oven to 375˚F.
Line a baking sheet with foil and set aside.
Open the lamb roast on a cutting board so it's flat. Make deeper cuts with a sharp knife to butterfly it open, if necessary.
In a small bowl, mix together the pesto, herbs, olive oil and garlic cloves. Season the inside of the lamb with salt and pepper.
Spread the herb mixture on the inside of the lamb and roll up jelly roll style. Tie the lamb with kitchen twine.
Transfer the roast to the baking sheet and coat the outside with 2 tablespoons olive oil. Season with salt and pepper.
Roast the lamb for 1 hour and 15 minutes or until the internal temperature reaches 130˚F for medium rare.
Remove the roast and cover with foil. Allow to rest for 15-20 minutes.
Slice the lamb and serve immediately with pan juices or sauce.
Lamb can be prepped in advance and stored, covered with plastic wrap, in the refrigerator for up to 24 hours. Remove from the refrigerator and allow to rest at room temperature for 1 hour before roasting.