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boneless leg of new zealand lamb

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

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.

(1 rating)
yield 6 to 8 depending on appetite
prep time 15 Min
cook time 1 Hr 45 Min
method Bake

Ingredients For boneless leg of new zealand lamb

  • 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

  • 1
    Preheat oven to 425 degrees F. These are most of the ingredients used to make the roast.
  • 2
    Combine spices in a small bowl and set aside till needed. Cut the cloves of garlic into slivers to stud the lamb roast.
  • 3
    With 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.
  • 4
    Line 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.
  • 5
    Place 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.
  • 6
    Cover 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.
  • 7
    Spoon any residual juices back over the roast. Enjoy your meal.
  • 8
    Serve yourself and enjoy your dinner.
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