Boneless Leg of Lamb with Traditional Gremolata & Au Jus

Written By: KPN - Apr• 17•14
Serves 8-10
Prep time 50 minutes
Cook time 1 hour, 30 minutes
Total time 2 hours, 20 minutes
Meal type Main Dish
Occasion Easter
By author Natalie's Kitchen - Step By Step.


  • 8-9 sprigs Fresh Rosemary
  • 1/4 cup Rosemary (chopped)
  • 2 Lemons (zested)
  • 1 Juice of 1 Lemon
  • 5 Garlic Cloves (minced)
  • 2 tablespoons Olive Oil
  • 5lb Boneless Leg of Lamb (rolled and tied)
  • Salt & Pepper (to taste)
  • 1 1/2 cup Water oor Chicken Stock
  • 1 1/2 cup White Wine or Chicken Stock
  • 1 tablespoon Unsalted Butter


Some people love lamb and some hate it. Yes, lamb can be very assertive but if treated properly it is amazing. This lamb can be the perfect main course for a dinner party or holiday feast, even a week night meal. The reason is that lamb is so easy to prepare!

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Step 1
Take Lamb out of refrigerator and let come to room temperature, a minimum of 30 min to 1 hour or more.
Step 2
Preheat oven to 450*F
Set the rack in the lower middle rung so that the lamb sits in the middle of the oven
Step 3
Zest lemons, chop garlic and rosemary then add to bowl with lemon juice and olive oil. Stir until a paste forms. Set aside.
Step 4
Place Lamb into a lightly oiled metal roasting pan and pat it dry with paper towels
Season with Salt and Pepper
Step 5
Spread Gremolata paste over entire lamb leg.
At this point you can let the Lamb marinate for 30 min to 1 hour or continue with the recipe.
Step 6
Pour water or stock into the pan
Insert meat thermometer at this time
Step 7
Place Lamb into the 450*F oven and cook for 15 minutes.
Then, reduce heat to 350*F and continue to cook until it is done to your liking
Step 8
Roast in the oven, until the Lamb reaches an internal temperature of 125*F (medium rare) to 140*F (medium). This should take about an hour to 1 hour 20 min total cooking time.
Step 9
Transfer Lamb to a cutting board or serving platter and tent with foil.
Let rest for 10 to 20 minutes.
au jus
Step 10
With a spoon or a fat separator, remove any floating fat/oil from the roasting pan.
Place the roasting pan on the stove and deglaze with wine or stock.
Using a wooden spoon scrape up all the tasty bits at the bottom of the pan.
Step 11
Reduce au jus over high heat for about 5 minutes. You don’t want this to be a thick sauce, but it should be thicker than water.
Remove the pan from the heat and add the butter.
Stir until incorporated. Taste and add salt and pepper as needed.
Step 12
Remove twine and Rosemary stems.
Using a long, thin, sharp knife, carve and serve.
Serve au jus on the side.

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