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Slow-Roasted Boneless Lamb Leg

This dish involves slow roasting a boneless lamb leg seasoned with garlic, cumin, and rosemary until the meat becomes tender and melt-in-your-mouth. The process transforms the meat into a juicy, pull-apart texture with a beautifully browned exterior, infused with aromatic herbs and spices.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Mediterranean
Calories: 280
Ingredients Equipment Method

Ingredients
  

  • 3 pounds boneless lamb leg preferably trimmed
  • 4 cloves garlic minced
  • 2 teaspoons ground cumin
  • 2 teaspoons fresh rosemary chopped
  • 2 tablespoons olive oil
  • to taste salt and pepper generous seasoning

Equipment

  • Roasting pan
  • Meat thermometer

Method
 

  1. Preheat your oven to 275°F (135°C) and prepare a roasting pan with a rack if available.
  2. Mix the minced garlic, ground cumin, chopped rosemary, olive oil, salt, and pepper in a small bowl to create a fragrant marinade paste.
  3. Rub the marinade all over the boneless lamb leg, ensuring an even coating on all sides. Let it sit for at least 15 minutes to absorb the flavors.
  4. Place the lamb on the rack in the roasting pan and insert a meat thermometer into the thickest part of the meat.
  5. Transfer to the oven and slow roast for approximately 3 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare, or your desired doneness.
  6. During roasting, the meat will slowly develop a rich aroma and a golden brown crust will form on the exterior.
  7. Once cooked, remove the lamb from the oven and tent loosely with foil. Rest for 15 minutes to keep the juices locked in.
  8. Slice the lamb thinly against the grain, revealing its tender, juicy interior with visible marbling and even coloration.
  9. Serve immediately, allowing each slice to showcase its juicy texture and aromatic herbs.