Leg of Lamb (Boneless)

A common main course for Easter Dinner and other special occasions, Boneless Leg of Lamb can be enjoyed year round.  Rub down with your favorite seasonings and cook in a 425° F oven until you reach the desired doneness (most people like their lamb medium or medium-rare).  Once it’s done, it’s important to let your lamb rest at least 15 minutes to ensure the juices stay in the meat and not all you’re your carving board.