Note: I received free cow cash from Crowd Cow to try some of their products in order to write this post. Opinions are mine alone. This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links
As much as I love a nice, quick weeknight meal option, I really enjoy when I have a free Saturday or Sunday to slow it down and make an oven-roasted dish, like this recipe for Boneless Leg of Lamb with Roasted Vegetables.
We’ve had some sporadic fall-like days in Philadelphia recently, so I made the most of a cooler weekend day and tapped into one of the proteins I received in my Crowd Cow box! Crowd Cow is a frozen protein delivery service that partners with ethical farms, fisheries and producers globally. They hand select independent farms to deliver the best craft meat from the farm to your table.
I was super impressed with the selection on Crowd Cow. They have staples like free-range chicken, pasture-raised beef, and sustainable seafood, but they also have some options that caught my eye, including wild boar, elk, bison, and, of course, boneless leg of lamb.
My order arrived in just two days, and came in recyclable packaging. They even offset carbon emissions from every order. Crowd Cow offers a membership where you can choose what is sent to you and at what frequency. And now’s the perfect time to become a Crowd Cow member! New Members Get $100 of Free Meat + Free Shipping. Hurry up, offer ends soon!
I will have future posts highlighting some of my other purchases, but today, it’s all about the boneless leg of lamb. Boneless leg of lamb is surprisingly easy to make, and doesn’t require a bunch of ingredients to make a great meal. This one-pot recipe cooks the leg of lamb, then tosses some vegetables in the drippings and roasts them to perfection!
Ingredients (serves 6):
Boneless Leg of Lamb
- 4 to 5 lb boneless leg of lamb
- 2 tablespoons olive oil, divided
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 lbs potatoes, cut into bite-sized pieces
- 3 medium-sized carrots
- 1 small onion, chopped
- 1 (8 oz) container sliced mushrooms
- salt and pepper, to taste
Preheat your oven to 425 degrees F.
Drizzle the leg of lamb with 1 tablespoon olive oil, brushing to fully coat.
Combine the garlic powder, onion powder, rosemary, salt, and pepper in a small bowl.
Sprinkle the lamb with all but 1 tablespoon of the spice mixture, turning the lamb to evenly coat. Reserve the 1 tablespoon for the roasted vegetables.
Add the remaining 1 tablespoon olive oil to a Dutch oven (paid link), then place the seasoned lamb into the Dutch oven.
Add the lamb to your oven uncovered and roast until the lamb reaches between 130 and 135 degrees F. (For a 4 lb roast, this will be about 65 minutes. Check around one hour for doneness. For a 5 lb roast, add about 15 minutes.)
When the lamb has reached an internal temperature of 130 to 135 degrees, remove the lamb from the Dutch oven and let rest on a cutting board.
Increase the heat of your oven to 450 degrees F.
Add your potations, carrots, onion, and mushrooms to the Dutch oven, tossing to coat in the lamb drippings.
Season the vegetables with the remaining 1 tablespoon spice mixture, and a bit more salt and pepper. Toss to evenly coat.
Roast at 450 degrees F for 35 minutes, or until the potatoes are fork tender.
When there is about 10 minutes remaining on the vegetables, use a knife or kitchen shears to remove the netting from the lamb.
Slice the lamb against the grain, and serve with the roasted vegetables.
The spice mixture creates a nice, flavorful crust and enhances the tender, juicy flavor of the lamb.
The roasted vegetables are a delicious side. I love that this whole recipe can be made in one pot too!