Marinated, Roasted, Boneless Leg of Lamb

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009


Garnish each plate with additional fresh rosemary for a homey touch.

  • Servings: Serves 6 - 8
  • Prep Time: More than 60 Minutes
  • Cook Time: More than 60 Minutes
  • Level: Beginner
  • Course: Entrée


5 - 6 lb. boneless leg of lamb
1 c. apricot jam
1/2 c. soy sauce
1/2 c. red wine vinegar
2 Tbsp. fresh ginger, minced
6 large garlic cloves, minced
8 sprigs fresh rosemary for garnish


Combine all marinade ingredients. Marinate the lamb, refrigerated for at least 4 - 6 hours, turning at least once. Remove the lamb approximately 1 hour prior to roasting. Discard the marinade.
Preheat the oven to 500°F/260°C.
Place the lamb on a roasting rack in a nonstick roaster and place in the oven. Immediately reduce the heat to 375°F/190°C. Roast lamb for 20 - 25 minutes per pound for medium rare and 30 minutes per pound for well done. When lamb is done, place the meat on a cutting board and let it rest for 10 - 15 minutes. Slice and garnish each plate with additional fresh rosemary to serve.