Boneless LAMB roast

I bought a boneless lamb roast on a whim and happy to report that it was such an easy thing to make! It is especially helpful cooking something like this when you have small children pulling at your legs! The recipe came from ifoodreal and I used fresh rosemary instead of dried. Also my roast was small, just under two pounds so I cut the ingredients in half. Below is the recipe cut in half.

2-3lbs boneless leg of lamb (leave netting on) 3
3 large garlic cloves, cut into slivers
1 T olive oil, extra virgin
2 T rosemary, fresh
3/4 t salt
Ground black pepper, to taste

1. Preheat oven to 425 degrees F. In a medium roasting pan, place boneless leg of lamb roast and make slits with a knife. Stick garlic slices into each opening.

2. Rub roast with oil all around. Then sprinkle all sides with half of rosemary, salt and pepper.

3. Bake uncovered according until desired doneness. Medium Rare: 120 F to 130 F internal temperature – about 14 minutes per pound. Medium: 130 F to 140 F internal temperature – about 16 minutes per pound. Well-Done: 140 F to 150 F internal temperature – about 18 minutes per pound. Remember meat will keep “cooking” as it RESTS. (For 4-5 lbs roast to check internal temperature after 1 hour and go from there. For 2-3 lbs roast, check after 45 minutes. It all comes down to checking often after a certain period of time.) 

4. Remove lamb roast from the oven and let rest uncovered for 15 minutes.

5. Using  a sharp knife, remove the netting and slice into 1/4 inch slices against the grain.