Marinated Roasted, Boneless Leg of Lamb

By charlotteh371

Servings: Serves 6 - 8

Ingredients

• 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

Preparation

Step 1

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.