Boneless Leg of Lamb

In contrast to Thanksgiving, when we had most of my husband’s family for dinner; Christmas was just the two of us, so I went in search of something small, but Holidaze Feast worthy.

My market delivered in the form of a tiny (1-1/2 pound or so) boneless leg of lamb.

And it was perfection; with Kickin’ It! Mashed Potatoes and a side salad.

And, oh! Those roasted tomatoes.

•Boneless leg of lamb (1-1/2 lb)*
•1 pint cherry tomatoes
•4 cloves garlic, minced
•1 tbsp olive oil
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1 tsp Seasoned Salt
•1 tsp black pepper
•1 tsp dried rosemary
•1 tsp dried thyme

*My leg of lamb was wrapped in twine and pre-seasoned, so I tossed the seasoning mixture with the tomatoes before tucking them in next to the roast.

Heat your oven to 425º and line a large roasting pan with foil.

Stir the garlic together with the olive oil, hot sauce and seasonings, then toss with the tomatoes to coat.

Note: if your lamb has not been pre-seasoned, rub the garlic mixture all over the lamb instead of the tomatoes.

Place the lamb in the pot, then scatter the seasoned tomatoes all around.

Bake, uncovered for 45 minutes.

Check the temperature in the center of the lamb, depending on your preferences, it should be:

•Medium Rare: 130º – 135º
•Medium Well: 140º – 145º
•Well-Done: 150º – 155º

You may need to continue roasting, checking the temperature every 15 minutes or so.

Because my pre-seasoned lamb also included a pop-up indicator, I left mine in until, well, it popped up; perhaps a bit longer than would’ve been perfect for our decidedly “Medium” preferences.

Remove the lamb from the oven and all to rest for 15 minutes before slicing and serving with those lovely roasted tomatoes.

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