Boneless Herbed Leg Of Lamb

Our answer

Nigella's Herbed Leg Of Lamb (from AT MY TABLE) is a roasted leg of lamb on the bone with a herb and citrus crust. If you wanted to make a smaller version of the dish then we would suggest maybe using a half leg of lamb as an alternative, as we prefer the lamb in this recipe cooked on the bone for flavour and succulence. You would only need to make half of the marinade and calculate the cooking time at around 20 minutes per 500g (18 minutes per pound), plus 20 minutes extra (for pink lamb), or use the internal temperature guide in the notes at the end of the recipe. Slice leftover lamb and wrap it tightly with foil, then put in an airtight container and refrigerate for up to 3 days or freeze for up to 2 months. Thaw overnight in the fridge before eating.

If you wanted to cook a butterflied leg of lamb then we would suggest trying Nigella's Butterflied Leg Of Lamb With Bay Leaves And Balsamic Vinegar. This cooks the marinated and butterflied lamb at a high temperature for a short period of time, which gives pink and juicy meat and reduces the risk of the boneless lamb becoming overcooked and dry.