Roasted Leg of Lamb with Brussels Sprouts is a terrific way to skip all of the long prep required on most holiday meals. A Thanksgiving feast in under an hour? Sign me up!
Easy and Delicious!
I purchased this leg of lamb at our local Costco. Nothing fancy! It was a nice boneless roast, under $20. I removed the mesh stockinette from the roast and pressed the roast out flat. Roasting time was reduced to 35 minutes! How awesome is that!?
As long as the oven was heated, I added a side dish to cook at the same time. Roasted Leg of Lamb with Brussels Sprouts is easy because you cook the main dish and the vegetable side at the same time. Plus, both use the same garlicky dressing. Again, easy!
You can add some mint to the minced herbs, but I preferred the simplicity of garlic, parsley and rosemary. Plus, if you add the Jalapeño Cranberry Sauce to your table, you don’t want too many strong competing flavors.
All the Trimmings
I also added the No Fail Yeast Rolls to the table. Of course, those took a little more time, but if you make the dough a day in advance you can still cook your meal in about an hour.
Make sure to let your Roasted Leg of Lamb with Brussels Sprouts rest for about 10 minutes before you carve into slices. Also, check the internal temperature of the roast with a meat thermometer. There is a table of temperatures in the recipe so you can achieve the perfect level of doneness.
I am making Roasted Leg of Lamb with Brussels Sprouts again soon. After I made this batch, I decided to keep a leg of lamb in the freezer just in case company drops by. The lamb was absolutely delicious, so easy and quick! Every holiday meal should be this stress free!Print
Roasted Leg of Lamb with Brussels Sprouts is an amazing holiday meal
- Prep Time: 5 minutes
- Cook Time: 25-40 minutes
- Total Time: 0 hours
- Yield: 6 servings 1x
1 boneless leg of lamb, between 3-4 lbs. (1.3-1.8kg)
1 lb. fresh Brussel sprouts, trimmed and rinsed (500g)
6 cloves garlic, peeled and finely minced
2 tbsp. fresh rosemary, finely minced (4g)
2 tbsp. fresh parsley, minced (4g)
2 tsp. sea salt (8g)
⅓ cup olive oil (80ml)
1 tsp. freshly cracked black pepper (2g)
Heat your oven to 425°F (218°C). For the lamb, you will need a baking pan with an added roasting rack as well as a smaller baking pan for the Brussels sprouts. Line both pans with parchment paper for easier clean up.
Many boneless legs of lamb are sold in stockinette netting. Cut away the netting and flatten out the leg of lamb on the roasting rack in the baking pan. Make sure the fatty layer faces up. Score the lamb fat with a sharp knife. Add the Brussels sprouts to the smaller baking pan.
To prepare the dressing, combine the garlic, rosemary, parsley, sea salt and pepper in a bowl. Add the olive oil and whisk to combine well.
Spoon about ⅓ of the dressing over the Brussels sprouts and toss to combine well.
Pour the remainder of the dressing over the lamb, evenly distributing the dressing over the entire surface of the lamb.
Place both pans in the preheated oven and roast for 25 minutes. The Brussels sprouts should be fully cooked after 25 minutes. Check the internal temperature of the lamb after 25 minutes with a meat thermometer. Allow to roast 5-10 more minutes and check again with the thermometer to ensure the desired degree of doneness.
• Rare: 120° to 125° F – center is bright red, pinkish toward the exterior portion
• Medium Rare: 130° to 135° F – center is very pink, slightly brown toward the exterior portion
• Medium: 140° to 145° F – center is light pink, outer portion is brown
• Medium Well: 150° to 155° F – not pink at all
• Well Done: 160°F and above – meat is uniformly brown throughout