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