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SLOW ROASTED BONELESS LEG OF LAMB

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This succulent Slow Roasted Boneless Leg of Lamb will be the centerpiece for your holidays and special occasions.

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Perfectly seasoned with herbs, lemon juice, and garlic, on a bed of vegetables, this roasted Greek style lamb is melt-in-your-mouth delicious!

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Cooking with lamb doesn't have to be intimidating. My slow roast leg of lamb recipe is fool-proof. It's hard to resist the aroma of this delicious, succulent lamb roast as it slowly cooks in the oven. Despite the long cooking time of this recipe, it doesn't require much effort or ingredients.

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INGREDIENTS: – 5 lb leg of lamb boneless – 6 cloves garlic peeled – 2 tablespoon salt – 2 tablespoon garlic powder – 2 tablespoon onion powder – 1 teaspoon oregano – 1 teaspoon paprika

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INGREDIENTS: – 1 teaspoon black pepper – 2 tablespoon olive oil – 2 tablespoon balsamic vinegar – ¼ cup lemon juice – 3 sprigs fresh rosemary – 1 lb  petite gold potatoes mini potatoes or baby potatoes – 5 carrots peeled and cut

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INSTRUCTIONS – Preheat the oven to 350 degrees F. – Use a small paring knife, make 6 small slits over the lamb and insert the garlic cloves into each slit.

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INSTRUCTIONS – In a bowl, mix olive oil, salt, garlic powder, onion powder, paprika, black pepper, oregano, balsamic vinegar, and lemon juice. – Place the boneless leg of lamb in a dutch oven (or any baking dish) and rub with seasoning mixture until all covered with the seasoning.

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INSTRUCTIONS – Add potatoes and carrots, place the sprigs of fresh rosemary on top of the lamb. – Cover the dutch oven with the lid and bake for 3 and half hours. Leg of lamb is done when the internal temperature reaches 165 F

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INSTRUCTIONS – Remove the lid and roast for 20 minutes until the top crisps.