Lamb is a favorite here in our house. We're lucky to have friends who love it, too, which means that we can gobble up a huge amount in one night. So, when considering what to make for last weekend's movie night– a Sunday tradition for us– I had a craving for a leg of lamb. I wanted to do something simple and very low-maintenance, and decided that a simply roasted, boneless leg of lamb was the way to go. Punctuated with smears of herb butter and seasoned with a heaping amount of salt and pepper, this leg of lamb was the perfect, elegant (and quick) dinner for our crowd.
Place lamb leg in a roasting pan. Use a paring knife to make many slits all over meat; stir together butter and rosemary in a small bowl. Season butter mixture with salt and pepper. Stuff slits in meat with butter mixture; season lamb generously with salt and pepper. Drizzle with oil.
Roast lamb in a preheated 400° oven 45 minutes to 1 hour for medium, or until desired doneness. Let lamb rest, covered with foil, 15 minutes before slicing and serving.