Boneless Roast Leg of Lamb

• 1 Reynolds® Oven Bag, Large Size 


• 1 tablespoon flour


• 4 to 5 pound boneless leg of lamb


• 1 tablespoon vegetable oil


• 4 cloves garlic, minced


• 2 teaspoons dried thyme


• 1 teaspoon dried rosemary


• 1 teaspoon salt


• 1/2 teaspoon pepper

SHAKE flour in Reynolds Oven Bag; place in roasting pan at least 2 inches deep.

TRIM fat from lamb, leaving a thin layer.Brush both sides of lamb with oil.Combine garlic, thyme, rosemary, salt and pepper. Rub lamb with herb mixture.Place lamb in oven bag.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Insert meat thermometer through slit in oven bag into thickest part of lamb.Tuck ends of bag in pan.

BAKE 1 1/2 to 2 hours or until meat thermometer reads 150°F for medium-rare or 160°F for medium. Let stand in oven bag 15 minutes.