In this simple recipe, a boneless leg of lamb is rubbed with rosemary, garlic, and lavender, roasted to perfection, and served with a sweet-sour shallot-date jam.

What is the difference between boneless and semi-boneless leg of lamb? This slow-cooked leg of lamb recipe calls for a five-pound semi-boneless leg of lamb with the aitchbone removed.

1 5- or 6-pound boneless leg of lamb 1 bunch of rosemary, stems removed 20 to 25 cloves garlic, peeled ¼ cup olive oil 1 teaspoon freshly cracked pepper 1 teaspoon kosher salt 1. Remove ...

The medallions are made of skinless, boneless loins of lamb that can be prepared by the butcher or by the home cook. Simply trim the solid pieces of lamb from the bones.