Roasted Boneless Leg of Lamb
Impress friends and family with this roasted boneless leg of lamb recipe. Seasoned with garlic, lemon, and rosemary, it’s a great choice!
This perfectly roasted boneless leg of lamb is a fabulous main dish for special guests, a holiday meal, or Sunday dinner. The lamb is rubbed with garlic, lemon juice, and rosemary, then a flavorful gravy is made with the drippings.
When shopping for lamb, look for meat that is pink with a layer of firm white fat. This boneless lamb should be trussed with kitchen twine so it will hold together and cook evenly. If you haven’t trussed a roast before, take a look at this YouTube video. It’s easier than you might think!
What You’ll Like About This Dish
Elegant and impressive. A beautiful centerpiece that’s easier to prepare than it looks.
Classic flavor. Garlic, lemon, rosemary, and thyme are timeless with lamb.
Perfect for occasions. Ideal for holidays, special guests, or Sunday dinner.
Ingredient Notes
- Boneless leg of lamb: Look for pink meat with firm white fat. It should be trussed or tied with twine.
- Garlic: Both slivered and minced garlic add layered flavor throughout the roast.
- Lemon juice: Adds brightness and balances the richness of the lamb.
- Olive oil: Helps the herbs and garlic cling to the roast and promotes browning.
- Fresh rosemary and thyme: Classic herbs that pair beautifully with lamb.
- Kosher salt and black pepper: Enhances and rounds out the flavor.
- Pan drippings and flour (for gravy): Used to create a rich, savory pan sauce.
- Lamb or beef stock: Use lamb stock for depth if available; beef is a great backup.
Steps to Make Roasted Boneless Leg of Lamb
- Preheat the oven to 450°F and set a rack inside a roasting pan.
- Pat the lamb dry and trim excess fat. Cut small slits across the surface and insert slivers of garlic.
- Mix the minced garlic, lemon juice, olive oil, rosemary, thyme, salt, and pepper in a small bowl.
- Rub the mixture all over the lamb and tie the roast with kitchen twine.
- Place in the roasting pan and roast for 10 minutes at 450°F.
- Reduce the heat to 350°F and continue roasting for 20–25 minutes per pound, until the desired temperature is reached.
- Remove the lamb from the oven and let it rest for 10 to 15 minutes before carving. Make the optional gravy, if desired.
Tips for Roasting Lamb
- Let the lamb come to room temperature for 30–45 minutes before roasting for even cooking.
- Use a meat thermometer for best accuracy—130°F for medium, 140°F for medium-well.
- Tie the roast with kitchen twine in 2 to 3 places if it’s not already trussed.
- Rest the lamb before carving so the juices redistribute evenly.
Recipe Variations
- Add Dijon mustard. Mix a little mustard into the herb rub for a tangy twist.
- Use dried herbs. Substitute 2 teaspoons dried rosemary and 1 teaspoon thyme if needed.
- Add spice. Include a pinch of crushed red pepper or smoked paprika for added depth.
- Make it winey. Deglaze the pan with red wine before adding flour for the gravy.
- Try garlic paste. Mash the garlic with salt into a paste before rubbing on the lamb.
What to Serve With Lamb
- Roasted Vegetables: Roast a variety of root vegetables, or serve the lamb with roasted brussels sprouts or cauliflower.
- Potatoes: Baked or mashed potatoes are fantastic with leg of lamb and gravy, or serve with roasted potatoes, boiled new potatoes, or fried smashed potatoes.
- Rice: Rice pilaf or a risotto.
- Bread: Crusty bread or dinner rolls.
- Spaetzle: Homemade sautéed spaetzle is a fabulous side dish to serve with lamb.
- Southern Succotash: This creamy, colorful succotash is a lovely dish to serve with any roast.
- Salad: A tossed green salad with vinaigrette or a Caesar salad.
How to Store and Reheat
Refrigerate: Store leftover lamb in an airtight container in the refrigerator for up to 4 days.
Freeze: Wrap tightly and freeze sliced or shredded lamb for up to 2 months. Thaw overnight in the fridge before reheating.
To Reheat: Warm sliced lamb gently in a covered dish in the oven with a splash of broth, or reheat in a skillet over low heat.
Roasted Boneless Leg of Lamb
Ingredients
- 4 pounds leg of lamb, boneless
- 2 cloves garlic, cut into slivers
- 1 clove garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 tablespoons fresh chopped rosemary
- 2 teaspoons fresh chopped thyme
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Optional Gravy
- 3 tablespoons pan drippings
- 3 tablespoons flour
- 3 cups stock, lamb or beef stock
- Salt, to taste
Instructions
- Heat the oven to 450°F and place a rack in a roasting pan.
- Dry the lamb with paper towels and remove any excess fat. With a small, sharp knife, cut very small slits evenly over the surface of the lamb. Insert the garlic slivers into the slits.
- In a small bowl, combine the minced garlic with the lemon juice, olive oil, rosemary, thyme, salt, and pepper.
- Rub the garlic and herb mixture over the surface of the lamb.
- Tie the lamb with kitchen twine in several places to hold it together and place it in the roasting pan.
- Roast the lamb for 10 minutes, then turn the oven down to 350°F. Continue roasting for 20 to 25 minutes per pound. Look for a temperature of 130°F for medium or 140°F for medium-well (the temperature will rise about 5 degrees or so when rested).
- Remove the roast and let it rest for 10 to 15 minutes before carving.
Optional Gravy
- Remove all but 3 tablespoons of drippings from the roasting pan.
- Place the roasting pan over low heat. Add 3 tablespoons of flour to the pan and cook, stirring, for 2 minutes.
- Gradually whisk in 2 cups of lamb or beef stock. Continue whisking until the gravy simmers and thickens.
- Taste and season as needed.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
