Roasted Boneless Leg of Lamb

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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!

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

1. Preheat the oven to 450°F and set a rack inside a roasting pan.
2. Pat the lamb dry and trim excess fat. Cut small slits across the surface and insert slivers of garlic.
3. Mix the minced garlic, lemon juice, olive oil, rosemary, thyme, salt, and pepper in a small bowl.
4. Rub the mixture all over the lamb and tie the roast with kitchen twine.
5. Place in the roasting pan and roast for 10 minutes at 450°F.
6. Reduce the heat to 350°F and continue roasting for 20–25 minutes per pound, until the desired temperature is reached.
7. Remove the lamb from the oven and let it rest for 10 to 15 minutes before carving. Make the optional gravy, if desired.

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.

Roasted Boneless Leg of Lamb

Diana Rattray

Make a show-stopping meal with a perfectly roasted boneless leg of lamb. This recipe is sure to impress your guests.

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Servings 8 servings

Calories 216

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Prep Time 20 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 5 minutes mins

Ingredients

  

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• 4 pounds leg of lamb, boneless
• 2 cloves garlic, cut into slivers
• 1 clove garlic, minced
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 2 tbsp fresh chopped rosemary
• 2 tsp fresh chopped thyme
• 1 ½ tsp kosher salt
• ½ tsp freshly ground black pepper

For the Optional Gravy

• 3 tbsp pan drippings
• 3 tbsp flour
• 2 cups lamb or beef stock
• Salt and freshly ground black pepper, to taste

Recommended Equipment

• Roasting pan with rack
• Kitchen twine
• Instant read thermometer

Instructions

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• 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.
  4 pounds leg of lamb | 2 cloves garlic, cut into slivers
• In a small bowl, combine the minced garlic with the lemon juice, olive oil, rosemary, thyme, salt, and pepper.
  1 clove garlic, minced | 2 tbsp lemon juice | 1 tbsp olive oil | 2 tbsp fresh chopped rosemary | 2 tsp fresh chopped thyme | 1 1/2 tsp kosher salt | 1/2 tsp freshly ground black 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 on the rack in the roasting pan.
Tip: For the most even cooking, let the lamb sit at room temperature for 30 to 45 minutes before roasting.
• Roast the lamb for 10 minutes at 450°F, then turn the oven down to 350°F. Continue roasting for 20 to 25 minutes per pound. Look for an internal temperature of 130°F for medium-rare or 140°F for medium (the temperature will rise about 5 degrees or so when rested).
Tip: Start checking the internal temperature early, since boneless roasts can cook faster or slower depending on thickness and shape.
• 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.
  3 tbsp pan drippings
• Place the roasting pan over low heat. Add 3 tablespoons of flour to the pan and cook, stirring, for 2 minutes.
  3 tbsp flour
• Gradually whisk in 2 cups of lamb or beef stock. Continue whisking scraping up any browned bits, until the gravy simmers and thickens.
  2 cups lamb or beef stock
• Taste and season with salt and pepper as needed.
  Salt and freshly ground black pepper
  

Nutrition

Calories: 216kcalCarbohydrates: 4gProtein: 30gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 91mgSodium: 877mgPotassium: 424mgFiber: 0.1gSugar: 1gVitamin A: 188IUVitamin C: 2mgCalcium: 12mgIron: 3mg

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.

Keyword boneless lamb, leg of lamb

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