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My roasted boneless leg of lamb recipe combines simple seasonings to make tender, juicy, perfectly seasoned boneless lamb. It’s perfect for special occasions or an elegant Sunday dinner.
If you love cooking with lamb like we do, try my lamb meatballs, lamb kabobs, and lamb ribs next.
Table of Contents
My boneless leg of lamb recipe is always a hit when my family or I crave a hearty roast. The lamb is beautifully seasoned, and the interior stays succulent and flavorful while the outside gets a subtle char and caramelized flavor. Boneless leg of lamb also tastes mild (like smoked leg lamb), which is great when I serve this at Easter to picky eaters.
Why I love this recipe
- Simple ingredients. There are only 8 ingredients in this recipe, and aside from the lamb, they’re all common pantry staples.
- Best texture. The meat is so juicy and tender, and the seasoned crust is *chef’s kiss*.
- Easy to customize. The ingredients are kept simple so the meat stands out. You can swap the seasonings, use a marinade, or serve it with a fancy sauce. I’ll share some ideas and recipes later on.
Key Ingredients
- Boneless leg of lamb. Look for deboned, light pink meat with a creamy white layer of fat. If it’s not wrapped in meat netting, it must be tied together with kitchen twine. If you can’t find this specific cut of lamb, ask the butcher for the meat portion of a lamb rack.
- Kosher salt and pepper. To taste.
- Olive oil. For the seasonings to stick to and for a nice crispy crust. I tested this with melted butter, too, and it worked just as well.
- Garlic. Preferably fresh cloves, minced.
- Fresh thyme and rosemary. For aromatics and to compliment the gamey flavor of the meat. Dried herbs can also work if needed.
- Lemon zest. For a light and bright flavor.
How to roast boneless leg of lamb
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the seasoning blend: Combine salt, pepper, olive oil, garlic, fresh herbs, and lemon zest in a bowl.
Step 2- Season the lamb: Place the lamb leg in a roasting pan and rub it with the seasoning mixture. Let the lamb stand for 30 minutes in the fridge.
Step 3- Roast: Bring the lamb to room temperature for 15 minutes. Roast the lamb for 80-85 minutes or until the desired doneness.
Step 4- Rest, slice, and serve: Transfer the lamb to a cutting board and rest for 10 minutes.
Arman’s recipe tips
- Use a meat thermometer. My #1 tip when cooking meat is to check the internal temperature to know when it is fully cooked (instead of guessing). I recommend cooking the meat to medium-rare (130F) for my boneless roast lamb recipe for the ultimate juicy texture.
- Rest the meat. As with any hearty roast or meat-heavy dish, resting the meat for 10-15 minutes before slicing/carving will allow the juices to reabsorb back into the meat making it extra succulent.
- Pat dry the leg of lamb before seasoning. So the seasonings stick, and the meat’s outside and exterior become perfectly crispy.
- Use a marinade instead. My lamb chop marinade works just as well for a leg of lamb and packs a ton of flavor in every bite. You can use any store-bought marinade, too.
- Switch up the spices. Play around with a different combination of seasonings. Paprika, cumin, onion powder, mustard powder, or curry powder are all great options.
Frequently asked questions
Covering lamb while roasting is not necessary. So long as you check the internal temperature periodically and remove it when it reaches your desired doneness, it won’t need to be covered.
Yes! If you can’t find the boneless cut of lamb, use the bone-in lamb, but increase the cooking time by 15 minutes.
More delicious roasts
Roasted Boneless Leg Of Lamb
Ingredients
Instructions
- Combine salt, black pepper, olive oil, garlic, thyme, rosemary, and lemon zest in a bowl.
- Place the lamb in a roasting pan and rub it with the prepared mixture. Let the lamb stand for 30 minutes in the fridge.
- Preheat the oven to 200C/400F. Bring the lamb to room temperature for 15 minutes.
- Roast the lamb for 80-85 minutes or 125F for medium rare, or 90-95 minutes or 135F for medium.
- Transfer the lamb to a cutting board and cover loosely with aluminum foil. Let it stand for 20 minutes. Remove the meat netting and slice before serving.
I must say leg of lamb doesnt look nice haha very fatty. Am I right?