This recipe for boneless leg of lamb combines simple seasonings to make tender, juicy, perfectly seasoned lamb. Prepped in minutes, you’ll love this easy weekend dinner staple!
Lamb might just be one of my favorite proteins to cook. It’s earthy, tender, and tastes great in all different preparation methods.
The lamb is beautifully seasoned, and the interior stays succulent and flavorful while the outside gets a subtle char and caramelized flavor. I also appreciate how effortless it is, so I can be hands-on for a few minutes and then let the oven take over from there.
Table of Contents
Why this recipe works
- Simple ingredients. There are only 8 ingredients in this recipe, and aside from the lamb, they’re all common pantry staples.
- Perfect for every occasion. Lamb is super versatile and pairs well with just about anything, from roasted root vegetables to cauliflower mashed potatoes, making it an easy choice any night of the week.
- 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.
What we love about this recipe is how delicious the leftovers taste! I like to slice the meat thin and use it to make lamb sandwiches or gyros.
Aside from the lamb and seasonings, there’s not really much else to this recipe. Here’s exactly what you’ll need:
- 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 will need to 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. This can be swapped with melted butter if you prefer.
- 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.
Find the printable recipe with measurements below.
How to roast boneless leg of lamb
Making a roasted leg of lamb is largely a hands-off process. Keep in mind you will need enough time for the lamb to rest for 30 minutes before being roasted, and then it will need to stand for at least 20 minutes before slicing. Here’s the step-by-step process:
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 the lamb: Preheat the oven to 400F/205C and 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 cover loosely with aluminum foil. Let it stand for 20 minutes, then remove the butcher’s twine and slice before serving.
Recipe tips and variations
- Pat dry the leg of lamb before seasoning. So the seasonings stick and the outside and the exterior of the meat becomes perfectly crispy.
- Sear the lamb on all sides before roasting. I like to do this before roasting any meat because it locks in ALL the flavor and gets a caramelized exterior.
- Remove the fat to reduce the gamey flavor. Just keep in mind the fat does insulate the lamb and keep the inside tender, so you’ll want to be more careful to avoid overcooking the meat.
- Use a meat thermometer. My #1 tip when cooking any meat, check the internal temperature to know when it is fully cooked (instead of guessing). This particular lamb dish tastes best cooked to medium, which has an internal temp of 70C/158F.
- Use a marinade instead. This easy 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.
What to serve with roasted boneless leg of lamb
This lamb is going to be earthy and quite flavorful, so I like to pair it with heartier side dishes like cauliflower casserole, smoked mac and cheese, or orzo salad. For lighter sides, try roasted vegetables like honey nut squash, baked sweet potatoes, or sauteed broccolini.
To store: Keep the leftover roasted lamb in an airtight container in the fridge for up to 3-4 days.
To freeze: Store cooled leftover lamb in a freezer-safe airtight container and freeze for up to 3 months. Allow frozen leftovers to thaw overnight in the fridge before reheating.
To reheat: Reheat in the microwave or a 350F preheated oven for 10-15 minutes. Cover the lamb with foil before reheating in the oven.
Frequently asked questions
The exact amount of time will depend on the size of the lamb, your oven, and how you like it. For rare, look for an internal temperature of 125F, for medium-rare, look for 130-135F and for medium, look for 135-140F. For medium-well, look for 145F.
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 lamb recipes to try
- Lamb lollipops– Bite-sized and the perfect dish for entertaining.
- Air fryer lamb chops– The quickest way to cook chops.
- Lamb ragu– My family’s favorite wintertime dish.
- Lamb rogan josh– A hearty curry where the meat melts in your mouth.
- Gyro meat– The street food classic made at home!
Boneless Leg Of Lamb
- 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.
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