Roasted Boneless Leg Of Lamb
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This is my mom’s boneless leg of lamb recipe- perfectly seasoned, tender, juicy, and a fixture at our holiday table.
Coming from a mixed background, the holidays weren’t centered around roast pork. Instead, my mom would roast a boneless leg of lamb. It appeared around Easter, and it sat side by side with the turkey at Christmas.
Today, I’m sharing my mom’s tried-and-true recipe, which features beautifully seasoned lamb that stays succulent and flavorful inside while the outside gets a subtle char and caramelized flavor.
Arman’s tips before starting
Pat dry the leg of lamb before seasoning. This helps the seasonings stick and the outside get nice and crispy.
Chill before roasting. I recommend chilling the seasoned raw lamb for 30 minutes before roasting, so the herbaceous flavors can meld into the meat.
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 just before medium-rare (125F- after resting, it goes up to 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 lets the juices reabsorb into the meat, making it extra succulent.
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- 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, tie it 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. To help the seasonings stick and create a nice, crispy crust. I tested this with melted butter, too, and it worked just as well.
- Garlic. Freshly minced cloves give the lamb the best flavor throughout.
- Fresh thyme and rosemary. For aromatics and to complement the meat’s gamey flavor. I don’t recommend dried herbs here, as they don’t impart the same bold flavor as fresh herbs.
- Lemon zest. My mom says adding some zest is the secret ingredient to a fabulous lamb roast. Don’t skip this- the citrus works well with the fresh herbs.
How to roast boneless leg of lamb
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 sit in the fridge for 30 minutes.
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.
Roasted Boneless Leg Of Lamb
Video
Ingredients
- 5 pounds boneless leg of lamb
- 5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 2 tablespoons fresh thyme
- 2 tablespoons fresh Rosemary
- 1 tablespoon lemon zest
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 rest in the fridge for 30 minutes.
- 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. This accounts for carryover cooking and will raise the temperature by 5F.
- Transfer the lamb to a cutting board and cover loosely with aluminum foil. Let it stand for 10-15 minutes. Remove the meat netting and slice before serving.
Notes
Nutrition
More simple lamb recipes
We grew up eating plenty of lamb-heavy dishes, and here are some others to try:
I must say leg of lamb doesnt look nice haha very fatty. Am I right?
Thanks Mario for sending the photos through of your end result- you did so well and it looked great. Love the addition of sliced lemons when you served it. Thanks for making my recipe!