Roasted Boneless Leg Of Lamb

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! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 30

Cook Time 1 30

Total Time 2

Servings servings

Calories 295kcal

Author Arman Liew

Ingredients

5 pounds boneless leg of lamb deboned
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 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.

Notes

TO STORE. Keep the leftover leg of lamb in an airtight container in the fridge for up to 3-4 days.

TO FREEZE. Store cooled leftovers 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.

Nutrition