Roasted Boneless Leg Of Lamb

My mom’s boneless leg of lamb recipe is a holiday tradition in our house- perfectly seasoned, tender, and juicy, with a secret ingredient (lemon zest!) that makes all the difference. 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
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.

Video

Notes

TO STORE. Keep the leftover leg of lamb in an airtight container in the fridge for up to 3 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. I like to reheat the lamb in a preheated oven (at 350°F) for about 10-15 minutes. If it's a little dry, add 2 tablespoons of water and cover with foil. Growing up, we loved slices of it cold in sandwiches.

Nutrition