Boneless Leg Of Lamb Recipe

Roasted boneless leg of lamb is full of flavor and perfect for special occasions and holidays. The boneless lamb is stuffed with rosemary, parsley, and garlic then rolled up and roasted until its pink, tender, and juicy. Perfect served with a salsa verde and roasted potatoes.

As Spring approaches, I find myself pondering the age-old question, “which meat should I roast for Easter?”.

While I love the fennel and orange flavor in porchetta and appreciate the crowd-pleasing neutrality of a turkey breast, I almost always lean toward lamb and more specifically, this roasted boneless leg of lamb.

And since were on the topic of Easter, do make sure to make pizzagaina or Italian Easter bread for breakfast and Pastiera Napoletana for dessert. There. Now your whole meal is set!

Boneless leg of lamb is mild in flavor and tender enough to appeal to those who dont always enjoy lamb which is perfect for Easter when youre feeding a crowd.

I usually serve with a salsa verde as well as it pairs perfectly with the roasted lamb.

My salsa verde recipe doesnt include mint, however, when Im making it to serve with lamb, I always add mint in addition to the parsley.

Roasted Boneless Leg of Lamb with Rosemary and Garlic

Juicy and tender roasted leg of lamb stuffed with rosemary, parsley, and garlic.

Prep: 15min

Total: 105min

Serving Size: 1 serving

Nutrition Facts: calories 574 kcal, Fat 24.6 g, Saturated Fat 8.1 g, Cholesterol 255 mg, Sodium 1380 mg, Carbohydrate 3.4 g, Fiber 1.1 g, Sugar 0.1 g, Protein 80.1 g, servingSize 1 serving

Ingredients:

• 1 boneless leg of lamb (about 5 pounds)
• 5 cloves garlic (minced)
• 10 cloves garlic (roughly sliced)
• 1/4 cup parsley (minced)
• 5 tablespoons rosemary (chopped)
• 5 teaspoons kosher salt (or 1 teaspoon per pound of meat)
• 1 1/2 teaspoons black pepper
• 2 tablespoons olive oil
• 1 1/2 cups water

Instruction:

1. Preheat oven to 450f and set the rack to on the middle level.
2. Trim the leg of lamb interior of any large excess fat pieces. Dry off the lamb with paper towels then spread it out, interior facing up, onto a large cutting board. Drizzle with half of the olive oil. Season the lamb’s interior with half of the kosher salt, pepper, and rosemary. Also, add all of the parsley and minced garlic to the interior.
3. Roll the leg of lamb into a cylinder (to ensure even cooking) and tie it tightly. If you know how to tie a butcher’s knot, now is the time to do it. Otherwise, tie it every 1-2 inches to secure.
4. Cut small slits into the lamb’s exterior and insert the garlic slices. Coat the lamb with the remaining olive oil and season the exterior with the remaining salt, pepper, and rosemary.
5. Place the lamb in a roasting pan elevated with a wire rack. Pour 1 1/2 cups of water into the pan making sure the water doesn’t rise to the bottom of the lamb.
6. Roast the lamb for 15 minutes, then turn the heat down to 350f. Cook the lamb until the center of the lamb achieves 130f for medium-rare after resting. Use an oven-safe digital thermometer or check with an instant-read thermometer during cooking to get the temp just right. The lamb should take about 15-20 minutes per pound to cook.
7. When the lamb is finished roasting, remove it to a cutting board, and let it sit lightly tented with foil for 10-15 minutes. Remove the twine and cut it into slices. Enjoy!

Roasted Boneless Leg of Lamb

This roasted boneless leg of lamb seasoned with rosemary, lemon juice, dijon mustard and garlic is a succulent Easter delight that truly celebrates Spring.

Prep: 20min

Total: 90min

Serving Size: 4 oz

Nutrition Facts: servingSize 4 oz, calories 213 kcal, Carbohydrate 1.5 g, Protein 29 g, Fat 9 g, Saturated Fat 3 g, Cholesterol 90 mg, Sodium 176.5 mg, Fiber 0.2 g

Ingredients:

• 5 cloves garlic (crushed)
• 2 tbsp lemon juice (freshly squeezed)
• 3 tbsp fresh rosemary (chopped)
• 1 tbsp Dijon mustard
• 2 tsp olive oil
• 1 1/4 tsp kosher salt (more or less to taste)
• fresh ground black pepper
• 3 1/2 – 4 lb uncooked trimmed lamb leg (boneless, rolled and tied)

Instruction:

1. Preheat oven to 375ºF. Line a roasting pan with aluminum foil and place a rack in the pan.
2. Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix well and rub mixture all over lamb.
3. Roll the lamb and use butcher’s twine to tie it together and place it on the prepared roasting pan.
4. Roast in the oven until medium-rare and a meat thermometer inserted in center reads 135-140ºF, anywhere from 70 minutes and up depending on the size of your roast.
5. Remove the lamb and let it rest about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests.
6. Slice lamb into 1/4-inch thick slices and place on a serving platter.

Boneless Leg of Lamb Recipe

How to cook perfect Boneless Leg of Lamb Recipe every time. Herb crusted and garlic stuffed, this is easy lamb roast recipe anyone can make!

Prep: 10min

Total: 100min

Serving Size: 1 serving

Nutrition Facts: calories 175 kcal, Sugar 1 g, Sodium 362 mg, Fat 8 g, Saturated Fat 2 g, Carbohydrate 1 g, Fiber 1 g, Protein 24 g, Cholesterol 73 mg, servingSize 1 serving

Ingredients:

• 4-5 lbs boneless leg of lamb
• 5-7 large garlic cloves (cut into slivers)
• 2 tbsp olive oil (extra virgin)
• 2 tbsp rosemary (dried)
• 1 1/4 tsp salt
• Ground black pepper (to taste)
• 2 lbs potatoes (cubed)
• 2 large carrots (sliced)
• 1/2 tbsp garlic powder
• 3/4 tsp salt
• Groudn black pepper

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Preheat oven to 425 degrees F.’, ‘name’: ‘Preheat oven to 425 degrees F.’, ‘url’: ‘https://ifoodreal.com/boneless-leg-of-lamb-roast-recipe/#wprm-recipe-43778-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘In a medium roasting pan or Dutch oven, place boneless leg of lamb roast and make 20-30 inserts with a paring knife. Stick garlic slice into each opening until you run out of garlic.’, ‘name’: ‘In a medium roasting pan or Dutch oven, place boneless leg of lamb roast and make 20-30 inserts with a paring knife. Stick garlic slice into each opening until you run out of garlic.’, ‘url’: ‘https://ifoodreal.com/boneless-leg-of-lamb-roast-recipe/#wprm-recipe-43778-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Rub roast with oil all around. Then sprinkle one side with half of rosemary, salt and pepper. Turn around and repeat on another side.’, ‘name’: ‘Rub roast with oil all around. Then sprinkle one side with half of rosemary, salt and pepper. Turn around and repeat on another side.’, ‘url’: ‘https://ifoodreal.com/boneless-leg-of-lamb-roast-recipe/#wprm-recipe-43778-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Bake uncovered according until desired doneness. Remember meat will keep “cooking” as it rests.°Medium Rare:xa0130 – 135 degrees F internal temperature – about 16 minutes/lb.°Medium Well:xa0140 – 145 F internal temperature – about 18 minutes/lb.°Well-Done: 150 – 155 F internal temperature – about 20 minutes/lb.’, ‘name’: ‘Bake uncovered according until desired doneness. Remember meat will keep “cooking” as it rests.°Medium Rare:xa0130 – 135 degrees F internal temperature – about 16 minutes/lb.°Medium Well:xa0140 – 145 F internal temperature – about 18 minutes/lb.°Well-Done: 150 – 155 F internal temperature – about 20 minutes/lb.’, ‘url’: ‘https://ifoodreal.com/boneless-leg-of-lamb-roast-recipe/#wprm-recipe-43778-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘My best advice for 4-5 lbs roast is to check internal temperature after 1 hour and go from there. For 2-3 lbs roast, check after 45 minutes. It all comes down to checking often after a certain period of time towards the end.’, ‘name’: ‘My best advice for 4-5 lbs roast is to check internal temperature after 1 hour and go from there. For 2-3 lbs roast, check after 45 minutes. It all comes down to checking often after a certain period of time towards the end.’, ‘url’: ‘https://ifoodreal.com/boneless-leg-of-lamb-roast-recipe/#wprm-recipe-43778-step-0-4’}
6. {‘@type’: ‘HowToStep’, ‘text’: ‘Remove lamb roast from the oven and let rest uncovered for 15 minutes.’, ‘name’: ‘Remove lamb roast from the oven and let rest uncovered for 15 minutes.’, ‘url’: ‘https://ifoodreal.com/boneless-leg-of-lamb-roast-recipe/#wprm-recipe-43778-step-0-5’}
7. {‘@type’: ‘HowToStep’, ‘text’: ‘Usingxa0 a sharp knife, remove the casing and discard it.’, ‘name’: ‘Usingxa0 a sharp knife, remove the casing and discard it.’, ‘url’: ‘https://ifoodreal.com/boneless-leg-of-lamb-roast-recipe/#wprm-recipe-43778-step-0-6’}
8. {‘@type’: ‘HowToStep’, ‘text’: ‘Slice lamb into 1/4 inch slices against the grain. Serve warm at a celebration table or use cold leftovers in sandwiches or salads.’, ‘name’: ‘Slice lamb into 1/4 inch slices against the grain. Serve warm at a celebration table or use cold leftovers in sandwiches or salads.’, ‘url’: ‘https://ifoodreal.com/boneless-leg-of-lamb-roast-recipe/#wprm-recipe-43778-step-0-7’}
9. {‘@type’: ‘HowToSection’, ‘name’: ‘Roast Potatoes in Fat Drippings (Optional)’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Scoop out 1 cup of fat and drippings from the pan and leave in the rest.’, ‘name’: ‘Scoop out 1 cup of fat and drippings from the pan and leave in the rest.’, ‘url’: ‘https://ifoodreal.com/boneless-leg-of-lamb-roast-recipe/#wprm-recipe-43778-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add potatoes, carrots, garlic powder, salt and pepper and stir well.’, ‘name’: ‘Add potatoes, carrots, garlic powder, salt and pepper and stir well.’, ‘url’: ‘https://ifoodreal.com/boneless-leg-of-lamb-roast-recipe/#wprm-recipe-43778-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Bake at 450 degrees F for about 35 minutes or until fork tender. You can prep the veggies and seasonings while lamb is cooking, so after just pop them in without even turning off the oven.’, ‘name’: ‘Bake at 450 degrees F for about 35 minutes or until fork tender. You can prep the veggies and seasonings while lamb is cooking, so after just pop them in without even turning off the oven.’, ‘url’: ‘https://ifoodreal.com/boneless-leg-of-lamb-roast-recipe/#wprm-recipe-43778-step-1-2’}]}

Perfect Roasted Leg of Lamb

This easy no-fail roasted leg of lamb recipe, with a special Mediterranean seasoning, will give you the BEST lamb roast every single time! Remember, the best lamb leg is either cooked to perfect pink inside (internal temp somewhere around 130°F) or until the meat falls off the bone (internal temp somewhere around 175°F or beyond). Just avoid cooking your lamb to the in-between stage which can be tough. I like to cook some potatoes in the same pan to complete the meal. Add a big Mediterranean salad of your choice, you can’t go wrong with Greek salad for this one.

Prep: 60min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 514.5 kcal, Sugar 3 g, Sodium 129.3 mg, Fat 22.2 g, Saturated Fat 5 g, Carbohydrate 38.1 g, Fiber 6.1 g, Protein 41.5 g, Cholesterol 114.3 mg, unSaturated Fat 15.5 g, servingSize 1 serving

Ingredients:

• 1 4 to 5 pound leg of lamb, (bone-in, fat trimmed)
• Salt and pepper
• Extra virgin olive oil
• 5 garlic cloves, (peeled and sliced; more for later)
• 2 cups water
• 8 gold potatoes, (peeled and cut into wedges)
• 1 yellow onion, (peeled and cut into wedges)
• 1 teaspoon paprika, (more for later)
• 1 teaspoon all-natural garlic powder
• Fresh parsley for garnish, (optional)
• 15 garlic cloves, (peeled)
• 2 tablespoons dried oregano
• 2 tablespoons dried mint flakes
• 1 tablespoons paprika
• 1/2 tablespoons nutmeg
• 1/2 cup Extra virgin olive oil
• 2 lemons, (juice of)

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Bring the leg of lamb to room temp. Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.’, ‘name’: ‘Bring the leg of lamb to room temp. Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.’, ‘url’: ‘https://www.themediterraneandish.com/mediterranean-style-leg-of-lamb-recipe-with-potatoes/#wprm-recipe-10584-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Prepare the seasoning. To make the rub or seasoning, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).’, ‘name’: ‘Prepare the seasoning. To make the rub or seasoning, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).’, ‘url’: ‘https://www.themediterraneandish.com/mediterranean-style-leg-of-lamb-recipe-with-potatoes/#wprm-recipe-10584-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Salt the meat. When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.’, ‘name’: ‘Salt the meat. When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.’, ‘url’: ‘https://www.themediterraneandish.com/mediterranean-style-leg-of-lamb-recipe-with-potatoes/#wprm-recipe-10584-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Sear the Lamb. Turn the oven on broil. Place the leg of lamb on a wire rack and put it directly on the top rack so that it’s only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F.’, ‘name’: ‘Sear the Lamb. Turn the oven on broil. Place the leg of lamb on a wire rack and put it directly on the top rack so that it’s only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F.’, ‘url’: ‘https://www.themediterraneandish.com/mediterranean-style-leg-of-lamb-recipe-with-potatoes/#wprm-recipe-10584-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Apply the seasoning or rub. When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan.’, ‘name’: ‘Apply the seasoning or rub. When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan.’, ‘url’: ‘https://www.themediterraneandish.com/mediterranean-style-leg-of-lamb-recipe-with-potatoes/#wprm-recipe-10584-step-0-4’}
6. {‘@type’: ‘HowToSection’, ‘name’: ‘For Medium Roasted Lamb Leg’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Season the potato and onion wedges with the paprika, garlic powder and a little salt, then add them to the pan on either side of the lamb.’, ‘name’: ‘Season the potato and onion wedges with the paprika, garlic powder and a little salt, then add them to the pan on either side of the lamb.’, ‘url’: ‘https://www.themediterraneandish.com/mediterranean-style-leg-of-lamb-recipe-with-potatoes/#wprm-recipe-10584-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cover and roast. Tent a large piece of foil over the roasting pan (make sure it does not touch the lamb) then place the pan on the middle rack of the 325 degrees F heated-oven. Roast covered for about 1 hour. Remove the foil and return the roasting pan to the oven for another 15 to 20 minutes or until the lamb temperature registers 125 degrees F.’, ‘name’: ‘Cover and roast. Tent a large piece of foil over the roasting pan (make sure it does not touch the lamb) then place the pan on the middle rack of the 325 degrees F heated-oven. Roast covered for about 1 hour. Remove the foil and return the roasting pan to the oven for another 15 to 20 minutes or until the lamb temperature registers 125 degrees F.’, ‘url’: ‘https://www.themediterraneandish.com/mediterranean-style-leg-of-lamb-recipe-with-potatoes/#wprm-recipe-10584-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Let rest. Remove the pan from the oven and let the leg of lamb rest for about 15 to 20 minutes before serving (the lamb will continue to cook and its internal temperature will continue to rise to around 130 degrees F).’, ‘name’: ‘Let rest. Remove the pan from the oven and let the leg of lamb rest for about 15 to 20 minutes before serving (the lamb will continue to cook and its internal temperature will continue to rise to around 130 degrees F).’, ‘url’: ‘https://www.themediterraneandish.com/mediterranean-style-leg-of-lamb-recipe-with-potatoes/#wprm-recipe-10584-step-1-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Serve. Place the roast lamb and potatoes in a large serving platter over a bed of rice, you like. Garnish with parsley. Or, you may carve the lamb first, then arrange the sliced lamb with the potatoes over the rice.’, ‘name’: ‘Serve. Place the roast lamb and potatoes in a large serving platter over a bed of rice, you like. Garnish with parsley. Or, you may carve the lamb first, then arrange the sliced lamb with the potatoes over the rice.’, ‘url’: ‘https://www.themediterraneandish.com/mediterranean-style-leg-of-lamb-recipe-with-potatoes/#wprm-recipe-10584-step-1-3’}]}
7. {‘@type’: ‘HowToSection’, ‘name’: ‘For Fall-Apart Slow Roasted Lamb’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Cover and roast the lamb. Follow the recipe to step #5, and once seasoned, Tent a large piece of foil over the roasting pan (make sure it does not touch the lamb) then place the pan on the middle rack of the 325 degrees F heated-oven. Roast covered for about 4 to 4 1/2 hours.’, ‘name’: ‘Cover and roast the lamb. Follow the recipe to step #5, and once seasoned, Tent a large piece of foil over the roasting pan (make sure it does not touch the lamb) then place the pan on the middle rack of the 325 degrees F heated-oven. Roast covered for about 4 to 4 1/2 hours.’, ‘url’: ‘https://www.themediterraneandish.com/mediterranean-style-leg-of-lamb-recipe-with-potatoes/#wprm-recipe-10584-step-2-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the potatoes and onions to the pan. Season the potato and onion wedges with the paprika, garlic powder and a little salt, then add them to the pan on either side of the lamb. Roast for another hour or until the meat’s internal temp reaches 160 degrees F.’, ‘name’: ‘Add the potatoes and onions to the pan. Season the potato and onion wedges with the paprika, garlic powder and a little salt, then add them to the pan on either side of the lamb. Roast for another hour or until the meat’s internal temp reaches 160 degrees F.’, ‘url’: ‘https://www.themediterraneandish.com/mediterranean-style-leg-of-lamb-recipe-with-potatoes/#wprm-recipe-10584-step-2-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Uncover and return the pan to the oven for another 15 to 20 minutes.’, ‘name’: ‘Uncover and return the pan to the oven for another 15 to 20 minutes.’, ‘url’: ‘https://www.themediterraneandish.com/mediterranean-style-leg-of-lamb-recipe-with-potatoes/#wprm-recipe-10584-step-2-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Rest. Remove from the oven and tent the lamb with a piece of foil. Allow it to rest for about 15 minutes (its internal temperature should be at 175 degrees or beyond for fall-apart tender lamb).’, ‘name’: ‘Rest. Remove from the oven and tent the lamb with a piece of foil. Allow it to rest for about 15 minutes (its internal temperature should be at 175 degrees or beyond for fall-apart tender lamb).’, ‘url’: ‘https://www.themediterraneandish.com/mediterranean-style-leg-of-lamb-recipe-with-potatoes/#wprm-recipe-10584-step-2-3’}]}

Garlic & Herb Roasted Leg of Lamb – EASY, Juicy & Delicious Recipe!!

FAQ

What temperature should boneless leg of lamb be cooked at?

Size	Cooking Method	Internal Temp*
4–7lbs	roast 325˚F	med-rare 145˚F medium 160˚F well-done 170˚F

Which cooking method is ideal for a leg of lamb?

Do you need to sear a leg of lamb before roasting?

Do you cook boneless leg of lamb fat side up or down?