If you want a jaw-dropping centerpiece for your next dinner, this is it-the very best Boneless Leg Of Lamb! Succulent, tender, and infused with bold garlic and fragrant herbs, every bite bursts with savory flavor.
Roasting lamb is so much easier than you think. Prep is a breeze: just rub with simple pantry spices, pop in the oven, and you're moments away from a restaurant-quality meal. It's elegant enough for Easter or Christmas, but honestly, you can make it any night you want something special.
No fiddly techniques, no fuss-just effortless roasting and incredible aroma filling your kitchen. This classic recipe has been the star of my family's holiday table for years, winning over even the pickiest eaters. Trust me-one slice, and you'll see why!
Why You'll Love This Recipe
- Ridiculously simple prep: Just season, sear, and roast-anyone can do it, no experience required!
- Showstopper for holidays and gatherings: Guaranteed to impress on any special occasion.
- Mouthwatering herby flavor: Garlic, rosemary, and lemon make the lamb unforgettable.
- Perfectly juicy every time: Boneless cut stays tender and evenly cooked.
- Makes amazing leftovers: Fantastic for sandwiches or salads the next day.
Key Ingredients for Boneless Leg Of Lamb
See recipe card below for full list of measurements, ingredients, and instructions.Boneless Leg of Lamb
This is the star of the show and provides melt-in-your-mouth texture. Boneless roasts cook faster and slice easily. Ask your butcher to butterfly or tie it, or buy pre-tied for convenience. You can also use bone-in, but adjust roast times.
Fresh Garlic
Garlic is essential for that bold, aromatic punch. Use fresh cloves-mincing them finely helps the flavor really permeate the meat. Garlic powder works in a pinch, but fresh is best for classic flavor.
Fresh Rosemary
Rosemary gives the lamb its signature Mediterranean vibe. Strip the needles and chop them finely for maximum infusion. If you're out, try thyme or oregano-both complement lamb well, though the flavor profile will shift slightly.
Lemon Zest
Zest brightens the whole dish, cutting through the richness of the lamb. Always use unwaxed lemons and only grate the yellow part for best aroma. If you don't have lemon, a splash of balsamic vinegar or a few drops of red wine can add a different lively note.
Olive Oil
A good drizzle of olive oil keeps the roast juicy and helps the herbs adhere. Extra virgin olive oil is my go-to, but you can substitute avocado oil in a pinch. Try flavored olive oils (like garlic-infused) if you want an extra pop.
Instructions for Boneless Leg Of Lamb
See recipe card below for full list of measurements, ingredients, and instructions.Prep the Lamb
Pat your lamb dry with paper towels for best browning. Trim excess fat, and if the roast isn't already tied, bind it with kitchen twine so it keeps a uniform shape and cooks evenly.
Make the Garlic Herb Rub
In a bowl, mix garlic, rosemary, thyme, lemon zest, olive oil, salt, pepper, paprika, and red pepper flakes. You want a paste-like consistency that will coat the meat well.
Season Generously
Rub the garlic herb mixture all over the lamb, pressing it into all the crevices. Let the lamb marinate at room temperature for 30 minutes (or cover and refrigerate for several hours if you have time), which helps the flavors soak in and ensures even cooking.
Sear for Maximum Flavor
Preheat your oven to 425°F (220°C). Heat a large skillet over medium-high heat. Sear the lamb on all sides (about 2-3 minutes per side) until golden brown. This locks in juices and amps up flavor.
Roast to Perfection
Place lemon slices at the bottom of a roasting pan. Set the lamb on top and roast in the oven for 15 minutes at 425°F, then reduce oven temperature to 350°F (175°C) and continue roasting for 50-60 minutes, or until an instant-read thermometer reads 135°F (for medium-rare). Adjust time for desired doneness.
Rest, Slice, and Serve
Remove the lamb from the oven and tent loosely with foil. Rest for at least 15 minutes to keep juices in. Slice against the grain and serve with the pan juices.
Recipe Variations
Mediterranean Spice Adventure
Sprinkle the lamb with a mix of cumin, coriander, and smoked paprika along with the herbs for a warm, North African twist. It's amazing with couscous or roasted vegetables.
Garlic Lover's Paradise
Double the garlic in the rub, and add a few whole garlic cloves to roast alongside the lamb. The cloves become sweet and spreadable-a perfect garnish.
Dairy-Free & Gluten-Free
This recipe is naturally gluten-free and dairy-free! Just make sure your spices are certified gluten-free if you're especially sensitive.
Herb Swap
No fresh rosemary? Use dried (but reduce by half for intensity), or swap in fresh oregano or marjoram for a different herbal depth.
Grilled Version
Instead of roasting, try grilling your tied lamb roast over indirect medium heat, turning occasionally, until you reach your desired doneness. The smoky char is next-level!
Serving Suggestions
Serve your boneless leg of lamb sliced on a platter with a drizzle of its own pan juices. Pair with creamy mashed potatoes, roasted root vegetables, or a crisp Greek salad. Garnish with extra lemon wedges and a sprinkle of fresh herbs for an irresistible meal.
Storage and Reheating
Store leftover lamb slices in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a covered baking dish with a splash of broth or pan juices at 300°F until just heated through (about 10 minutes). Lamb also freezes well for up to 2 months-thaw overnight and reheat gently to preserve tenderness.
Frequently Asked Questions About Boneless Leg Of Lamb (FAQ)
Q: Can I prepare boneless leg of lamb ahead of time?A: Absolutely! Season and marinate the lamb up to 24 hours in advance. Bring to room temperature before roasting for even cooking.
Q: What internal temperature should lamb be cooked to?A: For juicy, medium-rare lamb, cook to 135°F. For medium, aim for 145°F. Always rest before slicing for best results.
Q: Can I skip searing the lamb before roasting?A: Searing builds rich flavor and color, but if you're short on time, you can roast without searing. The crust might be a bit less pronounced, but still delicious.
There you have it-your perfect Boneless Leg Of Lamb! This recipe combines simplicity with wow-factor flavor, making it a crowd-pleaser every single time. I'd love to hear how yours turns out, so leave a comment and a rating below if you give it a try!
Ingredients
- 3 to 4 lb boneless leg of lamb, trimmed and tied
- 6 cloves garlic, minced
- 2 tablespoon fresh rosemary, finely chopped
- 2 teaspoon fresh thyme, chopped (optional)
- Zest of 1 lemon
- 2 tablespoon olive oil
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika (optional, for color)
- ½ teaspoon crushed red pepper flakes (optional, for heat)
- 1 lemon, sliced (for roasting pan)
Instructions
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1Pat the boneless leg of lamb dry and trim excess fat if needed. Tie with kitchen twine for a compact shape.
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2Mix garlic, rosemary, thyme, lemon zest, olive oil, salt, pepper, paprika, and red pepper flakes in a small bowl to make a paste.
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3Rub the paste all over the lamb. Let marinate for 30 minutes at room temp or up to 8 hours in the fridge.
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4Preheat oven to 425°F (220°C). Sear lamb in a hot skillet on all sides until browned (about 2-3 minutes per side).
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5Line a roasting pan with lemon slices. Place seared lamb on top. Roast at 425°F for 15 minutes, then lower heat to 350°F (175°C) and roast 50-60 more minutes, until internal temp hits 135°F for medium-rare.
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6Remove from oven, tent with foil, and rest 15 minutes. Slice and serve, drizzling with pan juices.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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