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Boneless Leg of Lamb Recipe

No holiday meal is complete without a juicy, slow-roasted, boneless leg of lamb recipe. Enhance the lamb with fresh herbs, garlic, and bright lemon juice. The lamb cooks with tender potatoes and sweet carrots, creating a delicious one-pot meal perfect for any occasion.

A lamb roast and vegetables in a serving bowl.

Why You’ll Love This Recipe

Elevate holiday meals with this roasted boneless leg of lamb recipe! It’s the perfect way to celebrate special occasions like Easter, Eid, Thanksgiving, and Christmas. The tried-and-true recipe yields perfectly cooked, extra-tender lamb that’s juicy on the inside with a flavorful outer crust.

Ingredients You’ll Need

  • Lamb: A three to four-pound boneless leg of lamb roast feeds my family of six with leftovers. I often purchase boneless leg of lamb at Costco, especially when they go on sale.
  • Salt: Salting the roast with kosher salt before it slow-cooks locks in all the moisture, resulting in a perfectly tender and juicy lamb. 
  • Lamb Rub: Coat the lamb in a paste made from fresh thyme leaves, fresh rosemary, oregano leaves, Dijon mustard, olive oil, lemon juice, and garlic cloves. 
  • Vegetables: Petite potatoes, onions, and carrots accompany the lamb for a perfect one-pot meal.

Preparing the Lamb to Roast

  1. Remove the lamb roast from its packaging. Unfold it and trim away any excess fat.
  2. Generously rub the roast with salt. I recommend one teaspoon of salt per pound of lamb.
  3. Prepare the herb garlic paste for the roast and rub it all over and inside the lamb.
  4. Achieving the perfect cook on your lamb requires rolling and securing the meat with cooking twine to ensure even cooking.

Check out Chef Kamal’s method for tying a lamb leg.

How to Make a Slow-Roasted Boneless Leg of Lamb Recipe

The full recipe with measurements is in the recipe card below.

Step 1: Create slits in the lamb in a crisscross pattern. Generously cover the lamb leg with salt and let it rest for 30 minutes.

A scored and salted boneless lamb roast.

Step 2: Add thyme, rosemary, oregano, garlic, Dijon mustard, and lemon juice to a food processor. Pulse to create a paste, then stir in the olive oil.

Herbs in a food processor.

Step 3: Rub the herb mixture all over and inside of the lamb.

A lamb roast coated with the herb mixture.

Step 4: Then, roll the lamb roast and secure it with kitchen twine.

A tied up lamb roast.

Step 5: Transfer the roast to a Dutch oven and nestle the potatoes, onions, and carrots all around it. Then add the water.

A Dutch oven of lamb roast and vegetables.

Step 6: Broil uncovered on high for 5 minutes. Reduce the heat to 375°F (190°C).

Lamb roast in the oven.

Step 7: Cover with the lid slightly ajar and roast for 2 hours.

At the 1-hour mark, use a meat thermometer to check the internal temperature of the roast.

Lamb roast in the oven.

Step 8: Remove the lamb and let it rest on a cutting board for 20 minutes. Meanwhile, transfer the potatoes, onions, and carrots to a serving dish using a slotted spoon.

Use a sharp knife to slice the roast into ¼-inch cuts and top the vegetables to serve.

Lamb sliced on a cutting board.

What Temperature Should Boneless Leg of Lamb Be Cooked To?

The lamb will continue to “cook” as it rests, and the internal temperature will rise about 5-10 degrees.

TemperatureHow long does it take to cook a Boneless Leg of Lamb?
Medium-Rare130-135°F (54-57°C)20 Minutes Per Pound
Medium135-140°F (57-60°C)25 Minutes Per Pound
Medium-Well140-145°F (60-62°C)
Well Done150-155°F (65-68°C)30 Minutes Per Pound

* The cooking times are an approximation, but the best way to know how long to cook the boneless leg of lamb recipe is to check the internal temperature of the lamb beginning at the 1-hour mark.

How to Carve the Roast

  1. Rest the Roast: Remove the roast from the oven and let it rest uncovered for 15 minutes.
  2. Remove the Twine: Use kitchen shears to remove the cooking twine.
  3. Slice the Lamb: Thinly slice the lamb into ¼-inch cuts using a sharpened knife.
Boneless leg of lamb on a cutting board with chutney.

Expert Tips

  • Cut the vegetables the same size to ensure they cook at the same rate.
  • For best results, bring the lamb to room temperature. Let it sit for about an hour before cooking to help the meat cook more evenly.
  • Dry brine the roast with salt to retain the moisture in the meat, resulting in juicier and more flavorful lamb.
  • Secure the lamb with cooking twine for even roasting.
  • Ovens vary from home to home; use a food thermometer to get a more accurate reading. No one wants undercooked or overcooked lamb. For best results, check the internal temperature of the lamb leg at the one-hour mark and go from there.
  • Resting the meat is essential for the lamb to reabsorb any juices.
  • Use a sharpened knife to slice the roast to get perfect cuts.

Is It Better to Cook Bone-in Leg of Lamb or Boneless?

The answer to that question depends on a few things, but lamb is delicious no matter how you prepare it. This boneless leg of lamb recipe cooks faster, and boneless lamb roast is readily available in grocery stores throughout the year. Plus, it is easy to cut when you’re ready to serve.

There is less fat on roast without the bone, meaning they will taste less gamey. Preparing boneless lamb legs also allows you to season the meat inside and out for even more flavor, and without the bone, you can roll up the lamb leg, allowing the entire roast to cook more evenly.

Serving Suggestions

What to do with the Leftovers

  • Refrigerate: Store the leftover lamb in an airtight container for 3-5 days.
  • Freeze: Let the dish cool completely, then transfer it to a freezer-safe container or bag. Our boneless leg of lamb recipe freezes for 4-12 months.
  • Thaw: Defrost the roast in the fridge overnight.
  • Reheat: Wrap the leftovers in foil and warm them in the oven. You can reheat individual servings in the microwave.
  • Repurpose: Use the leftovers to make a stew, top a salad, fill a sandwich, or make a breakfast hash.

Frequently Asked Questions

Can I use boneless lamb shoulder?

I prefer to roast lamb leg, whereas lamb shoulder is perfect for braising and stewing.

Where do you buy boneless leg of lamb?

I buy mine when it’s on sale at Costco for this boneless leg of lamb recipe, but you can find it in grocery stores and international markets.

Should I marinate the lamb?

While it’s true that lamb is naturally tender as it slowly cooks, proper seasoning is essential for achieving a roast that’s bursting with flavor. The right combination of herbs and aromatics can take your lamb to the next level.

Can I make the lamb roast ahead of time?

Save time by covering the roast with the herb and garlic paste and refrigerating for up to 24 hours. When you’re ready to cook, allow the roast to come to room temperature before following the cooking instructions for boneless lamb roast.

More Savory Recipes:

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A lamb roast and vegetables in a serving bowl.

Boneless Leg of Lamb Recipe

Tressa Jamil
Infused with fresh herbs and aromatics, our slow roasted boneless leg of lamb recipe combines with tender vegetables for a tasty one-pot meal.
5 from 4 votes
Prep Time 1 hour
Cook Time 2 hours 30 minutes
Total Time 3 hours 30 minutes
Course Main Course
Cuisine American
Servings 10
Calories 599 kcal
Ingredients
  
  • 5 pounds leg of lamb, boneless
  • 3 teaspoons kosher salt, plus more for salting the roast
  • 4 fresh thyme sprigs, or 1 teaspoon dried thyme
  • 4 fresh rosemary sprigs, or 1 teaspoon dried rosemary
  • 4 fresh oregano sprigs, or 1 teaspoon dried oregano
  • 10 garlic cloves, minced
  • 2 tablespoon Dijon mustard
  • lemon juice, ½ lemon
  • ¼ cup olive oil
  • 4 small potatoes, quartered
  • 3 large yellow onions, quartered
  • 3 large carrots, cut into thirds
  • ¼ cup beef broth
Instructions
 
  • Create slits in the lamb in a crisscross pattern. Generously cover the lamb leg with salt and let it rest for 30 minutes.
  • Add thyme, rosemary, oregano, garlic, Dijon mustard, and lemon juice to a food processor. Pulse to create a paste, then stir in the olive oil.
  • Rub the herb mixture all over and inside of the lamb. Then, roll the lamb roast and secure it with kitchen twine.
  • Transfer the roast to a Dutch oven and nestle the potatoes, onions, and carrots all around it. Then add the water.
  • Broil uncovered on high for 5 minutes. Reduce the heat to 375°F (190°C). Cover with the lid slightly ajar and roast for 2 hours.
    At the 1-hour mark, use a meat thermometer to check the internal temperature of the roast. Continue cooking until the lamb reaches just short of the desired doneness since it will "cook" as it rests. I prefer a medium roast which is about 135°F (57°C).
  • Remove the lamb and let it rest on a cutting board for 20 minutes. Meanwhile, transfer the potatoes, onions, and carrots to a serving dish using a slotted spoon.
  • Use a sharp knife to slice the roast into ¼-inch cuts and top the vegetables to serve.
Notes
Prepare the Lamb to Roast:
  • Remove the lamb roast from its packaging. Unfold it and trim away any excess fat.
  • Generously rub the roast with salt. I recommend one teaspoon of salt per pound of lamb.
  • Prepare the herb garlic paste for the roast and rub it all over and inside the lamb.
  • Achieving the perfect cook on your lamb requires rolling and securing the meat with cooking twine to ensure even cooking.
Expert Tips:
  • Cut the vegetables the same size to ensure they cook at the same rate.
  •  For best results, bring the lamb to room temperature. Let it sit for about an hour before cooking to help the meat cook more evenly.
  •  Dry brine the roast with salt to retain the moisture in the meat, resulting in juicier and more flavorful lamb.
  •  Secure the lamb with cooking twine for even roasting.
  •  Ovens vary from home to home; use a food thermometer to get a more accurate reading. No one wants undercooked or overcooked lamb. For best results, check the internal temperature of the lamb leg at the one-hour mark and go from there.
  •  Resting the meat is essential for the lamb to reabsorb any juices.
  •  Use a sharpened knife to slice the roast to get perfect cuts.
How to Carve a Roast:
  • Rest the Roast: Remove the roast from the oven and let it rest uncovered for 15 minutes.
  • Remove the Twine: Use kitchen shears to remove the cooking twine.
  • Slice the Lamb: Thinly slice the lamb into ¼-inch cuts using a sharpened knife.
Nutritional Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 599 kcal | Carbohydrates: 23 g | Protein: 45 g | Fat: 36 g | Saturated Fat: 16 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Cholesterol: 170 mg | Sodium: 765 mg | Potassium: 884 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 205 IU | Vitamin C: 46 mg | Calcium: 5 mg | Iron: 26 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
5 from 4 votes (2 ratings without comment)
Recipe Rating




David Patel

Friday 26th of May 2023

Wow, this boneless leg of lamb recipe took our special occasion dinner to the next level! The combination of herbs, garlic, and lemon juice infused the lamb with amazing flavors. The meat was so juicy and tender, and the buttery potatoes and sweet carrots added the perfect touch. Truly a memorable meal worth savoring!

Oliver Rodriguez

Friday 26th of May 2023

Your holiday meal isn’t complete without a juicy, flavorful slow-roasted lamb recipe. Infused with a medley of fresh herbs, zesty garlic, and lemon juice, our succulent lamb roast pairs with buttery, fork-tender potatoes and sweet carrots for a perfect meal for special occasions, holidays, or “just because.”