Boneless Leg of Lamb Recipe

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

Why You’ll Love This Recipe

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

What You Need to Make this Recipe

• Lamb: A three to four-pound boneless leg of lamb roast feeds my family of six with leftovers.
• 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 roast in a paste made from thyme leaves, fresh rosemary, oregano leaves, Dijon mustard, olive oil, lemon juice, and fresh 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 allow it to rest for 30 minutes.

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

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

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

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

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

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. 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).

Step 8: Remove the lamb and allow it to rest on a cutting board for 20 minutes. Meanwhile, add the potatoes, onions, and carrots to a serving dish.

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

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.

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.

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.

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

The answer to that question depends on a few things. 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

• Vegetables: Green Beans, Mashed Cauliflower, Asparagus, Turmeric Roasted Cauliflower
• Rice: Saffron Rice
• Sauce: Toum, Mint Chutney, Skhug, Horseradish Cream Sauce, Homemade Beef Gravy
• Bread: Dinner Rolls, Dutch Oven Sourdough Bread, Keto Yorkshire Puddings
• Appetizers: Deviled Eggs without Vinegar
• Potatoes: Roasted Potatoes, Au Gratin Potatoes, Mashed Potatoes, Air Fryer Fingerling Potatoes
• Salad: Arugula and Spinach Salad, Sumac Onions, Arugula Quinoa Salad

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

More Savory Recipes:

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• Easy Beef Stroganoff