Boneless Leg of Lamb Recipe – Holiday meals aren’t complete without a go-to roasted lamb recipe. Seasoned perfectly with a medley of fresh herbs, garlic, and lemon juice, our slow-cooked lamb, combines with fork-tender potatoes and carrots to make the perfect meal for special occasions, holidays, or “just because.”
Aromatic roasted leg of lamb is the perfect centerpiece for holiday meals like Easter, Eid, Thanksgiving, and Christmas. Our recipe for leg of lamb is perfectly cooked and extra tender for a roast that is juicy on the inside with a crisp outer crust. Learn how to make our delicious, herb-crusted boneless leg of lamb recipe to impress your friends and family.
WHAT YOU NEED TO MAKE THIS RECIPE
- Lamb: I purchase the boneless leg of lamb; a 3-4 pound roast is perfect for this recipe
- Salt: Salt is essential for juicy and flavorful lamb, so we generously coat the roast in kosher salt. Salting the roast before slow cooking locks in all the moisture, resulting in a perfectly moist lamb roast.
- Herbs: I blend fresh thyme, rosemary, and oregano into a paste to coat the lamb.
- Garlic: I suggest using a whopping ten garlic cloves; we cook with the heart over here.
- Lamb Rub: Dijon mustard, olive oil, and lemon juice combine with garlic and herbs to deeply flavor the lamb.
- Vegetables: Petite potatoes, onions, and carrots add flavor and create a wonderful side dish for a one-pot meal you’ll love.
PREPARING THE LAMB TO ROAST
- Remove the lamb roast from its packaging; unfold it and trim 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.
- Roll the lamb and secure it with cooking twine. I don’t have a video for this process yet, but Chef Kamal does a great job of demonstrating how to tie a leg of lamb.
HOW TO MAKE OUR SLOW-ROASTED BONELESS LEG OF LAMB RECIPE
The full recipe with measurements is in the recipe card below.
Create slits in the lamb in a crisscross pattern.
Generously cover the lamb leg with salt and allow it to rest for 30 minutes.
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.
Rub the paste all over and inside the lamb.
Then, roll the lamb and secure it with cooking twine.
Add 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 food 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 allow it to rest for 20 minutes. Meanwhile, add the potatoes, onions, and carrots to a serving dish.
Slice the roast into ¼-inch cuts and top the vegetables to serve.
WHAT TEMPERATURE SHOULD BONELESS LEG OF LAMB BE COOKED TO?
Keep in mind that lamb will continue to “cook” as it rests, and the internal temperature will rise about 5 degrees as it sits.
- Medium-Rare: 130-135° F (54-57° C) about 1 1/2-2 hours
- Medium-Well: 140-145° F (60-62° C)
- Well Done: 150-155° F (65-68° C)
HOW TO CARVE THE ROAST
- Rest the Roast: Remove the roast from the oven and allow it to 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.
- Cut the vegetables the same size to ensure they cook at the same rate.
- 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.
- Don’t drain the fat and extra liquid into the sink. Instead, let it solidify, and discard or save it to make gravy.
- Use a sharpened knife to slice the roast to get perfect cuts.
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IS IT BETTER TO COOK LEG OF LAMB WITH BONE OR BONELESS?
That depends on a few things. How much time do you have to prepare it? Which do you prefer? Because leg of lamb is delicious- however you choose to make it! Boneless lamb leg is quicker to cook, easier to cut, and readily available in the grocery store. There is less fat on the roast without the bone, meaning the lamb 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 resulting in a more even shape; this allows the entire roast to cook at the same rate.
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WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store leftovers in an air-tight container; they will keep for 4-5 days.
- Freeze – Allow the dish to cool, then add it to a freezer-safe container or bag. Boneless leg of lamb will freeze for up to 3 months.
- Thaw – When you’re ready to eat, defrost it in the fridge overnight.
- Reheat – Wrap the leftovers in foil and warm them in the oven; 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, but you can find it in mainstream grocery stores and international markets.
Should I marinate the lamb?
You certainly can, but it’s not necessary. Lamb is tender, so if you season it properly, you will have a tasty roast to enjoy.
Can I make the lamb roast ahead of time?
To save time, you can cover the roast with the herb and garlic paste and refrigerate for up to 24 hours. When you’re ready to cook, allow the roast to come to room temperature before following our recipe for a boneless lamb roast.
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Boneless Leg of Lamb Recipe
- Food Processor , or Blender
- Cooking Twine
- Dutch Oven , 6- quart
- 5 pounds leg of lamb, boneless
- 3 teaspoons kosher salt , plus more for salting the roast
- 4 stems fresh thyme, or 1 teaspoon dried thyme
- 4 stems fresh rosemary, or 1 teaspoon dried rosemary
- 4 stems fresh oregano, or 1 teaspoon dried oregano
- 10 cloves garlic, minced
- 2 tablespoon dijon mustard
- ½ lemon, juiced
- ¼ cup olive oil
- 4 small potatoes, quartered
- 4 large yellow onions, quartered
- 3 large carrots, cut into thirds
- ¼ cup beef broth
- Create slits in the lamb in a crisscross pattern. Generously cover the lamb leg with salt and allow it to rest for 30 minutes.
- 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.
- Rub the paste all over and inside the lamb. Then, roll the lamb and secure it with cooking twine.
- Add 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 food 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 allow it to rest for 20 minutes. Meanwhile, add the potatoes, onions, and carrots to a serving dish.
- Slice the roast into ¼-inch cuts and top the vegetables to serve.