Boneless Leg of Lamb Recipe
Infused with fresh herbs and aromatics, our slow roasted boneless leg of lamb recipe combines with tender vegetables for a tasty one-pot meal.
Equipment
- Cooking Twine
Ingredients
- 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
- 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 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 herb mixture all over and inside of the lamb. Then, roll the lamb roast and secure it with kitchen 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 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 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.
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.
- 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.
- 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.
- 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!