Roasted Boneless Leg of Lamb

This roasted boneless leg of lamb recipe is delicious and impressive. You will wow your guests when you serve it at one of your dinner parties or for a holiday meal. It’s cooked medium rare and tender as can be.

A white round plate with sliced lamb, onion, potato and carrots with the platter of the lamb in the background

Every time I have lamb, I think of my parents. Although we didn’t have roasted leg of lamb often, when we did, we considered it a special dinner.

When I first went to college, they drove me the two hours to school and we stopped along the drive to have lunch at an old, mom-and-pop place. Leg of lamb was on the menu and that’s what each of us ordered.

This meal always has a special place in my heart.

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Helpful Tips

  • Do not add salt to the rub or the lamb before cooking as it will draw out moisture.
  • For better coverage, dribble olive oil on the lamb and rub it in before adding the herb mixture and garlic.
  • Put all the herbs and spices in a mixing bowl to combine before rubbing on the lamb.
  • Set the lamb on thickish onion slices as the meat drippings will make them delicious to eat. But if you prefer to use a traditional roasting pan, have at it.
  • Use a meat thermometer to check the temperature. You want it to read 125 – 135 degrees for medium rare. For medium, you want to take the meat out at 140 – 150. And for well done, 160.
  • Note that its temperature will rise another 5 degrees as you wait to cut the lamb.
  • You always wait for the meat to rest for a bit before cutting into it. I wait for 15 minutes. You do this to give the meat’s juices time to redistribute.

How to make leg of lamb

Pre-step

Take the lamb out at least an hour before starting the recipe. You want it to be close to room temperature.

Also get a baking pan. I’m using an oversized 13 x 9 pan that was my grandmother’s.

Step one

Preheat oven to 425 degrees Fahrenheit.

Step two

Unwrap the lamb, get an onion, garlic and herbs. You have to leave on the netting, which holds the leg together as it’s boneless. (A)

Step three

Slice the onion in 4 large rings and place them in the baking pan. This next part is optional but it flavors the lamb greatly – lay a large sprig of fresh rosemary on the onions.

Crush 3 cloves of garlic and set aside.  Gather the herbs – dried rosemary, sage, parsley, oregano and pepper. (B)

Left - Trussed up leg of lamb on a blue platter with rosemary, onion, garlic and herbs. Right - herbs, crushed garlic and a pan with sliced onions and fresh rosemary

Step four

Add the dried herbs and pepper in a small mixing bowl and mix together with a whisk.

Step five

Place the lamb in the pan, right on the onion and rosemary. Dribble olive oil over the lamb. Be generous, this will help the herbs stick to the meat. (C)

Step six

Pour some of the herb mixture in your hand and sprinkle it over the meat. Repeat until all the herb mixture is gone.

Step seven

Use your hand to rub the herbs into the meat. Add the crushed garlic on top and use your hand again to rub it on the meat. (D)

Left - Lamb in a pan on onions with oil dribbled on it. Right - herbs and garlic rubbed on the lamb

Step eight

Bake for 15 minutes.

Step nine

Lower the temperature to 325 degrees Fahrenheit and continue cooking the lamb until it reaches between 125 – 135 degrees. You can use a digital thermometer or the one you stick in the meat as you cook it.

I took my roast lamb out when it reached 130 degrees.

Mine took a little over an hour but remember, go by temperature, not by time.

See helpful tips for the temperature requirements if you like your lamb done more than medium rare.

Lamb out of the oven with crispy garlic and lots of juice and some carrots in the background

Step ten

Let the lamb rest for 15 minutes before you cut into it. Remember to cut it against the grain. I cut mine towards the fattest part of the leg.

A blue platter with sliced lamb, onions and juice with carrots in the background

Let’s look at the sliced lamb at another angle.

Slices of lamb on a platter with juice in a little pourer and carrots in a bowl

I plate some of the meat with a baked potato, an onion slice from the pan and carrots.

Overhead view of a white plate with a few slices of lamb, carrots, baked potato and onion

Since this is a post that I updated and re-published, I wanted to include one of the old photos where I plated the lamb with creamed spinach and mashed celery root.

Plated really lovely roasted boneless leg of lamb

All that’s left is to dig in.

I hope you enjoyed this roasted boneless leg of lamb recipe.

What is your favorite way to eat lamb?  Leave me a comment as I’d love to know. Two other favorite lamb recipes are Irish stew and chops.

And as always, may all your dishes be delish!

If you’ve tried this I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

A blue platter with sliced lamb, juice and onion slices - square

Roasted Boneless Leg of Lamb

Roasted boneless leg of lamb is a delicious and easy to prepare dish that can be enjoyed year-round! This succulent, juicy cut of meat makes for a hearty meal fit for any occasion.
5 from 20 votes
Print Pin Rate
Course: Meat
Cuisine: Lamb
Keyword: boneless leg of lamb, roasted leg of lamb
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 10 servings
Calories: 146kcal

Ingredients

  • 3.25 pound boneless leg of lamb (leave webbing on, take out of fridge 1 hour before roasting)
  • 3 cloves garlic (2 – 3 cloves, crushed)
  • 2 teaspoons rosemary (dried)
  • 1 teaspoon sage (dried)
  • 1 teaspoon parsley (dried)
  • 1 teaspoon oregano (dried)
  • 1/8 teaspoon pepper
  • 2 tablespoon olive oil

Extras

  • 1 sprig fresh rosemary
  • 4 onion slices (used to raise the lamb off the pan)

Instructions

  • Take lamb out an hour before proceeding.  You want it to be close to room temperature
    3.25 pound boneless leg of lamb
  • Preheat oven to 425 degrees F
  • Place the onion slices on the bottom of a roasting pan and place leg of lamb on top of the onions
    4 onion slices
  • In a small bowl add rosemary, sage, parsley, oregano and pepper and mix together
    2 teaspoons rosemary, 1 teaspoon sage, 1 teaspoon parsley, 1 teaspoon oregano, 1/8 teaspoon pepper, 1 sprig fresh rosemary
  • Dribble olive oil on leg of lamb and rub it all over the lamb, including the bottom
    2 tablespoon olive oil
  • Sprinkle the herbs, spices and garlic on the lamb and rub it into it
    3 cloves garlic
  • Stick a meat thermometer in the meat – or use a digital thermometer.
  • Place leg of lamb into the oven for 15 minutes
  • Reduce temporature to 325 degrees F and roast until lamb is 125 – 130 degrees internally for medium rare
  • Take leg of lamb out and let rest for 15 minutes before cutting it at a slight angle towards the larger part of the lamb
  • Plate
  • Smile
  • Enjoy
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Notes

Two slices equals one serving.
This size leg of lamb serves 6, with leftovers. Timing above doesn’t include the hour the leg of lamb needed to come to room temperature before roasting, nor the resting time before cutting into it.
Helpful tips
    • Do not add salt to the rub or the lamb before cooking as it will draw out moisture. You are welcome to use black pepper.
    • For better coverage, dribble olive oil on the lamb and rub it in before adding the herb mixture and garlic.
    • Put all the herbs and spices in a mixing bowl to combine before rubbing on the lamb.
    • Set the lamb on thickish onion slices as the meat drippings will make them delicious to eat. But if you prefer to use a traditional roasting pan with a rack, have at it.
    • Use a meat thermometer to check the internal temperature. You want it to read 125 – 135 degrees for medium rare. For medium, you want to take the meat out at 140 – 150. And for well done, 160. I have the instant read thermometer, but you can also use the kind that you keep in the meat as it cooks.
    • Note that its temperature will rise another 5 degrees as you wait to cut the lamb.
    • You always wait for the meat to rest for a bit before cutting into it. I wait for 15 minutes. You do this to give the meat’s juices time to redistribute.

Nutrition

Serving: 1serving | Calories: 146kcal | Carbohydrates: 1g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 59mg | Sodium: 58mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 10mg | Iron: 2mg
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Originally published in November of 2016.

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38 Comments

  1. We love lamb in my family and I make some every other month, I tend to always make it in the same fashion but I’ll try your way next time, that looks so good!

  2. This looks and sound fabulous! And I love that your comforting food is more an ingredient than a dish. So accessible that way. πŸ˜‰ For me it’s brisket stew. Was my mom’s specialty. She’d spend a good 2 days on it and the whole house smelled amazing and it was of course, delicious.

  3. Learning how to cook and eat lamb is on my “to-do” list for this year. Thanks for the great recipe. Those onions look so scrumptious… not to mention that creamed spinach on the plate!!!

  4. Lamb, and particularly mint sauce, reminds me of Easter dinner with my parents! Great idea to have the onion rings underneath.

    1. Thanks Kate! I started doing the onions underneath roasts because I didn’t have a rack that fit my pan and now I’m hooked as the onion tastes so good with the drippings!

  5. Such a great recipe, my husband and I made it last night and it was a hit! The lamb and onions were delicious and we added small potatoes in the bottom to make it a one pot meal. Thank you!

    1. I’m so glad you enjoyed it Sabrina!! I love the addition of the small potatoes!! And thank you so much for telling me that you made it and liked it! πŸ™‚

  6. Simply put…PERFECTION!!!!
    Didn’t have all herbs on hand and used what I had (thyme, basil, extra oregano, extra pepper and extra garlic). Roasted on top of onion, as per recipe, and carrot….will used extra onion next time. Paired with beautiful wine and a lovely (also simple) mint dessert. Just a fancy Wednesday night here ????????
    Husband looking forward to leftover lamb…and he’s not the leftover type.

    1. Hi Joy, your comment made my day. I’m so pleased that you enjoyed the recipe!! And all your additions sound fun and delicious! πŸ™‚ Cheers!

  7. Looking forward to trying your lamb roast recipe this Easter! Can you give me some idea as to how long it took to reach desired temps and the final product? (Obviously it would depend on the size roast, oven, etc.) I’m trying figure a rough estimate. Thanks!

    1. Thanks April! I would say it’s 20 minutes per pound so my lamb too an hour but I like it medium rare. And the size of my lamb was 3.25 pounds. If you like it medium – then I’d say 25 minutes per pound but check the temperature 15 minutes from the time you anticipate it being done. And remember to let it rest for 15 minutes before cutting. I hope you enjoy it.

    1. I do love lamb with gravy but I’ve only made gravy once. I have to get my sister to teach me as she makes the gravy during the holidays. But I encourage you to make some if you prefer your lamb with gravy!

  8. The lamb comes “trussed up.” Do we take the trussing off the lamb?

    Thanks in advance!!

    1. No, LN, I never do. Since it’s boneless it would flop over. I just bake it and once it’s done, I cut the netting off. Hope this helps.

  9. This is absolutely delicious! We recently got a whole lamb delivered and basically we are going to be trying every way to eat it!

  10. I made this leg of lamb recipe over the weekend and so glad I did! The lamb has so much flavor and cooked to perfection. I am thinking about making this for Thanksgiving as well. Thanks so much for the awesome recipe!

  11. Yum! That leg of lamb is just cooked to perfection! Thanks for the tip about adding salt – something I need to stop doing!