Name: Roasted Boneless Leg of Lamb
Prep time: 5 min
Cook time: 75 min
Total time: 80 min
Yield: 8 servings
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; 4 onion slices (used to raise the lamb off the pan); mixing bowl; large baking pan

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This roasted boneless leg of lamb recipe really brings me back to my younger years! It’s delicious to eat, pretty to serve and impressive when you take it out of the oven!

A Fond Memory

Every time I have lamb anything, I think of my parents. We didn’t have roasted leg of lamb often, so 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. YUM.

I remember feeling both excited and scared that day to be starting this new venture in my life. Having that meal was so comforting that I became more excited than scared. That’s what comfort food does for a person, right? Makes you comfortable?

I know. Deep.

Here’s a lamb chop recipe that I love!

Tips for making the roasted boneless leg of lamb:

Do not add salt to the rub or the lamb before cooking as it will draw out moisture
Put all the herbs and spices in a mixing bowl to combine before rubbing on the lamb
Dribble olive oil on the lamb and rub it in before adding the herb mixture and garlic for better coverage
Set the lamb on thickish onion slices as the meat drippings will make them delicious to eat
Use a meat thermometer to check the temperature. You want it to read 125 – 130 degrees for medium rare.
Note that its temperature will rise another 5 degrees as you wait to cut the roasted boneless leg of lamb

How to make the roasted boneless leg of lamb

Step one: Take out leg of lamb at least an hour before preparing it. You want it to be close to room temperature

Step two: Preheat the oven to 425 degrees Fahrenheit

Step three: Crush 3 cloves of garlic and set aside. Gather rosemary, sage, parsley oregano and pepper and add them to a small bowl and mix together

Step four: Cut 4 thick slices out of a big onion

Step five: Get a roasting pan and place the four onion rings on the bottom of the pan. Rest the trussed up boneless leg of lamb on top of the onions

Step six: Dribble the lamb with olive oil (be liberal) and sprinkle the herbs, spices and garlic on the lamb and rub it on the meat. I stick a meat thermometer in the lamb but if you use a digital thermometer, you’ll need to check the temperature near the end of the cooking time

Step seven: Place the pan with the boneless leg of lamb into the oven and set the timer to 15 minutes

Step eight: Once the timer dings, lower the oven to 325 degrees Fahrenheit and bake until the lambs reaches the right temperature, which is 125 – 130 degrees

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

Step eight: Let it rest for 15 minutes before you cut into it

Oh, man! Yummy. Here’s another angle of thick lamb slices.

I plate the lamb with some mashed celery root and my grandmother’s German-style creamed spinach.

All that’s left to do is eat this roasted boneless leg of lamb. And so we do.

I hope you enjoyed this recipe!

What is your favorite way to eat lamb? Leave me a comment as I’d love to know.

And as always, may all your dishes be delish!

If you’ve tried this boneless leg of lamb 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 FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!