Roasted Boneless Leg of Lamb

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.

Course Meat

Cuisine Lamb

Keyword boneless leg of lamb, roasted leg of lamb

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings servings

Calories 146kcal

Author Elaine Benoit

Equipment

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

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