Boneless Leg Of Lamb Recipe – Cookin' with Mima

This post may contain affiliate links, read my disclosure policy for details.

Inspired by Mediterranean flavors, this Boneless Leg of Lamb comes out herbaceous, garlicky, and perfectly juicy every time. It is infused with aromatic garlic, fresh rosemary, and a hint of lemon, making every bite melt in your mouth.

Leg of lamb with slices cut garnished with lemon and rosemary.

I love making this recipe all year round but mostly during the holiday season because it’s simple to prepare and season ahead. I use boneless lamb leg because it cooks so much faster. Plus you can butterfly the lamb leg to remove some of the fat pockets in between as well as stuff some spices and aromatics to make it even more flavorful.

If you love lamb recipes, you should also try out my Mediterranean Lamb Chops Recipe. It’s easy and super delcious.

Ingredient Notes & Substitutions

Here is a list of ingredients you’ll need to make this boneless lamb leg recipe. I highly recommend using fresh ingredients for the most vibrant and authentic taste.

Ingredients needed for roasted garlic lamb.

Ingredient	Why It’s Used	Best Substitute
Boneless Lamb Leg	Tender, ideal for roasting	Bone-in leg (add 10-15 min/lb)
Fresh Garlic	Provides the best, sharpest flavor	1 tsp garlic powder per clove
Fresh Lemon Juice	Adds tangy brightness	Bottled lemon juice
Fresh Rosemary	Earthy, aromatic flavor	1 tsp dried rosemary (use half)
Lemon Zest	Intense, fragrant citrus oil	a pinch of dried lemon peel
Fresh Thyme	Subtle, earthy flavor	Dried thyme
Olive Oil	Base for marinade, neutral flavor	Any neutral oil (avocado, grapeseed)
Salt & Pepper	Enhances all other flavors	Adjust to taste

How To Cook Boneless Leg Of Lamb

Preheat Oven: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup.
Make the Marinade: In a small bowl, combine the olive oil, minced garlic, lemon juice, chopped rosemary, thyme, lemon zest, salt, and pepper. Whisk until well combined.

Garlic and rosemary marinade for leg of lamb.

Score the Lamb: Pat the boneless lamb leg completely dry with paper towels. Using a sharp knife, make small, shallow diagonal cuts (about ¼ inch deep) all over the surface. This helps the marinade penetrate and allows fat to render.
Marinate: Place the lamb on the prepared baking sheet. Rub the marinade mixture all over the lamb, massaging it into the cuts and folds. For the best flavor, let it marinate for at least 30 minutes at room temperature.

👉 Make-Ahead Tip: For deeper flavor, cover and marinate in the refrigerator overnight. Let it sit at room temperature for 30 minutes before roasting.

Roast: Initial High Heat: Place the lamb in the preheated oven and roast at 400°F for 20 minutes. This creates a delicious browned crust.
Finish Cooking: Without opening the oven door, reduce the heat to 350°F (175°C). Continue roasting for about 1 hour and 15-30 minutes, or until the internal temperature reaches 140-145°F (60-63°C) for medium-well.
👉 Pro Tips:
1. Use a meat thermometer! This is the most accurate way to guarantee perfect doneness.
2. Baste the lamb with the marinade or pan juices every 30 minutes. This adds extra flavor and helps keep the meat moist.

🌡️ Doneness Temperature Guide

Rare: 120-125°F (49-52°C)
Medium Rare: 130-135°F (54-57°C) ← Recommended
Medium: 140-145°F (60-63°C)
Well Done: 160°F+ (71°C+)

👉 Pro Tip: Always use a meat thermometer for perfect results.

Roasted leg of lamb in its juices in a baking dish lined with foil.

Rest is Mandatory: Once done, remove the lamb from the oven. Transfer it to a clean cutting board and tent it loosely with foil. Let it rest for 15-20 minutes. This allows the juices to redistribute, resulting in tender, juicy meat.
⚠️ Important: The temperature will rise 5-10 degrees during rest (carryover cooking).
Slice and Serve: Slice the lamb against the grain and serve immediately with any accumulated juices.

Storing and Reheating

Fridge: Cool, then airtight container. (3-4 days)
Freezer: Cool, wrap in foil, freeze. (3 months) Thaw in fridge.
Reheat:

Oven: 325°F in foil.
Air Fryer: 320°F for 3-5 mins.

Sides To Serve With Lamb Leg

Classic Sides	Fresh & Lighter Options
🥔 Cheesy Mashed Potatoes	🥗 Easy Greek White Bean Salad
🫘 Easy Green Bean Casserole	🌱 Garlic Parmesan Green Beans
🥕 Sugar Glazed Carrots	🥔 Crispy Roasted Baby Potatoes
🍄 Roasted Garlic Butter Mushrooms	🥗 Easy Mixed Vegetables Recipe

Sliced of roasted lamb on a plate with mashed potatoes and broccoli.

Frequently Asked Questions

Can I use bone-in leg instead?

Yes, absolutely! A bone-in leg of lamb will work perfectly and adds fantastic flavor. The main difference is the cooking time.
Add More Time: Plan for an additional 10-15 minutes of roasting time per pound compared to the boneless instructions.

Why is it impotant to let the lamb rest after cooking?

Resting the meat is non-negotiable. It allows the muscle fibers to relax and reabsorb all the juices. If you slice it immediately, the juices will spill out onto the cutting board, resulting in drier meat.

What’s the best way to slice lamb after cooking?

Always slice against the grain. Look for the direction the muscle fibers are running and cut perpendicular to them. Use a sharp, thin carving knife.

If you try this recipe or any of my other recipes, please leave a star rating in the comment section below. Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.