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Roasted Boneless Lamb Leg is a classic and flavorful dish that is a popular choice for special occasions, holidays, and family gatherings. Despite its gourmet appearance, this lamb roast recipe is easy to make and offers an elegant substitution for serving turkey at special celebrations and holidays.
The star of this roasted lamb recipe is without a doubt, the lamb. It is carefully prepared and lovingly marinated with garlic, herbs, and spices, then slow-roasted to perfection. The garlic infuses the meat with a rich, savory taste, complementing the natural flavors of the lamb. Cooked to a perfect medium doneness, this recipe is sure to make any meal a special occasion.
Why l Love This Recipe
- It’s tender and delicious. The careful marination and precise roasting result in a leg of lamb that’s perfectly tender and cooked to a beautiful medium doneness.
- It’s elegant yet versatile. Whether it’s a laid-back Sunday meal, a special celebration, or a holiday dinner, this dish is versatile enough to shine on any occasion.
- It’s full of flavor. The combination of zesty lemon, aromatic garlic, and fragrant rosemary creates a flavor profile that’s both vibrant and deeply satisfying.
Ingredients You’ll Need
- Boneless Lamb Leg: This cut is tender and perfect for roasting. If you can’t find boneless, a bone-in leg will work; just adjust the cooking time accordingly.
- Olive Oil: Use your favorite light, neutral-flavored oil.
- Garlic: Use fresh garlic for the best taste. If you’re in a pinch, 1 teaspoon of garlic powder per clove can be a substitute.
- Lemon Juice: Freshly squeezed lemon juice provides a tangy brightness. Bottled lemon juice is a decent substitute if fresh lemons aren’t available.
- Fresh Rosemary: Fresh rosemary contributes a delightful earthy aroma. Dried rosemary can be substituted, but use half the amount (1 teaspoon) as dried herbs are more potent.
- Lemon Zest: Lemon zest adds an intense citrus flavor.
- Fresh Thyme: Fresh thyme complements the other herbs and adds a subtle earthy flavor. Dried thyme can be used as a substitute.
- Salt: Salt enhances all the flavors. You can use sea salt, kosher salt, or regular table salt, depending on your preference.
- Ground Pepper: Freshly ground black pepper works best to provide a mild heat. Adjust the amount to your taste.
- Lemon Wedges: Lemon wedges are a lovely finishing touch. They add a fresh burst of lemony goodness when squeezed over the lamb. You can omit them if desired.
How To Make Boneless Lamb Leg
Step 1: Prepare the equipment. Preheat the oven to 400 degrees F. Line an aluminum foil over a baking sheet and keep it aside.
Step 2: Prepare the lamb. Pat dry the lamb leg and cut them diagonally just like small slits all over the lamb using a knife.
Step 3: Marinate the lamb. In a small bowl combine the ingredients to marinate the lamb; olive oil, garlic, lemon juice, rosemary, thyme, lemon zest, salt, and black pepper.
Step 4: Pour the marinade over the lamb and coat them well. Allow the lamb to marinate for at least 30 minutes or overnight.
Step 5: Roast the lamb. Place the lamb leg on the prepared baking sheet and bake them for 20 minutes. Reduce the oven temperature to 350 degrees F and bake further for 1 hour and 15 minutes until the lamb’s internal temperature reaches around 135 degrees F.
Step 6: Rest and serve. Once done, cover the roast with alluminum foil wrap and allow the lamb to rest for 15-20 minutes before slicing the meat.
Recipe Tips
- Preheat the Oven: Preheat your oven to the correct temperature.
- Allow Time for Marinating: Allow the lamb to marinate for a minimum of 30 minutes but up to overnight if possible.
- Bring Meat to Room Temperature: Before roasting, let the lamb sit at room temperature for about 30 minutes. This helps it cook more evenly.
- Use a Meat Thermometer: To achieve that perfect medium doneness, cook until it reaches an internal temperature of 145 degrees F for medium-rare or 160 degrees F for medium.
- Baste the Meat: Baste the lamb with the marinade or pan juices every 30 minutes. This adds extra flavor and helps keep the meat moist.
- Let it Rest: Color the lamb with foil and let it rest for at least 15-20 minutes after removing it from the oven. This allows the juices to be redistributed, keeping the meat juicy and tender.
- Enjoy the Leftovers: Thin slices of leftover lamb are perfect for sandwiches or wraps. Just add a dollop of tzatziki sauce and fresh veggies to make a tasty lunch.
Storing and Reheating
Storing: Store any leftover lamb roast in an air tight container in the fridge for upto 3 days. Allow to cool completely before placing it in the fridge.
Freezing: After it cools down completely, wrap the lamb in aluminum foil wrap, place in freezer bags or air tight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Wrap the lamb roast in alluminum foil and heat in a preheated 325°F oven until warmed through.
Recipe Variations
Herb Marinade: The choice of herbs and seasonings can be customized based on personal preference. Besides garlic, rosemary, and thyme, you might consider using, oregano, or other complementary herbs.
Slow Cooking Method: Place the lamb roast in a slow cooker with vegetables, broth, and seasonings. Slow-cook on low for 6-8 hours or until the lamb is fork-tender. This method is great for busy days, and the meat becomes incredibly tender.
Smoking Method: Apply a dry rub or marinade to the lamb and smoke it at a low temperature (around 225°F or 107°C) until it reaches your desired level of doneness.
Cooking Time Guide for Lamb Leg
The internal temperature of a cooked leg of lamb is a crucial factor in achieving the desired level of doneness. Here are general guidelines for internal temperatures based on different levels of doneness:
- Rare: 120°F to 125°F (49°C to 52°C) The cooking time is estimated to be about 15 minutes per pound.
- Medium Rare: 130°F to 135°F (54°C to 57°C) The cooking time is estimated to be about 20 minutes per pound.
- Medium: 140°F to 145°F (60°C to 63°C) The cooking time is estimated to be about 25 minutes per pound.
- Medium Well: 150°F to 155°F (66°C to 68°C) The cooking time is estimated to be about 30-35 minutes per pound.
- Well Done: 160°F and above (71°C and above) The cooking time is estimated to be about 35-40 minutes per pound.
Remember that these times are approximate, and the actual cooking time may vary based on your specific circumstances. Adjustments might be necessary based on your oven, the starting temperature of the lamb, and other factors.
What to Serve with Lamb Roast?
Accompany the lamb leg roast with traditional sides like Sugar Glazed Carrots, Roasted Garlic Butter Mushrooms, Mashed Potatoes, Green Bean Casserole or a Fresh Salad like Fattoush to complement it with a Mediterranean touch.
Frequently Asked Questions
Yes, you can use a bone-in leg of lamb instead of boneless. Keep in mind that bone-in lamb may require slightly longer cooking times so adjust accordingly. Use a meat thermometer to ensure it reaches your desired level of doneness.
Aim for an internal temperature of 145°F (63°C) for medium-rare, or adjust based on your preferred doneness. The temperature will continue to rise slightly after you remove it from the oven so you should allow for some carryover cooking to occur.
More Recipes to Try
- Roasted Boneless Turkey Breast
- Oven Baked Roasted Whole Chicken
- Rosemary Lemon Chicken Breast
- Crunchy Fried Chicken
Whether you’re gearing up for a relaxed holiday feast, or Sunday dinner, this roasted lamb recipe is going to be a new family favorite. Impress your guests with minimal effort and maximum flavor.
If you try this recipe or any of my other recipes, please leave a star rating in the comment section below because I love hearing from my readers. Also follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Boneless Lamb Leg Roast
Ingredients
- 5-7 lb boneless lamb leg
- ½ cup olive oil
- 3 tablespoons garlic, finely chopped
- 2 tablespoons fresh lemon juice
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh lemon zest
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 1 teaspoon ground pepper
- Lemon wedges to garnish
Instructions
- Preheat the oven to 400 degrees F. Line an aluminum foil over a baking sheet and keep it aside.
- Pat dry the lamb leg and cut them diagonally just like small slits all over the lamb using a knife.
- In a small bowl combine the ingredients to marinate the lamb; olive oil, garlic, lemon juice, rosemary, thyme, lemon zest, salt, and black pepper.
- Pour the marinade over the lamb and coat them well. Allow the lamb to marinate for at least 30 minutes or overnight.
- Place the lamb leg on the prepared baking sheet and bake them for 20 minutes. Reduce the oven temperature to 350 degrees F and bake further for 1 hour and 15 minutes until the lamb's internal temperature reaches around 135 degrees F or your desired doneless. Cook time will vary depending on the size of your roast.
- Once done, cover the roast with alluminum foil wrap and allow the lamb to rest for 15-20 minutes before slicing the meat.
- Serve the roasted garlic lamb with lemon wedges on the side.
Notes
- Choose Quality Lamb: Start with a high-quality boneless leg of lamb. Look for meat that’s fresh, well-marbled, and has a pinkish-red color. Ask your butcher for guidance if needed.
- Allow Time for Marinating: Allow the lamb to marinate for a minimum of 30 minutes but up to overnight if possible.
- Bring Meat to Room Temperature: Before roasting, let the lamb sit at room temperature for about 30 minutes. This helps it cook more evenly.
- Preheat the Oven: Preheat your oven to the correct temperature.
- Use a Meat Thermometer: To achieve that perfect medium doneness, cook until it reaches an internal temperature of 145 degrees F for medium-rare or 160 degrees F for medium.
- Baste the Meat: Baste the lamb with the marinade or pan juices every 30 minutes. This adds extra flavor and helps keep the meat moist.
- Let it Rest: Color the lamb with foil and let it rest for at least 15-20 minutes after removing it from the oven. This allows the juices to be redistributed, keeping the meat juicy and tender.
- Enjoy the Leftovers: Thin slices of leftover lamb are perfect for sandwiches or wraps. Just add a dollop of tzatziki sauce and fresh veggies to make a tasty lunch.
