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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.
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.
| 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.
- 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.
- 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 |
Frequently Asked Questions
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.
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.
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, I’d love to hear how it turned out. Leave a comment and rate the recipe! Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.
Roasted Lamb Leg with Garlic and Herbs
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°F and line a rimmed baking sheet with aluminum foil.
- In a small bowl, combine the olive oil, minced garlic, lemon juice, chopped rosemary, thyme, lemon zest, salt, and pepper. Whisk the marinade until well combined.
- Pat the boneless lamb leg dry with paper towels. Using a sharp knife, make shallow diagonal cuts, about ¼ inch deep, across the surface of the lamb.Note: Scoring the lamb helps the meat absorb more of the marinade for better flavor. It also helps the fat render as the lamb roasts.
- Place the lamb on the prepared baking sheet. Rub the marinade all over the lamb and into the cuts and folds. Let the lamb marinate at room temperature for at least 30 minutes.
- Place the lamb in the preheated oven and roast at 400°F for 20 minutes to develop a browned crust.
- Reduce the oven temperature to 350°F and roast for 1 hour 15 minutes to 1 hour 30 minutes, or until the lamb reaches an internal temperature of 145°F.
- Transfer the lamb to a clean cutting board and tent loosely with foil. Let it rest for 15-20 minutes before slicing.
- Slice the lamb against the grain and serve with the pan drippings.
Notes and Recipe Tips
- Cooking times can vary based on the size, shape, and thickness of the lamb, so check the internal temperature a little before the suggested cook time ends.
- A sharp carving knife gives you cleaner slices and makes the roast easier to portion.
- If the pan drippings become too dark before the lamb is done, add a small splash of water to the pan to prevent them from burning.
- Leftover lamb works well in sandwiches, wraps, salads, or rice bowls for another meal.
Delish
Ohhh my God this is one of my favorite I am going to do the same like your recipe 👍
Very much enjoyed this recipe!