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–+ servings
Leg of lamb with slices cut garnished with lemon and rosemary.

Boneless Lamb Leg Roast

4 from 2 votes
Created by Mariam Ezzeddine
Roasted Boneless Lamb Leg is a classic and flavorful dish that is a popular choice for special occasions, holidays, and family gatherings
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Mediterranean
Servings 6 servings
servings

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.

Nutrition

Calories: 473kcal | Carbohydrates: 2g | Protein: 49g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 152mg | Sodium: 537mg | Potassium: 722mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 59IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 5mg
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