I just made a Boneless Lamb Leg Recipe that turned into a ridiculously tender, rosemary-and-garlic roast you’ll want to show off at any holiday.

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I’m obsessed with a Boneless Lamb Roast because it hits everything I want from a big meal: bold, juicy, and kind of show-offy. Roasted Lamb Leg Boneless has that crusty, herby exterior that makes people quiet at the table.

I love the way garlic and fresh rosemary punch through without screaming. But it’s not fussy.

Just honest meat that makes you slow down and actually taste things. I get a little smug when I carve it, watching the pink interior and the juices pool.

Yes, I brag. And you should be excited to make it for guests.

Trust me, seriously.

Ingredients

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Boneless leg of lamb: meaty centerpiece, rich protein and cozy roast comfort.
Kosher salt: pulls flavors forward, makes meat sing and crisp a bit.
Freshly ground black pepper: bright bite and a little heat, nothing fussy.
Olive oil: helps things brown and keeps meat from drying out, basically.
Garlic: savory punch, aromatic and homespun — everyone will want seconds.
Fresh rosemary: piney, herbal lift that pairs perfectly with lamb’s richness.
Fresh thyme: subtle earthiness and balance, it’s quietly essential.
Dijon mustard: tacky binder so herbs stick, plus tangy zip.
Lemon zest: bright citrus snap that cuts through fattiness, freshens everything.
Dry white wine or chicken broth: adds pan moisture and gentle savory notes.
Unsalted butter: silky finish for basting or melting over resting slices.

Ingredient Quantities

Boneless leg of lamb, 3 to 4 lb (about 1.4 to 1.8 kg)

Kosher salt, 1 to 1 1/2 teaspoons per pound of meat

Freshly ground black pepper, 1 to 2 teaspoons

Olive oil, 2 tablespoons

Garlic, 4 to 6 cloves, minced or smashed

Fresh rosemary, 2 tablespoons finely chopped (or 2 to 3 sprigs packed)

Fresh thyme, 1 tablespoon chopped (or 4 to 6 sprigs)

Dijon mustard, 1 tablespoon (optional but helps the crust stick)

Lemon zest, 1 teaspoon (and 1 tablespoon lemon juice, optional)

Dry white wine or low sodium chicken broth, 1/2 cup for the roasting pan

Unsalted butter, 1 to 2 tablespoons (optional, for basting or finishing)

How to Make this

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1. Take the boneless leg of lamb out of the fridge 1 hour before cooking so it comes closer to room temp; pat it very dry with paper towels and remove any netting or excess fat you dont want.

2. Measure salt by weight: use 1 to 1 1/2 teaspoons kosher salt per pound, sprinkle evenly and press it into the meat; grind 1 to 2 teaspoons black pepper over the whole roast.

3. Make a herb garlic paste: in a small bowl mix 2 tablespoons chopped rosemary, 1 tablespoon chopped thyme, 4 to 6 cloves minced or smashed garlic, 2 tablespoons olive oil, 1 tablespoon Dijon mustard (optional but helps the crust stick), 1 teaspoon lemon zest and, if you like, 1 tablespoon lemon juice. Mash together until paste-like.

4. Rub the paste all over the lamb, getting it into any crevices; if the roast was tied take the time to re-tie it snugly so it cooks evenly. Let it sit 15 to 30 minutes after rubbing so flavors start to penetrate.

5. Preheat oven to 425 degrees F. Put a rack in a shallow roasting pan, pour 1/2 cup dry white wine or low sodium chicken broth into the pan to keep the pan juices from burning.

6. Roast at 425 F for 15 minutes to develop a nice crust, then reduce oven temperature to 350 F and continue roasting until an instant-read thermometer inserted into the thickest part reads 125 to 130 F for medium rare or 135 F for medium; plan on about 12 to 15 minutes per pound after the initial high heat but always go by temp not time.

7. Optional butter baste: during the last 10 minutes you can dot 1 to 2 tablespoons unsalted butter on top or spoon pan juices over the roast every 5 minutes for extra gloss and flavor.

8. When the lamb reaches your target temp remove it from the oven and transfer to a cutting board; tent loosely with foil and rest 15 to 20 minutes so juices redistribute, final temp will rise a few degrees.

9. Meanwhile, make a quick pan sauce if you want: place the roasting pan over medium heat on the stove (be careful of hot handles), add a splash more wine or broth, scrape up browned bits, reduce a little, then whisk in a pat of butter for shine. Strain if you want a smooth sauce.

10. Slice the lamb against the grain into thin slices, spoon pan sauce or any juices over the meat and serve.

Equipment Needed

1. Roasting pan with a rack (shallow)
2. Instant read thermometer (really important)
3. Chef’s knife and a carving knife for slicing
4. Cutting board (sturdy)
5. Kitchen twine and kitchen shears or scissors
6. Small mixing bowl and a spoon or small spatula for the herb garlic paste
7. Measuring spoons and a kitchen scale or measuring cup for the wine/broth
8. Paper towels and a clean dish towel
9. Tongs and a heatproof basting spoon or ladle
10. Oven mitts or silicone pot holders and a piece of foil to tent the roast

FAQ

Q: How much salt should I use on a 3.5 pound roast?

A: Use 1 to 1 1/2 teaspoons of kosher salt per pound, so for 3.5 lb that is about 3 1/2 to 5 1/4 teaspoons. Rub it evenly and let the meat sit at room temp 30 to 60 minutes if you can.

Q: What internal temperature gives me medium rare?

A: Pull the lamb at 125 to 130°F. It will rise 5 to 10°F while resting and end up around 130 to 135°F, which is medium rare. Always use an instant read thermometer in the thickest part.

Q: Do I need to truss or tie the boneless leg?

A: If the roast is uneven or loose, tie it so thickness is uniform. That helps it cook evenly and makes slicing nicer. If it already looks even, tying is optional.

Q: Can I marinate or make this ahead?

A: Yes. You can coat with garlic, herbs, mustard and olive oil and refrigerate up to 24 hours. Bring it to room temp before roasting for about 30 to 60 minutes for even cooking.

Q: What should I put in the pan and do I need to baste?

A: Add 1/2 cup dry white wine or low sodium chicken broth to the roasting pan to keep drippings from burning and make a quick jus. Basting is optional. If you want a richer finish, spoon melted butter over the top near the end.

Q: How do I reheat leftovers without drying them out?

A: Slice thin, place in a single layer in a baking dish, splash a little stock or wine, cover tightly with foil and warm in a 300°F oven until heated through. Microwaving works but do it short bursts to avoid drying.

Boneless Leg Of Lamb Recipe Substitutions and Variations

Rosemary
- Oregano, fresh or dried — similar piney warmth but a bit milder
- Thyme, if you want something more subtle and earthy
- Fresh parsley plus a pinch of dried rosemary, for brightness when you don’t have a lot of rosemary
Thyme
- Marjoram, for a sweeter, floral note that plays well with lamb
- Oregano, a little stronger but works in a rustic roast
- Herbes de Provence, if you want a mixed-herb shortcut
Dijon mustard
- Whole grain mustard, for texture and similar tang
- Yellow mustard mixed with a splash of white wine vinegar, in a pinch
- Plain Greek yogurt with a squeeze of lemon, for a milder, creamier binder
Dry white wine or low sodium chicken broth (for the roasting pan)
- Low sodium beef broth, for a beefier pan sauce
- Dry vermouth or light sherry, same acidity as wine but different flavor
- Water with 1 tablespoon white wine vinegar or lemon juice, if you need the acidity but have no wine or stock

Pro Tips

1. Salt by weight, but dont overdo it: measure the kosher salt by the lambs weight like the recipe says, then taste a small seared scrap if you can. If it seems a little salty pull back next time. Too little salt and the meat tastes flat, too much and it hides the herbs.

2. Let it rest properly: resting isnt optional. Rest on a cutting board tented loosely with foil for 15 to 20 minutes so the juices re-distribute. Slice too soon and all the good juices run out and the meat looks dryer than it should.

3. Use a thermometer and trust it, not time: ovens vary a lot. Cook to target temp in the thickest part, then remove because carryover will raise the temp a few degrees while it rests. This is the easiest way to get consistent medium rare.

4. Don’t skip the high heat start or the pan liquid: the initial hot blast creates a crust and flavor. Also pour wine or broth in the pan so the drippings dont burn and you have something to make a quick sauce with. If you want extra gloss, spoon hot pan juices over the roast during the last few minutes.

Boneless Leg Of Lamb Recipe

Recipe by Sarah level

0.0 from 0 votes

I just made a Boneless Lamb Leg Recipe that turned into a ridiculously tender, rosemary-and-garlic roast you’ll want to show off at any holiday.

Servings

servings

Calories

445

kcal

Equipment: 1. Roasting pan with a rack (shallow)
2. Instant read thermometer (really important)
3. Chef’s knife and a carving knife for slicing
4. Cutting board (sturdy)
5. Kitchen twine and kitchen shears or scissors
6. Small mixing bowl and a spoon or small spatula for the herb garlic paste
7. Measuring spoons and a kitchen scale or measuring cup for the wine/broth
8. Paper towels and a clean dish towel
9. Tongs and a heatproof basting spoon or ladle
10. Oven mitts or silicone pot holders and a piece of foil to tent the roast

Ingredients

Boneless leg of lamb, 3 to 4 lb (about 1.4 to 1.8 kg)
Kosher salt, 1 to 1 1/2 teaspoons per pound of meat
Freshly ground black pepper, 1 to 2 teaspoons
Olive oil, 2 tablespoons
Garlic, 4 to 6 cloves, minced or smashed
Fresh rosemary, 2 tablespoons finely chopped (or 2 to 3 sprigs packed)
Fresh thyme, 1 tablespoon chopped (or 4 to 6 sprigs)
Dijon mustard, 1 tablespoon (optional but helps the crust stick)
Lemon zest, 1 teaspoon (and 1 tablespoon lemon juice, optional)
Dry white wine or low sodium chicken broth, 1/2 cup for the roasting pan
Unsalted butter, 1 to 2 tablespoons (optional, for basting or finishing)

Directions

Take the boneless leg of lamb out of the fridge 1 hour before cooking so it comes closer to room temp; pat it very dry with paper towels and remove any netting or excess fat you dont want.
Measure salt by weight: use 1 to 1 1/2 teaspoons kosher salt per pound, sprinkle evenly and press it into the meat; grind 1 to 2 teaspoons black pepper over the whole roast.
Make a herb garlic paste: in a small bowl mix 2 tablespoons chopped rosemary, 1 tablespoon chopped thyme, 4 to 6 cloves minced or smashed garlic, 2 tablespoons olive oil, 1 tablespoon Dijon mustard (optional but helps the crust stick), 1 teaspoon lemon zest and, if you like, 1 tablespoon lemon juice. Mash together until paste-like.
Rub the paste all over the lamb, getting it into any crevices; if the roast was tied take the time to re-tie it snugly so it cooks evenly. Let it sit 15 to 30 minutes after rubbing so flavors start to penetrate.
Preheat oven to 425 degrees F. Put a rack in a shallow roasting pan, pour 1/2 cup dry white wine or low sodium chicken broth into the pan to keep the pan juices from burning.
Roast at 425 F for 15 minutes to develop a nice crust, then reduce oven temperature to 350 F and continue roasting until an instant-read thermometer inserted into the thickest part reads 125 to 130 F for medium rare or 135 F for medium; plan on about 12 to 15 minutes per pound after the initial high heat but always go by temp not time.
Optional butter baste: during the last 10 minutes you can dot 1 to 2 tablespoons unsalted butter on top or spoon pan juices over the roast every 5 minutes for extra gloss and flavor.
When the lamb reaches your target temp remove it from the oven and transfer to a cutting board; tent loosely with foil and rest 15 to 20 minutes so juices redistribute, final temp will rise a few degrees.
Meanwhile, make a quick pan sauce if you want: place the roasting pan over medium heat on the stove (be careful of hot handles), add a splash more wine or broth, scrape up browned bits, reduce a little, then whisk in a pat of butter for shine. Strain if you want a smooth sauce.
Slice the lamb against the grain into thin slices, spoon pan sauce or any juices over the meat and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.