Lamb is such a great meat to make for a dinner party or for the holiday’s, and with the holiday’s coming up, I really wanted to share my lamb recipe. I’ve received quite a few emails asking how to prepare the lamb, so here it is!
This roasted boneless leg of lamb is totally easy to make. In a lot of your emails, you said that lamb intimidates you, but this recipe takes away all the intimidation and puts a delicious lamb roast on your table! So, that’s pretty much winning at life, am I right?
It also uses simple ingredients that are thrown together in less than 10 minutes. Another score for winning at life. At least in my book. 😉
Ingredients Used to Make Roasted Boneless Leg Of Lamb
4-5lb boneless leg of lamb, trimmed and tied in netting (comes this way)
Fresh rosemary
Fresh parsley
Olive oil
Garlic, cut into slivers
Salt and pepper
How to Make Roasted Boneless Leg Of Lamb
Prep the lamb: one hour prior to cooking remove lamb from fridge. Cut slits (with a paring knife) all over the lamb inserting the garlic slivers directly into the cuts.
Make the ‘rub’ paste: in a small bowl combine the rosemary, parsley, olive oil, and salt & pepper.
Put it all together: rub the paste all over the roast. Let sit at room temperature for 45 minutes.
Roast: roast the leg of lamb for 20-25 minutes per pound, or until the internal temp reaches 130 degrees. Let stand for 10 minutes to continue cooking.
How Long to Cook Boneless Leg of Lamb?
Cooking a roasted leg of lamb boneless to perfection involves precise timing to ensure it’s juicy, tender, and cooked to your desired level of doneness. Here’s a comprehensive guide to help you determine the ideal cooking time for a boneless leg of lamb.
Cooking Time: The general rule for roasting a boneless leg of lamb is to cook it for 20-25 minutes per pound at 325°F (160°C).
Internal Temperature: The key to perfect doneness is reaching the right internal temperature. Use a digital meat thermometer to check the internal temperature of the lamb for accuracy.
Cooking Times by Weight
Weight of Lamb
Approximate Cooking Time
Internal Temperature
4 lbs
1 hour 20 minutes – 1 hour 40 minutes
130°F (54°C) for medium-rare
5 lbs
1 hour 40 minutes – 2 hours
130°F (54°C) for medium-rare
6 lbs
2 hours – 2 hours 30 minutes
130°F (54°C) for medium-rare
Desired Doneness Levels
Rare: 120°F (49°C) – Cool red center
Medium-Rare: 130°F (54°C) – Warm red center, slightly pink towards the exterior
Medium: 140°F (60°C) – Warm pink center
Well-Done: 160°F (71°C) – Little to no pink, more browned throughout
See? Easy peasy and no intimidation. So, let’s do this!
This perfect roasted boneless leg of lamb will make your mouth water. It’s rubbed with a paste of olive oil and herbs and stuffed with garlic slivers. It’s sure to be a hit on any holiday or in any dinner setting!
Ingredients
4-5 lb boneless leg of lamb roast, trimmed and tied in netting
1 Tablespoon fresh rosemary, finely chopped
1/2 cup loosely packed parsley, finely chopped
3 Tablespoons olive oil
4 cloves of garlic, cut into slivers
2 teaspoons kosher salt
2 teaspoons ground black pepper
Instructions
Prep the Lamb: One hour before cooking, take the roast boneless leg of lamb out of the fridge. Using a paring knife, cut 1/2-inch-deep slits all over the lamb, spacing about 2 inches apart, careful not to cut the netting. Place slivers of garlic into each slit. Place lamb on a roasting rack in a shallow dish or roasting pan. Set aside.
In a small bowl combine rosemary, parsley, olive oil, salt, and pepper. Stir to form a paste. Rub the paste all over the roast. Let sit at room temperature for 45 minutes.
Preheat oven to 325 degrees. Insert a digital meat thermometer into the center of the meat. Roast the lamb until internal temperature reaches 130 degrees, about 20-25 minutes per pound. Remove from oven. Let rest for 10 minutes to bring lamb to medium-rare (135 degrees). Remove netting and carve into slices. Serve.
Notes
Boneless leg of lamb roast is usually sold trimmed and in the netting.
Nutrition Facts (Per Serving)
Calories: 350
Sugar: 0g
Sodium: 480mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 30g
Cholesterol: 110mg
Top Tips for Perfect Roasted Boneless Leg of Lamb
Roasting a boneless leg of lamb to perfection can elevate any meal, making it a standout dish for holidays or special occasions. Here are some top tips to ensure your roasted boneless leg of lamb turns out tender, flavorful, and perfectly cooked every time.
Choose the Right Cut
Quality Meat: Start with a high-quality boneless leg of lamb. Look for a cut that’s well-marbled with a good fat layer, as this will help keep the meat moist and flavorful during roasting.
Trimmed and Tied: Ensure the lamb is trimmed of excess fat and tied in netting to maintain its shape and ensure even cooking.
Season Generously
Herb Paste: Create a flavorful herb paste with fresh rosemary, parsley, olive oil, salt, and pepper. This paste not only seasons the meat but also forms a delicious crust as it roasts.
Garlic Slivers: Insert slivers of garlic into small cuts all over the lamb. This infuses the meat with a robust garlic flavor throughout.
Let It Rest Before Roasting
Room Temperature: One hour before cooking, remove the lamb from the fridge. Allowing it to come to room temperature ensures even cooking.
Rub and Rest: After applying the herb paste, let the lamb sit at room temperature for about 45 minutes. This resting period helps the flavors penetrate the meat and ensures even seasoning.
Rest After Roasting
Carryover Cooking: Let the roasted lamb rest for at least 10 minutes after removing it from the oven. This allows the juices to redistribute throughout the meat, making it tender and juicy.
Netting: Remove the netting after the lamb has rested to avoid losing any juices that have accumulated.
Carve Correctly
Thin Slices: Carve the lamb into thin slices against the grain. This ensures each slice is tender and easy to eat.
Serve Warm: Serve the lamb warm with your favorite sides, and don't forget a delicious sauce like Lemon Beurre Blanc to complement the rich flavors.
Craving more delicious and easy-to-make recipes? Head over to So Damn Delish for mouthwatering meals made with ingredients you know and love. From quick dinners to irresistible desserts, you’ll find everything you need to spice up your kitchen without breaking the bank! If you love this roasted boneless leg of lamb, you might also want to try ourFried Salmon Bitesfor another hit at your next meal!
Elevate your dinner with a succulent roasted boneless leg of lamb from So Damn Delish! Easy to make, incredibly flavorful, and sure to impress your guests.
Ingredients
Scale
4–5 lb boneless leg of lamb roast, trimmed and tied in netting
1 Tablespoon fresh rosemary, finely chopped
1/2 cup loosely packed parsley, finely chopped
3 Tablespoons olive oil
4 cloves of garlic, cut into slivers
2 teaspoons kosher salt
2 teaspoons ground black pepper
Instructions
Prep the Lamb: One hour before cooking, take the roast boneless leg of lamb out of the fridge. Using a paring knife, cut 1/2-inch-deep slits all over the lamb, spacing about 2 inches apart, careful not to cut the netting. Place slivers of garlic into each slit. Place lamb on a roasting rack in a shallow dish or roasting pan. Set aside.
In a small bowl combine rosemary, parsley, olive oil, salt, and pepper. Stir to form a paste. Rub the paste all over the roast. Let sit at room temperature for 45 minutes.
Preheat oven to 325 degrees. Insert a digital meat thermometer into the center of the meat. Roast the lamb until internal temperature reaches 130 degrees, about 20-25 minutes per pound. Remove from oven. Let rest for 10 minutes to bring lamb to medium-rare (135 degrees). Remove netting and carve into slices. Serve.
Notes
Boneless leg of lamb roast is usually sold trimmed and in the netting.