Boneless Leg Of Lamb Recipe

Ingredients & Substitutions

Here I explain the best ingredients for my leg of lamb recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Boneless Leg of Lamb – I like a boneless cut rather than bone-in, because the meat cooks evenly and is easier to slice. And no need to trim the fat—that keeps it juicy and full of flavor! You can also use the same ingredients for lamb shoulder, which is less lean, so the cook time may be different.
• Garlic – Crushing it releases all that juicy, garlicky goodness, and I find it doesn’t burn as easily as minced.
• Fresh Herbs – Fresh rosemary and thyme are hearty enough to stand up to the bold flavor of lamb. I recommend saving few sprigs for garnish!
• Lemon Zest – This little boost brings all the hearty flavors to life! Feel free to mix a splash of lemon juice with the olive oil for extra tenderizing action.
• Olive Oil – Avocado oil works, too.
• Sea Salt & Black Pepper – My rule of thumb is a teaspoon of salt and 1/4 teaspoon of pepper per pound of boneless lamb, so adjust as needed if your roast is smaller or larger than the 5-pound one I got.

1. Tie and season the roast. Roll the leg up and secure it with butcher’s twine at 1-inch intervals. Sprinkle the sea salt and pepper all over the leg and place in a roasting pan with a rack. Let it sit at room temperature for 1 hour.
2. Make the marinade. In a small bowl, whisk together the olive oil, crushed garlic, rosemary, thyme, and lemon zest.

3. Rub the marinade all over the lamb. I find it helps to spread it with a brush.
4. Roast boneless leg of lamb in the oven. See my time chart and temperature recommendations below!
5. Let it rest. Remove the lamb roast from the oven and cover loosely with foil. Let it rest for at least 15 minutes before slicing.

Roasting Time Chart

Leg of lamb cooking time will vary depending on the size of your roast. For best results, I highly recommend using a probe thermometer, which will beep when it’s ready and you don’t have to open the oven to check! A regular meat thermometer will work, though.

In case you don’t have a thermometer, or to set the perfect temperature on your probe, use my chart:

Notes on this time chart:

• For best results, rely on temperature rather than time. I included the times as a guide, but they can vary depending on the size and shape of your roast. My times are based on a 5-pound boneless leg of lamb. Bone-in or larger roasts will take longer, while smaller ones will be faster.
• The temperatures above are when you’d remove the roast from the oven, NOT the final temp. The internal temp will rise at least 10 degrees while resting.

Serving Ideas

Leg of lamb pairs really well with other hearty dishes, as well as veggies. I especially love it with comfort food and Mediterranean flavors like these:

• Sauces – Roasted lamb is really tasty with my homemade tzatziki sauce or chimichurri sauce
• Starches – Serve slices of roasted boneless leg of lamb over my roasted potatoes or mashed sweet potatoes for comfort food vibes. For a lighter option, try my roasted rutabaga or mashed cauliflower (pictured above).
• Vegetables – I did a mix of roasted vegetables above, although root vegetables work particularly well in the fall. If you prefer to cook your side on the stovetop, try my fried brussels sprouts, sauteed green beans, or sauteed eggplant.
• Salads – I recommend Mediterranean-inspired, colorful options, like my Israeli salad, Mediterranean salad with chickpeas, or Greek salad. For something a bit different and fall-ish with your leg of lamb, try my beet salad or mandarin orange salad.

More Easy Lamb Recipes

I think lamb is totally underrated! If you like this protein, I’ve got more lamb recipes you can try:

Lamb Burgers

Gyro Meat

Braised Lamb Shanks

Lamb Kebab