Roasted Boneless Leg Of Lamb

This aromatic roasted boneless leg of lamb is a flavorful main course that is guaranteed to impress your dinner guests! It's an easy roasted lamb recipe that looks gorgeous on the plate. A simple blend of herbs and spices is all it takes to transform this meaty main course into an entrée worthy of Easter, Christmas, or Thanksgiving dinner!

Best Roasted Boneless Leg Of Lamb

This roasted boneless leg of lamb is surprisingly simple with all the flavor you would expect from a gourmet meal. Many find lamb daunting to cook, but once you give it a try you will quickly see that it is incredibly beginner friendly!

This is a great recipe for having dinner guests, especially if it is your turn to host around the holidays. It's hearty, filling, and perfect for serving a crowd!

Jump to:

• Best Roasted Boneless Leg Of Lamb
• 🥘 Roasted Boneless Leg Of Lamb Ingredients
• 🔪 How To Roast Boneless Leg Of Lamb
• 💭 Angela's Pro Tips & Recipe Notes
• 🥡 Storing & Reheating
• ❓ Can I Freeze Leg Of Lamb?
• ❓ Can Leg Of Lamb Be Pink Inside?
• ❓ Is Leg Of Lamb Gamey?
• 🥩 More Lamb Recipes
• 📖 Recipe Card
• 💬 Comments & Reviews

🥘 Roasted Boneless Leg Of Lamb Ingredients

You don't need much for the perfect leg of lamb. Just the meat, olive oil, and the right blend of herbs and spices!

Boneless Leg of Lamb

• Boneless Leg Of Lamb - 5½-pound boneless leg of lamb roast.
• Olive Oil - ¼ cup extra virgin olive oil.

Seasoning Blend

• Kosher Salt - 2 tablespoons.
• Parsley - 1 tablespoon.
• Herbes de Provence - 1 tablespoon.
• Paprika - ½ tablespoon.
• Onion Powder - ½ tablespoon.
• Pepper - 1 teaspoon.
• Dried Orange Peel - 1 teaspoon.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Roast Boneless Leg Of Lamb

It may take some time to cook, but the recipe itself is super simple! You will want a roasting pan, a sharp knife, and a meat thermometer.

A 5½-pound leg of lamb should serve about 10 people depending on how hungry everyone is!

1. Prep. Preheat your oven to 450°F (230°C) and set out a roasting pan (*see note).
2. Trim. If your 5½-pound leg of lamb is tied, untie and unroll it. Trim away any thick areas of fat or tendon on the top and bottom of the roast leaving just a thin layer of fat on top.
3. Mix the seasoning. In a small bowl, mix all of the ingredients for the seasoning blend until evenly distributed (¼ cup olive oil, 2 tablespoons of Kosher salt, 1 tablespoon of dried parsley, 1 tablespoon of Herbes de Provence, ½ tablespoon of paprika, ½ a tablespoon of onion powder, 1 teaspoon of pepper, and 1 teaspoon of dried orange peel). Brush the olive oil all over the roast before rubbing the seasoning blend in on all sides.
4. Tie it up. Roll your roast back up into its original shape and tie it tight with kitchen twine on both ends and once in the middle. Place the leg of lamb seam-side-down on your prepared baking sheet.
5. Sear. Sear your roast in the preheated oven at 450°F (230°C) for 15 minutes before reducing the heat to 350°F (175°C).
6. Roast. Cook for roughly 1 hour or until the internal temperature reaches your desired level of doneness (*see note).
7. Rest. Transfer your roasted leg of lamb to a cutting board and loosely tent foil over the top. Rest for 15 minutes before slicing and serving.

Anything you can serve with beef will also be delicious with lamb! Try some sauteed green beans and dauphinoise potatoes for a beautiful and well-rounded main course. Enjoy!

💭 Angela's Pro Tips & Recipe Notes

• For easy cleanup, you may line your roasting pan with aluminum foil.
• The roast can be placed on a roasting rack if desired, or on root vegetables such as carrots and potatoes if you want them roasted with your lamb.
• Pull your roast 5° shy of your intended internal temperature because it will continue to cook (known as 'carryover cooking') as it rests.
• The levels of doneness for lamb are as follows:
  • Rare: 115-120°F (46-49°C)
  • Medium-Rare: 125°F (52°C)
  • Medium: 130°F (54°C)
  • Medium-Well: 145°F (63°C)
  • Well Done: 150°F (65°C)

🥡 Storing & Reheating

Once cooled, you may store leftover boneless leg of lamb in an airtight container in the fridge for up to 4 days.

Cooled boneless leg of lamb can be frozen in an airtight container or heavy-duty freezer bag for up to 2 months. Defrost overnight in the fridge before reheating.

Reheating Roasted Boneless Leg Of Lamb

Place the roast in a baking dish with a splash of broth and cover it with foil. Bake at 325°F (165°C) until warmed through, about 20-30 minutes depending on the size of your roast portion(s).

❓ Can I Freeze Leg Of Lamb?

Yes of course! Be sure to wait until the meat has cooled. Then, place it in an airtight container or freezer bag with as much air removed as possible (I often will slice and freeze individual portions for easy meals later). Enjoy your leftovers within 2 months.

❓ Can Leg Of Lamb Be Pink Inside?

Yes. Just like beef, the doneness of your lamb is a personal preference. Most chefs will recommend staying between medium-rare and medium for the best flavor and texture (though the CDC recommends an internal temperature of at least 145ºF (65ºC) which is closer to medium-well).

❓ Is Leg Of Lamb Gamey?

It can have a slightly gamey taste. A good trick if you are worried about your lamb tasting gamey is to mix a teaspoon of sesame oil with your olive oil! This will neutralize any gamey flavor.

🥩 More Lamb Recipes

• Leftover Lamb Lancashire Hot Pot
• Lamb Curry
• Roasted Lamb Shanks
• Lamb Gyros
• Pan Seared Lamb Chops
• Lamb Breast

📖 Recipe Card