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!
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Instructions
Preheat your oven to 450°F (230°C) and set out a roasting pan (*see note).
If your 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.
In a small bowl, mix all of the ingredients for the seasoning blend until evenly distributed. Brush olive oil all over the roast before rubbing the seasoning blend in on all sides.
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 if lamb seam-side-down on your prepared baking sheet.
Sear your roast in the preheated oven at 450°F (230°C) for 15 minutes before reducing the heat to 350°F (175°C).
Cook for roughly 1 hour or until the internal temperature reaches your desired level of doneness (*see note).
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.
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)
To store: Once cooled, you may store leftover boneless leg of lamb in an airtight container in the fridge for up to 4 days.
To Freeze: 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.
To reheat: Place the roast in a baking dish with a splash of broth and cover it with foil. Bake at 325°F (163°C) until warmed through, about 20-30 minutes depending on the size of your roast portion(s).