Boneless Leg of Lamb
This herb-roasted boneless leg of lamb delivers a deeply golden, garlicky crust packed with fresh rosemary, thyme, lemon zest, and Dijon mustard, all wrapped around juicy, blush-pink meat that carves beautifully at the table. Starting the roast at high heat to sear and then finishing low and slow ensures a spectacular crust and a perfectly even interior, making this an impressive yet approachable centerpiece for Easter, holidays, or any special occasion dinner.
Equipment
- Large roasting pan - At least 13 x 9 inches / 33 x 23 cm
- Roasting rack - To elevate the lamb for even browning
- Instant-read meat thermometer - Essential for checking doneness accurately
- Sharp paring knife - For making garlic slits in the roast
- Carving knife and fork - For clean, elegant slices
- Kitchen twine - Butcher's twine, if the roast is not already tied
- Large cutting board - For resting and carving the roast
- Small mixing bowl - For preparing the herb rub
- Aluminum foil - For tenting the lamb during resting
- Measuring spoons and cups
Ingredients
For the Lamb
- 1 boneless leg of lamb - about 4 to 5 pounds / 1.8 to 2.3 kg, rolled and tied or netted
For the Herb Rub
- 8 cloves garlic - divided: 5 cloves minced, 3 cloves cut into thin slivers
- 3 tbsp extra virgin olive oil - 45 ml, divided
- 2 tbsp Dijon mustard - 30 ml
- 2 tbsp fresh rosemary - 6 g, finely chopped
- 1 tbsp fresh thyme leaves - 3 g
- 1 tbsp lemon zest - 6 g, from about 2 lemons
- 2 tbsp fresh lemon juice - 30 ml
- 1 tsp kosher salt - 5 g, plus more for seasoning the inside of the roast
- 1/2 tsp freshly ground black pepper - 1 g, plus more for seasoning the inside of the roast
- 1/2 tsp dried oregano - 1 g
Optional Sides and Garnish
- 1.5 lbs baby potatoes or fingerling potatoes - 680 g, optional, for roasting alongside the lamb
- fresh mint or flat-leaf parsley - for garnish, optional
Instructions
- Remove the boneless leg of lamb from the refrigerator at least 1 full hour before cooking, keeping the netting or twine in place. This allows the meat to cook more evenly from edge to center.
- Set your oven to 425°F (220°C) with the rack in the center position and allow it to fully preheat for at least 20 minutes. Place the roasting rack inside the roasting pan and set aside.
- In a small bowl, combine the 5 minced garlic cloves, 2 tablespoons of olive oil, Dijon mustard, rosemary, thyme, lemon zest, lemon juice, salt, pepper, and oregano; stir into a thick paste. Taste and adjust seasoning as needed.
- Using a sharp paring knife, make 15 to 20 small, deep slits (about 1 inch / 2.5 cm) all over the outside of the lamb and insert a garlic sliver into each one. If the roast is not pre-tied, open it briefly, season the interior with salt and pepper, re-roll tightly, and tie with kitchen twine at 1-inch intervals.
- Pat the outside of the lamb dry with paper towels, drizzle with the remaining 1 tablespoon of olive oil, then press the entire herb paste firmly and evenly over every surface of the roast.
- If roasting potatoes, toss the baby or fingerling potatoes with a drizzle of olive oil, salt, pepper, and rosemary, then scatter them in the bottom of the roasting pan beneath the rack. The lamb drippings will baste the potatoes as it cooks.
- Place the herb-rubbed lamb fat side up on the roasting rack and roast at 425°F (220°C) for 20 minutes to develop a golden, aromatic crust. Do not open the oven door more than necessary.
- Reduce the oven temperature to 350°F (175°C) and continue roasting until the lamb reaches your desired internal temperature, starting to check with an instant-read thermometer at the 1-hour mark. For medium-rare, remove at 125°F to 130°F (52°C to 54°C); for medium, remove at 135°F (57°C).
- Transfer the lamb to a cutting board and tent loosely with aluminum foil; rest for 15 to 20 minutes. The internal temperature will rise by 5 to 10 degrees during this time.
- Remove and discard the kitchen twine, then slice the lamb against the grain into approximately 1/2-inch (1.25 cm) slices using a sharp carving knife. Arrange on a warmed platter, garnish with fresh mint or parsley, and serve immediately.
Notes
- Always use an instant-read meat thermometer to check doneness. Oven temperatures and roast sizes vary, and timing alone is not reliable enough for a cut this important.
- Do not skip the 1-hour room temperature rest before roasting. Cold meat going directly into a hot oven leads to unevenly cooked results with overcooked edges and an underdone center.
- Pat the surface of the lamb completely dry before applying the herb rub. Moisture prevents proper browning and can cause the rub to slide off during roasting.
- For maximum flavor, apply the herb rub up to 24 hours in advance, cover tightly, and refrigerate overnight. Bring to room temperature for 1 hour before roasting.
- Save all pan drippings for a quick pan sauce or gravy. Deglaze the roasting pan with a splash of red wine or broth and whisk in a pat of cold butter for a simple, silky sauce.
- Dried herbs can substitute for fresh: use 2 teaspoons (2 g) dried rosemary in place of 2 tablespoons fresh, and 1 teaspoon (1 g) dried thyme in place of 1 tablespoon fresh.
- Leftover lamb keeps in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat slices gently in a covered skillet with a splash of broth to preserve moisture.
- To reheat the whole roast, place in a baking dish with pan drippings or broth, cover tightly with foil, and warm at 300°F (150°C) for 20 to 30 minutes until the internal temperature reaches 130°F (54°C).
- Leftover lamb is exceptional in flatbreads with tzatziki, grain bowls, lamb tacos, or folded into eggs for a next-morning hash.
- Do not cook this cut to well-done, as the meat becomes noticeably tougher and loses much of its natural juiciness and delicate flavor.
Nutrition
Serving: 1ServingCalories: 310kcalCarbohydrates: 2gProtein: 38gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 320mgPotassium: 420mgVitamin A: 2IUVitamin C: 6mgCalcium: 3mgIron: 15mg
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