Boneless Leg of Lamb Recipe (Roasted) (2024)

This roasted Boneless Leg of Lamb recipe is very easy to make, requires minimum effort, and will give you the most flavorful lamb roast each time.

The versatility of this succulent cut of meat allows you to serve it at a Christmas dinner, Easter celebrations, or a casual weeknight meal.

So, if you're looking to impress your guests or simply treat yourself to a delicious roast meal, look no further than this recipe for baked boneless leg of lamb.

Boneless leg of lamb is a versatile and tasty cut of meat that can be prepared in many ways.

Infused with the bold flavors of garlic and rosemary, this dish creates an aromatic taste that perfectly complements the tender and juicy lamb.

This boneless lamb roast is sure to be a crowd-pleaser, with your guests asking for seconds.

Why This Recipe Works?

• A boneless leg of lamb is very easy to roast, fits better in a roasting pan, and is also much easier to carve.

• The leftovers are great for making wraps or adding to curries or stews.

• This boneless roast recipe is extremely easy to make with only a handful of simple ingredients you might already have in your fridge.

What is Leg of Lamb?

A leg of lamb is a succulent and tender cut of meat taken from the hind leg of a lamb or sheep, bursting with flavor that makes it a popular choice for roasting.

You can find this versatile meat in many different forms: whole, half, or deboned cut.

It's no surprise that a leg of lamb is often the centerpiece of special occasions like Easter dinner and Christmas lunch, as well as family gatherings where it's sure to impress your guests.

Buying Guide for Leg of Lamb

When shopping for a leg of lamb, there are a few things to keep in mind to ensure that you get the best quality and flavor:

• Look for color: Choose a leg of lamb that has a bright pinkish-red color, which indicates that the meat is fresh and healthy. Avoid meat that is discolored or has dark spots.

• Check the fat content: A good leg of lamb should have a thin layer of fat on the outside, which helps to keep the meat moist and flavorful during cooking.

• Buy from a reputable source: Choose a trusted butcher or grocery store that sources high-quality meat from reputable farms. This ensures that the meat is fresh, healthy, and free from any harmful additives or antibiotics.

How Long to Cook Boneless Leg of Lamb?

Cooking a boneless leg of lamb is actually quite simple.

The cooking time can vary depending on how you want it done, but here's a general guideline to follow:

• For the medium-rare lamb: Roast at 180° C (356° F) for 20 minutes per pound (454 grams)
• For the medium lamb: Roast at 180° C (356° F) for 25 minutes per pound (454 grams)
• For the well-done lamb: Roast at 180° C (356° F) for 30 minutes per pound (454 grams)

To ensure that your leg of lamb is cooked to your desired internal temperature, it's best to use a meat thermometer to check the internal temperature.

Remember to let the lamb rest for 10-15 minutes after cooking to allow the juices to settle before you slice into it.

Cooking Temperature for Leg of Lamb

The recommended internal temperature for the cooked leg of lamb varies depending on the desired level of doneness.

Here are the general guidelines:

• Rare: 52° C (125°F)
• Medium rare: 54° C (130°F)
• Medium: 60° C (140°F)
• Well done: 71° C (160°F)

It's important to note that the USDA recommends a minimum internal temperature of 63° C (145°F) for lamb to ensure that any harmful bacteria are destroyed.

However, many people prefer their lamb cooked to a lower temperature for a more tender and juicy texture.

Ingredients You'll Need

Please scroll down to the recipe card below for thefull ingredients list withmeasurements, complete recipe method, recipe notes, and nutritional information.

• Boneless leg of lamb - A boneless leg of lamb roast refers to a cut of lamb where the bone has been taken out, and the meat has been rolled, tied, or netted into a shape resembling an oval roast. It is easy to cook and looks amazing on the table. Avoid trimming any fat as it will make it more juicy and flavorful.

• Fresh rosemary leaves - Fresh rosemary is a great flavoring for lamb and I use it generously. You can use other fresh herbs such as thyme or bay leaves if you prefer.

• Fresh garlic - Use fresh and plump cloves of garlic as they will lend an excellent flavor to the lamb.

• Olive oil - A good quality olive oil goes well with lamb naturally. However, you can also use avocado oil or grapeseed oil.

• Salt and black pepper - Use them generously to add flavor to your roast butterflied leg of lamb.

How to Cook Boneless Lamb Leg

This tender and juicy Boneless Leg of Lamb Recipe is surprisingly easy and straightforward.

Here are a few simple steps that you need to follow:

Take the lamb out of the fridge approximately 1 hour before cooking to allow it to come closer to room temperature.

Doing this will help the lamb cook more quickly in the oven, resulting in juicier meat.

Preheat the oven to 220° C (430° F).

With a small knife, make several incisions in the lamb and then insert peeled garlic cloves along with a few sprigs of rosemary into the cuts.

Generously season the leg of lamb with salt and freshly ground black pepper, then rub it with olive oil.

Finally, place the lamb on a wire rack positioned over a tray.

After placing the tray in the preheated oven, bake at the initial temperature for about 15 minutes before lowering the heat to 180° C (356° F).

Cook for an additional 65 to 75 minutes, or until the internal temperature of the thickest part of the lamb reaches 60° C (140° F) for medium doneness.

Once the lamb is cooked, remove it from the oven and let it rest for at least 15 minutes before slicing with a sharp knife and serving with Duck Fat Roasted Potatoes.

Top Tips From the Chef

By following these tips, you can create a delicious Roast Boneless Leg of Lamb that is sure to impress your guests or make for a delicious family meal.

• Choose a high-quality boneless leg of lamb. Look for a leg of lamb that is bright red in color and has a good amount of marbling.

• Let the lamb come to room temperature before cooking. Take the lamb out of the fridge 1-2 hours before cooking so that it can come to room temperature. This ensures that the lamb cooks evenly and is more tender and juicy.

• Season the lamb well. Use a combination of herbs and spices such as garlic, rosemary, salt, and pepper to season the lamb well.

• To ensure that your lamb roast is cooked to your desired level of doneness, use an instant-read thermometer to check the internal temperature.

• After cooking, let the lamb rest for at least 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.

What to Serve with Roast Leg of Lamb?

A boneless leg of lamb roast pairs well with a variety of side dishes such as Honey Roasted Carrots and Parsnips, Green Bean Casserole with Fresh Green Beans, Air Fryer Brussel Sprouts, Pomme Purée (Creamy Mashed Potatoes), Potatoes au Gratin - Dauphinoise Potatoes, a fresh salad such as Persian Shirazi Salad, or a flavorful sauce like Cranberry Sauce with Orange Juice.

If you're looking for more inspiration or something out of the box, you can also check out Turkish Side Dishes.

Storage and Reheating Instructions

Storage

Let the lamb cool down to room temperature before storing it.

Place it into an airtight container and keep it refrigerated for up to 5 days.

If you want to keep your roasted lamb for longer, you can freeze them.

To freeze the leftovers, allow them to cool to room temperature and place them into an airtight freezer-safe container or freezer bag.

The leftover lamb can be stored in the freezer for up to 6 months.

Reheating

Preheat your oven to a low temperature, typically around 250°F (120°C).

Take the leftover boneless leg of lamb out of the refrigerator and let it come to room temperature for about 30 minutes.

Place the lamb on a sheet of aluminum foil and wrap it loosely.

Put the foil-wrapped lamb in the preheated oven and allow it to reheat for approximately 15-20 minutes per pound (450g) of lamb.

If you want to reheat the frozen leftover lamb, remove it from the freezer and let it thaw in the refrigerator overnight.

Once it has thawed completely, you can reheat it by following the instructions above.

Recipe FAQs

For more delicious Easter recipes why not try:

Did you make this recipe?Please let me know how it turned out! Leave a comment below and tag@cookingorgeouson Instagramand hashtag it#cookingorgeous.

I hope you enjoy the process of making this succulent and delicious Boneless Lamb Leg Roast Recipe as much as you enjoy eating it! 🙂

Bon appétit! / Afiyet olsun!

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