With only 15 minutes of prep time and less than 2 hours of roasting time, you can prepare a tender and delicious Roasted Boneless Leg of Lamb recipe. It’s a gorgeous way to feed a hungry crowd, and it’s excellent for your Easter table, but it’s also great for family meals and dinner parties all year.
Roasted Boneless Leg of Lamb
With Easter approaching, I’m re-posting this simple, crowd-pleasing dish from the past because I love lamb any time of year.
For Easter, serve the lamb with Asparagus with Dijon Vinaigrette and Scalloped Potatoes. Try a Frenched rack of lamb or grilled lamb chops if you prefer lamb chops.
This is a simple recipe with fantastic flavor! It also looks excellent on the table. It contains few ingredients, takes little time to prepare, and the oven does all of the work for you!
Variations and Tips
If rosemary isn’t your thing, try other fresh herbs like thyme or oregano. To make things easier, ask the butcher to remove all of the fat for you.
I like to roll and tie the lamb myself so that I can season both the inside and the outside. If you’re afraid to do it yourself, you can have the butcher do it and just season the outside.
Ingredients for Making Boneless Leg of Lamb Recipe
- 5 cloves garlic. You will need to crush them.
- 3 tablespoons of chopped fresh rosemary.
- 1 tablespoons of Dijon mustard
- 2 tablespoons of olive oil
- 1 1/4 tablespoon of kosher salt (add to taste).
- Fresh ground black pepper
- 3 1/2 to 4 pound uncooked trimmed boneless lamb leg, coiled and knotted
How to Make Boneless Leg of Lamb Recipe
1. Turn the oven on to 375°F. Put a rack inside a roasting pan that has been lined with aluminum foil.
2. Rub the lamb all over with a mixture of crushed garlic, rosemary, lemon juice, mustard, olive oil, salt, and pepper.
3. After rolling the lamb and tying it with butcher’s twine, set it on the roasting pan that has been prepared.
4. Roast for 70 minutes or more, depending on the size of your roast, or until it’s medium-rare and a meat thermometer placed in the center reads 135–140 degrees Fahrenheit.
5. After removing the lamb, leave it on a chopping board for about fifteen minutes. Remember that once it rests, the temperature will rise by a few degrees.
6. Cut the lamb into quarter-inch thick pieces and arrange it on a dish for serving.
Frequently Asked Questions
Can I use fresh rosemary instead of dried?
Yes, without a doubt. In fact, fresh rosemary has more flavor and less woody leaves than dried rosemary. The dry herb blend contains rosemary in this recipe, but you can add minced fresh rosemary leaves to the herb rub for a more strong flavor.
What can you season lamb with?
Many seasonings complement lamb, but these are among the best: garlic, mustard, mint, onion, black pepper, parsley, rosemary, and thyme.
How do you cook lamb so it’s tender?
Avoid overcooking lamb to achieve a delicate texture. Since the internal temperature of cooked meat will rise after removal from the oven, make sure you take it out of the oven at 10˚F before it reaches your desired temperature by using an instant-read thermometer.