How to cook perfect Boneless Leg of Lamb Roast every time. Herb crusted and garlic stuffed, this is easy roast lamb recipe anyone can make!
Roasts are easy and impressive! Try boneless turkey breast roast, sirloin tip roast or even juicy Instant Pot turkey breast and never fret making a roast again!
Boneless Leg of Lamb Recipe
You might not be aware yet. To roast boneless leg of lamb is my favourite way to celebrate anything. I love cooking deboned lamb because it’s so EASY but looks GRANDE on the table. Yes, it is super simple and hard to mess up, just like roasted chicken breast. Cooking on high and uncovered are the keys to success!
I created this basic boneless leg of lamb recipe about 15 years ago. And I make it for Thanksgiving or when I need to leave a lasting impression. Works every time.
Last time was my visiting mom that “doesn’t like” lamb. And a time before I made this roast to say “thank you” to the nicest plumber on Earth. Everyone loves it! And I will teach you how to cook the most perfect boneless leg of lamb in the oven. For Easter dinner or a weekend dinner, you can do it!!!
Why This Recipe Works?
Ingredients for Roast Lamb Recipe
- Boneless leg of lamb: When it comes to buying lamb I turn to Costco. Kirkland boneless leg of lamb from Costco does it for us. The cost is about $8 per pound. Got lamb chops? Try these easy air fryer lamb chops!
- Garlic: Juicy, fresh and plump garlic cloves make all the difference. After all, it’s a garlic lover’s dream lamb recipe! No garlic powder please.
- Dried rosemary: Dried rosemary is more convenient. However, you can use fresh rosemary if you wish and it will yield even more flavor. Or a mixture of both. Fresh herbs are always a good idea!
- Olive oil: Extra virgin olive oil goes well with lamb naturally. But you can also use avocado oil or grapeseed oil.
- Salt and black pepper: To season and taste.
What Is Boneless Leg of Lamb?
How to Cook Boneless Leg of Lamb
1. Season with Rosemary and Garlic
- Prep: Preheat oven to 425 degrees F while you are preparing the roast. Cut garlic into thin slivers.
- Make holes in the roast: In a medium roasting pan or Dutch oven (no need for a rack but you can), place deboned leg of lamb roast and make about 20-30 inserts with a paring knife.
- Stuff with garlic: Stick garlic slice into each opening until you run out of garlic.
- Season with spices on both sides: Rub roast with oil all around. Then sprinkle one side with half of rosemary, salt and pepper. Turn around and repeat on another side.
2. Bake Uncovered
Bake uncovered according the schedule below until desired doneness. Cooking times are listed per 1 lb.
- Medium Rare: 130 – 135 degrees F internal temperature – about 16 minutes per pound.
- Medium Well: 140 – 145 F internal temperature – about 18 minutes per pound.
- Well-Done: 150 – 155 F internal temperature – about 20 minutes per pound.
3. Let Rest and Carve
- Important to let meat rest: Remove lamb roast from the oven and let rest uncovered for 15 minutes. Do not skip!
- Remove casing: Transfer on a cutting board. Using a sharp carving knife, remove the casing. I highly recommend to sharpen the knife before slicing, helps a lot not to destroy the roast.
- Carving roast: Slice into 1/4 inch slices against the grain. Thin slices of lamb taste better than thick ones.
4. Roast Potatoes in Fat Drippings (Optional but Good)
Lamb is extremely fatty meat. You will see a lot of fat and drippings at the bottom of roasting pan. Take advantage of it to make boneless leg of lamb and potatoes (and other veggies), so good!
- Remove some fat and drippings: Scoop out 1 cup as it is just too much and roasted vegetables will come out too greasy. Not healthy and there is enough flavor in remaining juice and fat.
- Add veggies and seasonings: I added about 2 lbs potatoes, 2 carrots, raw stems from making mushroom appetizers, 1/2 tbsp garlic powder, 3/4 tsp salt and pepper to taste. Then stir to coat.
- Bake: At 450 degrees F for about 35 minutes or until fork tender. You can prep the veggies and seasonings while lamb is cooking, so after just pop them in without even turning off the oven.
More Tips for Foolproof Roast Lamb
Common Lamb Roast FAQs
Serve sliced lamb on its own, or drizzled with freshly squeezed lemon juice and/or fresh mint jelly. We usually have lemon on hand at all times, so it rounds up meat flavors nicely.
- Potatoes: Lamb roast would be delicious with mashed potatoes, mashed sweet potatoes or cauliflower mash. Instant Pot baked potatoes is “a new kid on the block” when it comes to easy potato side dish.
- Salads: Greek salad is a match made in heaven for lamb. This spinach salad recipe has Asian dressing but it is savory and pairs well with sweet lamb meat. Browse all my healthy salad recipes!
- Vegetables: Garlic green beans and roasted asparagus are just classics.
Making This Recipe in Advance
Make ahead: To save time during a busy day of cooking of a holiday, you can stuff and season roast, cover and refrigerate for 24 hours. Then let it come to room temperature and roast as per recipe.
Store: Refrigerate lamb leftovers whole as a roast or sliced in an airtight container for up to 5 days. It tastes so good cold.
Freeze: Freeze leftovers sliced or cut into bite sized pieces in an airtight container for up to 3 months. Thaw in refrigerator and then use leftovers for as a protein in a salad for lunch, sandwich on-the-go or for lamb tacos!
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