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This roasted boneless leg of lamb recipe is what I pull out when I want to serve something special. I love the way the rosemary and garlic rub fills the kitchen with those cozy aromas while the lamb roasts to perfection.

If you love this recipe check out my Parmesan Crusted Lamb Chops (Longhorn Copycat).
Ingredients for roasted boneless leg of lamb

- Boneless leg of lamb: Juicy and flavorful, the perfect centerpiece.
- Rosemary & garlic: Classic flavors that enhance the lamb’s natural taste.
- Cumin, paprika, and olive oil: Warm spices that add depth.

- Mint chimichurri: Fresh and tangy, bringing balance to the dish.

- Onions, shallots, and thyme: Aromatic vegetables that roast beautifully with the lamb.
How to roast a boneless leg of lamb
Blend the rub ingredients in a food processor or a small blender until smooth.

The lamb will come in a netting, you can totally cook the lamb in the netting but I like to cut it off to get the rub on the inside as well as the outside.

Cut the netting off of the lamb and trim off any excess fat. Season the lamb all over with the rub.

Wrap the lamb tight using cooking twine. This is so the lamb cooks evenly. Let the lamb marinate for at least an hour to overnight. When ready to cook take out the lamb at least 40 minutes before cooking so it can come to room temp. Place on a bed of aromatics.

Roast at 425°F for 15 minutes, then reduce to 350°F and roast until it reaches your preferred doneness. I like to use a digital meat thermometer to get accurate cooking.

Let it rest while you whip up the mint chimichurri. Put all the ingredients for the mint chimichurri in a small blender or food processor and blend until smooth.

Slice, drizzle, and serve with your favorite sides. This goes well with my Gochujang Roasted Brussel Sprouts.

The full recipe with measurements is below on the recipe card.
Temperature for roasting leg of lamb
Lamb is a meat that can be served anywhere from medium rare to well done. It honestly really comes down to preference. I prefer to have lamb chops medium rare, but leg of lamb more on the well side.
The cooking temperatures vary depending on the size of the lamb. This is why I highly suggest to get an oven safe meat thermometer to monitor the temperature while cooking.
- Rare: Cook at 125°F, which usually takes about 15 minutes per lb
- Medium rare: Cook at 130–135°F, which usually takes about 20 minutes per lb
- Medium: Cook at 135–140°F, which usually takes about 25 minutes per lb
- Medium Well: Cook at 140-145, which usually takes about 30 minutes per lb
- Well done: Cook at 150-155, which usually takes about 35 minutes per lb
Commonly Asked Questions
Roasting is the best method for cooking leg of lamb. The meat will come out juicy and it’s pretty hands off for most of the cooking time.
Overnight gives the best flavor, but even an hour will work wonders if you’re in a pinch. Some people don’t marinate because the lamb is already tender, however I think it’s necessary for maximum flavor.
You can, but fresh herbs bring the best flavor. If you’re using dried, reduce the amount by half.

Roasted Boneless Leg of Lamb
Ingredients
Rub:
- 5-6 lb Boneless leg of lamb
- 1 tsp Salt
- ½ tsp black Pepper, freshly cracked
- 2 tsp Cumin
- 2 tsp Paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- ⅓ c Olive oil
- 4 tablespoons Rosemary
- 10 cloves Garlic
- Juice of half a Lemon
Oven prep:
- Cooking twine
- 5 cloves Garlic
- 1 onion , yellow large & chopped
- 2 shallots , chopped
- Rosemary
- Thyme
Mint chimichurri:
- 3 cloves garlic
- ¾ c mint leaves
- 1 c Italian parsley
- 2 tbsp red wine vinegar
- Kosher salt
- ½ tsp red pepper flakes
- ½ tsp dried oregano
- ¼ c extra virgin olive oil
Instructions
- Blend all of the rub ingredients together in a food processor until smooth, except the lamb of course.
- The lamb will have netting on it, this is to help keep it in place while cooking, but I like to cut it off to get the marinade on the inside and outside of the meat. Cut the netting off and unwrap the lamb. Trim off any excess fat on the lamb. Season with the rub all over.
- Roll the lamb back up tightly and wrap with cooking twine. I like to wrap it around about every inch or two, see photos above for details.
- Let the lamb marinate for 1 hour and up to overnight for maximum flavor
- Take out the lamb 1 hour before cooking so it can come to room temp. This will ensure the lamb cooks evenly all the way through.
- Preheat the oven to 425 degrees.
- To a baking pan add the garlic, onion, shallots, rosemary and thyme. Drizzle a little olive oil over this and place the lamb on top.
- Roast in the oven for 15 minutes. After the 15 minutes have passed, turn the heat down to 350 and roast for the remaining time (145 degrees for medium) about an hour and half. See the notes below for cooking times, I highly recommend getting an oven safe thermometer to monitor the temperature.
- Remove from the oven, cover with foil, and let the lamb rest for 15-20 minutes.
- While the lamb rests, make the mint chimichurri. Combine all the ingredients in a small food processor or blender until smooth.
- Cut the netting off the lamb, slice and serve with the mint chimichurri drizzled on top.
Notes
- Rare: Cook at 125°F, which usually takes about 15 minutes per lb
- Medium rare: Cook at 130–135°F, which usually takes about 20 minutes per lb
- Medium: Cook at 135–140°F, which usually takes about 25 minutes per lb
- Medium Well: Cook at 140-145, which usually takes about 30 minutes per lb
- Well done: Cook at 150-155, which usually takes about 35 minutes per lb
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this delicious recipe for my family, and they LOVED it! I especially loved how easy and quick it was to prepare.
Thank you!
This was delicious. My prep time was a little longer though. Everything else was easy to follow. Thank you. I love this page.
This was absolutely a sensational recipe. My family truly enjoyed it. Thank you so much for sharing it. You are so gifted and talented.
Thank you Anya!
This was so delicious. I used lamb chops. But… Shallots add so much flavor. Who knew they had more flavor than an onion? This one recipe will be a staple in my house and in rotation monthly. Thank you.