Roasted Boneless Leg of Lamb

5 from 4 votes
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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.

Sliced roasted boneless leg of lamb in a glass baking dish.

If you love this recipe check out my Parmesan Crusted Lamb Chops (Longhorn Copycat).

Ingredients for roasted boneless leg of lamb

Lemon, garlic cloves, spices. olive oil and rosemary 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. parsley, red wine vinegar, olive oil and seasonings for mint chimichurri.
  • Mint chimichurri: Fresh and tangy, bringing balance to the dish.
Cut up onions, shallots, garlic and rosemary drizzled with olive oil for roasted boneless leg of lamb.
  • 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.

Orange marinade in a blender for roasted boneless leg of lamb.

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.

Boneless leg of lamb in netting.

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

Marinade rubbed on boneless leg of lamb.

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.

Boneless leg of lamb wrapped in cooking twine with marinade in a baking dish.

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.

Roasted boneless leg of lamb finished in a roasting dish.

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.

Mint chimichurri in a food processor step by step.

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

Plate of sliced lamb with mint chimichurri, mashed potatoes and 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

Which cooking method is ideal for a leg of lamb?

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.

How long should I let the lamb marinate?

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.

Can I use dried herbs instead of fresh?

You can, but fresh herbs bring the best flavor. If you’re using dried, reduce the amount by half.

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Sliced roasted boneless leg of lamb in a glass baking dish.
5 from 4 votes

Roasted Boneless Leg of Lamb

This roasted boneless leg of lamb is perfect for the holidays.
Prep: 15 minutes
Cook: 1 hour 30 minutes
Marinade time: 1 hour
Servings: 8

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
  • 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

Calories: 404kcal | Carbohydrates: 8g | Protein: 38g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 114mg | Sodium: 414mg | Potassium: 694mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1136IU | Vitamin C: 16mg | Calcium: 72mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Marinade time: 1 hour
Course: Dinner, holiday
Cuisine: American
Servings: 8
Calories: 404
Keyword: christmas, Comfort food, lamb, thanksgiving
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About August DeWindt

Welcome to There’s Food at Home! I’m so glad you are here on my little corner of the internet. Here you will find easy to follow, mainly small batch recipes with accessible ingredients.


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Recipe Rating




6 Comments

  1. 5 stars
    Tried this delicious recipe for my family, and they LOVED it! I especially loved how easy and quick it was to prepare.

  2. 5 stars
    This was delicious. My prep time was a little longer though. Everything else was easy to follow. Thank you. I love this page.

  3. 5 stars
    This was absolutely a sensational recipe. My family truly enjoyed it. Thank you so much for sharing it. You are so gifted and talented.

  4. 5 stars
    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.