Boneless Leg of Lamb Recipe

A roasted leg of lamb with a golden-brown crust, sliced to reveal a tender, pink center, garnished with rosemary.

Boneless Leg of Lamb Recipe

This roasted boneless leg of lamb is packed with flavor, with rosemary and garlic tucked inside and roasted until golden and tender. This roast lamb is the perfect special occasion, Easter or Sunday dinner.

Course Dinner

Cuisine New Zealand

Prep Time 10

Cook Time 1

Resting Time 15

Total Time 1 25

Servings

Calories 246kcal

Author Kylee Ayotte

Ingredients

4 pounds boneless lamb roast
2 tablespoons olive oil
3 cloves garlic cut into slivers
2 inch sprigs fresh rosemary
salt and pepper

US Customary - Metric

Instructions

Get prepped

Pat the 4 pounds boneless lamb roast dry with paper towels to remove excess moisture. This helps create a crispy golden crust when roasting.
Brush the lamb with 2 tablespoons olive oil making sure to coat all sides evenly
Use a sharp knife to make deep cuts about an inch into the top of the lamb. These will hold the rosemary and garlic, infusing the meat with flavor.

Assemble the roast

Push the 3 cloves garlic slivers and 2 inch sprigs fresh rosemary deep into the cuts you made making sure they go at least an inch into the meat so the flavors spread throughout. Some of the rosemary and garlic will stick out, but the deeper they go, the more flavorful the lamb will be.
Generously season the lamb with salt and pepper rubbing it all over the surface.

Roast the lamb

Preheat your oven to 450° F.
Place the lamb in a roasting pan and transfer it to the oven. Roast for 30 minutes at this high temperature to create a flavorful crust.
Reduce the oven temperature to 350° F.
Continue roasting for about 15-20 minutes per pound. For a 4-pound roast. This will take a further 40 minutes, making around 60 minutes total. Use a meat thermometer to check doneness:

Rest & serve

Remove the lamb from the oven and loosely tent it with foil.
Let it rest for 10 minutes before carving to allow the juices to redistribute.
Slice and devour

How to Make a Pan Gravy

Remove all but 2 tablespoons of drippings from the roasting pan.
Place the pan on the stove over medium-high heat.
Whisk in 2 tablespoons flour, cooking for about a minute to remove the raw flour taste.
Slowly whisk in hot stock, stirring constantly until thickened.
Season with salt and pepper

Notes

Let the lamb come to room temperature before roasting for even cooking.

Use a roasting rack for better airflow and even browning.

Lamb Temperature

Medium-rare: 130°F (recommended)
Medium: 140-145°F
Well-done: 160°F

Nutrition