This perfectly roasted boneless leg of lamb is a fabulous main dish for special guests, a holiday meal, or Sunday dinner. The lamb is rubbed with garlic, lemon juice, and rosemary, then a flavorful gravy is made with the drippings.
When shopping for lamb, look for meat that is pink with a layer of firm white fat. This boneless lamb should be trussed with kitchen twine so it will hold together and cook evenly. If you haven’t trussed a roast before, take a look at this YouTube video. It’s easier than you might think!
What to Serve With Lamb
- Roasted Vegetables: Roast a variety of root vegetables, or serve the lamb with roasted brussels sprouts or cauliflower.
- Potatoes: Baked or mashed potatoes are fantastic with leg of lamb and gravy, or serve with roasted potatoes, boiled new potatoes, or fried smashed potatoes.
- Rice: Rice pilaf or a risotto.
- Bread: Crusty bread or dinner rolls.
- Spaetzle: Homemade sautéed spaetzle is a fabulous side dish to serve with lamb.
- Southern Succotash: This creamy, colorful succotash is a lovely dish to serve with any roast.
- Salad: A tossed green salad with vinaigrette or a Caesar salad.
How to Use Leftover Lamb
- Use leftover lamb to make sandwiches or wraps.
- Chop or shred it for tacos or add it to a salad.
- Shred it and sprinkle it on pizza.
- Make a shepherd’s pie.
- Make a lamb Bolognese ragu.
- Make lamb and potato hash.
Roasted Boneless Leg of Lamb
Make a show-stopping meal with a perfectly roasted boneless leg of lamb. This recipe is sure to impress your guests.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 8 servings 1x
- Category: Lamb
- Method: Roast
Ingredients
Scale
- 1 4 to 5 pound boneless leg of lamb
- 2 cloves garlic, cut into slivers
- 1 clove garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 tablespoons fresh chopped rosemary
- 2 teaspoons fresh chopped thyme
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Optional Gravy
- 3 tablespoons pan drippings
- 3 tablespoons flour
- 3 cups lamb stock, or beef stock
- Salt, to taste
Instructions
- Heat the oven to 450 F and place a rack in a roasting pan.
- Dry the lamb with paper towels and remove any excess fat. With a small, sharp knife, cut very small slits evenly over the surface of the lamb. Insert the garlic slivers into the slits.
- In a small bowl, combine the minced garlic with the lemon juice, olive oil, rosemary, thyme, salt, and pepper.
- Rub the garlic and herb mixture over the surface of the lamb.
- Tie the lamb with kitchen twine in several places to hold it together and place it in the roasting pan.
- Roast the lamb for 10 minutes, then turn the oven down to 350 F. Continue roasting for 20 to 25 minutes per pound. Look for a temperature of 130 for medium or 140 F for medium-well (the temperature will rise about 5 degrees or so when rested).
- Remove the roast and let it rest for 10 to 15 minutes before carving.
Optional Gravy
- Remove all but 3 tablespoons of drippings from the roasting pan.
- Place the roasting pan over low heat. Add 3 tablespoons of flour to the pan and cook, stirring, for 2 minutes.
- Gradually whisk in 2 cups of lamb or beef stock. Continue whisking until the gravy simmers and thickens.
- Taste and season as needed.
