Easy Boneless Leg of Lamb Recipe
My boneless leg of lamb recipe requires only 15 minutes of preparation before it moves to the oven to roast and tenderize. I love serving it for special occasions like birthdays, Easter, and Christmas! My family enjoys this dish served with veggies, biscuits, and simple casserole recipes.
Equipment
Ingredients
- 5 pound boneless leg of lamb tied
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1½ teaspoons chopped fresh rosemary or 1 teaspoon dried
- 1 teaspoon Italian seasoning
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 2 tablespoons butter melted
- 3 pounds baby potatoes
Instructions
- Remove the lamb from the refrigerator 45–60 minutes before cooking. Doing this helps it cook evenly.
- Preheat the oven to 275 degrees F. Remember to position a rack in the center of the oven.
- In a small bowl, combine the garlic powder, kosher salt, black pepper, rosemary, Italian seasoning, and lemon zest. Mix them all until they are evenly blended.
- Pat the lamb dry with paper towels and then drizzle the olive oil over the lamb and rub it evenly over the entire surface. Sprinkle the seasoning mixture evenly over all sides, pressing gently so it sticks to the lamb.
- Place the lamb on a bed of potatoes or on a rack over a roasting pan, fat side up.
- Roast the lamb at 275 degrees F until its internal temperature reaches 130–135°F for medium-rare or 140–145°F for medium.This will take approximately 2½–3 hours, depending on the size of the roast and your oven. I like to begin checking the temperature after 2 hours.
- During the final 10–15 minutes of roasting, brush the lamb with the melted butter. This adds richness and helps with browning.
- Remove the lamb from the oven and loosely tent it with foil. Let it rest for 20 minutes to allow the juices to redistribute.
- Remove the twine. Slice the lamb against the grain and arrange it on a platter. Serve it warm and enjoy!
Notes
- Start with room temperature lamb to ensure even cooking. While the oven is preheating is the perfect time to let it sit out.
- Slice the meat against the grain after letting the juices redistribute.
- For deeper browning, broil the lamb for 2 to 3 minutes.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat leftovers in the oven at 275 - 300 degrees F covered in foil, for about 15-25 minutes.
Nutrition
Calories: 334kcalCarbohydrates: 24gProtein: 32gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 97mgSodium: 231mgPotassium: 994mgFiber: 3gSugar: 1gVitamin A: 77IUVitamin C: 27mgCalcium: 30mgIron: 4mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Tried this recipe?Let us know how it was!