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Roasted boneless leg of lamb sliced on a plate.
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Roasted Boneless Leg of Lamb Recipe

Looking for a foolproof way to make a juicy, flavorful, roasted boneless leg of lamb? This easy recipe walks you through every step—from seasoning to roasting—so you get a perfectly tender, golden-crusted lamb every time.
Prep Time30 minutes
Cook Time1 hour
Resting time15 minutes
Total Time1 hour 45 minutes
Course: Dinner
Cuisine: American
Diet: Gluten Free
Servings: 6 servings
Author: Aysegul Sanford

Ingredients

  • ¼ cup Dijon mustard
  • 2 tablespoons olive oil
  • 8 cloves garlic divided - 4 cloves for rub minced, 4 cloves for inserting into slits sliced
  • 2 tablespoons fresh rosemary leaves removed from stems and chopped finely
  • ¼ cup fresh parsley finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3 teaspoons kosher salt
  • 1 teaspoon black pepper
  • Zest of 1 lemon about 1 ½ teaspoon
  • 5 lbs Boneless leg of lamb

Instructions

  • Adjust oven rack to lower-middle position and heat oven to 425 degrees F. (218 C). Place a wire rack on a baking sheet and set it aside.
  • Into a medium-sized bowl, place ¼ cup of Dijon mustard, 2 tablespoons of olive oil, 4 cloves of sliced garlic, 2 tablespoons of finely chopped fresh rosemary, ¼ cup finely fresh parsley, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 3 teaspoons kosher salt, 1 teaspoon black pepper, and zest of a lemon. Stir to combine.
    A collage of images showing the garlic mustard seasoning.
  • Remove the leg of lamb from its packaging. It will likely look like an uneven bundle of meat. Lay it flat on a cutting board with the inside facing up. Do your best to spread it out into as even a shape as possible. Pat it dry with paper towels on both sides.
  • Using a sharp chef’s knife, trim off any excess fat, focusing on removing any greyish or tough fat.
  • Turn it over and trim away any thick or uneven patches of fat, leaving a thin layer for flavor and for keeping the moisture in.
    Person removing fat from lamb.
  • Flip the meat back to the inside facing up position. Cover the meat with plastic wrap.
    Person evening out the meat and spreading it with the seasoning.
  • Using a meat mallet, gently pound the meat to create an even thickness of about 1-inch, focusing on the thicker areas. Remove the stretch film.
  • Spread ⅔ of the dijon-herb mixture evenly over the meat.
  • To roll the leg of lamb, begin with the right bottom part of the meat and roll it towards the center away from you, pulling it snug as you go. Then, take the left top side and roll it towards you, meeting the first roll in the middle. It should have a uniform cylinder shape. Tuck the ends inside the roll as much as you can.
    Person rolling the lamb and then it is tied.
  • Using kitchen twine, secure the roast by tying loops around it at roughly 1 ½ inch intervals, ideally starting from the center and working towards both ends. You’ll likely need about 8-9 loops to keep everything in place.
  • Using a pairing knife, cut 14-16 1-inch slits evenly around the exterior of the lamb and insert the leftover four sliced garlic into each cut as evenly as you can.
    Person inserting garlic into the meat and spreading it with the rest of the seasoning.
  • Spread the rest of the dijon-herb mixture over the meat, ensuring that all sides are evenly coated.
  • Transfer the meat onto the prepared baking sheet.
  • Bake for 15 minutes in the preheated 425 degrees F oven and then turn the heat down to 350 degrees and bake until the internal temperature of the meat reaches 125-130 degrees F for medium-rare when a thermometer is inserted in the middle of the roast. This takes about 40-45 minutes* (a total of 1 hour in the oven).
  • When the leg of lamb is finished roasting, remove it from the oven, tent it with foil, and let it rest for 10-15 minutes. As the lamb rests, the internal temperature will increase by 5 to 10 degrees, thanks to the residual heat.
  • Transfer the roast onto a cutting board, remove the twine, and slice it into about 1-inch thick slices, depending on your preference.
    Finished dish from the top view.
  • Transfer onto a plate and serve it with your favorite sauce.

Video

Notes

  • Yields: This recipe makes about 10-12 slices (as shown in pictures), which is ideal for serving 6 adults (~2 slices per person and about ¾ lb per serving).
  • *Use a thermometer: As it is with any large cut of meat like this, the best way to check doneness is by using a probe thermometer or an instant-read thermometer. If you have a probe thermometer, you can insert it into the meat before placing it in the oven and set it to your desired temperature. Alternatively, you can use a meat thermometer to check doneness.
  • Make ahead: You can season, roll, and tie the lamb a day in advance and store it in the fridge in an airtight container. Be sure to remove it from the refrigerator a couple of hours before roasting.
  • Storage and reheating: Bring leftover lamb to room temperature, transfer to an airtight container, and store in the fridge for up to 4 days. Warm them up in a low heat (300 F) oven for 10 minutes or until warmed.

Nutrition

Calories: 363kcal | Carbohydrates: 3g | Protein: 50g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Cholesterol: 152mg | Sodium: 1428mg | Potassium: 753mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 244IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 5mg

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