Roasted Boneless Leg Of Lamb

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Create a showstopping main course for your next gathering when you make this Roasted Boneless Leg of Lamb. Aromatic herbs, fresh minced garlic, and zesty lemon juice combine to create an exceptionally succulent roast.

A sliced roasted boneless leg of lamb.

This rich, tender leg of lamb will be the centerpiece at any dinner party or special occasions like Easter, Christmas, or Valentine’s Day. Pair it with Rosemary Garlic Mashed Potatoes or Sauteed Vegetables for a balanced, hearty meal.

For another mouth-watering lamb recipe, check out our Pan Seared Lamb Chops.

Close up of sliced roast.

Boneless Leg of Lamb Recipe

Working with larger cuts of meat than you’re used to can be intimidating, but don’t worry. I have easy-to-follow steps that make it simple for everyone, including beginner cooks! 

Since this boneless leg of lamb recipe has you sear the meat in a cast iron skillet first, it creates a deeper color and gorgeous outer crust, locking in the juices. 

Whole roasted boneless leg of lamb.

Why You’ll Love This Recipe

  • It requires little hands-on time. This recipe doesn’t require much effort! The longest part of the process is marinating the meat. The rest of the preparation process is incredibly easy!
  • The lamb has an excellent presentation. If you’re looking to impress your loved ones, this is certainly the recipe to make. Although it only requires a simple list of ingredients, it produces an elegant result, perfect for holidays or small gatherings.
  • It is extremely versatile. This entree pairs with many different side dishes, giving you room for creativity. You can serve it with anything ranging from buttered leeks to glazed carrots to a mixed green salad!
Tasty lamb on a serving platter with glazed carrots.

Ingredients Needed

To make this noteworthy entree, you only need a few key ingredients:

Ingredients for roasted lamb with labels.
  • Boneless Leg of Lamb: Since it is boneless, this means you can cook it faster than a traditional whole roast leg. Then, when you butterfly it, it creates a larger surface area. This allows for more opportunities for sophisticated flavor since the marinade can penetrate more.
  • Fresh Rosemary and Thyme: Delicate, fragrant herbs enhance the lamb’s richness and depth of flavor.
  • Lemon Juice: This acidic component tenderizes the meat for better marinade absorption and brings a sense of lightness to the dish.
  • Fresh Garlic: Using fresh garlic instead of dried garlic powder makes all the difference in a pronounced garlicky flavor. This ingredient provides the dish with a pleasant umami kick.
  • Mustard: This tangy ingredient supplies a contrasting taste to the sweet herbs and bright lemon juice, achieving a balanced flavor. You can use honey or Dijon mustard.

You will also need staples like salt, pepper, and olive oil. Check out the recipe card below for all of the info!

Cutting off covering from roast.
Removing netting from roast package.

How To Roast Boneless Leg Of Lamb  

Here are the easy steps for making Roasted Boneless Leg of Lamb:

  • Mix all of the marinade ingredients in a small bowl until thoroughly combined.
Marinade in a mixing bowl.
  • Butterfly the lamb and marinate it. Roll it tightly, securing it with kitchen twine.
Butterflied lamb leg.
Big piece of meat brushed with marinade.
Rolling boneless lamb leg into a log.
Lamb tied with butchers' twine.
Seasoned boneless leg of lamb.
  • Transfer the seasoned lamb to a bowl and tightly cover it with plastic wrap.
Lamb marinating in mixing bowl.
  • Refrigerate the meat.
  • Before cooking, take the lamb out of the fridge. In the meantime, preheat the oven.
  • Heat an oven-safe skillet until smoking hot.
  • Sear the lamb with olive oil on each side to give it a deep color.
Seared lamb in cast iron skillet.
Searing the sides of boneless lamb leg.
  • Loosely cover the meat with foil and transfer the skillet to the oven. Bake it according to your preferences.
Whole roasted boneless leg of lamb.

Let the lamb rest for 10 to 15 minutes before slicing. This allows time for the meat to reabsorb its juices.

Substitutions and Variations

  • Bone-In Leg of Lamb: You can surely use bone-in leg of lamb instead. Just keep in mind that it will take longer to cook. This isn’t an issue, though, as you will know when it’s done based on its temperature!
  • Make it Spicy: Looking for a fiery kick? You can easily include cayenne pepper, crushed red pepper flakes, or smoked chili powder in the marinade blend.
  • Make it a One-Pan Meal: After searing the meat, add quick-cooking vegetables to the pan, which will roast in the oven with the meat, creating an aromatic and flavorful dinner.
Sliced roast and glazed carrots on white tray.

Leg of Lamb Cooking Guide 

Everyone has their preferences when it comes to doneness. These temperatures can help you reach your preference much easier. Remember to place the instant read meat thermometer into the thickest part of the meat. You can check a few different spots to be safe!

  • Rare: 125°F (51.6 °C) With a rare leg of lamb, the center is red and turns pinkish towards the outer part of the meat.
  • Medium-Rare: 130°F (54.4 °C) to 135°F (57.2 °C) At this point, the center is pink, and the color slightly shifts towards a brown hue as it reaches the exterior portion.
  • Medium: 135°F (57.2 °C) to 140°F (60 °C) Medium looks similar to medium-rare, except the center is a lighter pink color. With this doneness, the exterior is brown.
  • Medium-Well: 150° (65.5 °C) to 155° F (68.3 °C) You won’t see any pink at this stage!
  • Well-Done: 155°F (68.3 °C) to 165°F (73.8 °C) With well-done lamb, it is uniformly brown both inside and out.

It’s important to keep in mind that the leg of lamb will continue to cook for a short while even after you have removed it from the oven.

Therefore, I suggest taking it out of the oven when it’s at a temperature that is slightly lower than your desired temperature. This will help you achieve the perfect level of doneness.

Freshly sliced lamb roast.

Expert Tips For Roasted Boneless Leg of Lamb

  • For best results, use a meat thermometer. Otherwise, you might accidentally under or overcook the meat if you base its doneness only on its appearance.
  • Use the right pan. If you don’t have a cast iron skillet or a braiser, you will have to transfer the seared leg of lamb to different cookware before putting it in the oven, which creates unnecessary dirty dishes.
  • Allow the leg of lamb to rest for about 10-15 minutes before serving it. This results in maximum tenderness and juiciness!

Recipe Frequently Asked Questions

Is Boneless Leg of Lamb the Same as Butterflied?

The boneless leg of lamb is not always butterflied. However, this recipe takes it a step further by butterflying it, which allows you to marinate the inside and then roll it up! If you don’t feel comfortable butterflying it yourself, you can ask the butcher to do it for you.

Should You Sear Leg of Lamb Before Roasting?

Although it isn’t mandatory, searing has several benefits, so I definitely recommend it. The process of searing gives the meat a deeper flavor and color, upgrading its taste and presentation. It also helps to create a seal so the juices remain inside!

Does Leg of Lamb Taste Like Lamb Chops?

Leg of lamb and lamb chops are similar in some ways, but they come from different parts of the lamb, which results in slight differences.

The leg of lamb is usually milder in taste, which makes it a good choice for people who don’t prefer a strong “gamey” flavor. Since it comes from the rear legs, it is leaner because the animal uses the leg muscles often.

It can become incredibly tender and juicy when roasted, and its flavor can deepen. On the other hand, lamb chops typically have a layer of fat, which contributes to a stronger “gamey” taste.


Enjoy this lamb roast with the following side dishes:

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A sliced roasted boneless leg of lamb.

Roasted Boneless Leg of Lamb

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With some garlic, lemon juice, and fresh herbs, this Roasted Boneless Leg of Lamb is ridiculously tasty. Serve with mashed potatoes or your favorite side dish for an elegant dinner, perfect for gatherings.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6 servings


  • 4-5 pound boneless leg of lamb
  • 2 Tablespoons lemon juice freshly squeezed
  • 2 Tablespoons olive oil
  • 1 Tablespoon honey mustard or Dijon mustard
  • 6 garlic cloves, minced
  • teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 Tablespoon fresh minced rosemary
  • 1 Tablespoon fresh minced thyme
  • 2 teaspoons beef bouillon powder
  • 1 Tablespoon olive oil for searing


  • Make the Marinade: In a small mixing bowl, combine the lemon juice, olive oil, honey mustard or Dijon mustard, salt, black pepper, minced garlic, rosemary and thyme, and beef bouillon powder.
  • Prep and Season Lamb: Using kitchen scissors, cut out the netting from the lamb. Butterfly the lamb so it lies flat, with its interior facing you. Brush two-thirds of the marinade on the lamb's interior. Starting from the shorter side and working horizontally, roll the lamb tightly into a log. Tie tightly with kitchen twine, giving a 1-2 inch gap between each tie. Brush more of the marinade on the exterior of the lamb, reserving 1 tablespoon of the marinade for basting later.
  • Let It Marinate: Place the seasoned lamb into a large mixing bowl. Tightly wrap the bowl with a plastic wrap and place in the fridge to marinate overnight or for at least 2 hours.
  • Bring To Room Temperature: Remove the lamb from the fridge one hour before cooking. Preheat oven to 350℉ (180 ℃).
  • Sear The Lamb: Set a 12-inch oven-safe skillet, preferably a cast iron skillet, on medium-high heat until smoking hot. Add the lamb to the skillet and let it cook for 4 minutes until it gets some color, then flip it over and let it cook for another 4 minutes. Using a tong to lift and support the lam, sear both sides for 3-4 minutes.
  • Roast: Cover the lamb loosely with foil, transfer it to the preheated oven and let it roast for 30 minutes. After the first 20 minutes, remove the foil and let it continue roasting uncovered for another 10 minutes or until desired doneness. See the lamb cooking guide in the recipe notes.
  • Rest: Once the lamb is roasted, transfer it to a cutting board, cover it with foil and let it sit for 10-15 minutes. Remove the twine, cut the lamb into slices, and serve it warm.


Boneless Leg Of Lamb: You could remove the bone in a leg of lamb yourself or you could buy it with the bone already removed. I bought a boneless leg of lamb for this recipe. You could also buy a butterflied leg of lamb for this recipe.
Cast Iron Skillet: If you do not have a cast iron skillet, consider using a cast iron braiser, if you have one. It is important to use a cooking pan that can easily go from stovetop to oven.


Calories: 319kcal | Carbohydrates: 3g | Protein: 40g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 122mg | Sodium: 789mg | Potassium: 575mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 4mg

Additional Info

Course: Dinner
Cuisine: Western
Calories: 319
Tried this recipe?Mention @preciouscore or tag #PreciousCore!

About Precious

Welcome to my core! I am Precious Nkeih, the recipe developer and writer right here on my blog, Precious Core. My goal is to show you insanely delicious recipes you can replicate in your kitchen. And I love to tell stories too. Hope you find recipes here that will make cooking easier for you! Check me out on YouTube at

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