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Boneless Lamb Leg Roast - Image 2

Boneless Lamb Leg Roast

This boneless lamb leg roast recipe delivers juicy, flavorful results with a perfect balance of herbs and spices. Ideal for special occasions or a delicious family meal.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Main
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 boneless leg of lamb about 4-5 lbs, trimmed of excess fat
  • 4 cloves garlic minced
  • 2 tbsp fresh rosemary finely chopped
  • 2 tbsp fresh thyme finely chopped
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup chicken or beef broth for the roasting pan

Equipment

  • Roasting pan
  • Meat thermometer
  • Aluminum foil

Method
 

  1. Preheat your oven to 325°F (163°C). Remove the lamb from the refrigerator 30 minutes before cooking to bring it to room temperature.
  2. In a small bowl, combine the minced garlic, chopped rosemary, thyme, olive oil, salt, and pepper to create a herb paste. Rub this mixture all over the lamb, ensuring it's evenly coated.
  3. Place the lamb in a roasting pan. Pour the broth into the bottom of the pan to help keep the meat moist during cooking.
  4. Roast the lamb for about 1 hour and 30 minutes, or until it reaches an internal temperature of 135°F (57°C) for medium-rare. Use a meat thermometer inserted into the thickest part of the roast to check doneness.
  5. Remove the lamb from the oven and tent it loosely with foil. Let it rest for 15-20 minutes before slicing. This allows the juices to redistribute, ensuring a moist roast.
  6. Slice the lamb against the grain and serve hot.

Notes

Chef's Tips:
• For extra flavor, marinate the lamb with the herb paste overnight in the refrigerator.
• Avoid overcooking; lamb can quickly go from tender to tough.
• Serve with a red wine reduction sauce for an elegant touch.
Food Safety:
• Always use a meat thermometer to ensure the lamb reaches a safe internal temperature.
• Store leftovers in the refrigerator within 2 hours of cooking and consume within 3-4 days.