How to cook perfect Boneless Leg of Lamb Roast every time. Herb crusted and garlic stuffed, this is easy roast lamb recipe anyone can make!

Roasts are easy and impressive! Try boneless turkey breast roast, sirloin tip roast or beef eye round roast and never fret making a roast again!

boneless leg of lamb roast in a dutch oven

Boneless Leg of Lamb Recipe

You might not be aware yet. To roast boneless leg of lamb is my favourite way to celebrate anything. I love cooking deboned lamb because it’s so EASY but looks GRANDE on the table. Yes, it is super simple and hard to mess up, just like roasted chicken breast. Cooking on high and uncovered are the keys to success!

I created this basic boneless leg of lamb recipe about 15 years ago. And I make it for healthy Thanksgiving recipes or when I need to leave a lasting impression. Works every time.

Last time was my visiting mom that “doesn’t like” lamb. And a time before I made this roast to say “thank you” to the nicest plumber on Earth. Everyone loves it! And I will teach you how to cook the most perfect boneless leg of lamb in the oven. For Easter dinner or a weekend dinner, you can do it!!!

Why This Recipe Works?

  • Easy to make: Boneless lamb is actually the easiest red meat to roast. Lamb is expensive, so I understand your fear of “screwing it up”. You will not.
  • 6 Ingredients: You more likely have on hand right now.
  • Tender juicy meat: Thanks to the precise cook times for your preferred level of doneness.
  • Garlic lovers dream: Stuffed with over 30 slivers of fresh garlic.
  • Foolproof recipe: This recipe is 15 years old tried and tested on our family.
  • Video: If you are more of a visual learner, video instructions will be helpful.
sliced boneless leg of lamb roast

Ingredients for Roast Lamb Recipe

  • Boneless leg of lamb: When it comes to buying lamb I turn to Costco. Kirkland boneless leg of lamb from Costco does it for us. The cost is about $8 per pound.

How much boneless leg of lamb per person? General rule of thumb is 1/2 lb per person.

  • Garlic: Juicy, fresh and plump garlic cloves make all the difference. After all, it’s a garlic lover’s dream lamb recipe! No garlic powder please.
  • Dried rosemary: Dried rosemary is more convenient. However, you can use fresh rosemary if you wish and it will yield even more flavor. Or a mixture of both. Fresh herbs are always a good idea!
  • Olive oil: Extra virgin olive oil goes well with lamb naturally. But you can also use avocado oil or grapeseed oil.
  • Salt and black pepper: To season and taste.
lamb, oil, garlic, rosemary, salt and pepper

What Is Boneless Leg of Lamb?

Boneless leg of lamb roast is a leg of lamb where bone has been removed, and meat rolled, tied or netted into a shape of oval roast. It is very easy to roast!

Bone In Vs. Boneless Leg of Lamb

I prefer and highly recommend to use boneless leg of lamb for many reasons:

  • It is easy to fit into a roasting pan.
  • It is easy to carve.
  • You get more meat.
  • And it probably cooks faster.

How to Cook Boneless Leg of Lamb

1. Season with Rosemary and Garlic

  • Prep: Preheat oven to 425 degrees F while you are preparing the roast. Cut garlic into thin slivers.
  • Make holes in the roast: In a medium roasting pan or Dutch oven (no need for a rack but you can), place deboned leg of lamb roast and make about 20-30 inserts with a paring knife.
  • Stuff with garlic: Stick garlic slice into each opening until you run out of garlic.
  • Season with spices on both sides: Rub roast with oil all around. Then sprinkle one side with half of rosemary, salt and pepper. Turn around and repeat on another side.

Fat side up or down? Like with any roast, the best practice is to cook meat with fat side up so it keeps it moist and juices locked in inside. It acts like a blanket.

2. Bake Uncovered

Meat will keep “cooking” as it rests: Please keep in mind internal temperature will rise while meat is resting after baking in the oven.

Bake uncovered according the schedule below until desired doneness. Cooking times are listed per 1 lb.

  • Medium Rare: 130 – 135 degrees F internal temperature – about 16 minutes per pound.
  • Medium Well: 140 – 145 F internal temperature – about 18 minutes per pound.
  • Well-Done: 150 – 155 F internal temperature – about 20 minutes per pound.

All ovens vary: Age, electric vs. gas etc. Not to mention convection oven cooks food faster. So check earlier than later! My best advice is for 4-5 lbs roast to check internal temperature after 1 hour and go from there. For 2-3 lbs roast, check after 45 minutes. It all comes down to checking often after a certain period of time.

3. Let Rest and Carve

  • Important to let meat rest: Remove lamb roast from the oven and let rest uncovered for 15 minutes. Do not skip!
  • Remove casing: Transfer on a cutting board. Using a sharp carving knife, remove the casing. I highly recommend to sharpen the knife before slicing, helps a lot not to destroy the roast.
  • Carving roast: Slice into 1/4 inch slices against the grain. Thin slices of lamb taste better than thick ones.

4. Roast Potatoes in Fat Drippings (Optional but Good)

Lamb is extremely fatty meat. You will see a lot of fat and drippings at the bottom of roasting pan. Take advantage of it to make boneless leg of lamb and potatoes (and other veggies), so good!

  • Remove some fat and drippings: Scoop out 1 cup as it is just too much and roasted vegetables will come out too greasy. Not healthy and there is enough flavor in remaining juice and fat.

Do not drain fat in your sink to avoid clogged pipes. Instead, let it solidify for a few hours in a cup before discarding.

  • Add veggies and seasonings: I added about 2 lbs potatoes, 2 carrots, 1/2 tbsp garlic powder, 3/4 tsp salt and pepper to taste. Then stir to coat.
  • Bake: At 450 degrees F for about 35 minutes or until fork tender. You can prep the veggies and seasonings while lamb is cooking, so after just pop them in without even turning off the oven.

More Tips for Foolproof Roast Lamb

  • Plan ahead: Cooking boneless leg of lamb in the oven IS easy! It just needs enough cooking time. In our days of one pot meals and Instant Pot recipes, I recommend to plan ahead with this recipe. Just make sure you understand your dinner will be on the table in 2 hours if you roast lamb. I speak from my own experience. I was “caught off guard” a bit once last month.:) We ended up drinking a lot of wine and beer with a super nice plumber guy. It was a pleasure anyways.
  • Don’t remove the casing before cooking: Under any circumstances keep netting or rope on. It is what is holding pieces of meat together. If you remove it, meat will fall apart.
  • Bake roast uncovered: You need meat to brown on the outside, not steam. If you cover it with a lid or aluminum foil, meat will steam instead of roasting.
  • Adjust for your oven: All ovens vary, I can’t stress this enough! If your oven runs hotter or takes longer to cook, adjust cook time accordingly to avoid overcooked or undercooked lamb. Rule of thumb is to start checking with internal meat thermometer 1/2 hour before end of cook time as per recipe.

Common Lamb Roast FAQs

Do I have to marinate the lamb?

No. Lamb is tender meat. You just need to season it properly. My absolute favourite classic seasonings are garlic and rosemary. Maybe a squeeze of lemon at the end. So, no lamb marinade recipe to follow. Yay for simplicity.

Can I use boneless lamb shoulder?

Yes. I have done it many times. It depends what’s at the store when I’m there. Simple as that. I believe boneless lamb shoulder is even cheaper than the leg.

How do I get browned crispy skin?

You can try broiling for a few minutes at the end. Lamb is quite fatty, so drying it out is harder than lean poultry.

How to cook boneless leg of lamb in convection oven?

Convection ovens cook food faster than regular (simple) ovens. To cook any recipe in a convection oven, follow this easy formula: reduce the temperature by 25 degrees F or reduce the cook time by 25%. Today some ovens even offer convection conversion completely eliminating any guesswork!

Where to buy boneless leg of lamb?

I usually buy mine at Costco. Most large supermarkets carry it.

Can you slow cook boneless leg of lamb?

Yes, feel free to give this Greek slow cooker leg of lamb recipe a try.

Can you cook a boneless leg of lamb in an air fryer?

Yes but it has to be butterflied first and a smaller piece, about 1 lb. Check out this recipe.

Boneless leg of lamb in sous vide?

Yes! This lamb sous vide recipe looks so good!

Serving Suggestions

Serve sliced lamb on its own, or drizzled with freshly squeezed lemon juice and/or fresh mint jelly. We usually have lemon on hand at all times, so it rounds up meat flavors nicely.

Making This Recipe in Advance

Make ahead: To save time during a busy day of cooking of a holiday, you can stuff and season roast, cover and refrigerate for 24 hours. Then let it come to room temperature and roast as per recipe.

Store: Refrigerate lamb leftovers whole as a roast or sliced in an airtight container for up to 5 days. It tastes so good cold.

Freeze: Freeze leftovers sliced or cut into bite sized pieces in an airtight container for up to 3 months. Thaw in refrigerator and then use leftovers for as a protein in a salad for lunch, sandwich on-the-go or for lamb tacos!

More Lamb Recipes

sliced stuffed with garlic leg of lamb
boneless lamb roast

Step-by-Step Boneless Leg of Lamb Roast Recipe

How to cook perfect Boneless Leg of Lamb Roast every time. Herb crusted and garlic stuffed, this is easy roast lamb anyone can make!
4.98 from 103 votes
Servings 8
Calories 175
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes

Ingredients 
 

Boneless Leg of Lamb Roast

Roasted Potatoes After (Optional)

  • 2 lbs potatoes cubed
  • 2 large carrots sliced
  • 1/2 tbsp garlic powder
  • 3/4 tsp salt
  • Groudn black pepper

Instructions 

  • Preheat oven to 425 degrees F.
  • In a medium roasting pan or Dutch oven, place boneless leg of lamb roast and make 20-30 inserts with a paring knife. Stick garlic slice into each opening until you run out of garlic.
  • Rub roast with oil all around. Then sprinkle one side with half of rosemary, salt and pepper. Turn around and repeat on another side.
  • Bake uncovered according until desired doneness. Remember meat will keep "cooking" as it rests.
    °Medium Rare: 130 – 135 degrees F internal temperature – about 16 minutes/lb.
    °Medium Well: 140 – 145 F internal temperature – about 18 minutes/lb.
    °Well-Done: 150 – 155 F internal temperature – about 20 minutes/lb.
  • My best advice for 4-5 lbs roast is to check internal temperature after 1 hour and go from there. For 2-3 lbs roast, check after 45 minutes. It all comes down to checking often after a certain period of time towards the end.
  • Remove lamb roast from the oven and let rest uncovered for 15 minutes.
  • Using  a sharp knife, remove the casing and discard it.
  • Slice lamb into 1/4 inch slices against the grain. Serve warm at a celebration table or use cold leftovers in sandwiches or salads.

Roast Potatoes in Fat Drippings (Optional)

  • Scoop out 1 cup of fat and drippings from the pan and leave in the rest.
  • Add potatoes, carrots, garlic powder, salt and pepper and stir well.
  • Bake at 450 degrees F for about 35 minutes or until fork tender. You can prep the veggies and seasonings while lamb is cooking, so after just pop them in without even turning off the oven.

Video

Notes

  • Make ahead: To save time during a busy day of cooking of a holiday, you can stuff and season roast, cover and refrigerate for 24 hours. Then let it come to room temperature and roast as per recipe.
  • Store: Refrigerate roast whole or sliced in an airtight container for up to 5 days. It tastes so good cold.
  • Freeze: Freeze leftovers sliced or cut into bite sized pieces in an airtight container for up to 3 months. Thaw in refrigerator.
  • Don’t remove the casing before cooking: Under any circumstances keep netting or rope on. It is what is holding pieces of meat together. If you remove it, meat will fall apart.
  • Bake roast uncovered: You need meat to brown on the outside, not steam. If you cover it with a lid or aluminum foil, meat will steam instead of roasting.
  • Adjust for your oven: All ovens vary. Rule of thumb is to start checking with internal meat thermometer 1/2 hour before end of cook time as per recipe.
  • Meat will keep “cooking” as it rests: Please keep in mind internal temperature will rise while meat is resting after baking in the oven.
  • Can I use boneless lamb shoulder? Yes. No changes.
  • Make sure your knife is sharp: I highly recommend to sharpen carving knife right before slicing, to avoid “destroying” the roast.
See recipe post for more tips and FAQs.

Nutrition

Calories: 175kcal | Carbohydrates: 1g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 362mg | Fiber: 1g | Sugar: 1g
Course: Dinner
Cuisine: American Ukrainian
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. 5 stars
    I made this during my first ever Xmas 2021 dinner that I cooked and my fiancé was blown away!! This recipe was so easy to follow and it came out like I’ve been cooking lamb for years. Some tips: I cooked it until the internal temperature was about 125F and wrapped it in foil and kept it in the microwave while I was busy prepping the roasted veggies using the fat drippings (which turned out fantastic). The temperature ended up rising up to 140F while resting, so if you like it on the rare side, take it out of the oven sooner! This receipt will forever be a staple in my home every holiday.

  2. 5 stars
    I put the potatoes and carrots beneath while the lamb roasted, and they came out great. Next time I’ll add chunks of onion too. Great recipe.

  3. I love how you have written this recipe. It’s clear and so understandable..thanks.. I have roasted lamb in my oven many times but this time I have to use my air fryer or bbq for the boneless leg of lamb…
    Do you have any advise or recipes for air frying or bbq’ing my boneless leg of lamb. My oven will be used for the Turkey…
    I look forward to your response.
    Note…..I cannot control the temp on my bbq
    Cathy

  4. I’m making this delicious sounding lamb roast for Easter. I purchased 2, 3.5-4 lbs
    each. How do I time the cooking. Would it be about 1 hrs. Or 2.

    1. Hi Luanne. Select your preferred level of doneness and calculate how many mins per lb per one roast. You don’t double the cook time for 2 roasts, still the same as per one when cooking both at once. Just check and play it by ear and see if they need a few extra minutes because it’s 2 of them. Hope this helps.

      Also make sure they are not touching each other or are in separate baking vessels.

  5. I am a little confused about when to roast the potatoes? If you wait until the lamb is cooked and you rest it for 15 minutes but it takes 35 minutes to cook the potatoes won’t the lamb be cold? Please reply as I want to make this delicious lamb very soon

    1. Yes the lamb will cool slightly, feel free to cover it after it rests to stay warmer, but if you are worried about that feel free to roast your vegetables separately.

  6. 5 stars
    I followed yr recipe and WOW it came out incredible…It had been awhile since I cooked lamb and was a little skeptical so followed you to a T and I will be a faithful follower
    Thanks so much Linda

  7. 5 stars
    This was incredible! Had to keep my 4 pound roast in the oven for about 1.25 hours to get the center to 135. It was worth the wait, foolproof and delicious. Didn’t have much liquid left for the vegetables so I needed to add some additional olive oil. Will definitely make again

  8. This looks so easy and yummy! I am curious though…most roast recipe instructions include an initial searing of the meat on a high temp (425-450) for 15 minutes and then turning down the oven to 350 for the remainder of the cooking time. Your recipe keeps it at the high temp for the entire time. Doesn’t this burn the outside or simply reduce the cooking time? Thanks for feedback.

    1. Follow the recipe as is, it has been tested multiple times, and you will have amazing leg of lamb roast.

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