Boneless Leg of Lamb Roast

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

Corn tortillas or store-bought tostada shells Tomatoes Avocados Red onion Cilantro Cumin Chili powder Salt Lime juice Black beans Shredded chicken Feta or cotija cheese Cooking spray

Ingredients You Need

Preheat oven to 450° F. Then, 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 until desired doneness. Remember meat will keep "cooking" as it rests. 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.


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.


Refrigerate roast whole or sliced in an airtight container for up to 5 days. It tastes so good cold or freeze leftovers sliced or cut into bite sized pieces in an airtight container for up to 3 months. Thaw in the refrigerator.


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