Boneless  Leg of Lamb Roast

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

Leg of Lamb Garlic Cloves Olive Oil Salt and Pepper Dried Rosemary Potatoes (optional) Carrots (optional) Garlic Powder (optional)

Ingredients You Need

Preheat oven to 425 degrees F. In a medium roasting pan, 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.

Roast Lamb Cooking Time

For 4-5 lbs roast check internal temperature after 1 hour. For 2-3 lbs roast, check after 45 minutes. Continue to check often as it nears end of cooking time.


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 holiday table.


Store: Refrigerate roast whole or sliced in an airtight container for up to 5 days. It tastes so good cold. Freeze for up to 3 months.


Optional Roast Potatoes and Carrots

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 35 minutes or until fork tender. Prep the veggies while lamb is cooking, and roast without even turning off the oven.


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