Roasted Boneless Leg of Lamb

When you think of a showstopping roast, what comes to mind? For me, it’s this Roasted Boneless Leg of Lamb. While beef, turkey, or ham are delicious, I like to liven things up with lamb because it tastes as wonderful as it looks! Cooking a leg of lamb may seem daunting, but it’s easier and faster than you might think. You can make a tender, juicy roast with just 15 minutes of prep and less than 2 hours of roasting time. This dish is perfect for Easter, spring holidays, celebratory family meals, or dinner parties year-round.

What sets this recipe apart is a savory herb infusion of olive oil, fresh garlic, Herbes de Provence, Dijon mustard, salt, and pepper. Instead of only rubbing the infusion on the outside, I unroll the roast, spread the mixture inside, then roll it back up. This extra step might seem unnecessary, but it’s worth it — you’ll be rewarded with a mouthwatering meal with minimal effort. Using boneless lamb makes it possible to season the inside; plus, it cooks faster, is easier to carve, and fits well in a roasting pan.

“I made this last night and it’s become an instant family favourite … when my fussiest eater says “you can make that again, Mum”, you know it’s a winner! I teamed it with a side salad (it was a 40 degree day here in Australia) and a red wine reduction which teamed beautifully.”

helen

Roasted Boneless Leg of Lamb Ingredients

• Boneless Leg of Lamb: Look for a 5-6 pound roast (it will likely be wrapped in netting). It should have a pinkish-red color and be firm to the touch. A little marbling is good, but avoid excessive fat. Make sure it’s fresh or properly thawed if frozen.
• Olive Oil: I like to use cold-pressed extra virgin olive oil. It should have a vibrant greenish-yellow hue, meaning it’s fresh and flavorful.
• Dijon Mustard: Choose a Dijon mustard that’s creamy and has a good balance of tangy and spicy notes.
• Garlic: Look for garlic cloves that are plump and firm with smooth skin. They should feel dense and not hollow.
• Herbes de Provence: This dried herb blend is often used in French cuisine. It usually includes rosemary, thyme, oregano, marjoram and sometimes lavender. I try to find a blend that smells fresh and has a rich color.
• Fresh Rosemary (optional): Herbes de Provence includes dried rosemary, but you can add minced fresh rosemary to the herb rub for a more robust flavor.
• Kosher Salt: I prefer Diamond Crystal brand kosher salt. Note that other brands, such as Morton, are almost twice as salty, so adjust the amount accordingly or to taste.
• Black Pepper: For the best flavor, you can’t beat freshly ground black pepper! Look for peppercorns that are consistently sized and have a strong aroma

This Roasted Boneless Leg of Lamb is a delicious centerpiece for any special meal. It’s simpler to prepare than you might think, and the results are sure to impress. The herb-infused meat pairs beautifully with a variety of side dishes (lots of ideas below). Whether you’re serving it for a holiday feast or a weekend family dinner, don’t be surprised if this lamb roast becomes a requested favorite!

What to Serve Alongside

• Gratin Dauphinois (Creamy classic French potato gratin.)
• Lyonnaise Potatoes (Another delicious French potato side dish with caramelized onions that’s made on your stovetop.)
• Fondant Potatoes (These meltingly tender potatoes start on the stovetop and can finish in the oven while your lamb roast rests.)
• Mashed Red Potatoes (Ultra creamy with a method that might surprise you.)
• Brioche Dinner Rolls (Tender, buttery and so easy to make with this no-knead recipe.)
• Sugar Snap Pea Salad (The perfect pair to roast lamb if you’re making it in the springtime.)
• Strawberry Spinach Salad (With pecans, goat cheese, and a tangy, honey sweetened balsamic vinaigrette.)
• Strawberry Spinach Walnut Salad (A riff on the salad above with walnuts and a Strawberry Vinaigrette.)
• Caesar Salad (Because you can never go wrong with this classic salad.)

How to Make Roasted Boneless Leg of Lamb

Begin by preparing the roasting pan with a rack. Untie and unroll the lamb, trimming excess fat while leaving a thin layer on top. Mix the Dijon herb paste ingredients in a bowl until well combined. Spread some paste on the inside of the lamb, then roll and tie it with kitchen twine. Rub the remaining paste all over the outside.

Let the lamb sit at room temperature while preheating the oven to 425°F. Roast for 15 minutes, then reduce heat to 350°F and continue cooking until the internal temperature reaches 135°F for medium-rare. This typically takes 1 to 1 1/2 hours.

After roasting, let the lamb rest for 15-30 minutes before removing the twine and slicing. Remember, the temperature will rise slightly during resting. Slice thinly and arrange on a platter to serve. For added flavor, consider incorporating fresh rosemary or lemon zest into the herb paste.