Roasted Boneless Leg of Lamb
User Reviews
4.9
Roasted Boneless Leg of Lamb
Description
This recipe uses a rolled, boneless leg of lamb coated with a mixture of crushed garlic, fresh rosemary, fresh lemon juice, Dijon mustard, olive oil, kosher salt, and freshly ground black pepper. This combination provides a balanced marinade with herbal, citrus, and savory elements that penetrate the meat slightly during roasting. The lamb is rolled tightly and tied securely to maintain shape during cooking.
Roasting at 375ºF for about 70 minutes or until internal temperature reaches 135-140ºF results in a medium-rare doneness with a juicy interior and lightly browned exterior. The resting period allows carryover heat to increase temperature a few degrees and redistributes juices for moist slices. The meat can then be sliced thinly to present on a serving platter.
This roast works well as a centerpiece for a dinner, pairing nicely with sides like roasted vegetables or potatoes. The tangy mustard and bright lemon in the rub cut through the richness of the lamb, while the rosemary and garlic provide earthy depth. The recipe provides straightforward roasting instructions adaptable for varying roast sizes and doneness preferences.
Ingredients
- 5 cloves garlic (crushed)
- 2 tbsp lemon juice (freshly squeezed)
- 3 tbsp rosemary chopped, fresh
- 1 tbsp Dijon mustard
- 2 tsp olive oil
- 1 ¼ tsp kosher salt (more or less to taste)
- black pepper fresh ground
- 3 ½ - 4 lb lamb leg boneless, rolled and tied, uncooked, trimmed
Instructions
- Preheat oven to 375ºF. Line a roasting pan with aluminum foil and place a rack in the pan.
- Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix well and rub mixture all over lamb.
- Roll the lamb and use butcher's twine to tie it together and place it on the prepared roasting pan.
- Roast in the oven until medium-rare and a meat thermometer inserted in center reads 135-140ºF, anywhere from 70 minutes and up depending on the size of your roast.
- Remove the lamb and let it rest about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests.
- Slice lamb into ¼-inch thick slices and place on a serving platter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 4oz | |
| Calories | 213kcal | 11% |
| Carbohydrates | 1.5g | 1% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 90mg | 30% |
| Sodium | 176.5mg | 7% |
| Fiber | 0.2g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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