Roasted Boneless Leg of Lamb Recipe
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5.0
3 reviews
Excellent
Roasted Boneless Leg of Lamb Recipe
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Looking for a foolproof way to make a juicy, flavorful, roasted boneless leg of lamb? This easy recipe walks you through every step—from seasoning to roasting—so you get a perfectly tender, golden-crusted lamb every time.
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Ingredients
- ¼ cup Dijon mustard
- 2 tablespoons olive oil
- 8 cloves garlic divided - 4 cloves for rub minced, 4 cloves for inserting into slits sliced
- 2 tablespoons fresh Rosemary leaves removed from stems and chopped finely
- ¼ cup fresh parsley finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3 teaspoons kosher salt
- 1 teaspoon black pepper
- Zest of 1 lemon about 1 ½ teaspoon
- 5 lbs boneless leg of lamb
Instructions
- Adjust oven rack to lower-middle position and heat oven to 425 degrees F. (218 C). Place a wire rack on a baking sheet and set it aside.
- Into a medium-sized bowl, place ¼ cup of Dijon mustard, 2 tablespoons of olive oil, 4 cloves of sliced garlic, 2 tablespoons of finely chopped fresh rosemary, ¼ cup finely fresh parsley, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 3 teaspoons kosher salt, 1 teaspoon black pepper, and zest of a lemon. Stir to combine.
- Remove the leg of lamb from its packaging. It will likely look like an uneven bundle of meat. Lay it flat on a cutting board with the inside facing up. Do your best to spread it out into as even a shape as possible. Pat it dry with paper towels on both sides.
- Using a sharp chef’s knife, trim off any excess fat, focusing on removing any greyish or tough fat.
- Turn it over and trim away any thick or uneven patches of fat, leaving a thin layer for flavor and for keeping the moisture in.
- Flip the meat back to the inside facing up position. Cover the meat with plastic wrap.
- Using a meat mallet, gently pound the meat to create an even thickness of about 1-inch, focusing on the thicker areas. Remove the stretch film.
- Spread ⅔ of the dijon-herb mixture evenly over the meat.
- To roll the leg of lamb, begin with the right bottom part of the meat and roll it towards the center away from you, pulling it snug as you go. Then, take the left top side and roll it towards you, meeting the first roll in the middle. It should have a uniform cylinder shape. Tuck the ends inside the roll as much as you can.
- Using kitchen twine, secure the roast by tying loops around it at roughly 1 ½ inch intervals, ideally starting from the center and working towards both ends. You’ll likely need about 8-9 loops to keep everything in place.
- Using a pairing knife, cut 14-16 1-inch slits evenly around the exterior of the lamb and insert the leftover four sliced garlic into each cut as evenly as you can.
- Spread the rest of the dijon-herb mixture over the meat, ensuring that all sides are evenly coated.
- Transfer the meat onto the prepared baking sheet.
- Bake for 15 minutes in the preheated 425 degrees F oven and then turn the heat down to 350 degrees and bake until the internal temperature of the meat reaches 125-130 degrees F for medium-rare when a thermometer is inserted in the middle of the roast. This takes about 40-45 minutes* (a total of 1 hour in the oven).
- When the leg of lamb is finished roasting, remove it from the oven, tent it with foil, and let it rest for 10-15 minutes. As the lamb rests, the internal temperature will increase by 5 to 10 degrees, thanks to the residual heat.
- Transfer the roast onto a cutting board, remove the twine, and slice it into about 1-inch thick slices, depending on your preference.
- Transfer onto a plate and serve it with your favorite sauce.
Notes
- This recipe makes about 10-12 slices (as shown in pictures), which is ideal for serving 6 adults (~2 slices per person and about ¾ lb per serving).
- As it is with any large cut of meat like this, the best way to check doneness is by using a probe thermometer or an instant-read thermometer. If you have a probe thermometer, you can insert it into the meat before placing it in the oven and set it to your desired temperature. Alternatively, you can use a meat thermometer to check doneness.
- You can season, roll, and tie the lamb a day in advance and store it in the fridge in an airtight container. Be sure to remove it from the refrigerator a couple of hours before roasting.
- Bring leftover lamb to room temperature, transfer to an airtight container, and store in the fridge for up to 4 days. Warm them up in a low heat (300 F) oven for 10 minutes or until warmed.
- Yields: This recipe makes about 10-12 slices (as shown in pictures), which is ideal for serving 6 adults (~2 slices per person and about ¾ lb per serving).
- *Use a thermometer: As it is with any large cut of meat like this, the best way to check doneness is by using a probe thermometer or an instant-read thermometer. If you have a probe thermometer, you can insert it into the meat before placing it in the oven and set it to your desired temperature. Alternatively, you can use a meat thermometer to check doneness.
- Make ahead: You can season, roll, and tie the lamb a day in advance and store it in the fridge in an airtight container. Be sure to remove it from the refrigerator a couple of hours before roasting.
- Storage and reheating: Bring leftover lamb to room temperature, transfer to an airtight container, and store in the fridge for up to 4 days. Warm them up in a low heat (300 F) oven for 10 minutes or until warmed.
Nutrition Information
Show Details
Calories
363kcal
(18%)
Carbohydrates
3g
(1%)
Protein
50g
(100%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.002g
Cholesterol
152mg
(51%)
Sodium
1428mg
(60%)
Potassium
753mg
(22%)
Fiber
1g
(4%)
Sugar
0.2g
(0%)
Vitamin A
244IU
(5%)
Vitamin C
5mg
(6%)
Calcium
41mg
(4%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 3g | 1% |
| Protein | 50g | 100% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 152mg | 51% |
| Sodium | 1428mg | 60% |
| Potassium | 753mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 244IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 41mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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