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Roasted Boneless Leg of Lamb with Rosemary and Garlic
5 from 95 votes

Roasted Boneless Leg of Lamb with Rosemary and Garlic

This roasted boneless leg of lamb is seasoned generously with garlic, rosemary, and parsley, rolled tightly into a cylinder for even cooking, and roasted with garlic cloves inserted into slits on the exterior. The method produces a flavorful roast with a herb-infused crust and tender interior. The use of water in the roasting pan helps maintain moisture during cooking, making it a satisfying main dish for gatherings or special occasions.

Prep Time
15 mins
Cook Time
1 hr 35 mins
Resting time
10 mins
Total Time
1 hr 45 mins
Servings: 8
Calories: 574 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 boneless leg of lamb about 5 pounds
  • 5 cloves garlic minced
  • 10 cloves garlic roughly sliced
  • 1/4 cup parsley minced
  • 5 tablespoons rosemary chopped
  • 5 teaspoons kosher salt or 1 teaspoon per pound of meat
  • 1 1/2 teaspoons black pepper
  • 2 tablespoons olive oil
  • 1 1/2 cups water

Instructions

    Cup of Yum
  1. Preheat oven to 450f and set the rack to on the middle level.
  2. Trim the leg of lamb interior of any large excess fat pieces. Dry off the lamb with paper towels then spread it out, interior facing up, onto a large cutting board. Drizzle with half of the olive oil. Season the lamb's interior with half of the kosher salt, pepper, and rosemary. Also, add all of the parsley and minced garlic to the interior.
  3. Roll the leg of lamb into a cylinder (to ensure even cooking) and tie it tightly. If you know how to tie a butcher's knot, now is the time to do it. Otherwise, tie it every 1-2 inches to secure.
  4. Cut small slits into the lamb's exterior and insert the garlic slices. Coat the lamb with the remaining olive oil and season the exterior with the remaining salt, pepper, and rosemary.
  5. Place the lamb in a roasting pan elevated with a wire rack. Pour 1 1/2 cups of water into the pan making sure the water doesn’t rise to the bottom of the lamb.
  6. Roast the lamb for 15 minutes, then turn the heat down to 350f. Cook the lamb until the center of the lamb achieves 130f for medium-rare after resting. Use an oven-safe digital thermometer or check with an instant-read thermometer during cooking to get the temp just right. The lamb should take about 15-20 minutes per pound to cook.
  7. When the lamb is finished roasting, remove it to a cutting board, and let it sit lightly tented with foil for 10-15 minutes. Remove the twine and cut it into slices. Enjoy!

Notes

  • Use 3/4 to 1 teaspoon kosher salt per pound of lamb, adjusting for low sodium diets.
  • Allow the lamb to rest 10-15 minutes after roasting for best juiciness before carving.
  • Tying the leg into a tight cylinder promotes even cooking; a butcher's knot is ideal for this.
  • Leftovers keep up to 3 days refrigerated.

Nutrition Information

Calories 574kcal (29%) Carbohydrates 3.4g (1%) Protein 80.1g (160%) Fat 24.6g (38%) Saturated Fat 8.1g (41%) Cholesterol 255mg (85%) Sodium 1380mg (58%) Potassium 997mg (21%) Fiber 1.1g (4%) Sugar 0.1g (0%) Calcium 76mg (8%) Iron 7mg (39%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 574

% Daily Value*

Calories 574kcal 29%
Carbohydrates 3.4g 1%
Protein 80.1g 160%
Fat 24.6g 38%
Saturated Fat 8.1g 41%
Cholesterol 255mg 85%
Sodium 1380mg 58%
Potassium 997mg 21%
Fiber 1.1g 4%
Sugar 0.1g 0%
Calcium 76mg 8%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.