Name: Roasted Boneless Leg of Lamb with Rosemary and Garlic Recipe
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Cuisine: Mediterranean
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

Print Recipe· 4.3 from 4 reviews

If you are searching for a dish that will impress your family and friends with its rich flavors and tender texture, look no further than this Roasted Boneless Leg of Lamb with Rosemary and Garlic Recipe. This classic roast features a beautifully seasoned boneless leg of lamb infused with fragrant rosemary and garlic, resulting in a juicy, flavorful centerpiece perfect for any special occasion or cozy Sunday dinner. The magic lies in the balance of fresh herbs, precise roasting temperatures, and a simple yet effective preparation that unlocks the full potential of the lamb’s natural richness.

Ingredients You’ll Need

A large raw piece of meat wrapped in red netting rests centered on a white plate, showing different shades of red and white fat marbled throughout. Surrounding the plate are fresh green herbs: parsley with broad leaves at the lower left, and rosemary sprigs with needle-like dark green leaves at the middle right. Near the top right, a whole bulb of garlic with white papery skin sits on a dark wooden cutting board with a block pattern. The entire scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe is in its simplicity, relying on a handful of fresh and essential ingredients that each contribute a unique note to the final dish. From fresh rosemary to the aromatic garlic and quality olive oil, every ingredient works harmoniously to enhance the lamb’s natural flavor while keeping the roast moist and tender.

Boneless leg of lamb (about 5 pounds): The star of the dish, trimmed and ready to soak up the delicious seasonings.
Garlic (5 cloves minced): Adds a pungent, mellow flavor that permeates the lamb from within.
Garlic (10 cloves roughly sliced): Inserted into the meat for bursts of aromatic flavor during roasting.
Parsley (1/4 cup minced): Brings fresh, herbaceous brightness that balances the richness.
Rosemary (5 tablespoons chopped): A fragrant herb that pairs perfectly with lamb, lending a piney aroma.
Kosher salt (5 teaspoons): Enhances all flavors and helps to create a beautiful crust.
Black pepper (1 1/2 teaspoons): Adds subtle heat and complexity.
Olive oil (2 tablespoons): Helps to keep the meat moist and enhances browning.
Water (1 1/2 cups): Used in the roasting pan to maintain moisture and catch flavorful drippings.

How to Make Roasted Boneless Leg of Lamb with Rosemary and Garlic Recipe

Step 1: Prepare the Oven and Lamb

Begin by preheating your oven to a bold 450 degrees Fahrenheit, placing the rack in the middle to ensure even heat distribution. While the oven warms up, carefully trim any large excess fat from the leg of lamb and pat it dry with paper towels. Drying the meat thoroughly helps you achieve a beautifully caramelized crust later.

Step 2: Season the Interior

Lay the boneless lamb flat on a cutting board with the interior facing up. Drizzle half of the olive oil over the meat and evenly sprinkle half the kosher salt, black pepper, and rosemary on this surface. Then, generously spread all the minced garlic and parsley on top. These fresh herbs and garlic promise to infuse the lamb throughout as it roasts.

Step 3: Roll and Tie the Lamb

Now comes the fun part: roll the lamb tightly into a cylinder shape to ensure even cooking. Use kitchen twine to tie the roast securely every 1 to 2 inches, or if you’re feeling confident, a butcher’s knot works perfectly here. This step helps maintain the shape and allows the lamb to cook uniformly.

Step 4: Add Garlic Slivers and Season the Outside

Using a sharp knife, carve small slits all around the exterior of the rolled lamb and insert the roughly sliced garlic cloves into these pockets. This method delivers additional bursts of garlic flavor as the cloves roast alongside the lamb. Then, coat the exterior with the remaining olive oil and sprinkle on the last of the salt, pepper, and rosemary. This final seasoning will create a beautiful herbaceous crust.

Step 5: Roast the Lamb

Place the lamb on a wire rack positioned inside a roasting pan. Pour 1 1/2 cups of water into the pan, being careful not to let it touch the lamb. This splash of water helps regulate the oven environment and captures drippings that can be used for a delicious gravy later. Roast the lamb for 15 minutes at 450 degrees to kick-start browning, then reduce the temperature to 350 degrees to finish cooking gently.

Step 6: Monitor and Rest

Continue roasting until the internal temperature reaches 130 degrees Fahrenheit for a perfect medium-rare finish. This typically takes about 15 to 20 minutes per pound, but the best way to ensure doneness is by using an instant-read thermometer. Once removed from the oven, tent the lamb with foil and let it rest for 10 to 15 minutes. Resting allows the juices to redistribute so each slice is juicy and tender.

Step 7: Slice and Serve

After resting, carefully remove the kitchen twine and cut the lamb into slices. The Roseted Boneless Leg of Lamb with Rosemary and Garlic Recipe truly shines here: juicy, tender, and fragrant slices ready to wow your guests!

How to Serve Roasted Boneless Leg of Lamb with Rosemary and Garlic Recipe

A white oval plate with intricate swirling patterns around the rim holds a piece of cooked meat and several slices. The top section shows a large piece of brown roasted meat with a crust of herbs and spices. Below it, five thick slices reveal pink, juicy insides with green leafy stuffing visible in the center. A bit of reddish-brown juice spreads slightly on the plate near the slices. A silver fork rests at the bottom edge of the plate. The plate sits on a dark wooden surface, replaced here with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes can elevate your presentation and add freshness to the plate. Sprinkle freshly chopped parsley or a few sprigs of rosemary on top for a pop of color and additional aroma. A drizzle of good-quality olive oil or a spoonful of mint jelly served on the side also complements the flavors beautifully.

Side Dishes

Classic accompaniments such as roasted potatoes, garlic mashed potatoes, or a vegetable medley of asparagus and carrots pair wonderfully with this lamb roast. You might also consider serving it alongside a creamy polenta or a fresh, leafy salad dressed in lemon vinaigrette for balance and contrast.

Creative Ways to Present

For a stunning centerpiece, arrange slices of lamb on a large platter with whole roasted garlic cloves scattered around and sprigs of rosemary interlaced. You can also serve the lamb atop a bed of herbed couscous or wild rice to soak up all those mouthwatering juices.

Make Ahead and Storage

Storing Leftovers

After enjoying your feast, it’s easy to keep leftovers fresh. Place the sliced lamb in an airtight container and refrigerate for up to three days. Adding a bit of the pan juices will keep the lamb moist during storage.

Freezing

If you want to save lamb for longer, wrap slices tightly in plastic wrap and then foil before freezing. Properly stored, the lamb will maintain its quality for up to two months. Thaw overnight in the fridge before reheating.

Reheating

To reheat without drying out your lamb, cover it loosely with foil and warm in a 325-degree oven until heated through. Alternatively, reheat gently in a skillet with a splash of broth or water to keep the meat tender and juicy.

FAQs

Can I use bone-in leg of lamb for this recipe?

Absolutely! A bone-in leg will add even more flavor during roasting. Just adjust your cooking time to compensate for the bone and use a thermometer to check for doneness.

What if I prefer my lamb more well-done?

You can continue roasting beyond 130 degrees Fahrenheit, aiming for about 140-145 degrees for medium or 150+ for well-done. Just be cautious not to overcook as lamb can become tough.

Is there a way to make the lamb more tender?

Marinating the lamb overnight with olive oil, lemon juice, garlic, and herbs can help tenderize the meat and add complexity, but the careful roasting process in this recipe already produces a tender result.

Can I prepare this recipe for a smaller group?

Yes! Simply scale down the ingredients accordingly and adjust the cooking time based on the weight. Smaller roasts may cook faster, so keep an eye on the temperature.

How can I make a gravy or sauce from the pan drippings?

After roasting, pour the pan drippings into a saucepan, skim off excess fat, and simmer with a splash of red wine or stock. Thicken with a bit of flour or cornstarch slurry for a rich, flavorful gravy.

Final Thoughts

This Roasted Boneless Leg of Lamb with Rosemary and Garlic Recipe is one of those dishes that feels like a warm hug on a plate, showcasing elegant flavors without any fuss. Whether you’re celebrating a special moment or simply treating yourself to a truly wonderful meal, this recipe is sure to become a cherished favorite. Give it a try and watch how the aroma alone fills your kitchen with anticipation!