How To Cook a Boneless Leg of Lamb for the perfect roast every time. This tender juicy lamb roast with garlic and herbs can be enjoyed any time of the year. Seriously, it's the best leg of lamb!
Cooking a lamb roast is very simple and requires minimal ingredients (like 6). These instructions will work whether you have a semi-boneless or bone-in leg of lamb. Are you ready to make it? 🙂
- Watch how to make this Boneless Leg of Lamb Recipe
- You will love this Boneless Leg Lamb Recipe
- What you'll need for this Boneless Leg Lamb Recipe
- How to Cook this Leg of Lamb Recipe (Boneless)
- How to serve Boneless Leg of Lamb
- Boneless Leg of Lamb Recipe tips
- Boneless Leg of Lamb Recipe storage
- More Lamb Recipes
- 📋 Recipe
- 💬 Comments
Watch how to make this Boneless Leg of Lamb Recipe
You will love this Boneless Leg Lamb Recipe
"I think you'll love this boneless leg of lamb recipe - not only is it super easy but it's so flavorful and tender." -Kori
Easy To Make
An easy-to-make boneless leg of lamb recipe! So many people avoid cooking roasts because they think they are hard or challenging. Definitely not! In fact, I think they are often the easiest way to cook meat.
Roasts usually only require a few ingredients - usually just olive oil, salt, pepper, and herbs.
Not Just For The Holidays
Growing up we always had a ham and lamb on Easter. Most people serve a lamb roast on special occasions so it definitely reminds me of the holidays.
Because a leg of lamb roast is so delicious, I've started cooking year-round! I use the leftover to slice or dice and add it to a greek salad, or a gyro. Lamb just has so much flavor! Yum.
Low Carb and Keto
Lamb roast is gluten free, low carb and keto-friendly. No sugar is used in the recipe and all ingredients are natural.
What you'll need for this Boneless Leg Lamb Recipe
Here's what you will need to make this boneless leg of lamb recipe:
- Lamb Roast - you can use a boneless leg of lamb or semi-boneless
- Olive Oil
- Kosher salt
- Fresh Ground Black Pepper
- Dried herbs or Fresh herbs - I used oregano, chives, thyme, parsley - use your favorite!
Be sure to see the recipe card below for ingredient quantities and full instructions!
Equipment and tools needed to make this semi-boneless or boneless leg of lamb:
How to Cook this Leg of Lamb Recipe (Boneless)
Cooking a boneless leg of lamb is really easy, and cooking with the bone-in is just as simple. You can use a boneless or semi-boneless leg of lamb in this recipe as the techniques are the exact same with only a slight adjustment in roasting time.
Preheat oven to 450 degrees. Prep all your ingredients.
Remove roast from refrigerator 30 minutes prior to roasting.
Season the Lamb
Rub olive oil all over the outside of the roast.
Follow with garlic, herbs, and then generously season with salt and pepper.
Place the lamb roast in a roasting pan.
Use an instant-read thermometer or a thermometer with an alarm that can stay in the roast.
Roast for approximately 20 to 25 minutes per pound, but determine the doneness of the roast based upon the below guidelines.
Finish and Serve
Once done, remove the roast and cover with foil. Let sit for 15 minutes before serving.
Slice the lamb. Serve and enjoy!
How long should I cook a lamb roast?
The boneless leg of lamb cooking time varies with the size of your roast.
Boneless Leg of Lamb Roasting Time Per Pound:
As rule of thumb a lamb roast will take approximately 20 to 25 minutes per pound to cook.
The roast used in this recipe was actually semi-boneless and 4.5 lbs. It took about 1 hour to reach my desired temperature, however, I started checking the temperature after 45 minutes.
See the temperature guide below for proper cooking. Use time as a guideline but remember to use a thermometer to test doneness.
What temperature should a leg of lamb be cooked to?
A lamb roast should be cooked as follows. According to the USDA the proper cooking temperature of a lamb roast is 145°. Personally, I lamb roast tastes the best when it is cooked to medium-rare. Whatever temperature you choose, cook the roast 5 degrees less than you want to end up with.
Remove from oven, and tent with foil. Allow the roast to sit for 15 minutes before carving. The temperature of the roast will increase by approximately 5 degrees, and your roast will be much juicier.
med rare 125°
medium well 145°
well done 155°
How to serve Boneless Leg of Lamb
Try serving it with a side of Mint Chimichurri sauce to drizzle over the lamb.
What can I serve with a lamb roast?
My favorite idea is to add potatoes and carrots to the bottom of the roasting pan and have them cook right along with the roast. A traditional way to serve lamb is with a side of mint sauce/jelly or a modern sauce such as Mint Chimichurri. Serving lamb with a side of Tzatziki sauce is also delicious.
Mashed cauliflower or mashed potatoes are always the perfect side dish.
Speaking of - I love to serve this lamb roast with a Greek Salad. I will often chop leftover lamb and eat it with the Greek Salad. Kind of reminds me of a gyro. So good!
Boneless Leg of Lamb Recipe tips
- Always use a thermometer to test the doneness of your roast. Insert the thermometer in the thickest part of the roast. If your roast has a bone or is semi-boneless avoid touching the bone when you check the temp.
- Allow the roast to come to room temperature prior to roasting. I usually remove it from my fridge about 30 minutes prior to roasting.
- After roasting, allow the roast to sit for 15 minutes covered in foil before serving.
- Optional serving idea! Place potatoes and carrots in the bottom of the roasting pan. They will absorb the juices and be REALLY good. 🙂
Boneless Leg of Lamb Recipe storage
Let the lamb cool completely then slice the meat, or cube it, depending upon what you want to do with the leftovers. Place the leftover lamb meat in an air-tight container and refrigerate up to 4 days or 4 months in the freezer.
When cooking a boneless leg of lamb, I always cook it with the fast side up so the fat renders and the juices essentially baste the lamb. As it roasts you’ll get a wonderful browning and flavor on the outside with a juicy tender inside.
The best for cooking a leg of lamb is roasting as the heat browns and caramelizes the roast - enhancing the flavor.
For the most tender roast, a leg of lamb should be cooked slowly as it is a large and dense cut of meat. It needs time in the oven for the heat to work its magic.
Yes, but to a point. After a certain period of time, lamb will become dry and tough from overcooking Perfectly cooked leg of lamb is tender and soft on the inside. If cooked to the proper temperature, (see the temperature guide in the recipe card) you will have tender lamb.
You can sear a lamb before roasting if you wish, but if cooked at the proper temperature and length of time, it is not necessary.
Using bone-in or boneless lamb is a personal preference. One cut is not better than the other. Most lamb roasts in the US are boneless or semi-boneless.
Lamb has a rich very distinctive taste that pairs well with a variety of spices and herbs. For leg of lamb, lamb chops, and lamb steaks, my favorites are rosemary, mint, garlic, and thyme. If it’s ground lamb cilantro, paprika, and cumin are quite common - your choice of herbs really depends upon the recipe you are making.
More Lamb Recipes
Whether you are looking for more boneless leg of lamb recipes or other delicious lamb recipes here are a few ideas I think you'll love!
More Boneless Leg of Lamb Recipes:
More Lamb Recipes:
- Air Fryer Lamb Chops - quick and easy plus really tender!
- Leftover Lamb Shepherd's Pie - the PERFECT recipe to use up the extras. This recipe is unique and is made with Stout beer and tater tots - the family LOVES it!
- Lamb Stew Recipe - a classic braised lamb stew.
- Lamb Stew (Instant Pot) - classic lamb stew made easy in your Instant Pot
- Lamb Mince Shepherd's Pie - a classic shepherd's pie recipe with garlic mashed potatoes.
- The Best Greek Burger (Gyro Burger) - uses ground lamb (lamb mince).
Did you try this boneless leg of lamb recipe and love it? Let me know! I'd love for you to come back and give the recipe a 5 star rating and a comment 🙂
Best Leg of Lamb
- 4.5 to 6 pound lamb roast (boneless or semi-boneless)
- ¼ cup olive oil
- 6 teaspoons minced garlic (or, 6 to 8 garlic cloves)
- 2 - 3 teaspoons kosher salt
- 1 teaspoon pepper
- ¼ cup dried herbs or ½ cup fresh herbs chopped (we used oregano, chives, thyme, parsley - use your favorite!)
- Preheat oven to 450 degrees. Remove roast from refrigerator 30 minutes prior to roasting.
- Rub olive oil all over the outside of the roast. Follow with garlic, herbs, and then generously season with salt and pepper. Place the lamb roast in a roasting pan.
- Roast for approximately 20 to 25 minutes per pound, but determine doneness of the roast based upon the below guidelines. Use an instant-read thermometer or a thermometer with an alarm that can stay in the roast.
Helpful HintsRemove from oven, and tent with foil. Allow the roast to sit for 15 minutes before carving. The temperature of the roast will increase by approximately 5 degrees, and your roast will be much juicier.
- rare 120°
- med rare 125°
- medium 135°
- medium well 145°
- well done 155°
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The Best leg of lamb! This super easy lamb roast requires only minimal prep and 6 ingredients. Lamb is perfect for a special occasion, holiday roast (like Easter dinner), or your next Sunday dinner. Lamb is low carb, paleo, ketogenic, sugar-free, and gluten-free. #lamb #Easter #spring #lambroast #roastedlamb #easyroastrecipe #lowcarb #glutenfree #paleo #keto #ketogenic #roastrecipe #holidayroast