Best Leg of Lamb! (How To Cook a Boneless Leg of Lamb) for the perfect roast every time. Cooking a lamb roast is very simple and requires minimal ingredients. These instructions will work whether you have a boneless or bone-in leg of lamb. That’s the beauty of most roasts! Tender juicy lamb roast with garlic and herbs is the perfect holiday roast.
Best Leg of Lamb! (How To Cook a Boneless Leg of Lamb)
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
Why You Will Love This Roasted Lamb Recipe
| Easy To Make
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. They usually only require minimal ingredients. Usually just olive oil, salt, pepper, and herbs.
| Not Just For The Holiday
Growing up we always had a ham and lamb on Easter. Most people serve a lamb roast for special occasions so it definitely reminds me of the holidays, however, I’ve started cooking year-round because it is just so good! I love to slice it or dice it and add to a greek salad, or a gyro. Lamb just has so much flavor! Yum.
| Low Carb and Keto
Of course, a lamb roast is low carb and keto-friendly. No sugar is used in the recipe and all ingredients are natural.
__ g fat | __ g net carbs | __g protein
What You Will Need to Make The Best Leg of Lamb
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Tools
Ingredients
- 4.5 to 6 lb lamb roast
- 1/4 olive oil
- 6 tsp minced garlic (6 to 8 garlic cloves)
- 2 – 3 tsp kosher salt
- 1 tsp pepper
- 1/4 cup dried herbs or 1/2 cup fresh herbs, chopped (we used oregano, chives, thyme, parsley – use your favorite!)
How To Cook a Boneless Leg of Lamb (Bone-In Too!)
Cooking a boneless leg of lamb is really easy, and cooking with the bone-in is just as simple. The roast that I have used is considered semi-boneless but the techniques are the exact same.
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 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 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. 🙂
Common Questions
| How long should I cook a lamb roast?
Lamb roast will take approximately 20 to 25 minutes per pound to cook. The roast used in this recipe was semi-boneless and 4.5 lbs. It took about an hour to reach my desired temperature, however, I started checking the temperature after 45 minutes. If you have a boneless roast it will take less time, and a full bone-in will take longer. See the temperature guide below for proper cooking. Remember to use a thermometer to test doneness, not time!
| What temperature should a let 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 like a lamb roast cook between medium-rare and medium. Whatever temperature you choose, cook the roast 5 degrees less than you want.
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.
- rare 120°
- med rare 125°
- medium 135°
- medium well 145°
- well done 155°
| 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. Serving lamb with a side of Tzatziki sauce is also delicious.
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!
More Roast Recipes You’ll Love!
- Brown Sugar Bourbon Glazed Ham (Sugar-Free Glazed Ham)
- How To Cook A Prime Rib Roast (Prime Rib Recipe)
- How to Roast A Goose (Christmas Goose Recipe)
- Slow Cooker Ham With Coke
- Juicy Turkey Recipe (Homemade Shake and Bake Seasoning Turkey)
- Cordon Bleu Stuffed Pork Loin
- Easy Slow Cooker Pork Butt Roast (Low Carb Pork Roast)
- Tender Slow Cooker Tuscan Turkey Breast
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Best Leg of Lamb! (How To Cook a Boneless Leg of Lamb)
How To Cook a Boneless Leg of Lamb) for the perfect roast every time. Cooking a lamb roast is very simple and requires minimal ingredients. That's the beauty of most roasts! Tender juicy lamb roast with garlic and herbs is the perfect holiday roast. These instructions will work whether you have a boneless or bone-in leg of lamb.
Ingredients
- 4.5 to 6 lb lamb roast (semi-boneless)
- 1/4 olive oil
- 6 tsp minced garlic (6 to 8 garlic cloves)
- 2 - 3 tsp kosher salt
- 1 tsp pepper
- 1/4 cup dried herbs or 1/2 cup fresh herbs, chopped (we used oregano, chives, thyme, parsley - use your favorite!)
Instructions
- 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.
Notes
Helpful Hints
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.
- rare 120°
- med rare 125°
- medium 135°
- medium well 145°
- well done 155°
Nutrition Information:
Amount Per Serving: Calories: 262Total Fat: 8.9gCholesterol: 131mgSodium: 590mgCarbohydrates: 0.7gNet Carbohydrates: 0.6gFiber: 0.1gProtein: 42.1g
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