Boneless Leg of Lamb Recipe

Roasted boneless leg of lamb resting on a white oval platter.

This tender, juicy boneless leg of lamb recipe is rubbed with olive oil, garlic, and herbs, started hot, then finished low until it hits your perfect doneness. Cooking times by weight included. Low carb, keto, and gluten-free.

4.59 from 41 votes

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Author Kori Butler

Prep Time 5

Cook Time 1 15

Total Time 2 5

Course Lamb Recipes

Cuisine American

Servings servings

Calories 598 kcal

Ingredients

▢ 4.5 to 6 pound boneless leg of lamb (or semi-boneless)
▢ ¼ cup olive oil
▢ 2 tablespoons minced garlic (6 to 8 cloves)
▢ 2 to 3 teaspoons kosher salt
▢ 1 teaspoon freshly ground black pepper
▢ 2 tablespoons dried herbs (or ⅓ to ½ cup chopped fresh herbs: rosemary, thyme, oregano, chives, parsley)

Instructions

Remove the lamb from the fridge 30 minutes before roasting. Preheat the oven to 450°F.
Pat the lamb dry. Leave the netting on. Rub olive oil all over the outside.
Press the garlic and herbs over the surface, then season generously with salt and pepper.
Place the lamb fat side up in a roasting pan. Insert a thermometer into the thickest part.
Roast at 450°F for 15 to 20 minutes, then lower the oven to 325°F. Continue roasting until the thermometer reads 5°F below your target doneness (see notes), about 15 to 20 minutes per pound total. Start checking at about 55 minutes for a 4.5 pound roast.
Tent loosely with foil and rest 15 minutes.
Remove the netting, slice against the grain, and serve with the pan juices.

Video

Kori's Tips

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.

TIPS: Always cook by temperature, not time. Let the lamb sit out for 30 minutes before roasting so it cooks evenly, leave the netting on until after it rests, and slice against the grain for the most tender slices. Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 months.

VARIATIONS: Swap the herb blend for 2 tablespoons of chopped fresh rosemary and the zest of 1 lemon. Add 1 teaspoon each of ground cumin and coriander to the rub for a warm, Middle Eastern twist, or mix 2 tablespoons of Dijon mustard into the olive oil for a tangy crust. For a ready-made blend, use my Lamb Seasoning Rub in place of the herbs, or marinate the lamb overnight with my Marinade for Lamb.

SERVING SUGGESTIONS: Serve with Mint Chimichurri or Tzatziki Sauce, Cauliflower Mashed Potatoes, Air Fryer Green Beans, or a Greek Salad. Leftovers make great low carb lettuce-wrap gyros, or turn them into Leftover Lamb Shepherd's Pie or Hearty Leftover Lamb Stew.

PULL TEMPERATURES (the temperature rises about 5°F while resting): Rare 120°F, Medium-rare 125°F, Medium 135°F, Medium-well 145°F, Well done 155°F. The USDA recommends 145°F with a 3-minute rest.

COOKING TIME BY WEIGHT (medium-rare, 450°F then 325°F): 4.5 pounds, 70 to 90 minutes. 5 pounds, 75 to 100 minutes. 6 pounds, 90 to 120 minutes.

Nutrition

Calories: 598kcalCarbohydrates: 0.8gProtein: 43gFat: 46gSaturated Fat: 17gCholesterol: 174mgSodium: 420mgFiber: 0.1g

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