Roasted Boneless Leg of Lamb

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This roasted boneless leg of lamb seasoned with rosemary, lemon juice, dijon mustard and garlic is a succulent Easter delight that truly celebrates Spring.

This roasted boneless leg of lamb seasoned with rosemary, lemon juice, dijon mustard and garlic is a succulent Easter delight that truly celebrates Spring.Roasted Boneless Leg of Lamb

With Easter coming soon, I am re-posting this easy, crowd-pleasing dish from the archives because I LOVE lamb, not just for Easter, but any time of the year. To compliment the lamb, serve it with Scalloped Potatoes and Asparagus with Dijon Vinaigrette for Easter. If you prefer lamb chops, try this easy Frenched rack of lamb or these grilled lamb chops.

This is such an easy recipe with awesome flavor! And it looks great on the table. It has minimal ingredients and prep time is short, and bonus the oven does all the work for you!

Variations and Tips:

If rosemary is not your thing, you could use other fresh herbs such as thyme or oregano. Ask your butcher to trim off all the fat for you to make this easier. I like to roll and tie the lamb myself so I can season the inside as well as the out. If you are nervous about doing this, you can just have the butcher do it and just season the outside.

How To Make:

More Easter Main Dish Recipes:

This roasted boneless leg of lamb seasoned with rosemary, lemon juice, dijon mustard and garlic is a succulent Easter delight that truly celebrates Spring.
Print WW Personal Points
4.79 from 28 votes
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Roasted Boneless Leg of Lamb

213 Cals 29 Protein 1.5 Carbs 9 Fats
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 30 mins
COURSE: Dinner
CUISINE: American
This roasted boneless leg of lamb seasoned with rosemary, lemon juice, dijon mustard and garlic is a succulent Easter delight that truly celebrates Spring.

Ingredients

  • 5 cloves garlic, crushed
  • 2 tbsp lemon juice, freshly squeezed
  • 3 tbsp fresh rosemary, chopped
  • 1 tbsp Dijon mustard
  • 2 tsp olive oil
  • 1 1/4 tsp kosher salt, more or less to taste
  • fresh ground black pepper
  • 3 1/2 - 4 lb uncooked trimmed lamb leg, boneless, rolled and tied

Instructions

  • Preheat oven to 375ºF. Line a roasting pan with aluminum foil and place a rack in the pan.
  • Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix well and rub mixture all over lamb.
    seasoning lamb
  • Roll the lamb and use butcher's twine to tie it together and place it on the prepared roasting pan.
  • Roast in the oven until medium-rare and a meat thermometer inserted in center reads 135-140ºF, anywhere from 70 minutes and up depending on the size of your roast.
    Leg of Lamb with meat probe
  • Remove the lamb and let it rest about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests.
  • Slice lamb into 1/4-inch thick slices and place on a serving platter.

Video

Nutrition

Serving: 4oz, Calories: 213kcal, Carbohydrates: 1.5g, Protein: 29g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 90mg, Sodium: 176.5mg, Fiber: 0.2g
WW Points Plus: 6
Keywords: easter recipes, Lamb Recipes, Roasted Boneless Leg of Lamb

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160 comments

  1. This roast was delicious!  Ours was 2.5lbs so I cooked it uncovered, without twine, for 56min and it came out right at 135 degrees at the thickest part.   The marinade was the perfect touch.   We love lamb and this will definitely be made again.  Thanks Gina! 

  2. This was the best Roasted Lamb I have ever prepared. My husband loved it. Added small yukon potatoes to the cast iron skillet I cooked it in with baked asparagus. Outstanding!

  3. Do you roast this covered or uncovered?

  4. Gina – the the boneless leg of lamb – how long do you put marinade on for?  Overnight?  An hour?  Just looking for some advise on it.
    Thanks,
    Tracy

  5. Hi, I have everything for this recipe minus the butcher’s twine! Do you think I could still make this and it would turn out ok?

  6. Excellent recipe! Thanksgiving 2021.
    Used dried rosemary (1 T)…fresh would have been better.
    Adjusted cooking time for 4 1/2 lb boneless leg of lamb roast.
    Used mint water to make au jus – lovely.
    This was my 1st Skinnytaste recipe – will definitely return.

  7. The recipe would have been more helpful had metric units been given as well. Temperature is easy since we can divide by 3.
    Why kosher salt? I thought that salt was sodium chloride and so NaCl and so will be kosher.

    • When I’m not enjoying recipes from Gina, I often get recipes from a famous British chef. He only gives measurements in metric units. Metric units are not what I’m accustomed to using. But there are easy to use conversion charts all over the internet.

    • I also appreciate when recipes use both the metric and US units, but it’s never been a show stopper. I like using metric units especially for baking because weighing powders are more accurate than volume measurements. I wanted to point out your temerature conversion for Fahrenheit to Celcius is wrong. It should be:
      C = (F – 32) / 1.8

  8. Delicious sauce..  Easy. I had a 6 lb boneless and cooked it for 50 min in my countertop Breville convection oven.

  9. Sketchy on time to cook per lb.

  10. I’ve never cooked lamb before and this recipe was a great way to start. Just a few ingredients. While I did opt for the fresh rosemary, I would imagine you could get by with a dried herb.

    I also invested in a new meat thermometer–one that stays in the meat with a metal cable connecting it to the digital box thingy which you could set as a timer or set to ring when it reaches the temperature that you choose. That was really nice because my roast was 5.6 pounds and I was worried about it being too rare. I let it go to 150 degrees and it was still nicely pink in the thickest parts, but left plenty of meat for those that prefer it medium to done.

    I really recommend using a thermometer (14-18 bucks at Walmart) like this. It was awesome.

    I roasted baby creamer potatoes and had rainbow carrots as well. I’m eating some leftovers right now and they are almost better the next day.

    Great Easter Sunday meal with my family, parents, and in-laws.

    • I misspoke the temp: I cooked to nearly 145. My oven also ran a little hot so it was done in about 2 hours. I think. Honestly I didn’t watch the clock closely. I just put the potatoes in to roast when I figured the lamb had about 30 minutes left. Stuck them on the rack below.

  11. Made this yesterday for Easter. Unfortunately my 4 pound roast too two hours to get to 135. Adding resting time dinner was about an hour later than expected. Stalling the rest of the meal was not easy. It tasted great once we finally got to eat it.

  12. I’m looking forward to trying this recipe.
    I have to say Skinny Taste has carried my family through this year long pandemic. We’ve enjoyed trying the recipes, some very new to us & hardly a one that we didn’t like.
    Thanks again for sharing. You were a saving grace during this hard time.

  13. This recipe sounds good!! I want to make it for Easter. I have a whole leg of lamb what is the cooking time for that ??t

  14. Hello!  I love your recipes!  And I’ve lost close to 40 lbs!  Question I have a semi boneless leg of lamb.  Does that change the recipe or cooking time?

    Thanks!
    Michelle

  15. 70 minutes is much too short a time for that much meat at 375 degrees

  16. So delicious and easy to cook!

  17. Hi
    I am trying the leg of lamb with za’atar. I opened up the netting cut off a fair amount of fat and silver skin and then rubbed it with olive oil, minced garlic, lemon juice and then the spices. Then rolled it up again and tied it. I put it on broil for the last few minutes on both sides…. wish me luck!
    We are serving it with whole roasted cauliflower with turmeric, roasted butternut squash and a big salad.

  18. Google is thy answer !