Roasted Boneless Leg of Lamb

This post may contain affiliate links. Read my disclosure policy.

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
4.78 from 27 votes
Did you make this recipe?

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.


  • 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


  • 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.



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

Leave a Reply

Your email address will not be published.

Rate this Recipe:


  1. 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!

  2. Do you roast this covered or uncovered?

  3. 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.

  4. 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?

  5. 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.

  6. 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

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

  8. Sketchy on time to cook per lb.

  9. 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.

  10. 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.

  11. 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.

  12. 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

  13. 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?


  14. 70 minutes is much too short a time for that much meat at 375 degrees

  15. So delicious and easy to cook!

  16. 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.

  17. Google is thy answer ! 

  18. Our gathering for Thanksgiving this year (2020) was much smaller than years past. We didn’t want to cook a whole turkey for just the 4 of us, so a lamb roast was the perfect alternative. This came out so flavorful! I pureed the oil/mustard/herbs in the blender to make a thin paste and generously lathered the inside and outside of the roast. The rosemary and garlic flavors really carry through and work well with the lamb. Perfect solution to our scaled back feast, and pared well with the standard holiday sides!

  19. Wow most people just do their own conversion from f to c. 

  20. Turned out perfect !!
    Thanks for the recipe, it saved my behind for Mother’s Day (for my wife since our kids are little – but they helped)
    Keep posting great beauties like these! THANK YOU !

  21. Love your recipes! Curious to know if you can make this in a slow cooker and for how long.

    • trying it tonight , i cook all my roast overnight starting on L then turn on high .. when i get up turns out very juicy .. i use pacific broth

  22. Oops I meant to say ‘boneless leg of lamb’ not ‘whole boneless lamb’ in my previous comment 🙂

  23. This is my first time cooking a whole boneless lamb, and wow, this was such an easy recipe with awesome flavor. And it looks great on the table. I’ve made this 2x already in the past 2 weeks because lamb was on sale for $4.99/lb 🙂 The first time I did 375F for 70 min, but it was still too rare in the middle. So the second time I did 425F for 1 .5 hours and it was just right (it’s not pink anymore but not well done either). Maybe next time I’ll do 15 min less so that it’s more medium than medium well. I might make this next time we have a family get-together. I love recipes with minimal ingredients and prep time, and bonus is when the oven does all the cooking for you 🙂

  24. I made this for our Easter dinner on Sunday and it was delicious! We all loved it, even the kids! Thanks for the great recipe.

  25. Good recipe, I would use it again. Very pleased with the results. The cook time was spot on. Gave the lamb a nice flavor.

  26. I made this recipe yesterday. It made this as instructed. It came out so delicious. I enjoyed it!!

  27. Disagree with other comments about cooking time – the recommended time is perfect!! Totally delicious. I was a little concerned that the mustard could overpower the meat, but it didn’t at all. Thank you very much, wonderful recipe.

  28. Very tasty!

  29. How many does this serve

  30. Delicious. A few suggestions, however.

    I recommend 140F inner temperature unless you LIKE lamb hard-core medium/medium-rare (very chewy & bloody). * Unless you have a convection oven, it’ll likely be 70+ minutes (use oven thermometer, too). * Use a roasting pan so it doesn’t sit in the drippings (very fatty). Use a fat separator afterward, and return juices to the pan with the lamb (if you wish).

  31. Loved this recipe! Made it for Easter and will be making it for Christmas this year! Highly recommend!

  32. Amazing! Usually I think all recipes are this same… but this is exquisite! I would highly recommend it..

    • Absolutely delicious! I am not good at roasting leg of lamb; it would often turn out overcooked & tough. The high heat method suggested here was perfect! It was juicy inside & nicely browned on top. Instead of grating garlic I stuck pieces of it in the meat. Rest of the marinade on top. Couldn’t believe how flavourful this was! Would recommend & share this recipe to my friends! Thanks so much!

  33. I made this recipe for dinner tonight. Because I was using a larger Costco boneless leg of lamb, I increased the amount of marinade a bit, removed much of the fat from the lamb, and divided it into to smaller roasts. It came out very well. I will certainly make this again.

    • Loved this recipe! What I did differently was use dried herbs (including garlic!), added some dried dill and a dash of smoked paprika. I then marinated it overnight. I set the oven on the same 375F temp, and cooked the lamb covered in foil for 30 minutes to seal in the juices, and continued to roast uncovered for the rest of the time to get it to brown – used a smaller piece of lamb so I only roasted for a total of 60 minutes. After taking it out the oven, I basted it with its own drippings and let it rest for about 15-20 minutes before carving. Came out perfectly moist from end to end!

  34. The lamb was delicious. Everything that I make from skinnytaste is superb. They are my go to recipes. I just made the tzatziki sauce and we love it. But, can’t find Gyros anywhere on your site. Would love a slimmed down version, please. Way to go Gina keep up the good work.

  35. So tender and flavorful…..used a remote thermoeter and cooked to 140 degrees.  The lamb was slightly pink—perfect!  

  36. Can. I use spicy brown mustard in place of Dijon? 

  37. I tried this recipie and it was the best lamb I’ve ever had!!

  38. I cannot tell you how easy and absolutely delicious this meal was! I love Dijon mustard and lamb. This is definitely a keeper! Thank you so much for this very tastey recipe!!!

  39. Is the nutrition for 4 oz weighed raw or cooked? Thanks!

  40. Pingback: Recipe Tin Eats – What Do You See

  41. I’m not sure if anyone asked but do you think this can be made in the crockpot? 

  42. Pingback: Skinnytaste Meal Plan (March 26-April 1) – Site Title

  43. Hi how would you cook this in a slow cooker?

  44. Pingback: Weight Watchers St. Patrick's Day Recipes with Freestyle SmartPoints • Simple Nourished Living

  45. Pingback: Braised Lamb Shoulder Chops Tim Ferriss Style: 11 Freestyle SmartPoints

  46. Do you think this can be adapted for the air fryer!? Thanks

  47. Made this at daughter’s request for her birthday meal. It was fabulous. I splurged and cooked it on top of baby potatoes, a couple chunked carrots and 3/4 a red onion, sliced. Thank you, Gina!

  48. This was delish but definitely took a while longer to cook. Mine was about 4.1 lbs, after we removed the bone ourselves (not too hard, just messy!). It took almost two hours to get to 140 (I wanted it closer to medium than medium rare). It was worth it though. I didn’t use the mustard, marinated overnight in the garlic/herb mixture and next time would add more garlic/herbs to make up for not using mustard. I also put some potatoes and carrots in the pan, not the healthiest, I know, but so tasty. I also did the separate roasted potatoes and carrots for a healthier option. And we made gravy from the pan drippings, also delish.

  49. My boyfriend won’t eat anything with mustard. Any thoughts on whether I can just leave it out of part of the marinade? (ie I’ll use regular marinade on about 3/4)… I’ve never cooked lamb before and am having people over for Easter… want to get it right, or as right as possible 🙂

  50. This is by far the most delicious recipe. Thank you so much for sharing! My 7 and 9 year old devoured the lamb roast. This was amazing and turned out just like your pictures! The trick to a “not so gamey” taste is trimming the fat off and allowing the meat to marinade overnight. I will most certainly be making this again! 

  51. Making this for Christmas Eve (we’re so tired of turkey). I plan to cook a little longer as I have people that may “freak” if they see too much pink.

  52. I am making this tomorrow but have all the ingredients now…is it worth marinating overnight?

  53. Is the serving size of 4 oz AFTER its already cooked? 

  54. Hey Gina! Thanks so much for sharing your recipes. Me and my husband made this last night for 7 people and everyone raved about it!!! ive been known to burn water lol but… – your instructions are easy to follow and your results are undeniable! Thank you for your recipe website. FYI we resently had a baby and I’ve lost 7 lbs just by following your recipes for the last three weeks (my husband lost 10 -_-). Much love to your website.!

    Cynthia and Jason 

    P.S Jason says hi 🙂

  55. Made this for Easter, first time cooking lamb myself. It was delicious. I made a smaller one, half boneless leg. Forgot to get fresh rosemary so used dried & crushed it to get more flavor. Everyone raved. Next year I will make the full leg, but I wont wait until Easter to make again. Yum!

  56. This is hands down the best lamb recipe. I have been making it for years and share it constantly.

  57. Would you recommend this recipe be used in an Instant Pot?

  58. I have been cooking lamb for years, and learned from on old Armenian woman to soak my lamb in milk for 24 hours before marinating or seasoning and cooking. It makes it so tender and delicious with no gamey taste at all!!

  59. The pictures look deliciousI am making this for my mom, sister, and daughter for Mother's Day!

  60. I made this tonight for Easter dinner. It was my first time making lamb and I nailed it thanks to your recipe!

  61. They look super delicious, perfect also for guests that cannot eat pork. Also some of the ingredients like rosemary and asparagus are some of Italian favorite ingredients 🙂

  62. Yummy! !! That lamb looks delicious!! will have to give your recipe a try

  63. Your photo is beautiful, but I think your finished cooking temperatures are off. If you want medium-rare lamb, you'll need to remove the meat from the oven at about 130º. 135º will give you medium lamb, with almost no pink. As it stands after removing it from the oven a big piece of boneless meat will continue to cook. Lamb is WONDERFUL eaten rare to medium rare. I first had it served rare in France, and I think the reason so many Americans eschew lamb is that its so often served overdone here.

  64. Oh my gosh – this lamb looks so good! I bought your cookbook recently and plan on making the slow cooker enchilada soup tomorrow – can't wait to try it!! 🙂

  65. I cant believe i work only two hour this site, I just bought a six month old Toyota FJ Cruiser look here>>>>>

  66. While I prefer having a bone-in (more flavor), I see no reason I cannot use this recipe…..sounds yummy. Very similar to my usual Easter leg of lamb recipe….

  67. Would this marinade work on chicken or pork tenderloin?

  68. Thank you for this marvelous Easter dinner menu…!
    Absolutely perfect!

  69. Never trim the fat off the meat. it is the best part of lamb!

  70. I've never eaten lamb in a while! This looks wonderful!

  71. I was wondering if it is possible to make this in a slow cooker? I live in a studio apt with no oven so I often use the slow cooker for recipes that would normally require an oven. Thanks for your input.

  72. Whats with all the archive recipes lately? Are you out of ideas?

  73. This looks absolutely delicious! I can't wait to try this. It has a surprisingly fast prep / cook time. I have been wanting to get into lamb but have never cooked with it before, but I'm definitely going to give it a shot.

  74. I just randomly Googled today and found this recipe when figuring out what to do with a leg of lamb I picked up for Christmas dinner. It was GREAT. Thanks!!

  75. I don't have a roasting pan can I maybe put it in a dutch oven?

  76. Does is go in the oven with foil over it or not? Thanks

  77. Never trim the fat off the meat – it is the best part of lamb!

  78. Do you need to place the lamb on rack in oven or can I just cook straight on a regular pan?

  79. What if it had to be grilled because, where I'm going for easter, the oven does not work? Would it be ok grilled? If so, at what temp do you take the lamb off the grill??

    • To grill (smoke) on grill is the best.keep in mind,low and slow is the way to go when smoking lamb. Temp should be 225/250. Smoke time will run about 7-8 hrs. Wrap in foil the last few hours and allow grill to cool. Enjoy.

  80. I'm pretty sure I love you…this looks fantastic and is the answer to my Easter dinner woes. Thanks for all the great recipes- I am almost exclusively cooking from your recipes and doing weight watchers which means I am losing pounds and feeling great while eating delicious food!

  81. Ive made this over and over… Simply amazing!

  82. I made this tonight, it was amazing!!!

  83. very delicious rub and such an easy recipe! but isn't 130-140 a little rare for leg of lamb? i thought so, but gave it a shot and it was completely raw. put it back in until 160 and it was great. thoughts?

    • It's really a matter of how well you like your meat cooked. Keep in mind it needs to rest and continues to cook about 5 degrees, but if you like it more well done then yes I would leave it longer.

  84. We made this over the weekend, and it was delicious! Instead of rolling and tying it, we left if as is and threw it on the grill – fabulous and easy! We were surprised at how flavorful each bite was since we only marinated it for a couple of hours. Thanks Gina!

  85. I could only find lamb with the bone. It is 5.5 lbs. How long and at what temperature should I cook it?

  86. This was simply delicious.I put chicken broth at the bottom of the pan and used the drippings to make a sauce by adding cornstarch. Served with mashed potatoes/cauliflower/carrots and everyone licked their plates. Thanks for sharing.

  87. I used this recipe on a 5lb semi-boneless leg of lamb and it was easy and delicious.

  88. This looks so easy and good! I have never made a lamb leg roast but I will definitely try this one

  89. Made this today for very fussy parents and in-laws and it was fabulous. Only my second time making lamb. Thanks for saving me with this easy and delicious recipe.

  90. I made this for dinner tonight and it was very good, but I think it could have been better. It was pretty red in the center of our meat, even at 135 degrees, and waiting 15 minutes to cut into it. Can you tell from this picture, did it need to be cooked longer? Or is lamb just not very tender in general?

  91. Was thinking of making this tomorrow but then went on a tangent…. How do you think this would be using the spread from your recent salmon recipe (Dijon, garlic, herbs de Provence, vinegar…) ?

  92. Kept seeing lamb recipes and this one made me decide to finally try my hand at lamb! Ordered from butcher this morning!

    How far in advance can you put the rub on?


    • I ended up putting the rub on the night before without the salt, and salting right before I put it in the oven. Took it out at 135 and it was PERFECT!! Everyone loved it!


  93. Another one of my Grannies dishes!
    I have never made it- but am going to have to attempt it.
    Her's was so garlic-y & soooo good.

  94. This looks wonderful! My husband does not like rosemary, however. Can you suggest another herb to use as a replacement?

  95. I am going to cook this tomorrow for a group of friends as our annual friend Easter Dinner before we all get busy with our families. I have one person that isn't all that fond of Rosemary… I'm not sure I want to skip it all together but what would you think a fresh spice blend of Rosemary, Oregano, and Thyme would be like? Would that be too over powering??

  96. Just bought my first leg of lamb and so happy to see today's recipe…now I know how I will cook it this Sunday! My is bone in though…will that make a difference?

  97. I have NEVER cooked lamb because I thought it would be gamey, as it was the ONE time I've tried it. But this looks so delicious & easy I have to try it out on Easter. It will just be my husband and me this year so a good time to try a new recipe. BTW I love your website! I'm so glad I found you on Pinterest!

  98. I have to say, I NEVER seen Leg of Lamb look so good. I actually have never had it, but looking at your photo, Wow!!! Everything looks so good!

  99. Hi Gina, yet another fabulous recipe and photo that makes you want to just climb through your computer .. or lick your screen although I tend to avoid the latter lol .. quick question.. did your lamb come out of the oven that crusted ?? Or did you use any techniques before pictures ? Such as maybe a torch ?

  100. Looks devine! I have found that cutting off any visible fat reduces the "gamey" taste (just a suggestion!)

  101. Sounds delish, except for the Rosemary. not a fan of that herb. Can I substitute a different Herb?

  102. I have always been too intimidated to cook lamb myself. This looks so good though, I have to try it out. Thank you for the recipe!

  103. My Mom and Grandma used to make lamb but after mom saw a real one she stopped cooking it !!! The last time I had a great lamb was at dinner in the Twin Towers in NYC. It was great ! Thaks for the recipe. I may just try it on my family or I'll be eating lots of left overs.

  104. Thank you for this recipe. It looks absolutly delicious and I can't wait to try it!! Happy Easter!

  105. Wow Gina … this is my mother's recipe from my childhood, sans the lemon juice! So even without trying this recipe, I can tell you it is AWESOME! One of my all-time favorite meals!

  106. I think my mom's is similar to yours. Your photos are amazing. I only eat fish/chicken/turkey but once a year I will have leg of lamb for Easter. Have a wonderful Easter Gina!

  107. Thank you for this recipe! We usually have ham for Easter, but this year I bought a leg of lamb not knowing how to prepare it. This recipe sounds easy and delicious. Thank you!

  108. This looks fantastic! I was contemplating making either this or your rack of lamb w/ Dijon glaze this weekend. I noticed the only difference is the agave nectar and the balsamic vinegar. What's the difference in taste? Could you use either marinade for the leg of lamb??

  109. Love,love,love your website! Extremely easy to navigate, and very pleasing on the eyes. Great photos, recipes and easy to follow instructions. I've already have the ingredients for 3 of your recipes this week and made the Asian Turkey Meatballs w/ Brown Fried Rice last night and we all loved it. Will definately be using this site weekly. Thanks for a great website with healthy cooking!!

  110. What a mouthwatering leg of lamb! This looks so delicious, Gina. Looks like you have a wonderful Easter feast planned. Thanks for sharing!

  111. This is perfect! I love it!

  112. I have been searching for a good recipe for lamb that didnt center around lemon as my husband isnt a fan of too much lemon. Thank you for our Easter dinner recipe!

  113. OMG! That looks sooooo good. I've never been able to make lamb work but I will have to try this.

  114. I'm not hosting Easter this year, but I will definitely be making this, maybe next Sunday!!

  115. Amazing! I just took out a leg of lamb from my freezer. I absolutely love roasted leg of lamb! This will be great for my Easter dinner! Thanks for the post!

  116. My mother insists on having a lamb roast every Easter even though with all the other food, it's usually overkill. Gonna try and persuade her to try this one out this year!

  117. I must say your commentary and pictures of your food is very inticing