Roasted Boneless Leg of Lamb

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 Teeny Tiny Potatoes with Rosemary and Asparagus with Dijon Vinaigrette for a Skinny Easter Feast, and don’t forget the cupcakes!

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.

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

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.
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Roasted Boneless Leg of Lamb

6
Freestyle Points
213
Calories
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.
  • 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.
  • 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.

Nutrition

Serving: 4oz, Calories: 213kcal, Carbohydrates: 1.5g, Protein: 29g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 90mg, Sodium: 176.5mg, Fiber: 0.2g
Freestyle Points: 6
Points +: 6
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.