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–+ servings
Roasted Boneless Leg of Lamb

Irresistibly Juicy Roasted Boneless Leg of Lamb Recipe

An exquisite Roasted Boneless Leg of Lamb recipe that is savory, succulent, and perfect for any gathering.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lamb
  • 1 boneless leg lamb A tender cut that cooks quickly and is easy to carve.
  • 2 teaspoon kosher salt Essential for seasoning.
  • 1 teaspoon freshly ground black pepper Enhances flavor.
For the Herb Paste
  • 1/4 cup extra virgin olive oil Adds moisture and flavor.
  • 2 tablespoon Dijon mustard Delivers tanginess.
  • 4 cloves garlic Minced for aromatic depth.
  • 2 tablespoon dried Herbes de Provence Offers classic Mediterranean flavor.
Optional Flavor Boost
  • 1 tablespoon lemon zest Adds brightness.
  • 2 sprigs fresh rosemary or thyme Substitute for Herbes de Provence.
  • 2 cloves roasted garlic For a sweeter garlic flavor.

Equipment

  • Roasting Pan
  • Meat Thermometer
  • kitchen twine

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Remove any netting from the lamb and trim excess fat. Let it come to room temperature.
  2. In a mixing bowl, whisk together olive oil, Dijon mustard, minced garlic, Herbes de Provence, salt, and pepper until well-emulsified.
  3. Spread one-third of the herb paste inside the lamb, roll it tightly, and tie it with kitchen twine. Rub the remaining paste on the outside.
  4. Place the lamb seam-side down in a roasting pan. Roast for 15 minutes at 425°F to develop a caramelized crust.
  5. Reduce the oven temperature to 350°F (175°C) and continue roasting until the internal temperature reaches 135°F (57°C), about 45-60 minutes.
  6. Let the lamb rest for 15-30 minutes before slicing. Serve with your favorite sides.

Nutrition

Serving: 4ouncesCalories: 350kcalCarbohydrates: 1gProtein: 32gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 90mgSodium: 450mgPotassium: 400mgCalcium: 2mgIron: 15mg

Notes

For best results, use a meat thermometer to ensure perfect doneness and always let the meat rest before slicing.

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