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Juicy Roast Boneless Lamb Leg
Zoey

Juicy Roast Boneless Lamb Leg Recipe

This boneless leg of lamb recipe features a flavorful marinade of garlic, lemon, and fresh herbs, slow-roasted to juicy perfection. The lamb is scored to allow deep penetration of the marinade and then roasted at high heat to develop a crispy crust before being cooked to medium-well, resulting in tender, aromatic meat perfect for a satisfying dinner.
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Prep Time 40 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 440
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 5-7 lb boneless lamb leg
  • ½ cup olive oil
  • 3 tablespoons garlic, finely chopped
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons fresh rosemary, chopped
  • 2 teaspoons fresh lemon zest
  • 1 tablespoon fresh thyme
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • Lemon wedges to garnish

Equipment

  • oven
  • Baking sheet
  • aluminum foil
  • Small bowl
  • Paper towels
  • Knife

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup.
  2. In a small bowl, combine the olive oil, minced garlic, lemon juice, chopped rosemary, thyme, lemon zest, salt, and pepper. Whisk until well combined.
  3. Pat the boneless lamb leg completely dry with paper towels. Using a sharp knife, make small, shallow diagonal cuts about ¼ inch deep all over the surface. This helps the marinade penetrate and allows fat to render during roasting.
  4. Place the lamb on the prepared baking sheet. Rub the marinade mixture all over the lamb, massaging it into the cuts and folds. For best flavor, let it marinate for at least 30 minutes at room temperature.
  5. Place the lamb in the preheated oven and roast at 400°F for 20 minutes to create a flavorful crust.
  6. Without opening the oven door, reduce the temperature to 350°F (175°C). Continue roasting for about 1 hour 15 to 30 minutes, or until the internal temperature reaches 145°F for medium-well doneness.
  7. Remove the lamb from the oven and transfer to a clean cutting board. Tent it loosely with foil and let it rest for 15-20 minutes to allow juices to redistribute, ensuring tender, juicy meat.
  8. Slice the lamb against the grain and serve immediately, garnished with lemon wedges and any accumulated pan juices.