Herb-Roasted Boneless Leg of Lamb

·

This Herb-Roasted Boneless Leg of Lamb, seasoned with a garlicky herb salt, is an elegant meal to serve during the holidays.

Herb-Roasted Boneless Leg of Lamb on a platter surrounded by salad, mashed sweet potatoes, pecan pie bars and fresh flowers.

Whether you’re looking for an unconventional Thanksgiving or Christmas meal or an elevated Easter dish, this lamb is sure to do the trick.

It’s different. It’s delicious. It takes no time at all to prep.  And it is an amazing dish!!! All of your family and friends will feel so special and loved when you present it to them. And, lucky for you, you won’t miss out on all the fun moments, because you’re stuck in the kitchen for hours on end.

So, if you are looking for something other than turkey, or even ham, give this Herb-Roasted Boneless Leg of Lamb a try.

Herb-Roasted Leg of Lamb on a platter garnished with rosemary sprigs.

How to Prep the Leg of Lamb:

  • Pat the lamb dry with paper towels. Right before seasoning with the herb mixture, score the lamb fat that wraps around the meat. (This will ensure that the spices really penetrate the meat). Just make sure not to slice too deep. Then roll the lamb and use kitchen twine to truss the meat.

How Long to Roast this Herb-Roasted Leg of Lamb:

  • The timing for this recipe depends on two things: whether the lamb is bone-in or boneless, and the size of the leg. The larger the leg, the longer it will take to roast. Bone-in will take a bit longer as well, because the bone does affect the way the temperature is distributed, but it will cook evenly. Boneless lamb will cook faster, but you will need to truss the meat for even cooking.
  • As with this meat, personal preference will determine how long you cook the lamb. However, check after one hour, and then continue roasting, checking frequently, until the lamb reaches your desired internal temperature.
    • Rare: 125°F
    • Medium-Rare: 130°F to 135°F
    • Medium: 135°F to 140°F
    • Well-Done: 155°F to 165°F
Herb-Roasted Boneless Leg of Lamb on a platter and cut into slices.
  • Just a heads up:
    • The internal temperature of the meat will rise 5-10 degrees after removing it from the oven or grill. So adjust accordingly by pulling your lamb from the heat when it is 10 degrees lower than your desired doneness.
    • The preparation of the DIY Garden Herb Salt is not included in the prep time for this lamb recipe.

And, for the perfect sides to pair with this meal, please give these a try:

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

If you make this recipe, please be sure to leave a comment and a star rating below so I know how you liked it. Thanks! Enjoy!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Herb-Roasted Leg of Lamb on a platter garnished with rosemary sprigs.

Herb-Roasted Boneless Leg of Lamb


  • Author: Naomi
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Yield: 4 +people 1x

Description

This Herb-Roasted Boneless Leg of Lamb, seasoned with a garlicky herb salt, is an elegant meal to serve during the holidays.


Ingredients

Units Scale
  • 1 4 lb Boneless Leg of Lamb, rolled and tied
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tbsp Garden Herb Salt
  • Freshly Ground Black Pepper, to taste

Instructions

  1. Prep: Preheat oven to 375°F. Line a roasting pan with aluminum foil.
  2. Salt mixture: In a small bowl, mix together the olive oil, Garden Herb Salt and pepper.
  3. Prepare the lamb: Pat lamb dry with paper towels. Trim any extra thick pieces of fat. Rub the herb spread all over the lamb, making sure the meat is well seasoned everywhere. Also be sure to season the inside of the leg where the bone has been removed.
  4. Truss: Roll the lamb and use kitchen twine to truss the meat, and place it on a rack in the prepared roasting pan. (The leg meat should be nice and snug. (Trussing the meat ensures that it cooks evenly.)
  5. Roast: Roast, uncovered, in the oven until medium and a meat thermometer inserted in the center reaches 135-140°F, anywhere from 70 minutes and up depending on the size of the roast.
  6. Rest: Remove the lamb to a cutting board, cover loosely with foil, and let it rest for 15 minutes. (Note: the temperature will increase a few degrees once it rests).
  7. Cut: Slice the lamb into 1/4-inch thick slices and place on a serving platter.
  8. Serve: Enjoy right away.

Notes

  • Herb Salt: The preparation of the herb salt is not included in the prep time for this lamb recipe. 
  • The internal temperature of the meat will rise 5-10 degrees after removing it from the oven or grill. So adjust accordingly by pulling your lamb from the heat when it is 10 degrees lower than your desired doneness.
  • Category: Main Course
  • Method: Roast
  • Cuisine: American

Keywords: Fresh Herbs, Herb Salt Recipes, Herbs, Holiday Recipes, Lamb Recipes, Leg of Lamb, Main Dish, Recipes for a Crowd, Roasting

Recipe Card powered byTasty Recipes

NOTE: 

Herb-Roasted Boneless Leg of Lamb

Leave a Reply

Your email address will not be published.

Recipe rating