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Roasted Boneless Leg of Lamb
A Lambert Produce Recipe

Roasted Boneless Leg of Lamb Recipe

This perfect roasted boneless leg of lamb will make your mouth water. It’s rubbed with a paste of olive oil and herbs and stuffed with garlic slivers. It’s a crowd pleaser. 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!

Prep

Cooking

Serves

Ingredients

  • 2 – 2.5 kg boneless leg of lamb, rolled
  • 1 tablespoon fresh rosemary, finely chopped
  • ½ cup loosely packed parsley, finely chopped
  • 3 tablespoons olive oil
  • 4 cloves garlic, cut into slivers
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons Dijon mustard

Method

1. One hour before cooking, take the lamb out of the fridge. Using a paring knife, cut ½ inch deep slits all over the lamb, spacing about 2 inches apart. Place slivers of garlic into each slit. Place the lamb on a roasting rack in a shallow dish or roasting pan. Set aside.

2. In a small bowl, combine rosemary, parsley, lemon juice, mustard, olive oil, salt, and pepper. Stir to form a paste. Rub the paste all over the roast. Let sit at room temperature for 45 minutes.

3. Preheat oven to 160°C (325°F). Insert a digital meat thermometer into the center of the meat. Roast the lamb until the internal temperature reaches 55°C (around 20-25 minutes per kg). Remove from oven and let rest for 10 minutes to bring the lamb to medium rare. Carve and slice. Enjoy!