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Roasted Leg of Lamb (Boneless)

Boneless leg of lamb is mild in flavor. Finish off it’s tender texture with your favorite Mint Sauce. This is a perfect Easter dish when you’re feeding a crowd. Spring has sprung and we’re beginning hear the rumblings from our outdoor chef’s. Get adventurous and consider reserving an extra roast to cook slow and low on the smoker.

Roasted Leg of Lamb (Boneless)
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Roasted Leg of Lamb (Boneless)

Recipe by Steve FordCourse: DinnerCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

1

hour 

30

minutes
Total time

1

hour 

45

minutes

This easy to cook Lamb Recipe is our favorite American story. We love to repeat it every Easter. This is a premium cut of meat, so buy from your trusted source. Special order yours either bone-in or boneless. Butchers Best Country Market serves as your Trusted Voice. Ask all the questions you need to. We’re here to help.

Ingredients

  • 1, 6 lb Boneless Leg Of Lamb

  • 4 Garlic Cloves, minced

  • 1 TBSP Olive Oil

  • 1 TBSP Fresh Rosemary, chopped

  • 1 TBSP Fresh Thyme Leaves, chopped

  • 1 TBSP Dijon Mustard

  • 1 TBSP Kosher Salt

  • 2 Tsp Ground Black Pepper

Directions

  • Set the rack to the middle level. Preheat the oven to 450°
  • Pat the Lamb dry using paper towels. Using a sharp knife, score the top side of the lamb leg. Make shallow, criss-cross cuts.
  • Combine minced garlic, olive oil, chopped Rosemary and Thyme, Dijon, Salt and Pepper
  • Place Lamb, fat side up, on a rack in a capable roasting pan. Spread the spiced mixture evenly across the roast. Rub the Garlic mixture thoroughly into the scored cuts.
  • Roast the lamb for 15 minutes then turn the heat down to 350°.  Continue roasting until the internal temp reaches 130°
  • Once the temp hits that level, remove the lamb from the oven and tent with foil. Let rest for at least 15 minutes before carving.  During the resting stage, the interior of the lamb will climb to 135°-140°. You should now have a perfect medium-rare to medium Lamb Roast, ready to serve.

Notes

  • Our Whole American leg of lamb is 10 pounds bone in ready for the oven. After boning out and rolled they weigh 6 pounds
  • You can prepare the uncooked lamb a day ahead of time with the herbs and garlic.  Store uncovered in the refrigerator for 24-48 hours.
  • Pro Tip #1: When you’re ready to cook your Lamb Roast, take the meat out of the fridge about an hour or two before so the meat can reach room temperature. This will help the meat cook evenly and help avoid the outside from burning while the inside is still uncooked.
  •  If you want it more on the rare side remove the lamb at 120-125° internal temp.

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