Roasted Boneless Leg of Lamb


  • 5 cloves garliccrushed
  • 2 tbsp lemon juicefreshly squeezed
  • 3 tbsp fresh rosemarychopped
  • 1 tbsp Dijon mustard
  • 2 tsp olive oil
  • 1 1/4 tsp kosher saltmore or less to taste
  • fresh ground black pepper
  • 3 1/2 – 4 lb uncooked trimmed lamb legboneless, rolled and tied


  • Preheat oven to 375ºF. Line a roasting pan with aluminium foil and place a rack in the pan.
  • Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix well and rub mixture all over the lamb.
  • Roll the lamb and use butcher’s twine to tie it together and place it on the prepared roasting pan.
  • Roast in the oven until medium-rare and a meat thermometer inserted in centre reads 135-140ºF, anywhere from 70 minutes and up depending on the size of your roast.
  • Remove the lamb and let it rest about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests.
  • Slice lamb into 1/4-inch thick slices and place on a serving platter.

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