Boneless Leg of Lamb
Transform your next family dinner into an elegant feast with this perfectly roasted Boneless Leg of Lamb. Infused with the bold flavors of garlic, fresh rosemary, thyme, and a tangy hint of lemon juice, this recipe creates a succulent centerpiece that’s tender, juicy, and irresistibly aromatic. A simple yet flavorful herb paste, combined with rich Dijon mustard, is rubbed all over the lamb before roasting to golden perfection. The addition of chicken or lamb stock ensures the meat stays moist while creating a savory base for a luscious pan sauce. With just 20 minutes of prep time, this gourmet dish is easier to make than you’d think, and its impressive presentation pairs beautifully with classic sides like roasted vegetables or creamy mashed potatoes. Whether you’re planning a holiday celebration or a Sunday dinner, this Boneless Leg of Lamb recipe is sure to impress!
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Recipe Information
Ingredients
- 4 pounds Boneless leg of lamb
- 6 cloves Garlic cloves
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 tablespoon Dijon mustard
- 1 cup Chicken or lamb stock
Instructions
Preheat your oven to 375°F (190°C).
Pat the boneless leg of lamb dry with paper towels and set it on a clean cutting board.
In a small bowl, mince the garlic cloves and finely chop the rosemary and thyme. Add them to the bowl along with olive oil, lemon juice, Dijon mustard, salt, and black pepper. Mix well to create a herb paste.
Rub the herb paste all over the lamb, ensuring an even coating. If the lamb is tied with kitchen twine, keep the twine intact to maintain its shape during cooking.
Place the lamb in a roasting pan with a rack, ensuring the fat side is up. Pour 1 cup of chicken or lamb stock into the bottom of the pan to keep the lamb moist and create a base for the pan sauce.
Roast the lamb in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium when checked with a meat thermometer.
Halfway through cooking, baste the lamb with the juices from the pan to enhance flavor and moisture.
Once cooked to the desired doneness, remove the lamb from the oven and cover it loosely with aluminum foil. Let it rest for 15 minutes before slicing to ensure the juices redistribute.
Slice the lamb against the grain into thin slices and serve with pan juices or your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.
Nutrition Facts
Calories |
854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 904 mg | 39% | |
| Total Carbohydrate | 1.8 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 854 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
