Herb Roasted Boneless Leg of Lamb

An overhead view of roasted boneless leg of lamb on a white oval platter with herb garnish, surrounded by sprigs of parsley, a bulb of garlic, a few scattered cloves.

5 from 2 votes

Herb Roasted Boneless Leg of Lamb

This roasted boneless leg of lamb is seasoned inside and out with a garlic and olive oil rub with fresh rosemary, thyme, and parsley, then oven-roasted to develop a well-browned crust and a tender, juicy interior.

Prep Time55

Cook Time1 5

Total Time2

Course: Entrées

Cuisine: American

Servings: servings

Author: Lynne Webb

Ingredients

1 4 to 5-1/2 lb boneless leg of lamb
Salt and freshly ground black pepper

Herb rub:

6 tablespoons extra-virgin olive oil
1/2 teaspoon salt
3 cloves garlic minced
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme
1/4 cup finely chopped fresh parsley

Instructions

Remove the lamb from the refrigerator and let it rest at room temperature for 30 minutes.
Preheat the oven to 425°F. Lightly coat a roasting pan and rack with nonstick spray.
Next, make the rub. In a small bowl, combine the olive oil, salt, garlic, rosemary, thyme, and parsley. Mix well and set aside.
Lay the lamb flat, fatty side up. Trim any thick surface fat to about 1/8-inch. Turn the lamb over and remove any large pieces of fat or tough connective tissue, being careful to keep the meat in one piece.
Cover the lamb with plastic wrap and gently pound the thicker areas with a meat mallet to create a more even thickness. Season both sides generously with salt and pepper.
Spread about two-thirds of the herb mixture over the inside (cut side) of the lamb. Roll it into a cylinder and position it seam-side down, then reshape as needed.
Using kitchen twine, tie the lamb crosswise at 1-inch intervals. Tuck in the ends and secure them with a lengthwise piece of twine, weaving it through the cross ties.
Add about 1/2 inch of water to the roasting pan. Place the lamb on the rack and roast for 15 minutes at 425°F.
Remove the lamb from the oven and reduce the temperature to 375°F. Spread the remaining herb mixture over the outside of the roast, then return it to the oven.
Roast until the internal temperature reaches 125°F for medium-rare, 130°F for medium. Begin checking after 40 to 45 minutes to avoid overcooking.
Transfer the lamb to a cutting board and let it rest for at least 15 minutes.
Remove the twine and carve the lamb into 1/2-inch thick slices.

Notes

Make-Ahead Tip:
You can prepare, roll, and tie the lamb a day in advance (wait to apply the exterior rub). Place it on a tray, cover loosely, and refrigerate. Remove from the refrigerator about 1 hour before roasting to bring it to room temperature. The herb mixture benefits from the extra time, allowing the flavors to penetrate the meat more fully.

Nutrition