Roasted Boneless Leg of Lamb with Rosemary and Garlic – Juicy & Herb-Packed

Roasted Boneless Leg of Lamb with Rosemary and Garlic is a classic main dish that delivers bold flavor with surprisingly simple preparation. Fresh rosemary, garlic, and olive oil infuse the lamb as it roasts, creating tender slices with a beautifully seasoned crust. This oven-roasted lamb recipe works perfectly for holiday dinners, family gatherings, or an elevated weekend meal.

Why You’ll Love This Recipe

• Tender and juicy texture when roasted correctly
• Classic rosemary and garlic flavor pairing
• Boneless cut makes slicing easy
• Perfect for holidays and special occasions
• Simple seasoning with restaurant-quality results

Ingredients

• 3 to 4 pound boneless leg of lamb
• 4 tablespoons olive oil
• 5 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, chopped
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 tablespoon lemon juice

Step-by-Step Instructions

1. Remove lamb from the refrigerator 30 minutes before cooking to bring it to room temperature.
2. Preheat oven to 375°F (190°C).
3. Pat the lamb dry with paper towels and place it on a cutting board.
4. In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, pepper, paprika, and lemon juice.
5. Rub the seasoning mixture evenly over the entire lamb.
6. Place lamb on a rack inside a roasting pan, fat side up.
7. Roast uncovered for 60–75 minutes, depending on desired doneness.
8. Check internal temperature using a meat thermometer.
9. Remove lamb from oven and tent loosely with foil.
10. Rest for 15 minutes before slicing against the grain.

Tips & Variations

• Use a meat thermometer for precise doneness
• Let the lamb rest to keep juices inside
• Add Dijon mustard to the rub for extra depth
• Swap thyme for oregano if desired
• Tie lamb with kitchen twine for even cooking

Storage & Freezer Instructions

• Store leftovers in an airtight container in the refrigerator for up to 4 days
• Reheat gently in the oven covered with foil
• Freeze sliced lamb for up to 2 months
• Thaw overnight in the refrigerator before reheating

Serving & Pairing Ideas

• Serve with roasted potatoes or mashed potatoes
• Pair with steamed green beans or roasted carrots
• Add a simple cucumber yogurt sauce
• Serve alongside warm flatbread
• Pair with lemon rice or herbed couscous

Frequently Asked Questions

What temperature should lamb be cooked to?

Medium-rare reaches 135°F, medium reaches 145°F, and well-done reaches 160°F.

Do I need to marinate the lamb?

No. The rosemary and garlic rub adds plenty of flavor without marinating.

Can I prepare this ahead of time?

Yes. Season the lamb up to 12 hours in advance and refrigerate until ready to roast.

Why should lamb rest after cooking?

Resting allows the juices to redistribute, keeping the meat moist when sliced.

Ready to Make It?

This Roasted Boneless Leg of Lamb with Rosemary and Garlic delivers rich flavor, tender texture, and a presentation that feels special without extra effort. It’s a reliable main dish you can confidently serve for any occasion.

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