The boneless leg of lamb is often called the poor man’s roast because it is a great alternative to more expensive roasts. And while it might not be a Michelin star experience, with this recipe, it can be a delicious experience. Leg of lamb or lamb shoulder is always a huge deal in our home and I often make it in a few variations. It is always perfect for special occasions such as Thanksgiving or Christmas dinners and of course Easter dinners. Today, we keep it boneless with easy-to-find basic ingredients. The best thing about boneless lamb leg is that you can cut through the meat to make impressive slices.
Step-by-step: How to make a boneless leg of lamb recipe
Trim the fat – Use a pairing knife and trim excess fat from the leg of lamb. Pat it dry and set aside.Pro tip – if the lamb is wet the marinade will slide off the meat as soon as it starts cooking. If the meat was frozen ensure that it is thawed at least an hour before marinating. Marinade for lamb – You can put all the marinade ingredients in a food processor and blend until smooth.Alternatively, If you use a mortar and pestle, like me, start by crushing the salt and pepper, followed by the garlic, and thyme. Then, add the cumin, paprika, and olive oil.
Marinate – generously rub the marinade all over the lamb both inside and all around. Leave to marinate for 15 minutes on the counter while you preheat the oven or up to overnight in the fridge.Pro tip – Do not use aluminum bowls to marinate meat as it causes oxidization. I like to place a few sprigs of rosemary and thyme inside the meat for a longer marination time. Lemon honey glaze – In a small bowl, combine the honey, lemon, zest, salt, and pepper – set aside.
Roast the lamb
Preheat the oven at 190°C/ 375°F Gas Mark 5 for at least 20 minutes.Pro tip – If you marinate the meat for a longer time thaw it for an hour or two before roasting. Roll the lamb and use butcher’s twine to tie it together (see video). Place the lamb on the roasting rack along with the more fresh herbs (thyme and rosemary)Pro tip – Remove any large herbs from inside the meat before tieing it. Brush the lamb with the prepared honey lemon glaze.Pro tip– I also insert my oven-safe instant-read thermometer in the middle, thickest part of the meat. Time to roast leg of lamb – Roast for about 65 to 60 minutes or until the desired doneness. Baste it once in between with the honey lemon glaze.– Medium rare – between 130 F to 135 F, approximately 20 minutes per pound Medium – between 135 F to 140 F, approximately 22 to 23 minutes per pound Medium well – between 145 F to 150 F, approximately 25 minutes per pound. Well Done is between 155 to 165 F, or approximately 30 minutes per pound. When it reaches desired doneness remove it from the oven. Move the lamb to a serving platter and cover it with aluminum foil. Let it rest for at least 20 minutes to help the juices settle.
Gravy
Place the roasting rack on medium-low heat with 1/2 cup water. Add the wine or broth and use a flat spatula to deglaze the pan scraping as much as you can, but avoid the burnt parts. Then, add the flour and continue to cook until it thickens. Strain the gravy through a sieve or mesh and pour the gravy, discard the rest. Pour the gravy in a sauceboat and serve with the lamb.
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Frequently asked questions
Creative ways to serve or use leftover lamb roast
Lamb tacos – Shred the lamb roast and season it with Moroccan spices like cumin, coriander, cinnamon, and paprika. Serve the flavorful lamb in warm tortillas with a refreshing mint-yogurt sauce, pickled red onions, and chopped fresh herbs. Lamb roast platter – Arrange sliced lamb roast on a large platter with roasted vegetables like carrots, bell peppers, and zucchini. Add a side of fluffy couscous and a drizzle of tahini sauce for a Mediterranean-inspired feast. Lamb sliders – Slice the lamb roast and place it on slider buns. Top with caramelized onions, arugula, and a dollop of tzatziki or hummus for a delicious, elegant finger food option. Lamb and feta flatbread – Spread a thin layer of tomato sauce on a store-bought flatbread or pizza dough. Top it with sliced lamb roast, crumbled feta cheese, red onion slices, and Kalamata olives. Bake until the crust is crispy and the cheese is melted. Lamb and potato hash – Dice the lamb roast and sauté it with cubed potatoes, onions, and bell peppers until crispy and golden. Top with a fried or poached egg for a hearty brunch or dinner option. Lamb roast salad – Slice the lamb roast and serve it over a bed of mixed greens with roasted beets, goat cheese, candied nuts, and a tangy balsamic vinaigrette. Lamb roast crostini – Thinly slice and place the lamb roast on toasted baguette slices. Top with whipped goat cheese, a drizzle of honey, and a sprinkle of chopped fresh rosemary. Mini Lamb Pot Pies or Lamb Pot Pie with Biscuits How to roast leg of lamb Lamb Shanks Braised with Red Wine Gravy Braised Lamb in Red Wine Grilled Lamb Chops or Perfect Lamb Chops with Sauce See all 25+ Lamb recipes
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