To cook a boneless leg of lamb, follow these expert steps for a flavorful and tender roast:
Preparation
- Bring the lamb to room temperature by taking it out of the fridge about 1 hour before cooking
- Trim excess fat if needed, but leave a thin layer to keep the meat moist during roasting
- Make slits or small holes all over the lamb to insert garlic slices or slivers for enhanced flavor
- Prepare a seasoning rub using ingredients like garlic, rosemary, salt, pepper, olive oil, lemon juice, mustard, or herbs such as thyme or oregano
- Stuff garlic into the slits and rub the seasoning all over the lamb, inside and out if rolled
- If the leg is unrolled, roll it into a cylinder and tie tightly with butcher’s twine to ensure even cooking
Cooking
- Preheat the oven to a high temperature (around 425°F to 450°F) to start roasting
- Sear or broil the lamb for 5-7 minutes on each side to develop a crust (optional but recommended)
- Roast the lamb at a reduced temperature (around 325°F to 375°F) for about 15-20 minutes per pound, depending on desired doneness
- Use an oven-safe digital thermometer to monitor internal temperature:
- Medium-rare: 130-135°F (remove from oven at this temp and rest to reach 135-140°F)
* Medium: 135-140°F.
* Well done: 155-160°F
- Add water (about 1 to 1.5 cups) to the roasting pan to keep the environment moist and catch drippings
Resting and Serving
- Rest the lamb tented with foil for 10-15 minutes after roasting; this allows juices to redistribute and internal temperature to rise slightly
- Remove twine and slice the lamb thinly against the grain for the best texture
Summary
- Bring lamb to room temp.
- Season and stuff with garlic.
- Roll and tie if boneless.
- Sear or broil briefly.
- Roast at moderate heat using a thermometer.
- Rest before slicing.
This method yields a juicy, flavorful boneless leg of lamb roast perfect for serving with sides like roasted potatoes or vegetables
