Roast boneless lamb in baking pan with crispy potatoes

When it comes to Spring hosting, few dishes can rival the succulent appeal of Roast Leg of Lamb. This dish combines tender, flavorful meat with aromatic herbs and spices, resulting in a dish that is as impressive in taste as it is in presentation. Whether you’re planning a festive gathering or simply craving a gourmet meal at home, this roast lamb recipe promises to be a showstopper at any table.

Recipe Variations:

  • Herbs: For a refreshing twist, add finely chopped fresh mint to the herb butter mixture before rubbing it onto the lamb. The cool, aromatic flavor of mint pairs beautifully with the rich, savory taste of the lamb. Lamb and mint are a classic pair.
  • Citrus: Incorporate the zest of a lemon or orange into the herb butter mixture to add a bright, citrusy note to the dish. The tangy citrus flavor complements the richness of the lamb, creating a harmonious balance of flavors.
  • Spice it Up: For those who enjoy a bit of heat, add a pinch of crushed red pepper flakes or a dash of cayenne pepper to the herb butter mixture. The subtle kick of spice adds depth and complexity to the dish, taking it to new culinary heights.
roasted lamb in a baking pan with roasted potatoes

Tips for Success:

  • Quality Matters: Opt for a high-quality boneless leg of lamb from a reputable butcher or grocery store for the best results. Look for meat that is well-marbled and free from excessive fat and gristle. If there is excess fat, be sure to trim. Proper Seasoning: Generously season the lamb with salt, pepper, and your choice of herbs and spices to enhance its natural flavor and aroma.
  • Proper Seasoning: Generously season the lamb with salt, pepper, and your choice of herbs and spices to enhance its natural flavor and aroma.
  • Trussing: If your boneless leg of lamb is uneven in shape, consider trussing it with butcher’s twine to ensure even cooking and a uniform appearance.
  • Doneness Check: Use a meat thermometer to accurately gauge the internal temperature of the lamb and ensure it reaches your desired level of doneness. Insert the thermometer into the thickest part of the meat, avoiding contact with bone(if using bone in leg of lamb) or fat.
  • Rest for Success: Resist the temptation to carve into the lamb immediately after roasting. Allowing the meat to rest ensures that the juices redistribute evenly throughout the lamb, resulting in a tender and flavorful final product.
up close slices of roast lamb well done

What to serve with Lamb Leg roast:

Pairing your roast boneless leg of lamb with the perfect accompaniments can elevate the dining experience and create a balance of flavors and textures. Roasted vegetables such as carrots, potatoes, and Brussels sprouts add depth and richness to the meal, while a fresh salad of mixed greens and seasonal fruits provides a refreshing contrast. For a touch of indulgence, creamy mashed potatoes or buttery polenta serve as the perfect canvas for soaking up the savory juices of the lamb. With thoughtful consideration and attention to detail, you can curate a complete meal that is as visually stunning as it is delicious.

roast leg of lamb, boneless with posted potatoes

Whether served as the centerpiece of a holiday feast or enjoyed as a comforting family meal, this timeless dish offers a taste of gourmet elegance that is simply irresistible. So, gather your ingredients, preheat your oven, and prepare to savor the exquisite flavors of this classic roast lamb recipe.

roasted lamb in a baking pan with roasted potatoes

Get the Recipe Roast Leg of Lamb

Prep Time: 4 hours 30 minutes
Cook Time: 1 hour 15 minutes
Servings: 6


  • 3 – 3.5 lb boneless leg of lamb
  • 3 tbsp butter, softened
  • 5 cloves garlic, crushed
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 tsp rosemary, finely chopped
  • 1/2 tsp black pepper
  • 1 1/2 tsp salt
  • 1 cup beef broth


  • Preheat your oven to 350°F (175°C).

Prepare the Lamb:

  • Rinse the lamb leg under cold water and pat it dry with paper towels.
  • Trim excess fat and cut small slits into the lamb.

Seasoning the Lamb:

  • In a small bowl, combine the softened butter, minced garlic, paprika, cumin, chopped rosemary, black pepper, and salt. Mix well until the ingredients are thoroughly incorporated.
  • Rub the seasoned butter mixture all over the surface of the lamb leg, ensuring even coverage. Be sure to put some of the seasoned butter into the slits.
  • Allow lamb to season for at least 4 hours, preferable overnight.

Roasting the Lamb:

  • Pour the beef broth into the bottom of the roasting pan. This will help keep the lamb moist during cooking.
  • Cover the roasting pan tightly with aluminum foil, ensuring it's sealed around the edges.
  • Place the pan in the preheated oven and roast the lamb for approximately 1 hour.
  • After 1 hour, remove the foil covering from the roasting pan.
  • Increase the oven temperature to 425°F (220°C) and continue roasting the lamb for an additional 15-20 minutes or until the surface is golden brown and the internal temperature reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 145°F (63°C), and for medium, aim for 160°F (71°C).
  • Once done, remove the lamb leg from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute, resulting in a juicier and more tender roast.
  • Carve the roasted lamb leg into slices, against the grain for optimal tenderness.
Author: Jehan Powell