Boneless Leg Of Lamb Recipe


Boneless Leg of Lamb image

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Recipe From

Provided by Dancer

Categories     Lamb/Sheep

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients: 7

2 lbs lamb
olive oil
1 cup chopped fresh parsley
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
1 pinch salt
1 pinch pepper


  • Generously rub leg of lamb with olive oil.
  • Season lamb with all the ingredients listed, making sure that they are evenly distributed.
  • Place leg of lamb on a rack in a roasting pan.
  • Preheat oven to 325 degrees and bake leg of lamb uncovered for 30 minutes per pound or until internal temperature reaches 120 to 130 degrees at the thickest point.


Never-Fail Boneless Leg of Lamb image

This is a favorite boneless leg of lamb recipe, proven time and time again to be a reliable, fabulous dish. Great for rainy days when outdoor grilling is unappealing. Everything cooks in 1 pan and makes a complete meal. Superb for entertaining. We always serve with multi-grain baguette slices to enjoy the vegetable juices. Just do not plan on any leftovers! Serve with bread or baguette to soak up all the wonderful sauce.

Recipe From

Provided by NanHam

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 1h55m

Yield 12

Number Of Ingredients: 12

9 cloves garlic, divided
¼ cup Dijon mustard
5 sprigs fresh rosemary, divided
1 tablespoon balsamic vinegar
1 teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
1 (4 pound) boneless leg of lamb, or more to taste
3 pounds ripe tomatoes, cored and diced into 1-inch pieces
1 Spanish onion, sliced
½ cup honey, divided
¼ cup olive oil
3 sprigs fresh thyme
Calories298.5 calories
Carbohydrate21.7 g
Cholesterol61.5 mg
Fat15.8 g
Fiber2.8 g
Protein18.7 g
SaturatedFat5.3 g
Sodium371 mg
Sugar15.6 g


  • Preheat the oven to 450 degrees F (230 degrees C).
  • Mix 4 cloves garlic, Dijon mustard, leaves from 2 sprigs of rosemary, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small food processor. Blend into a paste. Crush the remaining garlic.
  • Trim excess fat from lamb and place in a large roasting pan.
  • Combine tomatoes, onion, 1/4 cup honey, olive oil, remaining crushed garlic, and remaining salt and pepper in a large bowl. Mix well.
  • Spread rosemary-mustard paste over the top of the lamb. Spoon tomato mixture around lamb. Tuck remaining rosemary and thyme sprigs evenly up against the leg of lamb. Drizzle with remaining 1/4 cup honey.
  • Roast in the preheated oven for 20 minutes. Reduce oven temperature to 375 degrees F (175 degrees C). Continue roasting until an instant-read thermometer inserted into the lamb reads at least 130 degrees F (54 degrees C), 1 hour to 1 hour and 15 minutes.
  • Transfer lamb on a cutting board, cover with aluminum foil, and let rest, 10 to 15 minutes. Discard rosemary and thyme stems. Return the roasting pan to the oven to keep the tomato mixture warm.
  • Slice and arrange lamb on a plate. Spoon the warm tomato mixture and pan juices on top.


Oven-Roasted Boneless Leg of Lamb image

I purchased a leg of lamb roast from the store recently but had no idea on how I'd cook it. After reading ideas here on Allrecipes, I came up with my own marinade. While I made this in a conventional oven, it could also be made in a slow cooker on the slow setting for 7 to 8 hours time). Hope it's a hit! There was enough marinade left that I threw it over some chicken tenders for tomorrow's dinner.

Recipe From

Provided by Robertjm

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 10h50m

Yield 6

Number Of Ingredients: 19

⅔ cup extra virgin olive oil
¼ cup lemon juice
¼ cup lime juice
2 tablespoons minced garlic
½ teaspoon dried mint flakes
½ teaspoon dried oregano
½ teaspoon dried marjoram
¾ teaspoon dried thyme
½ teaspoon crushed rosemary
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground white pepper
¼ teaspoon salt
2 ¼ pounds boneless leg of lamb
cooking spray
3 white potatoes, cut into large chunks
3 large carrots, cut into large chunks
2 tablespoons vegetable oil
Calories557.9 calories
Carbohydrate23.6 g
Cholesterol69.1 mg
Fat42.1 g
Fiber4.1 g
Protein21.5 g
SaturatedFat9.4 g
Sodium178.4 mg
Sugar3.5 g


  • Whisk olive oil, lemon juice, lime juice, garlic, mint, oregano, marjoram, thyme, rosemary, nutmeg, cinnamon, ginger, white pepper, and salt together in a bowl. Cover bowl with plastic wrap; refrigerate marinade at least 1 hour.
  • Pierce lamb in multiple places evenly over the lamb; place into a gallon-sized freezer bag. Pour marinade over the lamb, squeeze excess air from the bag, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
  • Preheat oven to 325 degrees F (165 degrees C). Prepare a shallow roasting pan with cooking spray.
  • Remove lamb from marinade; shake to remove excess liquid. Reserve 2 tablespoons marinade; discard remainder.
  • Place lamb in the middle of the prepared roasting pan.
  • Combine potatoes and carrots in a large bowl. Pour vegetable oil and reserved marinade over the vegetables; toss to coat. Arrange vegetables around the lamb. Cover the roasting pan with aluminum foil.
  • Roast lamb in preheated oven until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 80 minutes. Remove foil and continue cooking until firm and meat is hot and slightly pink in the center, about 10 more minutes. Rest lamb 10 minutes before cutting to serve.


Easy Leg of Lamb image

Easy leg of lamb! Perfect for Easter dinner! FYI, great boneless leg of lamb can be found at Costco!

Recipe From

Provided by Hkwilkins1

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 3h

Yield 8

Number Of Ingredients: 4

1 (5 1/2 pound) boneless leg of lamb, tied in netting
20 cloves garlic, or more to taste
garlic powder, or to taste
10 fresh rosemary sprigs
Calories346.1 calories
Carbohydrate3.4 g
Cholesterol125.6 mg
Fat19.8 g
Fiber0.4 g
Protein36.4 g
SaturatedFat8.1 g
Sodium93.2 mg
Sugar0.3 g


  • Preheat oven to 325 degrees F (165 degrees C).
  • Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff a garlic clove into each slit. Rub garlic powder over the lamb. Slice rosemary sprigs under netting evenly around the lamb. Place lamb into a roasting pan.
  • Roast in preheated oven until reddish-pink and juicy in the center for medium-rare, about 2-2 1/2 hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Cover in aluminum foil; rest meat until thermometer reads 135 degrees F (57 degrees C) before carving.


Leg of lamb recipes image

You can cook leg of lamb in many ways apart from a classic Sunday roast. It can be barbecued, stewed or slow-cooked in a tagine to make it meltingly tender.

Recipe From

Number Of Ingredients: 1

Leg of lamb, garlic, rosemary,



Herb-Roasted Lamb image

Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.

Recipe From

Provided by Ina Garten

Categories     main-dish

Time 2h20m

Yield 10 servings

Number Of Ingredients: 8

12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil


  • Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
  • Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
  • Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

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