Lamb dishes don’t have to feel intimidating. This Juicy Roasted Boneless Leg of Lamb recipe will have you and your family eating an upscale dish in only 5 simple steps.
Lamb is one of my favorite meats to eat as well as cook. It is not as popular as beef or chicken, which can increase the price per pound. But if you know where to look, you can find a good-sized leg for around $20-30 or $6.99 per pound. A 3-4 lb leg can feed about 5-8 people. I usually get my boneless leg of lamb from Costco.
If you haven’t had lamb before, you are in for a treat! Yes- like most meats, it is sad to find out the reality of a meat source. But it is important to know where your food is from to better honor and appreciate it.
Lamb meat is from young sheep. The meat doesn’t have much muscle structure or connective tissue resulting in a tender texture and works well in fast high heat applications. Some think the flavor can be gamey. Though with the right seasonings, the flavor can be better described as robust and earthy.
Roasted Boneless Leg of Lamb
The Star Ingredients
Boneless leg of lamb
When selecting the perfect boneless leg of lamb, try to select one with an overall even shape. An oblong shape will cook unevenly, leaving one side to cook more than the center.
Cooking lamb is similar to a beef roast. You are going to want your Leg of Lamb temperature, in my opinion, no more than medium-rare (130-135F). That way it stays juicy and delicious!
Rosemary & Thyme
These two herbs are my go-to’s for most meat and pasta dishes and are the perfect seasonings for lamb. Especially when used fresh, they provide such a strong aromatic and flavorful taste. If you are using dried, 1 sprig of fresh is about 1 1/2 tsp of dried.
Garlic
Use fresh garlic for this application. It will be sliced into chunks to be stuck directly into the meat or minced to massage on top. This will infuse the meat with flavor while it cooks. Roasted garlic paste would be a great option here as well.
Dijon Mustard
This is my favorite part of the dish. The tangy mustard is amazing with lamb and creates a moisture barrier to conceal the juices.
My preferred brands are Maille and Grey Poupon, but you can use whatever store-bought one you can find. You can even use whole grain mustard for an extra kick.
Serving
When serving the lamb, let it rest for about 10-15 minutes for the juice to recirculate before slicing. Remove the netting and slice the meat, your preferred thickness, against the grain. This is important because if you cut along the grain, the slices will be tough and chewy. You can tell which way the grain is going by looking at which way the lines in the meat run. You then cut the opposite direction. A sharp carking knife makes for neater slices.
Leftovers
I have never been keen on eating leftovers. Unless it’s a stew or cold dish, I use portion control to ensure I have enough for an average serving. Reheating anything can cause the flavor and texture to alter. So for cuts like leg of lamb, leftovers can be used to make other recipes like simple lamb stew, lamb ragu, or stuffed ravioli.
Tips and Tricks
- Bring the meat to room temperature. This allows the meat to be cooked evenly throughout.
- If your boneless leg of lamb is frozen, let it thaw completely in the refrigerator. Remove the roast from the refrigerator about 2 to 4 hours before cooking.
- Do not chop the fresh herbs too finely. A rough chop will allow the herb to be easy to spot after cooking if a guest wants to avoid directly biting down on it.
- Remove the meat at about 5 degrees before your desired doneness. The meat will continue to cook a bit more while it cools.
- When making the gravy, carefully pour the dripping into a tall cup so that you can easily skim off the fat layer from the top.
Juicy Roasted Boneless Leg of Lamb
Equipment
- Roasting Pan
Ingredients
- 3-4 lb boneless leg of lamb
- 3 tbsp dijon mustard
- 3-4 garlic cloves, minced
- 3-4 thyme sprigs, remove stem and roughly chopped
- 2-3 rosemary sprigs, remove stem and roughly chopped
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp black pepper, freshly cracked
Instructions
- Preheat the oven to 375°F and line a roasting pan with aluminum foil.
- Carefully roll the netting off the meat. Note: If you don’t think you can get it back on - do not remove it. Score only the fat and pat the roast dry.
- In a small bowl, combine the mustard, garlic, thyme, rosemary, olive oil, salt, and pepper. Smear the mixture all over the roast, into scored areas, and in the creases.
- Place on the prepared pan alone or top of a potato/vegetable medley, and roast in the oven for 1 hour to 1 hour 15 minutes or until the internal temperature reads 130°F. Remove from the pan and let the meat rest for 10-15 minutes.
- Remove the netting, slice, and serve immediately.
Pan Sauce
- While you are cooling the roast, you can make a delicious sauce for serving. This is not much of a recipe because it will all depend on the drippings from your roast.
- On a small saucepan, pour leftover lamb drippings (without the fat), a splash of red wine, a few leftover herbs, salt, and pepper. Bring to a boil until slightly reduced, about 5 minutes. Swirl in 2 tbsp of cold butter. This will be a loose gravy, such as an au jus. Serve on or aside the lamb slices.
Notes
If your boneless leg of lamb is frozen, let it thaw completely in the refrigerator. Remove the roast from the refrigerator about 2 to 4 hours before cooking.
Do not chop the fresh herbs too finely. A rough chop will allow the herb to be easy to spot after cooking if a guest wants to avoid directly biting down on it.
Remove the meat at about 5 degrees before your desired doneness. The meat will continue to cook a bit more while it cools.
When making the gravy, carefully pour the dripping into a tall cup so that you can easily skim off the fat layer from the top.