Roasted Boneless Leg of Lamb
Juicy flavorful leg of lamb made with just 15 minutes of hands-on time!
Servings: 10 people
Equipment
- Oven-Safe Baking Rack Ideal for perfectly roasted boneless leg of lamb!
Ingredients
- 5 1/2 pound boneless leg of lamb
For the Dijon Herb Paste
- 1/4 cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- 4 medium garlic cloves minced
- 2 tablespoons dried Herbes de Provence (recipe note #1)
- 1 tablespoon kosher salt (recipe note #2)
- 1/2 teaspoon freshly ground black pepper
Instructions
- Prep Pan and Lamb: Place an oven-safe rack inside a rimmed baking sheet lined with foil (for easy cleanup). If lamb roast is tied, untie and unroll. Trim away thick areas of fat and tendon from the top and bottom of the roast, leaving a thin layer of fat on top.
- Make the Herb Paste: Whisk together all Dijon Herb Paste ingredients in a medium bowl until they emulsify into a uniform paste.
- Season Inside and Out: Spread 1/3 of herb paste all over underside of roast. Roll roast back up into its original shape and snugly tie in the center and at both ends with three lengths of kitchen twine. Rub outside all over with remaining herb paste. Transfer roast, seam side down, to rack on prepared baking sheet and let stand at room temperature while the oven preheats.
- Preheat Oven: Preheat oven to 425 °F (218 °C).
- Roast High: Roast lamb in hot oven for 15 minutes. Transfer roast to cutting board; let stand 15-30 minutes before slicing.
- Roast Low: Reduce heat to 350 °F °F (177 °C) and cook until an instant read thermometer inserted into the center registers 135˚F (for medium rare - the temperature will rise as the roast rests before slicing), 1 to 1 1/2 hours.
- Rest and Slice: Transfer the roast to a cutting board; let stand 15-30 minutes before slicing. Snip the twine with kitchen shears; remove and discard. Slice the roast thinly (about 1/4-inch) and arrange on a platter. Serve.
Video
Notes
- Salt: I develop all my recipes with Diamond Crystal brand kosher salt. If you are using Morton's, which is much saltier, I recommend cutting the salt in the paste to 2 teaspoons.
- My Favorite Tweaks: I personally love adding 1 teaspoon of fresh lemon zest to the paste for a bit of brightness. If you're a big rosemary fan, feel free to use 1 tablespoon of Herbes de Provence and 1 tablespoon of minced fresh rosemary instead of the 2 tablespoons of dried.
- The Temperature is Key: Please, trust me on this—use an instant read thermometer! Pull the roast at 135°F for a perfect medium-rare. It will look underdone, but the temperature will rise to a perfect 140-145°F as it rests. This is the single most important step for a juicy, tender roast.
Nutrition
Calories: 255kcal | Carbohydrates: 1g | Protein: 33g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 101mg | Sodium: 830mg | Potassium: 471mg | Fiber: 1g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 4mg
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