Description
This boneless leg of lamb roast is your new dinner-party secret weapon—simple, classic, and loaded with flavor. Whether it’s for a holiday feast or a cozy family meal, you’ll have guests asking for seconds (and the recipe). Give it a try and enjoy the leftovers—if you’re lucky enough to have any!
Ingredients
Scale
- 1 boneless leg of lamb roast (3–5 lbs)
- 5 garlic cloves, divided
- 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tbsp fine sea salt
- 1 tsp freshly ground black pepper
- Juice of 2–3 lemons
- 1.5–2 lbs fingerling or small potatoes, halved/quartered (optional)
- 1 tbsp olive oil (optional)
- Big pinch sea salt (optional)
Instructions
- Remove netting, tie roast with twine. Trim excess fat.
- Cut 3 garlic cloves into thick slices. Make small slits in roast, insert garlic.
- Chop remaining garlic, mix with herbs, salt, pepper, lemon juice.
- Rub mixture all over lamb. Rest 30 minutes.
- Toss potatoes with oil and salt, add to pan if using.
- Roast at 325°F for about 20 min per pound, until 5–10°F below desired doneness.
- Tent with foil, rest 15–20 min.
- Slice and serve with potatoes and mint chimichurri.
Notes
Use a thermometer for best results. Letting lamb rest keeps it juicy. Finish potatoes in oven for extra crispiness while lamb rests.
- Prep Time: 40 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 0g
- Sodium: 480mg
- Fat: 34g
- Saturated Fat: 13g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 125mg