Boneless Leg of Lamb Recipe (Easy!)

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Fresh herb flavors infuse the meat, this Roast Boneless Leg of Lamb Recipe Juicy, tender and flavorful every time.Lamb shank has a subtle flavor that makes it a delicious alternative to everyday protein, such as chicken and beef.

Although it is mainly used for Easter For dinner and other special occasions, perfectly tender roasted boneless leg of lamb is easily mastered any time of year.like a Beef Rib Roast or Roast Pork TenderloinJuicy, flavorful results can be achieved with just a few seasonings and following the right steps.

Ingredients and Substitutes

This section explains how to choose the best ingredients for roasting a boneless leg of lamb, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

• boneless leg of lamb – I prefer boneless to bone-in because it’s leaner than a lamb shoulder, and once rolled and tied, the meat cooks evenly and slices easier. Avoid trimming any fat that may be on the legs, as this will make it more juicy and flavorful.
• sea ​​salt and black pepper – Helps tenderize meat and add flavor.
• olive oil – Olive oil has a mild flavor, but any available oil will do.
• garlic – There has to be fresh garlic here because we are crushing it.
• fresh herbs – including rosemary and thyme. Leave some sprigs intact for garnish if you like.
• lemon peel – Boosts tangy seasonings. I prefer zest to a condensed flavor, but a few teaspoons of lemon juice will work too.

How to Make Boneless Lamb Shanks

This section shows how to cook the boneless leg of lamb recipe, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. Prepare. Roll the legs up and secure with twine at 1-inch intervals.Sprinkle sea salt and pepper over the legs and put in baking tray with rack. Rest for 1 hour.
2. Make the marinade. In a small bowl stir together olive oil, crushed garlic, rosemary, thyme, and lemon zest.

3. wipe. Spread the marinade over the lamb.
4. bake. Boneless leg of lamb in the oven to your desired doneness meat thermometer. (See recommended times below.)
5. rest. Remove the lamb roast from the oven and cover loosely with foil. Let the lamb rest before slicing.

How long to cook boneless leg of lamb?

For a 5-pound boneless leg of lamb, expect to cook at 400°F for 80-85 minutes for medium-rare doneness. However, times will vary depending on the size of the lamb.use one meat thermometer Remove the lamb from the oven at a temperature about 10 degrees lower than your preferred doneness, as residual heat will continue to cook the meat during the resting period.

This chart shows the proper cooking times and temperatures for a leg of lamb (boneless). Cooking beyond medium is not recommended as the meat will start to taste game.

notes: The times and temperatures above are before resting. As the meat rests, the internal temperature will rise an additional 10 degrees.

Tips for the Best Boneless Lamb Shanks

Here’s how to cook boneless leg of lamb for perfect results every time! Keep these tips in mind.

• Bring to room temperature. After seasoning with salt and pepper, let the lamb sit at room temperature for 60 minutes before cooking. This will allow it to cook more evenly, plus the salt and pepper as a dry brine will make the meat more juicy.
• Do not overcook. always use meat thermometer When cooking lamb, make sure it reaches the right temperature.
• Let the meat rest. Let the lamb roast rest for at least 10 minutes before slicing so the juices can drain back into the meat.
• Cut correctly. For the most tender slices, slice the lamb roast.

storage instructions

• shop: Store leftovers in a covered container in the refrigerator for up to 3 days.
• Reheat: A recipe for reheating boneless leg of lamb in a similar way to reheating leg of lamb Roast Beef Tenderloin. Wrap roast in 2 layers of foil, place directly on oven grate, and bake at 250-300°F for about 10-15 minutes, until warmed. Avoid using a grill pan, which can cause overheating.
• freeze: Cooked and cooled lamb shank parts can be stored in freezer-safe containers or freezer bags for up to 2 months.

what to serve with leg of lamb

Lamb is best paired with other full-flavored dishes such as:

More Lamb Recipes

Once you’ve mastered making boneless lamb shanks, here are some other methods and recipes to try:

Boneless Lamb Shank Recipe

This roasted boneless leg of lamb recipe is juicy every time, using simple ingredients like olive oil, garlic, herbs, and lemon.

Prepare: 10 minute

chef: 1 Hour 15 minute

all: 1 Hour 25 minute

Serving Size: 15 (adjust according to recipe)

raw material

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instruct

Click a time in the instructions below to start the kitchen timer while you cook.

1. tie kitchen twine Arrange around leg of lamb at 1-inch intervals. (This will help it hold its shape while baking.)

2. put lamb in a bakeware. Season with salt and pepper.let it sit at room temperature 1 hour.

3. Preheat oven to 400°F (204°C).

4. In a small bowl, combine olive oil, crushed garlic, rosemary, thyme, and lemon zest. Rub the spice mixture over the lamb.

5. Roast the boneless leg of lamb in the oven until it reaches 115°F (about 70-75 minutes), 125°F (80-85 minutes), or 135°F (about 90-95 minutes). ).

6. move to cutting boardloosely covered aluminum foil, let stand for 15-20 minutes before slicing. (Resting is important to allow the juices to settle, and the internal temperature will rise an additional 10 degrees to achieve proper doneness.) Slice the meat against the grain and serve.

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recipe notes

Serving Size: 1/3 pound lamb

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 3.4

fat 0.1g

protein 0.1g

total carbohydrates 0.8 grams

net carbs 0.5 grams

fiber 0.3 grams

sugar 0.1g

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

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