Try my succulent Roasted Boneless Leg of Lamb for your family’s Sunday roast dinner. Garnished with potatoes, artichoke hearts, and tomatoes, it makes an easy, flavorful meal in one pan.
Spring has definitely sprung around here! The trees have leafed out, the azaleas have finished blooming, and there’s a thin layer of yellow dust on everything. Yep, it’s definitely pollen season.
Along with warming temperatures and blooming plants, spring also brings a change in cooking. This is the time when we switch over from cozy soups and stews to fresh asparagus, deviled eggs, and meats like this Roasted Boneless Leg of Lamb.
I do realize that lamb tends to be more expensive since most of it comes from halfway around the world in New Zealand. But every once in a while, I splurge on a rack of lamb or a leg because we do enjoy it.
The recipe I have for you below is a timeless combination of olive oil, rosemary, and garlic and makes a very flavorful and tender boneless lamb leg roast. And the veggies that cook along with the roast in its juices are phenomenal!
Ingredient Notes
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- Boneless leg of lamb – Lamb isn’t always readily available in every grocery store, particularly outside of metro areas. However, there are numerous online sources for purchasing lamb. When ordering online, be sure to research the source you’re buying from and read what others have said about the quality.
- Garlic cloves, olive oil, and rosemary – Garlic, olive oil, and rosemary are a classic seasoning combination used with lamb and many other types of meat. Use a garlic press to make quick work of mincing the garlic.
- Small potatoes – Any small or fingerling potatoes work well in this recipe.
- Cherry tomatoes – Use cherry tomatoes, grape tomatoes, or a mixture of both.
- Frozen artichoke hearts – You’ll want plain, not marinated, artichoke hearts. The frozen ones hold up to roasting better than canned ones.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Cook Roasted Boneless Leg of Lamb
- One hour before cooking, remove the lamb from the refrigerator and remove any packaging but be sure to leave the netting or twine in place.
- In a small bowl, combine the garlic, 2 tablespoons of olive oil, rosemary, salt, and pepper. Rub the mixture all over the lamb and allow it to sit at room temperature for one hour.
- Preheat the oven to 425 degrees.
- Place the potatoes in the bottom of a roasting pan and drizzle with the remaining 2 tablespoons of oil. Sprinkle with a little salt and pepper. Place the lamb on a rack above the potatoes.
- Cook for 30 minutes.
👉 PRO TIP: While the lamb is cooking, prep the tomatoes and artichoke hearts. Smaller tomatoes may be left whole, and larger ones cut in half or quarters. The artichoke hearts are easy to quickly thaw in the microwave, followed by a few minutes of draining in a colander or on a few paper towels.
- Reduce the oven to 350 degrees. Remove the pan from the oven and add the tomatoes and artichoke hearts to the bottom of the pan.
- Continue cooking until the lamb reaches an internal temperature of 135 degrees for rare or 145 for medium (about 10-12 minutes of additional cooking time per pound of lamb). If you prefer the meat more well done, continue cooking for an additional 10 minutes or until the internal temperature reaches 155 degrees.
- Remove from the oven, cover with foil, and let the lamb rest for 15-20 minutes. Remove the netting or twine, slice, and serve.
Serve with the potatoes, tomatoes, and artichoke hearts, along with some of the pan juices spooned over.
How to Store the Leftovers
Any leftovers will keep in the refrigerator for about 3 days. As always, place them in an airtight container. You can store them in the freezer for about 2 months. Just thaw and rewarm when you’re ready to enjoy lamb again.
Does the Lamb Roast Have to be Room Temperature Before Cooking?
It’s best to let any cut of meat, especially a large one, sit at room temperature for some time before cooking. Cold meat placed in a hot oven often disrupts the cooking time and leads to uneven cooking.
Should I Sear the Leg of Lamb Before Roasting?
There are two schools of thought on this. My recipe doesn’t call for searing the roast and, trust me, it turns out deliciously! However, it is true that searing can add an additional depth of flavor to roasted meats. If you want to sear the lamb, you certainly can, but it’s not absolutely necessary.
How Do I Know When Roasted Leg of Lamb is Done?
I always rely on a meat thermometer to check whether roasted meats are cooked to the desired temperature. Please refer to the information in the post above about cooking times.
Can I Make This in Advance?
Yes, you certainly can! Cook the roast and store it in a tightly closed container in the refrigerator until ready to serve. When cooking in advance, I always undercook a bit so that the reheating process doesn’t cause the meat to overcook. When pre-cooking, stop when the roast is 15-20 degrees under your finished temperature range.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Roasted Boneless Leg of Lamb
Ingredients
- 4 pounds boneless leg of lamb, tied
- 6 garlic cloves crushed and finely minced
- 4 tablespoons extra virgin olive oil
- 1 tablespoon finely chopped fresh rosemary leaves
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 pounds small potatoes
- 3 cups mixed cherry tomatoes
- 10 ounces frozen artichoke hearts thawed and drained
Instructions
- One hour before cooking, remove the lamb from the refrigerator and remove any packaging but be sure to leave the netting or twine in place.
- In a small bowl, combine the garlic, 2 tablespoons of olive oil, rosemary, salt, and pepper. Rub the mixture all over the lamb and allow it to sit at room temperature for one hour.
- Preheat the oven to 425 degrees.
- Place the potatoes in the bottom of a roasting pan and drizzle with the remaining 2 tablespoons of oil. Sprinkle with a little salt and pepper. Place the lamb on a rack above the potatoes.
- Cook for 30 minutes.
- Reduce the oven to 350 degrees. Remove the pan from the oven and add the tomatoes and artichoke hearts to the bottom of the pan.
- Continue cooking until the lamb reaches an internal temperature of 135 degrees for rare or 145 for medium (about 10-12 minutes of additional cooking time per pound of lamb). If you prefer the meat more well done, continue cooking for an additional 10 minutes or until the internal temperature reaches 155 degrees.
- Remove from the oven, cover with foil, and let the lamb rest for 15-20 minutes. Remove the netting or twine and slice.
- Serve with the potatoes, tomatoes, and artichoke hearts, along with some of the pan juices spooned over.
Notes
- Use the time while the lamb cooks to prep the tomatoes and artichoke hearts. Small tomatoes may be left whole, and larger ones cut in half or quarters. The artichoke hearts are easy to quickly thaw in the microwave, followed by a few minutes of draining in a colander or on a few paper towels.
- Any leftovers will keep in the refrigerator for about 3 days. As always, place them in an airtight container. You can store them in the freezer for about 2 months. Just thaw and rewarm when you’re ready to enjoy lamb again.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on March 23, 2016. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
I plan to make the leg of lamb for Easter lunch this year and get it nearly done the day before. To finish it to medium rare, what are your instructions for day-of cook temperature and bringing to room temp (or not)?
Thanks so much!
I have not prepared a leg of lamb in the way you’re asking about, so I can only give you an educated guess. I would prepare the recipe through step 5, let the lamb cool to room temp and store it well covered overnight. The next day, I’d remove it from the fridge at least an hour before finishing. Place it in the 350 oven (along with the remaining vegetables) and cook until the internal temperature is about 135. It will continue to rise to at least 140 (medium rare) after you remove it. Let it sit for 15-20 minutes before carving.
Thanks so much, Lana. I’m doing just the lamb (other sides). I’ll be sure and report back as to how it all goes.
I made this yesterday for Easter and it was a big hit! Even those who don’t like or have never had lamb, said how tasty it was. I did trim off much of the fat prior to roasting and there was no “gamey” taste to the meat whatsoever. Definitely a keeper recipe. Thanks so much, Lana!
So pleased that the recipe turned out well and your guests enjoyed it!!
I’m glad you posted this recipe for Leg of Lamb, Lana. Our family always makes a lrg. bone-in leg which has loads of flavor, but I’m going to try your (much less complicated) recipe this coming Easter. It certainly sounds tasty, and so much easier to prepare. I know we won’t be disappointed. Thank you 😍
We love this recipe with the rosemary and all the roasted veggies. Hope you enjoy it, too, Angelina!