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Roasted Boneless Leg of Lamb

Roasted Boneless Leg of Lamb – welcome spring with this traditional recipe for leg of lamb. A great choice for your Easter dinner.

Boneless leg of lamb with vegetables surrounding.

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Spring has definitely sprung around here! The trees are leafing out, the azaleas are blooming, and there is a thin layer of yellow dust on everything. Yep, it’s definitely pollen season.

Along with warming temperatures and blooming plants, spring also ushers in a change in cooking. This is the time that we switch over from cozy soups and stews to fresh asparagus, deviled eggs, and meats like this Roasted Boneless Leg of Lamb. 

Lamb is often the first choice for Easter menus, as well as a good baked ham. To be honest, we usually have the baked ham.

Lamb tends to be on the more expensive side here 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 really timeless combination of olive oil, rosemary, and garlic and makes a very flavorful and tender lamb roast.

And the veggies that cook along with the roast in its juices are phenomenal! Hope you enjoy this one!

🔪 How I Cook Roasted Boneless Leg of Lamb

Bone lamb leg in its packaging.

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.

Oil and seasonings in a small bowl.

In a small bowl, combine the garlic, 2 tablespoons of olive oil, rosemary, salt, and pepper.

Leg of lamb with seasonings and oil applied.

Rub the mixture all over the lamb and allow it to sit at room temperature for one hour.

Preheat the oven to 425 degrees.

Small roasting potatoes in the bottom of a baking pan.

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.

Leg of lamb on a roasting rack above potatoes in a baking pan.

Place the lamb on a rack above the potatoes. Cook for 30 minutes.

Preparing a mix of tomatoes and artichoke hearts.

While the lamb is cooking, prep the tomatoes and artichoke hearts. I had some mixed types of small tomatoes on hand so I used those, but of course you can use all one kind. The small ones I left whole and cut the larger ones in half or quarters.

The artichoke hearts are easy to quickly thaw in the microwave and just need to be drained for a few minutes.

Reduce the oven to 350 degrees.

Tomatoes and artichoke hearts added to the roasting pan.

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.

Slices of roasted lamb with potatoes, tomatoes, and artichoke hearts.

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.

Lana Stuart.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

📖 Recipe

Boneless leg of lamb with vegetables surrounding.

Roasted Boneless Leg of Lamb

]Roasted Boneless Leg of Lamb – welcome spring with this timeless recipe for leg of lamb. A great choice for your Easter menu.
4.88 from 8 votes
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Course: Main Dishes
Cuisine: American
Prep Time: 1 hour 10 minutes
Cook Time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 8 servings
Calories: 360kcal
Author: Lana Stuart

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.

Nutrition Information

Serving 1 | Calories 360kcal | Carbohydrates 26g | Protein 33g | Fat 14g | Saturated Fat 3g | Polyunsaturated Fat 1g | Monounsaturated Fat 8g | Cholesterol 91mg | Sodium 700mg | Potassium 1114mg | Fiber 4g | Sugar 2g | Vitamin A 339IU | Vitamin C 38mg | Calcium 41mg | Iron 4mg

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.

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2 Comments

  1. 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 😍

    1. We love this recipe with the rosemary and all the roasted veggies. Hope you enjoy it, too, Angelina!