Boneless Roasted Leg of Lamb


The fresh flavors of lemon, garlic and rosemary are the perfect complement for roasted lamb. Serve lamb with English roasted potatoes, asparagus or sautéed glazed baby carrots.


2 lemons, zested and juiced
5 garlic cloves, minced
1/3 cup finely chopped fresh Italian parsley
1 tablespoon fresh rosemary, minced
2 tablespoons olive oil, plus more for coating the meat
Salt and pepper
1 (4-pound) boneless leg of lamb, netting removed
Butchers twine


Preheat oven to 400°F. Place rack in the middle.

Finely grate the zest from the lemons using zester or microplane. Place the lemon zest, 1 tablespoon lemon juice, garlic, parsley, and 2 tablespoons of olive oil in a medium bowl and season generously with salt and pepper. Whisk until well combined.

Remove netting and unroll the lamb. Lay meat flat on a cutting board, and remove any large pieces of gristle, sinew, or fat.

Salt and pepper the surface of the lamb. Using a basting brush or your hands, spread the lemon-garlic mixture over the lamb. Re-roll the lamb back up and tie it in several places, about 1 to 2 inches apart, with twine. Rub more olive oil, over the outside of the lamb roast and season with salt and pepper. Place roast in a shallow baking pan.

Roast in the 400°F oven about 1 hour, or until the internal temperature reads 135°F to 140°F on an instant-read thermometer. Transfer the lamb to a cutting board, tent with foil, and let it rest for 10 to 15 minutes.

Remove the twine, carve, and serve.

YIELD: 6 servings

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