Few dishes feel as timeless or celebratory as a roasted leg of lamb. This boneless version, infused with fresh lemon zest, garlic, parsley, and rosemary, delivers all the savory depth and tenderness of a traditional roast without the fuss. The citrus and herbs create a bright, aromatic crust that perfectly complements the lamb’s rich flavor. Serve it as the centerpiece of a spring feast, Easter dinner, or special Sunday meal alongside roasted potatoes and seasonal vegetables.
INGREDIENTS:
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
METHOD:
Preheat oven to 400°F and position a rack in the center.
In a medium bowl, combine lemon zest, 1 tablespoon lemon juice, garlic, parsley, rosemary, and 2 tablespoons olive oil. Season generously with salt and pepper and whisk to combine.
Unroll the lamb on a cutting board and trim away any visible sinew or large pieces of fat. Season the inside lightly with salt and pepper. Spread the lemon-garlic mixture evenly over the surface using a brush or your hands.
Roll the lamb tightly back into its roast shape and tie with butcher’s twine at 1–2 inch intervals to secure. Rub the outside with a little more olive oil, then season generously with salt and pepper.
Place the lamb in a shallow roasting pan or baking dish and roast for about 1 hour, or until an instant-read thermometer inserted into the thickest part registers 135°F for medium-rare or 140°F for medium.
Transfer the roast to a cutting board, tent loosely with foil, and rest for 10–15 minutes before carving. Remove the twine, slice across the grain, and serve warm.
SERVING SUGGESTIONS:
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Serve with English-style roasted potatoes, asparagus with lemon butter, or glazed baby carrots.
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Drizzle with a simple pan jus or mint chimichurri for extra brightness.
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Leftovers make an excellent warm sandwich with arugula and aioli on rustic bread.
YIELD: 6 servings
