Go Back
Slow Roasted Boneless Leg of Lamb Recipe
Marigold Voss

Slow Roasted Boneless Leg of Lamb Recipe

A tender and flavorful slow roasted boneless leg of lamb seasoned with garlic, herbs, and olive oil, then roasted low and slow for juicy, melt-in-your-mouth results. Perfect for holidays, family dinners, or special occasions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 People
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 Boneless leg of lamb 4–5 lbs
  • 3 tbsp Olive oil extra virgin
  • 4 cloves Garlic minced
  • 2 tbsp Fresh rosemary chopped
  • 1 tbsp Fresh thyme chopped
  • 1 tsp Salt to taste
  • 1 tsp Black pepper freshly ground
  • 1 tsp Paprika optional
  • 1 tbsp Lemon juice fresh

Equipment

  • 1 Roasting pan With rack
  • 1 Aluminum foil For covering
  • 1 Meat thermometer Recommended
  • 1 Cutting board For carving
  • 1 Sharp knife Carving knife

Method
 

  1. Preheat the oven to 325°F (165°C).
  2. Pat the lamb dry with paper towels.
  3. In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, pepper, paprika, and lemon juice.
  4. Rub the seasoning mixture all over the lamb.
  5. Place the lamb on a rack in a roasting pan.
  6. Cover loosely with aluminum foil.
  7. Roast slowly for 2 hours.
  8. Remove foil and continue roasting for 30 minutes until browned.
  9. Check internal temperature and cook to desired doneness.
  10. Remove lamb from oven and let rest for 15 minutes.
  11. Slice and serve warm.

Video

Notes

  • Use a meat thermometer for perfect doneness.
  • Resting the lamb helps retain juices.
  • Serve with roasted vegetables or mashed potatoes.
  • Leftovers make excellent sandwiches or wraps.