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sliced roast of lamb with rice and green beans on white platter
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5 from 1 vote

Roast Leg of Lamb

Prep Time20 mins
Cook Time1 hr 30 mins
Course: Main Course
Cuisine: Greek
Keyword: roast leg of lamb, roast lamb, lamb recipes, boneless leg of lamb


  • Instant read thermometer
  • Roasting pan with tack


  • 3-4 pound boneless leg of lamb
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 1/2 tablespoons olive oil divided
  • 4 cloves garlic finely minced
  • 2 teaspoons fresh rosemary finely minced
  • 2 teaspoon fresh thyme finely minced
  • 1/2 teaspoon Dijon mustard
  • 1/2 fresh lemon juice and zest


  • Remove the lamb from the refrigerator 30-40 minutes before baking to let it come to room temp. This will result in juicier, more evenly cooked meat.
  • Preheat the oven to 350°.
    Using a sharp knife, score the fat/top side of the lamb by making 10-12 shallow cuts into it then generously season the roast on all sides and ends with salt and pepper. 
  • Warm a large skillet with 1/2 tablespoon of olive oil over medium high heat then carefully place the roast in the skillet. Sear all sides finishing with the fat side up.
  • In a small bowl blend 1 tablespoon of olive oil, the finely minced garlic, minced rosemary and thyme, Dijon mustard and the juice and zest from half of one lemon.
  • Spread the herb blend over the top of the roast pressing some into the slits.
  • Place the lamb in a roasting pan with a rack then roast uncovered 1 to 1 1/2 hours. Cook to your desired doneness beginning to check the temperature after roasting about an hour or so. I prefer medium so I remove it from the oven when the internal temp is about 135° to allow for carry-over cooking.
  • Medium rare: 130-135 degrees, Medium: 140-145 degrees, Well done: 150-155 degrees
  • Remove the roast from the oven and let it rest for 15 minutes before slicing.