This boneless leg of lamb is marinated with garlic and herbs, roasted with a lemon and honey glaze. Then served with a red wine gravy. Perfect for a festive dinner over mashed potatoes.
Leg of lamb or lamb shoulder is always a huge deal in our home and I often make it in a few variations. I've shared my recipe for the herb-crusted roast lamb leg as well as the slow-cooked lamb shoulder with red wine before. Today, we keep it boneless with easy to find basic ingredients.
Table of Content
About this recipe
The recipe is fairly simple to make with easy to find ingredients. There are three components to roasting this boneless leg of lamb.
- Marinade - Made with garlic, thyme, rosemary, and a few spices. I highly recommend you marinate it for as long as possible to get the maximum flavor.
- Honey and lemon glaze - I don't add the lemon and honey to the marinade because I want to keep the marinade thicker. Also, adding it as a glaze, gives a nice color to the lamb when roasting.
- Gravy - This gravy, made with red wine, is like none other, provided you use good quality wine. No cooking wine. I use a rich Cabernet Sauvignon.
I cook my lamb medium-rare to about 135 F using a meat thermometer. But, you can also do it without a thermometer and cook it to your desired doneness. Here's a guide you can use.
- Medium rare - between 130 F to 135 F, approximately 20 minutes per pound
- or Medium - between 135 F to 140 F, approximately 22 to 23 minutes per pound.
- and Medium well - between 145 F to 150 F, approximately 25 minutes per pound.
- not really my favorite - Well Done is between 155 to 165 F, or approximately 30 minutes per pound.
Ingredients and substitutes
- Lamb - Boneless leg of lamb is readily available these days. If not, ask your butcher and I'm sure he will be happy to debone it for you. Read more about cuts of lamb.
- Garlic - I've used 4 large cloves, which should be about 3 tbsp when crushed.
- Cumin - Just a teaspoon, and yet, adds a nice smoky flavor to the lamb.
- Paprika - For me, smoked hot paprika is the way to go. A little bit of heat works wonderfully for this lamb dish.
- Honey - Gives us that caramelization and color that makes it more appetizing.
- Red wine - Wine and lamb are a wonderful combination. And yet, you can omit the wine and use vegetable stock instead. You can even use white wine in this recipe.
Step by step instructions
- Use a pairing knife and trim excess fat from the leg of lamb. Pat it dry and set aside.
Marinade
- You can put all the marinade ingredients in a food processor and blend until smooth.
- Alternatively, if you use a mortar and pestle like me, start by crushing the salt and pepper, followed by the garlic, and thyme. Then, add the cumin, paprika, and olive oil.
- Marinate the leg of lamb inside and all around.
- Place the sprigs of rosemary and thyme inside the leg of lamb. Place in a glass, or ceramic bowl, and cover with plastic wrap (do not use aluminum bowls to marinate meat as it causes oxidization).
- Marinate the lamb for 2 hours on the counter or up to overnight in the fridge.
Honey lemon glaze
- In a small bowl, combine the honey, lemon, zest, salt, and pepper - set aside.
Roast the lamb
- Thaw the leg of lamb an hour or two before roasting.
- Preheat the oven at 375 F or 160 C for at least 20 minutes.
- Remove the herbs from inside the leg of lamb and place them in the roasting rack (that way they won't be in the meat slices when we serve it later).
- Roll the lamb and use butcher's twine to tie it together (see video).
- Place the lamb on the roasting rack along with the herbs.
- Brush the lamb with the prepared honey lemon glaze.
- I insert my oven-safe meat thermometer in the middle, thickest part of the meat.
- Roast for about 65 to 60 minutes until the internal temperature of the meat reaches 135 F.
- Baste it once in between with the honey lemon glaze.
- Remove from the oven.
- Move the lamb to a serving platter and cover with aluminum foil - let rest at least 20 minutes to help the juices settle.
Gravy
- Place the roasting rack on medium-low heat with ½ cup water.
- Add the wine and use a flat spatula to deglaze the pan scraping as much as you can but avoid the burnt parts.
- Then, add the flour and continue to thicken.
- Strain the gravy through a sieve or mesh and pour the gravy in a sauceboat.
Frequently asked questions
If stored properly, a boneless leg of lamb will keep in the fridge for 3 to 4 days. You can also freeze it for up to a month.
Absolutely, both the shoulder and leg of lamb are very similar hard-working muscles and would need the same cooking method and temperature. You can also see my recipe for lamb shoulder in red wine sauce.
Place the lamb on the roasting rack, fat side up uncovered. This will give a nice crusty brown color on the outside.
No. The honey does a good job of giving us a nice color, so we don't need to worry about searing this roast.
Plenty, leftover roast meat works great in sandwiches and wraps. And, I also use leftover in my chicken pot pie or shepherd's pie.
I personally prefer to use meat thermometric so I don't have to calculate and watch the clock ever so often. But, you can certainly do without it. However, if you are new to cooking or roasting meat, a thermometer can take the guesswork out. The most important point to note is to make sure you insert the thermometer needle in the deepest part of the thick meat.
What starch do you serve along with this roast?
If you don't' fancy polenta, you can try a side of potatoes like mashed potatoes, lemon rosemary roast potatoes, lemon dill potatoes, potato wedges. Rice pilafs and pilaus are perfect with slow-cooked meats such as quick vegetable pilaf or fragrant rice with fruit and nuts. If you looking for a low carb alternative try cauliflower rice.
What side dish with this lamb?
Almost any vegetable works great on the side. Try
quick garlic sesame asparagus or garlic Parmesan asparagus, Swiss chard patties, sesame green beans, oven-baked butternut squash, oven-baked carrot sticks
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Recipe
Boneless Leg of Lamb
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Video
Ingredients
- 4 lbs (2 kg) Leg of lamb boneless
- 4 sprigs Rosemary
- 4 sprigs Thyme
- 1 cup (240 ml) Water
Marinade
- 1 tbsp Coarse salt
- 1 tbsp Black pepper
- 4 cloves Garlic large
- 1 tbsp Thyme leaves Fresh
- 1 tsp Cumin powder
- 1 tsp Paprika powder smoked hot or sweet
- 2 tbsp Olive oil
Garlic lemon glaze
- 2 tbsp Honey
- 2 tbsp Lemon juice
- 1 tsp Lemon zest
- ½ tsp Salt
- ½ tsp Pepper powder
Gravy
- ½ cup (120 ml) Water
- ½ cup (120 ml) Red wine
- 1 tbsp All-purpose flour or gluten-free
Instructions
- Use a pairing knife and trim excess fat from the leg of lamb. Pat it dry and set aside.
Marinade
- You can put all the marinade ingredients in a food processor and blend until smooth.
- Alternatively, If you use a mortar and pestle, like me, start by crushing the salt and pepper, followed by the garlic, and thyme. Then, add the cumin, paprika, and olive oil.
- Marinate the leg of lamb inside and all around.
- Place the sprigs of rosemary and thyme inside the leg of lamb. Place in a glass, or ceramic bowl, and cover with plastic wrap (do not use aluminum bowls to marinate meat as it causes oxidization).
- Marinate the lamb for 2 hours on the counter or up to overnight in the fridge.
Honey lemon glaze
- In a small bowl, combine the honey, lemon, zest, salt, and pepper - set aside.
Roast the lamb
- Thaw the leg of lamb an hour or two before roasting.
- Preheat the oven at 375 F or 160 C for at least 20 minutes.
- Remove the herbs from inside the leg of lamb and place them in the roasting rack (that way they won't be in the slices when we cut and serve the meat later).
- Roll the lamb and use butcher's twine to tie it together (see video).
- Place the lamb on the roasting rack along with the herbs.
- Brush the lamb with the prepared honey lemon glaze.
- I insert my oven-safe meat thermometer in the middle, thickest part of the meat.
- Roast for about 65 to 60 minutes until the internal temperature of the meat reaches 135 F.
- Baste it once in between with the honey lemon glaze.
- Remove from the oven.
- Move the lamb to a serving platter and cover with aluminum foil - let rest at least 20 minutes to help the juices settle.
Gravy
- Place the roasting rack on medium-low heat with ½ cup water.
- Add the wine and use a flat spatula to deglaze the pan scraping as much as you can, but avoid the burnt parts.
- Then, add the flour and continue to thicken.
- Strain the gravy through a sieve or mesh and pour the gravy in a sauceboat.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Moop Brown
This looks incredibly tender and flavorful! I love the addition of the lemon and honey glaze!
Veena Azmanov
Thank you. Moop
Veronika
This is a perfect recipe for a big family party! So easy to make, yet you get a lot of flavor! Definitely need to make it!
Veena Azmanov
Thank you. veronika
Aditi Bahl
The flavors and combinations are perfect. Love the use of rosemary with lamb. I was looking for a boneless recipe and here it is.Thanks
Veena Azmanov
Thank you, Aditi
Alex
I'm glad you shared a boneless recipe this time! I don't know what it is about cuts of meats with bone but I usually mess them up. This looks like a great recipe to try lamb for the first time!
Veena Azmanov
Thank you, Alex. I hope you try this and enjoy it too.
Erin
Oh, I love honey + lemon together! It's such a fantastic combination. That red wine gravy sounds crazy delicious.
Veena Azmanov
Thank you, Erin.