This roasted boneless leg of lamb needs only 15 minutes for the marinade and less than 2 hours of roasting. Perfect for the whole family to celebrate festivedinners. Serve over mashed potatoes with or without gravy.
Trim the fat - Use a pairing knife and trim excess fat from the leg of lamb. Pat it dry and set aside.Pro tip - if the lamb is wet the marinade will slide off the meat as soon as it starts cooking. If the meat was frozen ensure that it is thawed at least an hour before marinating.
Make the 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 - generously rub the marinade all over the lamb both inside and all around. Leave to marinate for 15 minutes on the counter while you preheat the oven or up to overnight in the fridge. Pro tip - Do not use aluminum bowls to marinate meat as it causes oxidization. I like to place a few sprigs of rosemary and thyme inside the meat for a longer marination time.
Lemon honey glaze - In a small bowl, combine the honey, lemon, zest, salt, and pepper - set aside.
Roast the lamb
Preheat the oven at 190°C/ 375°F Gas Mark 5 for at least 20 minutes.Pro tip - If you marinate the meat for a longer time thaw it for an hour or two before roasting.
Roll the lamb and use butcher's twine to tie it together (see video). Place the lamb on the roasting rack along with the more fresh herbs (thyme and rosemary) Pro tip - Remove any large herbs from inside the meat before tieing it.
Brush the lamb with the prepared honey lemon glaze. Pro tip- I also insert my oven-safe meat thermometer in the middle, thickest part of the meat.
Roast for about 65 to 70 minutes or until the desired doneness. Baste it once in between with the honey lemon glaze. Mine took about 70 mins- Medium rare - between 130 F to 135 F, approximately 20 minutes per pound - Medium - between 135 F to 140 F, approximately 22 to 23 minutes per pound- Medium well - between 145 F to 150 F, approximately 25 minutes per pound.- Well Done is between 155 to 165 F, or approximately 30 minutes per pound.
When it reaches desired doneness remove it from the oven. Move the lamb to a serving platter and cover with aluminum foil. Let it rest for at least 20 minutes to help the juices settle.
Place the roasting rack on medium-low heat with ½ cup water. Add the wine or broth 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 cook until it thickens. Strain the gravy through a sieve or mesh and discard the rest. Pour the gravy in a sauceboat and serve with the lamb.
Butterflied leg of lamb - The leg of lamb can be butterflied by the butcher if not you can do it yourself by using a sharp paring knife. First, make a center cut over the bone then trim around the bone until you can remove it from the center.
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.
Roasting the lamb leg - place the lamb on the roasting rack, fat side up uncovered. This will give a nice crusty brown color on the outside.
Temperature for cooking lamb - I like to cook the lamb at one temperature 190°C/ 375°F Gas Mark 5. But, you can also start at a higher temperature of 400F/200C/Gas Mark 6 for 20 minutes then reduce temperature to 350F/177C/ Gas Mark 4 for the remaining cooking time.
Internal temperature for lamb - 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
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.
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