Roasted Boneless Leg of Lamb

Reposted from

My husband LOVES lamb and luckily it's pretty affordable at Costco at $4.99/lb.  A boneless leg of lamb is around $22-$25 (about 5lbs) and it fed 5 adults and 2 kids.  It's an easy cut of meat to prepare and cook and you can pass it off as a fancy meal since it's not something people have often.  I added more ingredients since my cut of meat was larger and roasted it for about an hour and a half, plus the time it took to sear it, something that was not done in the original recipe. I served this with red oven roasted potatoes and asparagus with balsamic tomatoes.  You can find links to these recipes below.


  • 5 cloves garlic, crushed
  • 2 tbsp lemon juice, freshly squeezed
  • 3 tbsp fresh rosemary, chopped
  • 1 tbsp Dijon mustard
  • 2 tsp olive oil
  • 1 1/4 tsp kosher salt, more or less to taste
  • fresh ground black pepper
  • 3 1/2 - 4 lb uncooked trimmed lamb leg, boneless, rolled and tied


Preheat oven to 375ºF.

Cut the netting off of lamb.  Yours may not come wrapped but mine almost always does.

Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix and rub mixture all over lamb.

Roll the lamb tightly and use butcher's twine to tie it together. You can find butcher's twine in the baking section at your grocery store near the other kitchen tools.

Heat 2tbsp of refined coconut oil/butter/ghee in a heavy bottomed skillet or cast iron pan over medium-high heat.  Once hot, sear lamb for 4 minutes on each side, or until brown.

Roast in the oven until medium-rare and a meat thermometer inserted in center reads 140ºF, usually takes about 70-80 minutes, depending on the roast.

Remove the lamb and let it rest about 15 minutes on a cutting board tented with foil. Keep in mind the temperature will increase a few degrees once it rests.

Slice lamb into 1/4-inch thick slices and place on a serving platter. 

Easy Oven Roasted Potatoes

Asparagus with Balsamic Tomatoes