Boneless Leg of Lamb with Garlic and Herbs

Course: Entree

Cuisine: American / Australian

Prep Time: 20

Cook Time: 1 30

Resting time: 20

Total Time: 2 10

Servings:

Calories: 94kcal

Author: Kris Longwell

Boneless Leg of Lambe with Garlic and Herbs is a true show-stopped centerpiece roast, especially when served during the holiday season. It is honestly as stunning in presentation as it is in taste. The garlic and herbed breadcrumb crust are the perfect balance for the richness of the lamb.

Print Recipe

Equipment

Roasting pan with rack

Ingredients

1 5 lb leg of lamb boneless, fat cut to ¼-inch
4 cloves garlic 3 thinly sliced and 1 minced
¼ cup rosemary chopped
¼ cup parsley chopped
1 cup breadcrumbs plain, dried
Kosher salt and black pepper
2 tablespoon olive oil
4 tablespoon Dijon mustard

Instructions

Preheat oven to 450°F.
Open up the leg of lamb and liberally sprinkle salt and pepper. Use kitchen twine to tie the roast into a cylinder, spacing each tied piece of string about 2 inches apart.
1 5 lb leg of lamb, Kosher salt and black pepper
Use a sharp paring knife to cut slices all over the roast, each about 1 inch deep. Insert the garlic slivers into the slits.
4 cloves garlic
In a medium-sized bowl, mix together the breadcrumbs, rosemary, parsley, minced garlic (1 clove), 1 teaspoon salt, and ½ teaspoon pepper.
¼ cup rosemary, 1 cup breadcrumbs, ¼ cup parsley
Brush the roast all over with the olive oil. Then smear the mustard all over the top of the oil (clean hands work best for this step).
2 tablespoon olive oil, 4 tablespoon Dijon mustard
Press the herbed breadcrumb mixture into the prepared roast all over.
Pour enough water into the roasting pan so it reaches about half an inch up the sides. Place the rack in the pan and then place the roast on the rack, fat side up.
Roast for 15 minutes, and then lower the oven temperature to 350°F. Roast until a thermometer stuck into the thickest part of the roast read 135°F for medium rare, or 145°F for medium.
Remove from the oven and allow the roast to rest for 15 to 20 minutes. Cut the strings from the roast and carve. Serve immediately.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

You can also use this recipe for a bone-in leg of lamb. You'll need to increase the roast time to closer to 1¾ hours, but, always use a thermometer to ensure proper internal temperature (135°F medium rare / 145°F medium).

See under "Tips" in the blog post on how to make a lamb au jus, if desired.

Leftovers will keep covered in the fridge for up to 5 days and can be frozen for 2 months. Reheat in a low-temp oven (300°F) in a dish covered with foil for about 20 minutes, or until juicy and heated through.

Nutrition

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