Roasted (Boneless) Leg of Lamb


Prepare lamb by removing from packaging and any netting.  The boneless lamb I buy is butterflied, which makes it easy to unroll and marinate.

I marinated this one in:  Whats that there sauce (Worcestershire Sauce), Original Allegro Marinade, Spicy Brown Mustard, Garlic Powder, Black Pepper and just a touch of Honey.

Let sit on counter, loosely covered for about an hour until room temperature.  This will ensure even cooking.


In the bottom of a stoneware bowl I put 2 sliced medium onions, 4 medium parboiled red potatoes (cut in half), several mushrooms sliced in half and a few sprigs of fresh rosemary.  No need to add liquid, the vegetables and meat will create pan juices.


I used high temp cooking bands to truss the leg back up and placed a round cookie rack over the vegetables.


Preheat oven to 450 degrees, sear meat for 15 minutes.  Lower temperature to 325, roast at 20-25 minutes per pound.  We like ours medium rare with reads 145 degrees on a meat thermometer.  *Note meat’s temp will continue to rise up to 5 degrees after removal from the oven.

While the meat was “resting” lamb does get tired in the oven, I turned the temp up to 510 and put the vegetables back in to finish roasting and caramelize.

Safe Cooking courtesy of USDA


3 comments on “Roasted (Boneless) Leg of Lamb

  1. weckeman says:

    Thanks for following my blog. That leg of lamb looks delicious.

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