Roasted Boneless Leg of Lamb
This Roasted Leg of Lamb recipe features tender, flavorful meat seasoned with garlic, lemon zest, and fresh herbs, paired with a rich red wine sauce. Perfect for special occasions or holiday meals, it’s an elegant and easy-to-make dish that will be a hit with guests.
A roasted leg of lamb is a showstopper for any special occasion, from holiday meals to family celebrations. This recipe brings out the natural tenderness of the lamb while infusing it with bold flavors from a fragrant seasoning blend and a rich, savory red wine sauce. The key to perfect lamb is a combination of simple prep and letting the oven work its magic. With minimal hands-on time, the result is a beautifully roasted, juicy leg of lamb with crispy edges and a melt-in-your-mouth texture.
The seasoning for this lamb is aromatic and flavorful, with garlic, lemon zest, coriander, and fresh herbs enhancing the natural richness of the meat. As it roasts, the lamb absorbs all those delicious flavors, making every bite irresistible. The red wine sauce is the perfect finishing touch—made from the lamb’s cooking juices, it’s bold, savory, and full of depth. Paired together, the lamb and sauce create a memorable dish that’s sure to impress your guests.
Whether it’s for a holiday dinner or a special celebration, this roasted leg of lamb is a great alternative to the usual turkey or beef, offering something elegant and delicious for any occasion.
Ingredients:
Lamb:
1 boneless leg of lamb (5-7 lbs)
3-4 Tablespoons fresh minced herbs (parsley, thyme, rosemary, etc.)
salt, ground black pepper
1-2 Tablespoons dry herbs blend
2 teaspoons ground coriander
zest from one lemon
6-8 garlic cloves, minced
2 Tablespoons olive oil
Red Wine Sauce:
1/4 cup lamb drippings
1 -2 shallots, minced
1-2 garlic cloves, minced
1/2 cup red wine
1 Tablespoon cold butter
salt, ground black pepper
1 Tablespoon minced fresh herbs (parsley, thyme, rosemary, etc.)
How To Make Roasted Leg of Lamb
It’s easiest to start out with a boneless leg of lamb. Most stores will have the boneless option available for you. You can also ask your butcher to debone it for you. However, this recipe will work with a bone-in leg of lamb too. You can debone it yourself, or roast the lamb with the bone in.
Open up your boneless leg of lamb like a book. Cut out as much fat and gristle from the inside as you possibly can. Leave the fat on the outside of the lamb, since it will protect the meat from getting too dry while it roasts.
In a small bowl, combine the fresh herbs, garlic and lemon zest. Mix to combine. 
Rub half of this really flavorful mixture all over the inside of the lamb. Season liberally with salt, ground black pepper, dry herb blend and half of the coriander.
I really like to use a Chicken Seasoning blend of herbs, which consists of garlic, onion, sea salt, sage, rosemary, thyme, oregano, marjoram, black pepper, fennel, coriander, peppermint and bay leaf. You can use any spice blend that you like, or make your own using a combination of any of the herbs that I named in my favorite blend or add any of your own favorites. Here are a few more ideas: parsley, basil, paprika, cayenne pepper, orange or lemon peel, bell pepper. It’s all a matter of your taste preferences, my friends.
Flip the lamb over and repeat with the other side. Roll the roast back together again, tucking it in tightly. At this point, you can tie the roast using kitchen twine, or tie the roast right before you are ready to roast it. Place the lamb in the refrigerator for at least 4 hours, or overnight.
Preheat the oven to 400 degrees Fahrenheit. Place the roast on a baking sheet on top of a wire rack. Rub the outside of the roast with the olive oil. Roast in the preheated oven for 1-2 hours, until the internal temperature is 130 for medium rare, 135-140 for medium and 140-155 for well-done. 
I like my lamb to be more on the medium well side, and I took it out of the oven right around 135-138. As you can see from the pictures, I would say it was well done. I wouldn’t recommend cooking it more than 140 degrees. Also, remember that the thinner end of the roast will cook faster than the thicker part. The time will really depend on the size of the meat that you have, how thick or thin it is, and if it’s bone in or boneless. I always start checking the temperature after about an hour of roasting. If the roast is browning too quickly on the outside but isn’t done on the inside, cover it with foil.
Take the roast out of the oven and set aside to rest for at least 15 minutes.
While the roast is resting, prepare the red wine sauce. This sauce is very flavorful and you only need a very small portion for each serving. However, if you want to have extra sauce, double the recipe. You should have enough lamb drippings to make a large portion of sauce.
In a skillet, heat the drippings from the lamb. I try to have just 1-2 Tablespoons of grease and the rest to be drippings, so the sauce isn’t too greasy. Add the shallots to the drippings, season with salt and pepper and cook for about 3 minutes until the shallots are softened. 
Add the garlic and cook for another minute. 
Pour in the red wine and bring to a boil. 
Cook until the wine has reduced to half the amount that you started with. 
Off the heat, whisk in the cold butter. 
Season with salt and pepper. Add the fresh herbs and also any accumulated juices from the plate where the lamb is roasting. 
The sauce needs to be served immediately, so don’t make it in advance.
Cut off the kitchen twine around the roast, slice it into pieces and serve with the red wine sauce.
If you have any leftover meat, you can use it to make really delicious Plov – just skip browning the meat in the first step, and continue with the rest of the recipe.
Roasted Boneless Leg of Lamb
Ingredients
Lamb:
- 1 boneless leg of lamb 5-7 lbs
- 3-4 Tablespoons fresh minced herbs parsley, thyme, rosemary, etc.
- salt ground black pepper
- 1-2 Tablespoons dry herbs blend
- 2 teaspoons ground coriander
- zest from one lemon
- 6-8 garlic cloves minced
- 2 Tablespoons olive oil
Red Wine Sauce:
- 1/4 cup lamb drippings
- 1 -2 shallots minced
- 1-2 garlic cloves minced
- 1/2 cup red wine
- 1 Tablespoon cold butter
- salt ground black pepper
- 1 Tablespoon minced fresh herbs parsley, thyme, rosemary, etc.
Instructions
- It's easiest to start out with a boneless leg of lamb. Most stores will have the boneless option available for you. You can also ask your butcher to debone it for you. However, this recipe will work with a bone-in leg of lamb too. You can debone it yourself, or roast the lamb with the bone in.
- Open up your boneless leg of lamb like a book. Cut out as much fat and gristle from the inside as you possibly can. Leave the fat on the outside of the lamb, since it will protect the meat from getting too dry while it roasts.
- In a small bowl, combine the fresh herbs, garlic and lemon zest. Mix to combine. Rub half of this really flavorful mixture all over the inside of the lamb. Season liberally with salt, ground black pepper, dry herb blend and half of the coriander.
- I really like to use a Chicken Seasoning blend of herbs, which consists of garlic, onion, sea salt, sage, rosemary, thyme, oregano, marjoram, black pepper, fennel, coriander, peppermint and bay leaf. You can use any spice blend that you like, or make your own using a combination of any of the herbs that I named in my favorite blend or add any of your own favorites. Here are a few more ideas: parsley, basil, paprika, cayenne pepper, orange or lemon peel, bell pepper. It’s all a matter of your taste preferences, my friends.
- Flip the lamb over and repeat with the other side. Roll the roast back together again, tucking it in tightly. At this point, you can tie the roast using kitchen twine, or tie the roast right before you are ready to roast it. Place the lamb in the refrigerator for at least 4 hours, or overnight.
- Preheat the oven to 400 degrees Fahrenheit. Place the roast on a baking sheet on top of a wire rack. Rub the outside of the roast with the olive oil.
- Roast in the preheated oven for 1-2 hours, until the internal temperature is 130 for medium rare, 135-140 for medium and 140-155 for well-done. I like my lamb to be more on the medium well side, and I took it out of the oven right around 135-138. As you can see from the pictures, I would say it was well done. I wouldn't recommend cooking it more than 140 degrees. Also, remember that the thinner end of the roast will cook faster than the thicker part. The time will really depend on the size of the meat that you have, how thick or thin it is, and if it's bone in or boneless. I always start checking the temperature after about an hour of roasting. If the roast is browning too quickly on the outside but isn't done on the inside, cover it with foil.
- Take the roast out of the oven and set aside to rest for at least 15 minutes.
- While the roast is resting, prepare the red wine sauce. This sauce is very flavorful and you only need a very small portion for each serving. However, if you want to have extra sauce, double the recipe. You should have enough lamb drippings to make a large portion of sauce.
- In a skillet, heat the drippings from the lamb. I try to have just 1-2 Tablespoons of grease and the rest to be drippings, so the sauce isn't too greasy.
- Add the shallots to the drippings, season with salt and pepper and cook for about 3 minutes until the shallots are softened.
- Add the garlic and cook for another minute.
- Pour in the red wine and bring to a boil. Cook until the wine has reduced to half the amount that you started with.
- Off the heat, whisk in the cold butter.
- Season with salt and pepper. Add the fresh herbs and also any accumulated juices from the plate where the lamb is roasting. The sauce needs to be served immediately, so don't make it in advance.
- Cut off the kitchen twine around the roast, slice it into pieces and serve with the red wine sauce.
- If you have any leftover meat, you can use it to make really delicious Plov - just skip browning the meat in the first step, and continue with the rest of the recipe.
24 Comments
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Julia
Hi Olga, I don’t really like lamb that much, but my dad loves it!! I’ll make it for him as a surprise. 🙂 Thanks for all you do!
olgak7
That’s so sweet of you, Julia. I’m sure your dad will really appreciate it.
foxof
Выглядит аппетитно. Спасибо.
olgak7
Thank you.
Lena
I am so excited to try this! Thank you so much for all that you do. You have really inspired me to be a better cook. 🙂
olgak7
Thank you so much, Lena. It means a lot to hear you say that:). Enjoy the lamb.
Shinee
Gorgeous lamb, Olga! Last two years, I’ve served lamb for NY’s eve. I think I’ll keep this tradition from now on. This recipe is just timely one! Thanks.
olgak7
That’s a great idea, Shinee. Something different from the usual entrees.
Dima
Sounds like a great way to cook lamb! Cooking it right now according to your recipe, will see what going to come out of the oven!
Inna
This looks very delicious! I really want to make it, but how does the meat taste the next day? We won’t be able to eat it at once. I bough almost 5lbs of lamb today. That’s a huge chunk of meat. I usually get it for shashlik, but want to try something new.
Thanks Olga! Love your pictures!
olgak7
I’m sorry for not getting back to you sooner, Inna.
It won’t taste the same as when it’s freshly cooked, but it still tastes pretty good. You can use it in sandwiches or even cut it up into pieces and make Plov with it, or add it to Fajitas, etc.
Katya
Hi Olga! Can you please elaborate on the “etc.” part of the herbs for the recipe? I’m not sure what else I could add to the herb mix. Thanks!
olgak7
Hi Katya,
The herbs depend on your taste preference. I personally used parsley and thyme. Rosemary is a classic to use with any meat and especially with lamb, but neither my husband or I like it, so I hardly ever use it. You can also use mint or coriander.
Liliya
Hi Olga, I was wondering why you are adding olive oil to the lamb, if the lamb already has lots of fat? Thanks!
olgak7
First of all, it helps all the herbs and spices to adhere to the lamb well. Without the oil, most of it won’t stick to the meat. You can get away without it, but it’s much easier with the oil. Second, it gives the lamb a head start in getting golden and crisp as it roasts. If you don’t use the oil, it will take a little bit longer, since you have to wait for the fat to start rendering out of the meat.
Liliya
Thank you so much for your prompt reply. I followed the recipe to the dot, and had fantastic results! Lamb was very flavorful, juicy, and cryspy on the outside.
I was a bit dissapointed with the sauce though. Although it did taste good, it was too heavy in fat for me.
olgak7
I’m so glad that you enjoyed the lamb, Liliya.
Yes, the sauce is buttery. It’s meant to be used very sparingly, but I can understand if it’s not to your liking.
Cindie
I made this for Christmas dinner, and it was fabulous!
olgak7
I’m so happy you enjoyed it, Cindie:).
barbara
At last not a slow cooked lamb – not sure how that trend got going – maybe some are afraid of lamb?? I keep mine high also and it gives me the medium center and crispy outside. Thank you for providing a great recipe – I forget year to year the right temperatures so had to look it up and glad I found you. Years ago we used a ‘sauce’ from Lea Perrins that was a vinegary minty liquid condiment that was sooo good – cant seem to find it anymore. I like mint jelly but not a whole lot.
Happy Spring!
olgak7
The sauce sounds really delicious, Barbara. I prefer lamb roasted on high heat too:).
Rob Leatherman
Made this lamb using the rotisserie on our grill. Our family absolutely loved it!!! This was by far, the best lamb we have ever eaten! NOT A DROP LEFT OF THE RED WINE SAUCE, which was heavenly!!! Will be using this recipe as often as we cook lamb!!!!!
Lana
Hi Olga.
Is there a way to make this lamb in instant pot? And maybe after it’s done put it in the oven for 20min to get that roasted part??
olgak7
I have never tried it in the Instant Pot, Lana. Most legs of lamb are big in size anyway, so it would be hard to fit it in there, but if you can fit it in, you can give it a try.