This roasted boneless leg of lamb seasoned with rosemary, lemon juice, dijon mustard and garlic is a succulent Easter delight that truly celebrates Spring.
Roasted Boneless Leg of Lamb
With Easter coming soon, I am re-posting this easy, crowd-pleasing dish from the archives because I LOVE lamb, not just for Easter, but any time of the year. To compliment the lamb, serve it with Scalloped Potatoes and Asparagus with Dijon Vinaigrette for Easter. If you prefer lamb chops, try this easy Frenched rack of lamb or these grilled lamb chops.
This is such an easy recipe with awesome flavor! And it looks great on the table. It has minimal ingredients and prep time is short, and bonus the oven does all the work for you!
Variations and Tips:
If rosemary is not your thing, you could use other fresh herbs such as thyme or oregano. Ask your butcher to trim off all the fat for you to make this easier. I like to roll and tie the lamb myself so I can season the inside as well as the out. If you are nervous about doing this, you can just have the butcher do it and just season the outside.
How To Make:
More Easter Main Dish Recipes:
- Slow Cooker Spiral Ham with Apricot-Dijon Glaze
- Oven Baked Apricot Rum Glazed Spiral Ham
- Braised Brisket with Potatoes and Carrots
- Sicilian Rice Ball Casserole
Roasted Boneless Leg of Lamb
Ingredients
- 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
Instructions
- Preheat oven to 375ºF. Line a roasting pan with aluminum foil and place a rack in the pan.
- Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix well and rub mixture all over lamb.
- Roll the lamb and use butcher's twine to tie it together and place it on the prepared roasting pan.
- Roast in the oven until medium-rare and a meat thermometer inserted in center reads 135-140ºF, anywhere from 70 minutes and up depending on the size of your roast.
- Remove the lamb and let it rest about 15 minutes on a cutting board. 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.
