Go Back
lamb leg with herbs

Boneless Lamb Leg

This elegant herb-crusted boneless lamb leg features a fragrant coating of fresh herbs that creates a delicious crust while keeping the meat tender and juicy inside. The Mediterranean flavor profile of parsley, rosemary, and thyme enhances the natural taste of the lamb for a restaurant-quality main course that's surprisingly simple to prepare.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pinch Salt
  • 1 teaspoon Fresh thyme chopped
  • 1 cup Fresh parsley chopped
  • 2 pounds Boneless leg of lamb
  • 1 pinch Black pepper
  • 1 teaspoon Fresh rosemary chopped
  • 3 tablespoons Olive oil for rubbing

Equipment

  • Roasting pan with rack
  • Meat thermometer

Method
 

  1. Preheat your oven to 325°F (165°C).
  2. Rub the boneless leg of lamb generously with olive oil on all sides.
  3. In a small bowl, combine the chopped parsley, rosemary, and thyme.
  4. Press the herb mixture evenly onto all surfaces of the oiled lamb, gently pushing to adhere.
  5. Season the herb-coated lamb with a pinch of salt and pepper.
  6. Place the lamb on a rack in a roasting pan to allow air circulation around the meat.
  7. Roast uncovered for approximately 60 minutes, or about 30 minutes per pound.
  8. Check the internal temperature with a meat thermometer. For medium-rare, remove when the temperature reaches 120-130°F (49-54°C) at the thickest part.
  9. Let the lamb rest for 10-15 minutes before slicing to allow juices to redistribute.

Notes

For the best flavor, allow the lamb to come to room temperature for about 30 minutes before cooking. This ensures more even cooking throughout the roast.
If you can't find fresh herbs, substitute with dried herbs at one-third the amount (use 1/3 cup dried parsley and 1/3 teaspoon each of dried rosemary and thyme).
Leftover lamb can be refrigerated for up to 3 days. It makes excellent sandwiches when thinly sliced and served cold or gently reheated.