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Boneless Leg of Lamb


six (6) people - 3 pound lamb roast

eight (8) people - 4 pound lamb roast

ten (10) people - 5 pound lamb roast

twelve (12) people - 6 pound lamb roast

for more than (12) people - purchase two (2) boneless lamb roasts

Lamb Roast Cooking Temperatures:

Rare 120 to 125 degrees F center is bright red, pinkish toward the exterior portion

Medium Rare 130 to 135 degrees F center is very pink, slightly brown toward the exterior portion

Medium 140 to 145 degrees F center is light pink, outer portion is brown

Medium Well 150 to 155 degrees F not pink

Well Done 160 degrees F and above meat is uniformly brown throughout

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Boneless Leg of Lamb 0 Picture


  • Olive Oil or Herb Seasoning Rub:
  • Leg Leg of Lamb Roast, at room temperature
  • 3 3 to cloves garlic, minced (use more or fewer according to taste)
  • 2 2 1 teaspoons coarsely-chopped fresh rosemary leaves (stems removed) or 1 teaspoon dry rosemary leaves*
  • 1/4 1/4 1/4 teaspoons coarsely-ground black pepper
  • 1/2 1/2 1/2 cup extra-virgin olive oil
  • 2 2 2 tablespoons fresh-squeezed lemon juice
  • Au Jus Juice Recipe:
  • Ingredients:
  • Lamb juices from cooked leg of lamb roast
  • Red wine (of your choice)*
  • 1 to 2 1 to 2 2 tablespoons butter
  • to and pepper to taste



Step 1

In a small bowl, combine garlic, rosemary, and pepper. Add olive oil and lemon juice. Mix until all ingredients are combined.

Remember - Don't remove the netting that is around the lamb roast.

Preheat oven to 450 degrees F.

Pat the room-temperature boneless leg of lamb dry with paper towels or napkins. Using your hands, rub the outside of the lamb roast with olive oil or with the Herb Seasoning Rub. Do NOT salt the outside of your roast, as salt draws out moisture from the meat while cooking.

Place the lamb roast on a roasting rack in a heavy stainless-steel Roasting Pan or other metal roasting pan. NOTE: Select a roasting pan that has sides at least 3-inches deep. (I do not recommend using nonstick pans, as these pans yield fewer of the cooked-on bits that make the tasty au jus juice.)

Sear the lamb roast for 15 minutes at the higher oven temperature (450 degrees F.), then turn the oven to the lower temperature (325 degrees F.) for the rest of the cooking time. Do Not Cover the roast.

Insert meat thermometer so tip is in thickest part of lamb (not resting in fat). Cook until the lamb roast reaches an internal temperature of 120 degrees F. Remove from oven, cover with aluminum foil, and let sit approximately 15 to 20 minutes.

NOTE: Remember, the lamb roast will continue to cook as it sets. The temperature will rise to 125 degrees F to 130 degrees F. internal temperature (medium rare) at 15 to 20 minutes. If allowed to rest as long as an hour, the temperature will rise even higher. So, pay attention to how long you let the cooked lamb roast sit.

Au Jus Juice Recipe:

Au Jus is a French term meaning "with juice." The term is used to describe the serving of meat, most often prime rib roast but this technique works great with Leg of Lamb, surrounded in or served with a container of the natural juices that were produced as drippings while the meat was being cooked. It is not thick like a typical sauce or gravy.

While the cooked lamb roast is resting, now is the time to make a sauce from the drippings. Carefully spoon off any excess fat and discard. Scrape the bottom of the roasting pan to loosen the sediment. Pour the lamb juices (from the bottom of the roasting pan) into a saucepan. Add some red wine and some of the herbs (if used) that are left in the roasting pan. IMPORTANT: Making Au Jus is more of a technique and not a recipe. You will have to do this by feel or guess work. It depends on how much juice is left in your pan (plus the juice from slicing the lamb roast), and how many people you will be serving.

Au Jus Juice Recipe:


Lamb juices from cooked leg of lamb roast
Red wine (of your choice)*
1 to 2 tablespoons butter
Salt and pepper to taste

* Add your wine according to how much Au Jus you think you will need for each person being served. I wish I could give you exact directions, but it is impossible to have an exact recipe for this. I usually use the same style of wine in the au jus that I will be serving at the dinner.


Add the wine to the saucepan with the lamb juices and bring to a boil, and cook until the stock is slightly reduced, about 5 minutes. NOTE: Au jus is not thick like a typical sauce or gravy. Add the butter and mix it in by swirling the pan. Season to taste with salt and pepper. Transfer to a gravy boat.

Serve this sauce on the side when serving the sliced lamb roast. NOTE: Some chefs will strain the sauce before adding the butter (your choice).

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