Basic Boneless Roasted Leg of Lamb Recipe
Gremolata, a mixture of parsley, garlic, and lemon zest, offers heat and fresh herb and citrus flavors to assertive leg of lamb. The best part of this recipe is that putting it all together for a dinner party or weeknight meal is a snap. Serve the lamb with a carrot mash or roasted potatoes.
To see this recipe with illustrated steps, check out The Basics: How to Make Boneless Leg of Lamb.
This recipe was featured as part of our Easter Dinner Dishes recipe slideshow.
- 2 lemons
- 5 garlic cloves, minced
- 1/3 cup finely chopped fresh Italian parsley
- 2 tablespoons olive oil, plus more for coating the meat
- Kosher salt
- Freshly ground black pepper
- 1 (4-pound) boneless leg of lamb, netting removed
- Butcher’s twine
- Heat the oven to 400°F and arrange a rack in the middle.
- Finely grate the zest from the lemons. (If you’re using a vegetable peeler, finely chop the peeled zest.) Place the lemon zest, garlic, parsley, and measured oil in a medium bowl and season with salt and pepper. Stir until an evenly combined paste forms; set aside.
- Unroll the lamb, lay it flat on a cutting board, and remove any large pieces of gristle, sinew, or fat. Season the top surface of the lamb generously with salt and pepper, then, using your hands, spread the lemon-garlic-parsley paste over the seasoned meat. Roll the lamb back up and tie it in several places, about 1 to 2 inches apart, with butcher’s twine. Rub some olive oil, salt, and pepper all over the outside of the lamb and place it in a shallow baking dish.
- Roast in the oven until the internal temperature reads 135°F to 140°F on an instant-read thermometer, about 1 hour. Transfer the lamb to a cutting board and let it rest for 10 to 15 minutes. Remove the twine, carve, and serve.