- a vegetable peeler or zester
- a knife
- a bowl
- a spoon
- kitchen twine
- a baking dish or roasting pan
- a timer
- a meat thermometer
- two lemons
- four to five garlic cloves
- parsley
- olive oil
- salt and pepper
- a four-pound boneless leg of lamb
The Basics: How to Make Boneless Leg of Lamb
Roasted, with a lemon-herb rub
From the store to the kitchen to the table: We outline the steps that get you from something raw to something cooked using simple ingredients, free of measurements and complicated techniques. A method that you can have in your back pocket and whip out whenever you like. We call it recipe-free cooking.
Illustrations by Bill Russell
Heat the oven to 400 degrees Fahrenheit (it will take at least 20 minutes to warm up).
Remove the zest (outer yellow peel) from the lemons. If you’re using a vegetable peeler, finely chop the peelings. Peel and mince the garlic, and mince a heaping handful of parsley.
Mix the garlic, parsley, and lemon zest with three spoonfuls of olive oil and a few pinches of salt and pepper to form a paste.
Remove the netting holding the lamb together, and unroll the meat. Using your hand, spread the lemon-garlic-parsley paste over the top surface of the lamb.
Roll the lamb back up and tie it in several places with kitchen twine. This will help it cook evenly. Rub olive oil, salt, and pepper all over the outside, and place the lamb in the baking dish.
Put the lamb in the oven and cook it for 35 minutes, then check the internal temperature with a meat thermometer—it should be between 135 and 140 degrees Fahrenheit. If the meat is not done, return it to the oven and check every few minutes until it reaches the correct temperature.
Let the lamb rest for 10 to 15 minutes, remove the twine, and carve.
- a vegetable peeler or zester
- a knife
- a bowl
- a spoon
- kitchen twine
- a baking dish or roasting pan
- a timer
- a meat thermometer
- two lemons
- four to five garlic cloves
- parsley
- olive oil
- salt and pepper
- a four-pound boneless leg of lamb
Heat the oven to 400 degrees Fahrenheit (it will take at least 20 minutes to warm up).
Remove the zest (outer yellow peel) from the lemons. If you’re using a vegetable peeler, finely chop the peelings. Peel and mince the garlic, and mince a heaping handful of parsley.
Mix the garlic, parsley, and lemon zest with three spoonfuls of olive oil and a few pinches of salt and pepper to form a paste.
Remove the netting holding the lamb together, and unroll the meat. Using your hand, spread the lemon-garlic-parsley paste over the top surface of the lamb.
Roll the lamb back up and tie it in several places with kitchen twine. This will help it cook evenly. Rub olive oil, salt, and pepper all over the outside, and place the lamb in the baking dish.
Put the lamb in the oven and cook it for 35 minutes, then check the internal temperature with a meat thermometer—it should be between 135 and 140 degrees Fahrenheit. If the meat is not done, return it to the oven and check every few minutes until it reaches the correct temperature.
Let the lamb rest for 10 to 15 minutes, remove the twine, and carve.