Ultimate Slow-Roasted Boneless Leg of Lamb

Flavorful Slow-Roasted Boneless Leg of Lamb Recipe

Prepare to impress with this mouthwatering slow-roasted boneless leg of lamb. Perfectly cooked to a rosy medium-rare from edge to center, this showstopping roast is infused with aromatic herbs and garlic for an unforgettable feast.

Unlocking the Secrets of Succulent Lamb

Did you know that Americans consume less than a pound of lamb for every 100 pounds of chicken? It’s time to change that statistic with this foolproof recipe. By mastering the art of slow-roasting, we’ll transform a humble leg of lamb into a tender, flavorful masterpiece that will have your guests begging for seconds.

The Magic of Boneless Lamb

Opting for a boneless leg of lamb isn’t just convenient – it’s the key to culinary perfection. Here’s why:

  1. Easy fat trimming for a less gamey flavor
  2. Even cooking from edge to center
  3. Simple seasoning inside and out
  4. Perfectly uniform shape
  5. Effortless carving and serving

Flavor Explosion: The Perfect Lamb Seasoning

Our flavor-packed rub combines classic Mediterranean ingredients to complement the rich taste of lamb:

  • Fragrant rosemary
  • Zesty lemon
  • Sweet shallots
  • Pungent garlic
  • Umami-rich anchovies

This aromatic blend is gently cooked to release its flavors before being massaged into every nook and cranny of the lamb. The result? A depth of flavor that will have your taste buds dancing.

The Science of Slow-Roasting

Low and slow is the name of the game for achieving that perfect medium-rare doneness throughout. By roasting at 275°F (135°C), we ensure even cooking and maximum moisture retention. The result is a roast that’s incredibly tender and juicy from edge to edge.

The Grand Finale: Crispy Perfection

After a brief rest, we crank up the heat for a final blast at 500°F (260°C). This creates a mouthwatering crispy exterior that contrasts beautifully with the tender interior. It’s the perfect finishing touch to an already extraordinary roast.

Slow-Roasted Boneless Leg of Lamb Recipe


  • 2 tablespoons (30ml) extra-virgin olive oil
  • 3 medium cloves garlic (1/2 ounce; 15g) minced (about 1 tablespoon)
  • 1 medium shallot (2 ounces; 58g), minced (about 1/2 cup)
  • 6 anchovy filets (11g), minced (about 1 1/2 tablespoons)
  • 2 tablespoons (8g) finely chopped fresh rosemary leaves
  • 1 tablespoon (6g) finely grated lemon zest (from 1 lemon)
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons (18g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
  • Freshly ground black pepper
  • One 6- to 8-pound boneless leg of lamb, butterflied to even 1-inch thickness and trimmed of excess fat


  1. Preheat your oven to 275°F (135°C) with the rack in the lower-third position. In a small saucepan over medium heat, warm the olive oil until it shimmers. Add the garlic, shallot, anchovies, rosemary, lemon zest, and red pepper flakes. Sauté for 3 to 5 minutes, stirring occasionally, until the shallots and garlic soften and become fragrant. Transfer this aromatic mixture to a small bowl and stir in the salt and pepper.
  2. Spread half of the seasoning mixture over the inside of your butterflied lamb leg. Roll the leg tightly and secure it with butcher’s twine at 1-inch intervals. Massage the remaining mixture all over the exterior of the lamb. For best results, let the seasoned lamb rest uncovered in the refrigerator for up to 12 hours, or cook immediately if time is short.
  3. Place the lamb, fat side up, on a wire rack set in a foil-lined rimmed baking sheet. Roast until an instant-read thermometer inserted into the thickest part registers 125°F to 130°F (52° to 54°C) for medium-rare, or 130°F to 135°F (54° to 57°C) for medium, about 2 1/2 to 3 hours. Remove from the oven and let the lamb rest, uncovered, for 40 minutes.
  4. Increase the oven temperature to 500°F (260°C). Return the lamb to the oven and roast for about 15 minutes, until the exterior turns a deep brown and becomes delightfully crisp. Remove from the oven and let it rest for 5 minutes. Carefully cut away the twine using kitchen shears. Transfer the lamb to a cutting board, slice into 1/4-inch thick pieces, and serve your masterpiece.

Pro Tips for Lamb Perfection

  • Don’t rush the resting period – it’s crucial for locking in those delicious juices
  • Invest in a good quality instant-read thermometer for precise doneness
  • Experiment with different herb combinations to suit your taste preferences
  • Save the pan drippings to make an incredible gravy or sauce
Nutrition Facts (per serving)
110 Calories
8g Fat
1g Carbs
8g Protein
Nutrition Facts
Servings: 12 to 14
Amount per serving
Calories 110
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 12%
Cholesterol 31mg 10%
Sodium 640mg 28%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 8g
Vitamin C 1mg 7%
Calcium 15mg 1%
Iron 1mg 4%
Potassium 133mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

You may also like: