This Mediterranean boneless leg of lamb is a flavorful, tender roast perfect for holiday dinners and special occasions. Serve it with your favorite side dish and a glass of red wine for an unforgettable meal!
Nothing says holiday dinners quite like a beautifully roasted leg of lamb. Whether you're making this dish for Easter dinner, a Sunday feast, or special occasions like Father’s Day, birthdays or Christmas, this boneless leg of lamb recipe is the best way to achieve a tender, juicy, and flavorful roast.
Inspired by Mediterranean flavors, this dish brings together fresh herbs, garlic, and a simple roasting method to let the natural richness of lamb shine. If you're looking for a good recipe that's both impressive and surprisingly easy, this one's for you!
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Ingredients
- Boneless Leg of Lamb – The star of the dish, boneless for easy prep and even cooking.
- Sea Salt (or kosher salt) – Essential for seasoning and dry brining, may also help to tenderize the meat.
- Garlic Cloves – Infuses the lamb with a rich, aromatic depth.
- Extra Virgin Olive Oil – Adds moisture, enhances flavors, and helps create a delicious crust.
- Fresh Rosemary – A classic pairing with lamb, providing earthy, fragrant notes.
- Freshly Ground Black Pepper – Adds subtle heat and enhances the natural flavors.
- Onion, Carrot, Celery – Forms a flavorful base in the roasting pan, infusing the meat with sweetness and perfect for making a pan gravy.
- White Wine and Water – Keeps the pan moist, preventing drippings from burning.
- Butcher’s String – Helps truss the lamb for even cooking and a beautiful presentation.
See the recipe card for quantities.
How to Make This Mediterranean Boneless Leg of Lamb Roast
DAY 1: Optional Preparation Step - Dry Brining
Dry Brine the Lamb - For an enhanced depth of flavor, dry brine the deboned leg of lamb.
- Start by thoroughly patting the leg of the lamb dry with paper towels.
- Using a sharp paring knife cut off any excess fat. (Don’t remove all the fat, just the excess, leave a thin layer of fat on top of the lamb roast to protect the meat during the cooking process)
- Generously season the lamb with sea salt on both sides, rub the salt into the meat and make sure you get into all the crevices.
- Place the lamb on a cooling rack over a baking sheet in the refrigerator, uncovered, on the top shelf for 24 hours.
This step helps to retain moisture in the lamb meat, enhances flavor penetration, and can even slightly tenderize the lamb.
DAY 2 - Cooking the Lamb
Remove the Meat from the Refrigerator
- Remove the lamb roast from the refrigerator 30 - 60 minutes before you are planning to put it in the oven to allow the meat to come to room temperature.
Preheat Oven
- Preheat the oven to 220°C (420°F).
Prepare the Boneless Cut of Lamb
- Pat the leg of lamb dry with paper towels to remove any moisture and excess salt.
- Place the deboned leg of lamb fat side up on a chopping board. Make slits in the meat using a sharp paring knife and push garlic slivers into the slits.
- Rub a tablespoon of olive oil all over the lamb joint (both sides).
- Rub the chopped rosemary all over the lamb and season with freshly ground black pepper.
Important: If you didn’t dry brine your lamb, generously season the lamb with sea salt on both sides at this point.
Truss the Deboned Leg of Lamb
Trussing - Tightly tie a boneless leg of lamb with butcher's string to create a uniform shape, ensuring even cooking and preventing the meat from unraveling while cooking.
- Place the seasoned lamb skin-side down, roll up the lamb tightly into a cylinder.
- Securely tie the lamb roll using a slip knot or butcher’s knot.
How to Tie a Lamb Roast Using a Slip Knot
Prepare the Butcher's String
- Cut 6 to 10 pieces of butcher’s string, each about 10 - 11 inches (30–35 cm) long, depending on the size of your lamb roast.
Prepare the Slip Knots
- Hold the end of one of the strings between your fingers.
- Loop the string once around two fingers while keeping the end of the string pinched between your thumb and index finger.
- Make a loop with the other end of the string and feed the loop between the gap at the back of the index and middle finger.
- While still holding the string between your index finger and thumb, pull the loop through to form a loose slip knot.
- Repeat with the remaining stings.
Truss the Lamb Roast:
- Lay the prepared strings parallel to each other on your chopping board, about 1–1.5 inches (2.5–4 cm) apart. Place the rolled-up lamb seam-side down on top of the prepared strings.
- Secure the knot around the lamb. Slide the loop under the lamb roll to where you want to tie it. Pull the short end to tighten it. Tie a knot to secure it.
- Repeat the process until your lamb is trussed.
- Trim any excess string if needed.
Optional Step - Secure with a Long String: For extra hold, you can tie a long string lengthwise across the roll, looping it under each of the knots for additional support.
Roast the Boneless Lamb Leg
- Place onion, carrot and celery in the bottom of a roasting pan, drizzle with the remaining olive oil.
- Place the trussed leg of lamb on the vegetables.
Phase 1 - The Sizzle 210 - 230°C (410 - 450°F)
- Place the roasting dish in the center of the preheated oven and roast on high heat for 30 minutes.
Phase 2 - The Cooking 160 - 180°C (320 - 350°F)
- Turn the oven down to 160°C (320°F).
- Remove the roasting dish from the oven.
- Pour the wine and water into the roasting dish (not over the lamb).
- Roast the lamb for another 30 - 60 minutes depending on the size of the lamb roast and how pink you like your lamb.
- Use a meat thermometer to test for doneness.
Chef’s Tip: If you have an oven safe meat thermometer (instant-read thermometer), place the probe into the center of the lamb before you pop it in the oven. This way you can monitor oven temperature and the internal temperature as the lamb cooks and make adjustments as needed.
Refer to the temperature chart below for your preferred doneness level.
Temperature Chart
| Doneness Level | Color in Center | Temperature to Remove Roast from oven | Final Temperature |
| Rare | Cool red | 110-115°F (43-46°C) | 120-125°F (48-52°C) |
| Medium Rare | Warm red | 120-125°F (48-52°C) | 130-135°F (54-57°C) |
| Medium | Warm pink | 130-135°F (54-57°C) | 140-145°F (60-63°C) |
| Medium Well | Slightly pink | 140-145°F (60-63°C) | 150-155°F (65-68°C) |
| Well Done | Little to no pink | 150-155°F (65-68°C) | 160°F+ (71°C+) |
How to Calculate Cooking Time if You Don’t Have A Meat Thermometer
You can still cook the perfect boneless lamb roasts as a beginner cook with just a few kitchen basics.
Here’s the general rule of thumb when cooking large cuts of meat using Hugh Fearnley-Whittingstal's roasting method.
Phase 1 - The Sizzle 210 - 230°C (410 - 450°F)
- For meat joints up to 2kg (4.4lbs) roast uncovered in a hot oven for 20 minutes.
- For meat joints over 2kg (4.4lbs) roast uncovered in a hot oven for 30 minutes.
- For meat joints up to 3kg (6.6lbs) roast uncovered in a hot oven for 40 minutes.
Phase 2 - The Cooking 160 - 180°C (320 - 350°F)
| Doneness Level | Cooking Time in Minutes per 500g (1.1lbs) |
| Rare (very pink in the middle) | 10 minutes per 500g (1.1lbs) |
| Medium (pink in the middle) | 15 minutes per 500g (1.1lbs) |
| Well Done (completely cooked through) | 20 minutes per 500g (1.1lbs) |
Phase 3 - The Rest
- Turn the oven off, open the oven door and allow the lamb to rest for 20 minutes before carving. (If you need the oven to make your roast potatoes, pop the roasting dish on the stove or a wooden board, loosely cover with foil and two clean tea towels to keep it warm.)
Chef’s Tip: Cut off the butcher’s string and remove from the roast while it’s resting, we found it’s a little easier and less likely to stick to the roast the hotter the lamb.
Serve and Enjoy!
- Carve the lamb and serve on a warm serving platter with the pan juices and your favorite sides.
What to Serve with Mediterranean Boneless Leg of Lamb Roast
Pair your roast lamb with these flavorful sides
- Vegetable Side Dishes: Mediterranean Roasted Vegetable Casserole, Moroccan Roasted Vegetables with Chickpeas, French Green Beans Almondine, Honey Glazed Carrots, Butternut Squash and Sweet Potato Casserole
- Potato Side Dishes: Greek Lemon Potatoes, Roast Potatoes, Potato Wedges, Potatoes au Gratin, Mashed Potatoes
- Salads: Moroccan Vegetable Quinoa Salad, Fennel and Citrus Salad, Apple Beet and Blue Cheese Salad, Zesty Herb Couscous Salad, Orange Salad with Dates and Pomegranates
- Create a Mediterranean Feast: Warm Pita Bread, Homemade Hummus, Tzatziki Jerusalem Salad, Middle Eastern Quick Pickles
- Desserts: No Bake Cheesecake, Greek Yogurt Panna Cotta, Chocolate Ganache Cake, Blackberry and Apple Crisp, Tiramisu
Wine Pairing Suggestions
A beautifully roasted leg of lamb deserves an equally great wine. Here are the best way to pair your main course
- Full-bodied Red Wines – A classic choice like Cabernet Sauvignon or Syrah complements the richness of the lamb.
- Medium-bodied Reds – Try a Chianti or Grenache for a balanced pairing.
- Aged Bordeaux – Earthy, structured, and a great match for Mediterranean flavors.
- Spanish Rioja – A Tempranillo-based wine with hints of spice and dark fruit.
- Greek Agiorgitiko – A fantastic regional pairing with lamb’s natural gaminess.
Storage Instructions
- How to Store Leftover Lamb – Store in an airtight container in the fridge for up to 3 days.
- How to Freeze – Wrap tightly in foil and plastic wrap and store in a freezer-safe bag for up to 3 months.
- How to Defrost – Thaw overnight in the fridge before reheating.
- How to Reheat – Warm lamb in the oven at 300°F (150°C) covered with foil until heated through to retain moisture.
This Mediterranean Boneless Leg of Lamb Roast is a show-stopping main course that’s perfect for holiday dinners, Easter dinner, or any gathering where you want to impress. The balance of fresh herbs, garlic, and the simple roasting method brings out the best in lamb. Pair it with a side dish of vegetables, potatoes, and a great red wine, and you've got a meal to remember.
Happy cooking!
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Mediterranean Boneless Leg of Lamb Roast Recipe
- Total Time: 1h15 minutes - 1h50minutes
- Yield: 6-8
- Diet: Gluten Free
Description
This Mediterranean boneless leg of lamb is a flavorful, tender roast perfect for holiday dinners and special occasions. Serve it with your favorite side dish and a glass of red wine for an unforgettable meal!
Ingredients
1 Deboned Leg of Lamb, weighing between 2 - 2.5kg (4.5 - 5.5 lbs)
Sea Salt (or kosher salt), for seasoning
6 - 8 Garlic Cloves, peeled and cut into thick slivers
1 - 2 tablespoon Extra Virgin Olive Oil
2 - 3 tablespoon Fresh Rosemary, finely chopped
Freshly Ground Black Pepper, to taste
1 Onion, cut into 6 wedges
2 Carrots, washed and cut into large chunks
2 Sticks of Celery, washed and cut into large chunks
1 cup (250ml) White Wine
1 cup (250ml) Water
You will also need butcher’s string
Instructions
DAY 1: Optional Preparation Step - Dry Brining
Dry Brine the Lamb - For an enhanced depth of flavor, dry brine the deboned leg of lamb.
-
Start by thoroughly patting the leg of the lamb dry with paper towels.
-
Using a sharp paring knife cut off any excess fat. (Don’t remove all the fat, just the excess, leave a thin layer of fat on top of the lamb roast to protect the meat during the cooking process)
-
Generously season the lamb with sea salt on both sides, rub the salt into the meat and make sure you get into all the crevices.
-
Place the lamb on a cooling rack over a baking sheet in the refrigerator, uncovered, on the top shelf for 24 hours.
This step helps to retain moisture in the lamb meat, enhances flavor penetration, and can even slightly tenderize the lamb.
DAY 2 - Cooking the Lamb
Remove the Meat from the Refrigerator
Remove the lamb roast from the refrigerator 30 - 60 minutes before you are planning to put it in the oven to allow the meat to come to room temperature.
Preheat Oven
Preheat the oven to 220°C (420°F).
Prepare the Boneless cut of Lamb
-
Pat the leg of lamb dry with paper towels to remove any moisture and excess salt.
-
Place the deboned leg of lamb fat side up on a chopping board. Make slits in the meat using a sharp paring knife and push garlic slivers into the slits.
-
Rub a tablespoon of olive oil all over the lamb joint (both sides).
-
Rub the chopped rosemary all over the lamb and season with freshly ground black pepper.
Important: If you didn’t dry brine your lamb, generously season the lamb with sea salt on both sides at this point.
Truss the Deboned Leg of Lamb
Trussing - Tightly tie a boneless leg of lamb with butcher's string to create a uniform shape, ensuring even cooking and preventing the meat from unraveling while cooking.
-
Place the seasoned lamb skin-side down, roll up the lamb tightly into a cylinder.
-
Securely tie the lamb roll using a slip knot or butcher’s knot.
How to Tie a Lamb Roast Using a Slip Knot
1. Prepare the Butcher's String: Cut 6 to 10 pieces of butcher’s string, each about 10 - 11 inches (30–35 cm) long, depending on the size of your lamb roast.
2. Prepare the Slip Knots:
-
Hold the end of one of the strings between your fingers.
-
Loop the string once around two fingers while keeping the end of the string pinched between your thumb and index finger.
-
Make a loop with the other end of the string and feed the loop between the gap at the back of the index and middle finger.
-
While still holding the string between your index finger and thumb, pull the loop through to form a loose slip knot.
-
Repeat with the remaining stings.
3. Truss the Lamb Roast
-
Lay the prepared strings parallel to each other on your chopping board, about 1–1.5 inches (2.5–4 cm) apart. Place the rolled-up lamb seam-side down on top of the prepared strings.
-
Secure the knot around the lamb. Slide the loop under the lamb roll to where you want to tie it. Pull the short end to tighten it. Tie a knot to secure it.
-
Repeat the process until your lamb is trussed.
-
Trim any excess string if needed.
Optional Step - Secure with a Long String: For extra hold, you can tie a long string lengthwise across the roll, looping it under each of the knots for additional support.
Roast the Boneless Lamb Leg
-
Place onion, carrot and celery in the bottom of a roasting pan, drizzle with the remaining olive oil.
-
Place the trussed leg of lamb on the vegetables.
Phase 1 - The Sizzle 210 - 230°C (410 - 450°F)
-
Place the roasting dish in the center of the preheated oven and roast on high heat for 30 minutes.
Phase 2 - The Cooking 160 - 180°C (320 - 350°F)
-
Turn the oven down to 160°C (320°F).
-
Remove the roasting dish from the oven.
-
Pour the wine and water into the roasting dish (not over the lamb).
-
Roast the lamb for another 30 - 60 minutes depending on the size of the lamb roast and how pink you like your lamb.
-
Use a meat thermometer to test for doneness.
Chef’s Tip: If you have an oven safe meat thermometer (instant-read thermometer), place the probe into the center of the lamb before you pop it in the oven. This way you can monitor oven temperature and the internal temperature as the lamb cooks and make adjustments as needed.
Refer to the temperature chart below for your preferred doneness level.
Temperature Chart
How to Calculate Cooking Time if You Don’t Have A Meat Thermometer
You can still cook the perfect boneless lamb roasts as a beginner cook with just a few kitchen basics.
Here’s the general rule of thumb when cooking large cuts of meat using Hugh Fearnley-Whittingstal's roasting method.
Phase 1 - The Sizzle 210 - 230°C (410 - 450°F)
- For meat joints up to 2kg (4.4lbs) roast uncovered in a hot oven for 20 minutes.
- For meat joints over 2kg (4.4lbs) roast uncovered in a hot oven for 30 minutes.
- For meat joints up to 3kg (6.6lbs) roast uncovered in a hot oven for 40 minutes.
Phase 2 - The Cooking 160 - 180°C (320 - 350°F)
Phase 3 - The Rest
-
Turn the oven off, open the oven door and allow the lamb to rest for 20 minutes before carving. (If you need the oven to make your roast potatoes, pop the roasting dish on the stove or a wooden board, loosely cover with foil and two clean tea towels to keep it warm.)
Chef’s Tip: Cut off the butcher’s string and remove from the roast while it’s resting, we found it’s a little easier and less likely to stick to the roast the hotter the lamb.
Serve and Enjoy!
-
Carve the lamb and serve on a warm serving platter with the pan juices and your favorite sides.
Notes
Storage Instructions
Fridge: Store leftover lamb in an airtight container for 2-3 days.
Freezer: Wrap roast or slices of meat tightly in aluminum foil and plastic wrap. Transfer to a freezer-safe container freeze for up to 3 months. Thaw in the refrigerator overnight before using.
- Prep Time: 15 - 20 minutes
- Optional Dry Brining: 24 hours
- Cook Time: 1h - 1h30minutes
- Category: Dinner
- Method: Oven Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 667
- Sugar: 1.6 g
- Sodium: 475.3 mg
- Fat: 44.6 g
- Carbohydrates: 5.3 g
- Protein: 53 g
- Cholesterol: 192.8 mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
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