Boneless Leg of Lamb with Rosemary and Garlic

Nothing says spring like a beautiful roast leg of lamb covered in fresh rosemary. I had always been intimidated by leg of lamb. Who knew that roast leg of lamb could be so easy to prepare! I was in Sam’s the other day, and had a roast beef on my shopping list. I carefully picked one out, then turned around to the meat case behind me, filled with fresh New Zealand boneless leg of lambs. I curiously compared the price per pound, and saw the lamb was quite a bit cheaper. So I put my beef back and grabbed a leg of lamb. As children, my husband and I had never had lamb. We first sampled, and fell in love with it at a local Spanish restaurant (as in from Spain) here in Orlando. I have only experimented with making lamb chops, which turned out so good every time. For some reason, I had both a negative connotation and a snooty image of leg of lamb. These thoughts probably come from Edgar Allan Poe’s, The Tell Tale Heart, in which the murder weapon was the leg of lamb. Who knows? My previous notions of leg of lamb are certainly part of the past now. I cooked this leg of lamb until it registered 140 degrees on the meat thermometer. I took it out of the oven and let it rest about 20 minutes before slicing. Most recipes I found did not recommend cooking beyond 150 degrees, because the lamb will become very dry. I served the lamb with a spring mix salad, yeast rolls and mashed potatoes with sour cream and chives.

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Boneless Leg of Lamb with Rosemary and Garlic

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1 boneless leg of lamb
1 package or small bunch of rosemary, stems removed and chopped
6 cloves garlic
1/4 cup olive oil
kosher salt


Preheat oven to 450 degrees. Remove lamb from package, but don't forget to leave the netting on.
Peel cloves of garlic and slice them. Place slits in the lamb and insert the garlic pieces all around the lag, being careful not to cut the netting.
Salt and pepper the lamb.
Chop the rosemary and add to a bowl with olive oil. Rub the oil and rosemary all over the leg of lamb.
Insert a thermometer into the middle of the leg of lamb. Don't rely on the pop-up thermometer. Roast for 10 -15 minutes at 450 degrees, then turn the oven temperature to 350 degrees. Roast until thermometer reaches 130 degrees for rare, 140 degrees for med. rare, and 150 for medium.

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*Nutritional Information is not guaranteed for 100% accuracy.

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  17 Responses to “Boneless Leg of Lamb with Rosemary and Garlic”

  1. Angie's Recipes — April 13, 2010 @ 12:21 pm

    I love rosemary…this lamb roast is perfectly baked.
    .-= Angie’s Recipes´s last blog ..Sourdough Longan Pullman =-.

  2. MaryMoh — April 13, 2010 @ 12:45 pm

    Mmmm…I like this…..baked perfect to my liking. I love rosemary….beautiful flavour. Thanks for sharing.
    .-= MaryMoh´s last blog ..Spicy Prawn Fritters Stir Fry =-.

  3. Rochelle (Acquired Taste) — April 13, 2010 @ 1:46 pm

    I’m so jealous that you were able to find a reasonably priced lamb anything! I love lamb, if I come into your luck, I’ll be giving this a try 🙂
    .-= Rochelle (Acquired Taste)´s last blog ..Death by Chocolate, Chocolate Chip and Strawberry Cheese Cake =-.

  4. I love the flavor combination of rosemary and garlic, so simple and so delicious!

  5. Sasha — April 13, 2010 @ 8:29 pm

    Looks great. if only such nice cuts of lamb were’t so pricy. I made a similar dish like this with a rack of lamb for new years eve. Nice presentation!

  6. 5 Star Foodie — April 14, 2010 @ 12:14 pm

    Yum! One of our all time favorites!
    .-= 5 Star Foodie´s last blog ..5 Star Makeover Announcement: Pasta =-.

  7. Mary — April 14, 2010 @ 6:07 pm

    Grace, I found you gorgeous roast lamb on Tastespotting. I love the recipe you used. It sounds wonderful. I hope you are having a great day. Blessings…Mary
    .-= Mary´s last blog ..Corn and Edamame Succotash – Outdoor Wednesday =-.

  8. Linn @ Swedish home cooking — April 15, 2010 @ 5:46 am

    I’m sitting here in Paris, waiting for the lunch hour and I can’t tell you how much I would looove to have some boneless lamb right now. Sounds and looks delicious!
    .-= Linn @ Swedish home cooking´s last blog ..Swedish Crêpes =-.

  9. bunkycooks — April 15, 2010 @ 7:42 am

    Congrats on Top 9! This looks delicious!

  10. Mo — April 15, 2010 @ 7:56 am

    Just found you on Foodbuzz… this is gorgeous. I’m jealous that you found reasonably priced lamb! I’ve only had lamb in restaurants because I’m afraid of ruining expensive meat at home. 🙂
    .-= Mo´s last blog ..Quick and easy chickpea pasta =-.

  11. Sophie — April 15, 2010 @ 9:12 am

    Now, this is one georgous piece of lamb!!

    Looks truly luscious!
    .-= Sophie´s last blog ..Wraps with tuna, oyster mushrooms, apple & tomatoes =-.

  12. Lynn — April 15, 2010 @ 12:21 pm

    Your lamb looks amazing and I’m sure very tasty with the added garlilc and rosemary. In fact, the entire meal sounds awesome. And I love Sam’s. Glad you were able to get a good price on the leg of lamb there :>)
    .-= Lynn´s last blog ..Pumpkin Ravioli w/Roasted Chicken in Matcha Cream Sauce =-.

  13. Tony — April 17, 2010 @ 10:01 am

    Rosemary and garlic is one of my favorite flavor combinations but I’ve always been a little intimidated by lamb myself. If I can find it at a reasonable price, you have inspired me to give it a try. Your recipe is not complicated so even I should be able to have some success with Lamb.
    .-= Tony´s last blog ..Lemongrass-Steamed Chicken Recipe =-.

  14. ThatsSoYummy — April 17, 2010 @ 4:15 pm

    This looks FAB Angie… I’m drooling!


  15. Cedarglen — September 9, 2010 @ 7:21 pm

    I just found this (PIX) on the SE site; don’t know how old it is. I’m SO happy that you and your faamily have become lamb fans! It is sooo good. The garlic and rosemary prep that you chose is probably the most common for leg of lamb, but there are many others. (I use this most of the time.) Don’t be afraid to bone a leg yourself, then roll and tie. Saves lots of bucks and the procedure is +/- a no-brainer. Another great benefit is that you can get the garlic and rosemary way inside. Basic formula is the same, but some tips from my method:
    After boning, lay flat, make a few more cuts if necessary.
    Whizz rosemary leave in herb grinder or mortar & pestal, mix in chopped garlic (lots) and EVOO to make paste. (Can also add fresh parsley for more bulk). Slather on inside of meat. Roll and tie with heavy kitchen string.
    Rub more garlic rosemary paste on the outside (Paste can also have S&P to taste, but go easy on the salt.)
    I use a longer High Temp blast, 30 min or so, then reduce. Judging doneness of lamb is always a challenge. I use an instant-read thermometer and aim for 135, even though I don’t like it that rare. I good long rest (covered) usually finished is about right. Make traditional gravy while resting the meat and add the juices that continue to leak out. Good luck!

  16. MeatHub Inc. — October 29, 2010 @ 3:58 pm

    This lamb looks excellent! Even better it has rosemary and garlic 😀

  17. weed grinders for sale online — October 27, 2013 @ 2:54 pm

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