Go Back
Print Recipe

Boneless Leg of Lamb

Prep Time40 minutes
Cook Time1 hour 30 minutes
Total Time2 hours 10 minutes

Ingredients

  • 6.5 lb boneless leg of lamb
  • 6 garlic cloves grated
  • 1/2 cup leeks minced
  • 1/3 cup mixture of fresh rosemary parsley, sage and thyme (removed from stalks and stems, then minced)
  • 2 tsp kosher salt
  • 1 tsp fresh ground black pepper
  • 2 tbsp olive oil

Equipment & Utensils

  • Chef twine
  • Large skillet
  • Roasting tin
  • Meat thermometer

Instructions

  • Open up boneless leg of lamb and pat dry.
  • Smear garlic all over the inside.
  • Scatter leeks and then herbs in the center.
  • Fold and roll lamb into an oblong shape, doing your best to ensure the dimensions are equal all around.
  • Tie up the lamb with chef twine. You can use skewers to keep it in shape while you work on tying it up. Just remember to remove the skewers once you're done.
  • Season lamb with salt and pepper.
  • Heat olive oil in skillet then sear all sides of the lamb.
  • Transfer lamb to a roasting tin and place in a preheated oven at 375 and cook for approx. 90 minutes for medium, or until the thermometer reads 160 when inserted into the center of the lamb. For medium rare, cook for approx. 60 minutes or until the thermometer reads 140.
  • Allow to sit for 10-15 mins before removing twine and slicing to serve.