This roasted boneless leg of lamb seasoned with rosemary, lemon juice, Dijon mustard and garlic is a succulent delight any time of the year. This is such an easy recipe with awesome flavor! And it looks great on the table. It has minimal ingredients and prep time is short, and the oven does all the work for you!


20 mins

1 hr 10 mins

1 hr 30 mins

5 cloves garlic, crushed
2 tbsp lemon juice
3 tbsp fresh rosemary, chopped
1 tbsp Dijon mustard
2 tsp olive oil
1 1/4 tsp kosher salt, more or less to taste
fresh ground black pepper
3 1/2 – 4 lb uncooked trimmed lamb leg, boneless, rolled and tied


Preheat oven to 375ºF. Line a roasting pan with aluminum foil and place a rack in the pan.
Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix well and rub mixture all over lamb.

Roast in the oven until medium-rare and a meat thermometer inserted in center reads 135-140ºF, anywhere from 70 minutes and up depending on the size of your roast.

Remove the lamb and let it rest about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests.

Slice lamb into 1/4-inch thick slices and place on a serving platter.

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