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4.98 from 40 votes

Roasted Boneless Leg of Lamb with Rosemary and Garlic

Juicy and tender roasted leg of lamb stuffed with rosemary, parsley, and garlic.
Prep Time15 minutes
Cook Time1 hour 35 minutes
Resting time10 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 8


  • 1 boneless leg of lamb about 5 pounds
  • 5 cloves garlic minced
  • 10 cloves garlic roughly sliced
  • 1/4 cup parsley minced
  • 5 tablespoons rosemary chopped
  • 5 teaspoons kosher salt or 1 teaspoon per pound of meat
  • 1 1/2 teaspoons black pepper
  • 2 tablespoons olive oil
  • 1 1/2 cups water


  • Preheat oven to 450f and set the rack to on the middle level.
  • Trim the leg of lamb interior of any large excess fat pieces. Dry off the lamb with paper towels then spread it out, interior facing up, onto a large cutting board. Drizzle with half of the olive oil. Season the lamb's interior with half of the kosher salt, pepper, and rosemary. Also, add all of the parsley and minced garlic to the interior.
  • Roll the leg of lamb into a cylinder (to ensure even cooking) and tie it tightly. If you know how to tie a butcher's knot, now is the time to do it. Otherwise, tie it every 1-2 inches to secure.
  • Cut small slits into the lamb's exterior and insert the garlic slices. Coat the lamb with the remaining olive oil and season the exterior with the remaining salt, pepper, and rosemary.
  • Place the lamb in a roasting pan elevated with a wire rack. Pour 1 1/2 cups of water into the pan making sure the water doesn’t rise to the bottom of the lamb.
  • Roast the lamb for 15 minutes, then turn the heat down to 350f. Cook the lamb until the center of the lamb achieves 130f for medium-rare after resting. Use an oven-safe digital thermometer or check with an instant-read thermometer during cooking to get the temp just right. The lamb should take about 15-20 minutes per pound to cook.
  • When the lamb is finished roasting, remove it to a cutting board, and let it sit lightly tented with foil for 10-15 minutes. Remove the twine and cut it into slices. Enjoy!



  • 3/4 to 1 teaspoon kosher salt per pound of lamb is recommended.  If you are on a low sodium diet, cut back to your personal preference.
  • Use an oven-safe digital thermometer for accurate stress-free roasting.
  • Make sure to let the lamb rest for 10-15 minutes before carving.  This will allow the juices to reabsorb into the roast.
  • Tying a cylinder ensures even cooking.  A butcher's knot is the best way to tie a tight cylinder.  The accompanying video on YouTube shows how to tie the knot.
  • Leftovers can be saved in the fridge for up to 3 days.


Calories: 574kcal | Carbohydrates: 3.4g | Protein: 80.1g | Fat: 24.6g | Saturated Fat: 8.1g | Cholesterol: 255mg | Sodium: 1380mg | Potassium: 997mg | Fiber: 1.1g | Sugar: 0.1g | Calcium: 76mg | Iron: 7mg