How To Feed A Loon

  • About Us
  • Recipe Index
    • Appetizers
    • Asian
    • Breads and Doughs
    • Cajun / Creole / Louisiana
    • Breakfast / Brunch
    • Comfort Food
    • Delectable Desserts
    • Entrees / Mains
    • Instant Pot
    • Italian
    • Pizza
    • Rubs, Spices and Sauces
    • Soups & Salads
    • Sides
    • Seafood
    • Southern
    • Mexican / Tex-Mex / Cal-Mex
    • Thanksgiving
    • Vegetarian
  • Videos
    • Recipe Videos
    • Web Stories
  • Work With Us
  • Contact
  • **Premium Access**
  • Recipes
menu icon
go to homepage
  • Summer Favorites
  • Recipes
  • About Us
  • Work With Us
  • Premium
subscribe
search icon
Homepage link
  • Summer Favorites
  • Recipes
  • About Us
  • Work With Us
  • Premium
×
Home » Recipe Index » Easter

Boneless Leg of Lamb with Garlic and Herbs

Published: Dec 18, 2022 · Modified: Mar 1, 2025 by Kris Longwell · This post may contain affiliate links

89 shares
  • Share
  • Tweet
  • Bluesky
Jump to Recipe Jump to Video Print Recipe
A person sprinkling coarse sea salt over the top of a sliced boneless leg of lamb with garlic and herbs on a platter.

This roast is truly a show-stopper of a centerpiece for your holiday feast.

We don’t cook lamb often throughout the year, but when we do, we love to serve lamb lollipops, grilled marinated lamb chops, or a roast rack of lamb. But, there is truly something special about this roast. Impressive and deeply flavorful. Perfect holiday fare!

A close-up view of a roasted boneless leg of lamb with garlic and herbs sitting on a white platter garnished with rosemary sprigs and cranberries.

How To Make Boneless Leg of Lamb with Garlic and Herbs

Like many top-notch cuts of meat, there are not a lot of additional ingredients required to really make the dish sing.

Lamb does have a rich taste to it, however, and the fresh garlic along with the breadcrumb and herb crust balances the flavors perfectly.

 

NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video! Thank you!

The Ingredients You Will Need

As mentioned, this recipe does not call for a huge array of ingredients.

Of course, the roast is the most important ingredient. We love Australian Boneless Leg of Lamb. If your local butcher doesn’t carry it, you can order a top-notch cut from D’Artagnan.

Here’s what you’ll need

Boneless leg of lamb – 4 to 6 lbs
Fresh garlic – Cut into slivers and then some minced
Herbs – Fresh, rosemary and parsley are the best
Breadcrumbs – Fresh or dried will work
Salt and pepper – For seasoning all over the roast
Oil – Olive oil or extra-virgin olive are good
Mustard – Dijon, Stone Ground, or yellow all work well

EXPERT TIP: A boneless leg of lamb will have a layer of fat on the top portion of the cut. Have your butcher trim it down to about ¼-inch. Slicing thin cuts all over the roast will allow you to insert the garlic slivers which will flavor the roast nicely.

A person inserting garlic slivers into small slices that have been cut into an uncooked leg of lamb.

Tips for Perfect Boneless Leg of Lamb

Seasoning – You’ll want to be sure to season the roast liberally with salt. Sprinkle salt all over the underside of the roast as well as the fat side. If you have a 5-lb roast, you’ll need 1 teaspoon of salt in the breadcrumb mixture. Serving the roast with coarse sea salt is essential.

Internal Temperature – Overcooking the lamb will yield a tough roast that is not very appealing. It is often served medium-rare, which creates a juicy, red interior. We like somewhere between medium and medium-rare, 140 to 145°F. A meat thermometer or instant-read thermometer inserted into the thickest portion of the roast will ensure the perfect temperature.

Let the Roast Rest – After roasting the lamb and you’ve reached the desired internal temperature, it’s important to allow the roast to rest in the pan (preferably on a rack) for 15 to 20 minutes. This allows the juices to redistribute. You can even let the roast rest for up to an hour before serving, simply loosely tent it with foil. It will stay warm for at least an hour.

EXPERT TIP: Smearing mustard all over the roast adds some flavor to the roast, but primarily, it makes it easy to apply the breadcrumb and herb mixture to the exterior of the lamb.

A pair of hands pressing an herb breadcrumb mixture into a leg of lamb that has Dijon mustard spread all over it.

How To Serve

We love to carve about ¾ of the roast into ½-inch slices before placing it on a festive platter. Surrounding the roast with fresh herbs and cranberries adds a beautiful and festive touch.

As mentioned, be sure to have plenty of finishing salt (ie, coarse sea salt) to pass at the table.

EXPERT TIP: If desired, you can make an au jus with the juices in the pan after roasting. While the roast is resting, spoon the fat from the surface. Add the dripping into a saucepan and add 1 cup of chicken stock/broth. Bring to a simmer for about 5 minutes. Taste and add more salt and pepper, if desired. While still heated, stir in 2 tablespoons of unsalted butter and stir until melted. Serve tableside.

A meat carving fork stuck into a boneless leg of lamb with a carving knife separating slices from it on a cutting board.

Other Holiday Roast Recipes to Try

The holiday season is the perfect time to go all out and serve a stunning roast. These are cuts of meat that you wouldn’t serve on a typical weeknight. They’re going to be more of an investment, both financially and, possibly effort.

But, when done right, it will be the centerpiece that will truly make this wonderful time of the year even more special.

Here are a few of our all-time favorites:

Standing Prime Rib Roast
Beef Tenderloin with Red Wine Sauce
Roast Rack of Lamb
Honey Bourbon Glazed Ham
Bourbon Orange Glazed Smoked Ham
Royal Crown Pork Roast
Herb-Stuffed Pork Loin
French Roast Chicken
Classic Roast Turkey
Smoked Turkey with Orange Honey Brine

If you’re lucky enough to be hosting a large dinner party, consider serving two or three different types of roast. It will take some planning, and obviously will be more of an investment, but giving guests options, or more to enjoy, if fun and so impressive.

In the meantime, isn’t this roast just gorgeous? And don’t forget the coarse sea salt to accompany the roast at the table!

A person sprinkling coarse sea salt over the top of a sliced boneless leg of lamb with garlic and herbs on a platter.

We just can’t rave enough about this stunning roast.

Roast leg of lamb is a wonderful alternative to other standard holiday roasts.

Be sure to check with your local butcher, or order ahead of time online. If frozen, you’ll need about 4 days to allow the roast to thaw in the refrigerator.

Roast perfection!

A meat carving meat fork and knife being used to lift a slice of boneless leg of lamb from the roast on a platter.

Ready to take your holiday feast to the next level? Go for it!

And when you do, be sure to take a photo, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a roasted boneless leg of lamb with garlic and herbs sitting on white platter garnished with rosemary sprigs and cranberries.

Boneless Leg of Lamb with Garlic and Herbs

Boneless Leg of Lambe with Garlic and Herbs is a true show-stopped centerpiece roast, especially when served during the holiday season. It is honestly as stunning in presentation as it is in taste. The garlic and herbed breadcrumb crust are the perfect balance for the richness of the lamb.
No ratings yet
Print Pin Rate
Course: Entree
Cuisine: American / Australian
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Resting time: 20 minutes minutes
Total Time: 2 hours hours 10 minutes minutes
Servings: 8
Calories: 94kcal
Author: Kris Longwell

Video

Equipment

  • Roasting pan with rack

Ingredients

  • 1 5 lb leg of lamb boneless, fat cut to ¼-inch
  • 4 cloves garlic 3 thinly sliced and 1 minced
  • ¼ cup rosemary chopped
  • ¼ cup parsley chopped
  • 1 cup breadcrumbs plain, dried
  • Kosher salt and black pepper
  • 2 tablespoon olive oil
  • 4 tablespoon Dijon mustard

Instructions

  • Preheat oven to 450°F.
  • Open up the leg of lamb and liberally sprinkle salt and pepper. Use kitchen twine to tie the roast into a cylinder, spacing each tied piece of string about 2 inches apart.
    1 5 lb leg of lamb, Kosher salt and black pepper
  • Use a sharp paring knife to cut slices all over the roast, each about 1 inch deep. Insert the garlic slivers into the slits.
    4 cloves garlic
  • In a medium-sized bowl, mix together the breadcrumbs, rosemary, parsley, minced garlic (1 clove), 1 teaspoon salt, and ½ teaspoon pepper.
    ¼ cup rosemary, 1 cup breadcrumbs, ¼ cup parsley
  • Brush the roast all over with the olive oil. Then smear the mustard all over the top of the oil (clean hands work best for this step).
    2 tablespoon olive oil, 4 tablespoon Dijon mustard
  • Press the herbed breadcrumb mixture into the prepared roast all over.
  • Pour enough water into the roasting pan so it reaches about half an inch up the sides. Place the rack in the pan and then place the roast on the rack, fat side up.
  • Roast for 15 minutes, and then lower the oven temperature to 350°F. Roast until a thermometer stuck into the thickest part of the roast read 135°F for medium rare, or 145°F for medium.
  • Remove from the oven and allow the roast to rest for 15 to 20 minutes. Cut the strings from the roast and carve. Serve immediately.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
You can also use this recipe for a bone-in leg of lamb. You'll need to increase the roast time to closer to 1¾ hours, but, always use a thermometer to ensure proper internal temperature (135°F medium rare / 145°F medium). 
See under "Tips" in the blog post on how to make a lamb au jus, if desired. 
Leftovers will keep covered in the fridge for up to 5 days and can be frozen for 2 months. Reheat in a low-temp oven (300°F) in a dish covered with foil for about 20 minutes, or until juicy and heated through.  

Nutrition

Calories: 94kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 0.1mg | Sodium: 183mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 187IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

More Easter

  • A round pot filled with Southern-style green beans on a white and blue striped place setting.
    Southern-Style Green Beans
  • A straight-on view of a half smoked bourbon glazed ham resting on a large white platter with numerous slices cut from the roast on stacked also on the platter.
    Bourbon Orange Glazed Ham (Holiday Ham)
  • A close-up view of a slice of coconut cream pie sitting on a white dessert plate with a glass mug off coffee in the background.
    Homemade Coconut Cream Pie
  • An overhead view of a person using two grey napkins to hold an oval baking dish that is filled with a freshly baked cheesy ham and potato casserole.
    Cheesy Ham and Potato Casserole

Comments

  1. James says

    December 20, 2022 at 11:24 pm

    It is an awesome recipe. Thanks! http://www.fooddoz.com

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome!

Kris & Wesley (The Loon) live for fun, food, and fabulousness. "How to Feed a Loon" is a celebration of just that. Come join us on this joyous culinary ride.

More about us

Summer Favorites

  • Grilled BBQ Chicken with visible grill marks resting on a metal sheet pan with a small white bowl of homemade BBQ sauce with a spoon in it nearby.
    Best-Ever Grilled BBQ Chicken
  • A pork burger topped with creamy coleslaw on a homemade pretzel bun with Carolina mustard sauce oozing from the underneath the patty with kettle chips scattered around the burger.
    Pork Burgers with Pretzel Buns
  • A close-up view of crispy coconut shrimp on a white plate next to a colorful bowl of Thai sweet chili sauce.
    Crispy Coconut Shrimp
  • An overhead view of two white bowls that are both filled with a serving of a turkey burrito bowl and they are surrounded by smaller bowls of salsa, pico de gallos, cheese, and corn salsa.
    Turkey Burrito Bowl
  • An overhead view of a large fajita skillet that is filled with a serving of veggie fajitas and surround by festive bowl of cheese, limes, sour cream, and a stack of charred flour tortillas.
    Best-Ever Veggie Fajitas
  • An overhead view of sliced best-ever pork tenderloin topped with a cranberry reduction on a large white platter with sprigs of parsley and a large serving fork next to the sliced meat.
    Best-Ever Pork Tenderloin

Popular Recipes

  • best-ever chicken salad recipe
    Best-Ever Chicken Salad
  • A white soup filled with roasted tomato basil soup next to sliced grilled cheese sandwiches.
    Roasted Tomato Basil Soup
  • Mahi Mahi tacos on a wooden table in a taco holder
    Amazing Mahi Mahi Tacos
  • A lemon wedge being squeezed onto a platter of chicken francese
    Chicken Francese
  • Southern Shrimp and Cheesy Grits recipe
    Southern Shrimp and Cheesy Grits
  • Slow Roasted Pork Shoulder on a platter with a side of gravy
    Slow Roasted Pork Shoulder

Footer

↑ back to top

Explore

  • Recipe Index
  • About Us
  • Subscribe

About

  • Privacy Policy
  • Contact

Copyright © 2025 How to Feed a Loon • This website contains affiliate links, which means that if you click on a product link, we may receive a commission in return. How To Feed a Loon is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

89 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required