Stuffed Chicken Breast with Spinach, Mushrooms and Mozzarella
Roasted Italian boneless leg of Lamb roast
Roasted Italian Boneless Leg of Lamb Roast
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This flavorful Italian boneless leg of lamb roast is an impressive centerpiece that’s surprisingly easy to prepare. Seasoned with a simple blend of fresh herbs, spices, and butter, the lamb roasts until beautifully browned on the outside and tender and juicy inside. It’s the kind of restaurant-worthy main course that looks beautiful on the platter without requiring complicated techniques.
Don’t be intimidated by cooking lamb. If you’ve never made a leg of lamb before, this beginner-friendly recipe walks you through the process step by step, making it easy to achieve delicious results. Serve it for Easter, a Sunday roast, or your next family gathering—it’s hearty, flavorful, and perfect for feeding a crowd.
Things to know about this Italian boneless leg of lamb roast
When it comes to an Italian -style boneless leg of lamb roast, its’s all about simplicity, quality ingredients and letting the flavor of the lamb be the star. This boneless cut of lamb is ideal for home cooks new to making lamb, it cooks evenly, carves easily and with the added potatoes and carrots it’s a complete meal !!
If your boneless leg of lamb comes netted or tied, you can roast it as is. The netting helps it hold it’s shape, and cook more evenly. If you prefer to season the inside of the meat, remove the netting rub the garlic herb mixture all over and re-tie it with butchers twine. I didn’t tie mine up this time and it still came out beautifully, but next time I would – just to keep everything a bit neater and hold the shape better while it roast.
If your looking to add more lamb recipes to your recipe book, try my rosemary garlic seared lambchops – it’s just as approachable and delicious.
Tried this recipe? I would love to know how it turned out- leave a comment , tag me on Instagram or share it with someone who would like this Italian boneless leg of lamb roast recipe.
Roasted Italian Boneless Leg of Lamb Roast
This Italian Boneless Leg of Lamb Roast is seasoned with garlic, rosemary, olive oil, and classic Italian herbs, then roasted until beautifully browned on the outside and tender and juicy inside. It’s an elegant yet simple Italian-inspired roast perfect for Sunday dinner, Easter, or a special family meal
Ingredients
- 1 4-5 lbs. boneless leg of lamb
- 4 gloves minced garlic
- 2 Tbsp. finely minced rosemary
- 2 Tbsp. chopped Fresh Italian parsley
- 1/2 stick room temperature butter
- 2 Tbsp. olive oil
- 1 Tbsp. Dijon mustard
- 2 Lbs. halved baby potatoes
- 4 peeled carrots cut into chunks
- 1 onion quartered
- 1/2 cup white wine or chicken stock
- salt and pepper to taste
Instructions
- Preheat your oven to 425 degrees. Bring the lamb to room temperature
- In a small bowl mix the softened butter, minced garlic, rosemary, parsley, and mustard
- Pat the lamb dry with paper towels. Make small slits all over the meat , using a paring knife.
- Rub half the garlic butter all over the exterior of the lamb, work the remaining butter mixture into the slits using your fingers.
- Toss the potatoes, carrots and onions with the 2 Tbsp. of olive oil in a large roasting pan. salt and pepper to taste.
- Place the lamb on top of the vegetables. Roast at 425 degrees for 15 minutes to get a good sear on the meat then lower the heat to 325 and continue roasting. Roast for about 15-20 minutes per pound for medium -rare ( 125 F -130 F internal temperature) or longer if you prefer it more done. A 4.5 Lb. roast typically takes about 1hour 15 minutes to 1 hour and 30 minutes.
- Let lamb roast rest 10-15 minutes before slicing
- Plate the lamb surround it with the roasted vegetables, pour the pan juices over the top.
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[…] If you like traditional Italian Holiday recipes try my rosemary garlic seared lambchops or Italian Easter rice pie or Italian boneless leg of lamb roast […]