A roasted boneless leg of lamb is perfect for any occasion — from a weeknight dinner for a small family to an easy-to-carve holiday centerpiece. This garlic-studded boneless leg of lamb is rubbed with Savenor’s Garlic and Rosemary Rub and roasted low and slow over onions and wine, giving you rich pan drippings to serve alongside. With no bone to work around, it slices into neat, even rounds, and it’s an easy way to learn how to roast a boneless leg of lamb.
Choose your roast size below — ingredients, roasting time and resting time adjust automatically.
Servings
2 lb boneless leg
Available boneless roast sizes: 2 or 5 lb
Ingredients
- 2 lbboneless leg of lamb, tied or netted
- 1 tbspoil
- 3garlic cloves, thinly sliced
- 1 tspkosher salt
- ½ tspblack pepper, freshly ground
- 1½ tspSavenor’s Garlic and Rosemary Rub
- ½large onion, quartered
- ½ cupdry white wine or beef stock
Instructions
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Bring lamb to temperatureTake the lamb out of the fridge about 1 hour before roasting so it cooks more evenly. Leave the twine or netting on; it keeps the roast compact so it cooks evenly. Pat it dry with paper towels.
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Stud with garlicCut 6–8 small slits all over the lamb, working between the strings, and tuck a slice of garlic into each one.
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Rub the lambMix the Savenor’s Garlic and Rosemary Rub, oil, salt, and pepper into a paste and rub it all over the lamb.
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Set up the roasting panPreheat the oven to 325°F. Scatter the onion in the bottom of a roasting pan, then set a roasting rack over the onions and place the lamb on the rack fat-side up. Pour in the wine or stock. Insert a meat thermometer into the center of the thickest part of the roast.
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RoastRoast on the lower rack until the thermometer reads about 5°F below your target (125°F rare, 130°F medium-rare, 140°F medium). At this weight, that’s roughly 45 min–1½ hrs depending on doneness. Start checking after 40 minutes. Tent loosely with foil if it browns too fast.
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RestTent loosely with foil and let the lamb rest 10–15 minutes so the juices redistribute before carving.
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Carve and serveSnip off the twine or netting and slice the roast against the grain into thin rounds. Serve warm with the pan drippings, roasted potatoes, or mint sauce.
Roasting Guide by Size
| Size | Servings | Rare125–130°F | Medium-Rare130–135°F | Medium140–145°F |
|---|---|---|---|---|
| 2 lb | 4 | 45–55 min | 55 min–1¼ hr | 1¼–1½ hr |
| 5 lb | 10 | 1½–1¾ hr | 1¾–2¼ hr | 2¼–2½ hr |
Doneness temps: 125–130°F rare · 130–135°F medium-rare · 140–145°F medium · 150°F+ medium-well. Pull the lamb early — it keeps cooking while it rests. Times are a guide; a boneless roast’s thickness varies with how it’s tied, so go by the thermometer.
Boneless vs. bone-in: Without the bone, the meat is rolled into a compact, thick roast, so it doesn’t cook faster per pound than a bone-in leg — but it’s much easier to carve. Looking for the bone-in version? See our Roast Bone-In Leg of Lamb recipe.
