Garlic Herb Boneless Leg of Lamb
Restaurant quality Garlic Herb Stuffed Boneless Leg of Lamb recipe is easy to make with just a few ingredients and about 5 minutes of hands on time. Savory lamb is stuffed with basil pesto, herbs, garlic and olive oil for a flavor filled dinner that’s worthy of any occasion big or small.
Garlic Herb Boneless Leg of Lamb
Spring weather is finally upon us and Easter is just days away. One of my favorite things to make during the springtime is lamb whether it be a juicy, crusted rack of lamb or a roast boneless leg of lamb, it’s one of the best, simple dinners.
Lamb is tender, juicy and loaded with flavor all on it’s own. It doesn’t need a lot of seasoning or fussiness to make it taste amazing because it’s buttery, savory flavor is just perfect.
And because lamb is super tender, there’s no need to marinade it beforehand.
But this Boneless Leg of Lamb recipe is easy to make with just a few ingredients and the flavor filled power of Basil Pesto. I like to add pesto to a lot of recipes because it already contains the basic components you want in this recipe. The herb-y flavor of basil with garlic and saltiness of cheese go beautifully with the grassiness of the lamb.
How To Cook Leg of Lamb
This recipe is for a Boneless Leg of Lamb, not bone-in. We’ll cover that cooking technique in a later blog post. If you can’t find a boneless leg, you can ask your supermarket’s butcher to remove the leg bone and butterfly it for you or you can do it yourself following this process here.
To start, you may need to butterfly your lamb roast a little more by making deeper cuts so it folds flat on the cutting board. Be sure not to cut all the way through the meat but just enough so it opens like a book.
Next, mix together the herbs, pesto, olive oil, garlic, salt and pepper. Coat the inside of the lamb with the herb mixture and then roll it up jelly roll style.
Tie the roast with kitchen twine so it doesn’t open up while it’s roasting. Coat the outside of the roast with olive oil then season with salt and pepper.
Roast the lamb at 375˚F on a baking sheet lined with foil (for easy clean up.) You do not need to cover your lamb before you cook it.
How Long to Cook Leg of Lamb
The cooking time for leg of lamb will vary depending on the size of your roast. Generally, a 3-4 pound lamb roast will take about an hour and 15 minutes to one hour and 30 minutes.
Check your roast for doneness with an instant read thermometer inserted into the thickest part of the roast near the center. When the temperature reads 135˚F-140˚F, it will be a perfect medium rare.
Allow the roast to rest for 15-20 minutes before slicing. It’s important to note that the temperature will continue to rise while it rests so it’s always a good idea to pull it out of the oven a little bit before it reaches the exact temperature you want.
Your leg of lamb is fantastic all on it’s own but if you want to serve it with a sauce, we love this easy Horseradish Sauce. We use it on beef tenderloin but it’s amazing on lamb, as well. If you want a more mediterranean flavor, this Tzatziki Sauce is simple and FANTASTIC!
A lot of people serve lamb with mint jelly but I’m not a fan…..so I don’t do that. Maybe later. But probably not. 🙂
What To Serve With It
Whether you’re going with a healthy meal or something downright comforting, I have a lot of options. We love to serve it mediterranean style with this easy Tabbouleh Salad. It’s so refreshing and goes so well with the rich lamb. Round it out with these easy Roasted Baby Potatoes and you have a hearty meal everyone will love.
For entertaining, we love this quick and simple Filet Mignon recipe. It’s one pan and can be made for two, 6 or 20 people. Simple and quick.
Get the Recipe: Garlic Herb Boneless Leg of Lamb
- 3-4 lb boneless leg of lamb
- 1 cup basil pesto
- 1/2 cup chopped fresh herbs, thyme, chives, rosemary and/or sage work well
- 1/4 cup olive oil
- 3 garlic cloves, minced
- kosher salt and fresh ground pepper
- Preheat oven to 375˚F.
- Line a baking sheet with foil and set aside.
- Open the lamb roast on a cutting board so it's flat. Make deeper cuts with a sharp knife to butterfly it open, if necessary.
- In a small bowl, mix together the pesto, herbs, olive oil and garlic cloves. Season the inside of the lamb with salt and pepper.
- Spread the herb mixture on the inside of the lamb and roll up jelly roll style. Tie the lamb with kitchen twine.
- Transfer the roast to the baking sheet and coat the outside with 2 tablespoons olive oil. Season with salt and pepper.
- Roast the lamb for 1 hour and 15 minutes or until the internal temperature reaches 130˚F for medium rare.
- Remove the roast and cover with foil. Allow to rest for 15-20 minutes.
- Slice the lamb and serve immediately with pan juices or sauce.