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Roast leg of Lamb with Rosemary and Lemon
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Roast Boneless Leg of Lamb with Rosemary and Lemon

This Roast Boneless Leg of Lamb with Rosemary and Lemon celebrates the earthy flavors of garlic and rosemary with the bright citrus punch of fresh lemon juice! Your kitchen will smell amazing as this roasts!
Prep Time8 hrs 15 mins
Cook Time1 hr
Total Time9 hrs 15 mins
Course: Entree
Cuisine: American
Servings: 10 servings


  • 1 boneless leg of lamb 4-6lbs
  • 2 whole lemons juiced
  • 2 sprigs of fresh rosemary stems removed
  • 6 cloves garlic peeled
  • 1 tbsp kosher salt
  • ½ tsn fresh ground pepper
  • 3 tbsp olive oil


  • Add lemon juice, rosemary, garlic, salt, pepper, and oil to a food processor or blender and combine into a sauce.
  • Place lamb in gallon storage bag and pour in sauce. Seal and store 8 hours, or till the following day.
  • Preheat your oven to 425 degrees.
  • Place lamb on a roasting pan, tied, and place in the oven at for 1 hour, or until medium rare (135 degrees).
  • Let rest 15 minutes, carve and serve.


Recipe adapted from: http://www.marthastewart.com/354003/roast-leg-lamb-lemon-garlic-and-rosemary