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    Home » Recipes » Main Dish

    Slow Roasted Boneless Leg Of Lamb

    By Lily・Published:Nov 5, 2021・Updated: Nov 4, 2021・Post may have affiliate links.

    Jump to Recipe Print Recipe
    roasted leg of lamb in a bowl

    This slow-roasted boneless leg of lamb is roasted for 4 hours on a bed of vegetables. It's tender, easy to make, and serves a decent-sized crowd. This slow-roasted leg of lamb is made similar to slow-roasted lamb shanks in foil packets, however, everything is combined into one baking dish. Both recipes make a delicious, tender lamb infused with fresh garlic and herbs.

    boneless leg of lamb roast with vegetables in a bowl

    If you'd like a beef version of this recipe, check out this Mediterranean pot roast.

    What I Love About This Recipe

    I love that this one-pan meal has the starchy potatoes, carrots, celery, and boneless lamb leg all slow-roasting together. The flavor is incredible, the lamb is very tender, and this recipe serves a good-sized crowd. You can choose to make the lamb gravy or not, it's completely optional.

    Ingredient Notes

    chopped gold potatoes, carrots, celery, and onions
    • Chopped vegetables: I use celery, carrots, potatoes, and onion, however, other vegetables can be substituted. I recommend fibrous vegetables with long cook times for this low and slow lamb roast recipe.
    • Boneless leg of lamb: I use the boneless leg of lamb roast (from Costco) that's about 4 to 5 lbs (around 2.2 kg). Substitute a similar-sized bone-in leg of lamb for the boneless leg of lamb if desired.
    Costco boneless lamb leg

    See the recipe card at the bottom of the post for quantities.

    How To Make Roasted Boneless Leg of Lamb

    Set the oven to 325 ℉ (165 ℃). Peel and chop the carrots, potatoes, and onion. Wash and chop the carrots. Add chopped vegetables to the baking pan.

    Keep the mesh string on the lamb roast to keep it together. Marinate the lamb with mashed garlic, lemon juice, and a dried Italian herb blend. Place the lamb roast on top of the bed of vegetables.

    add salt to the chopped vegetables
    marinated boneless leg of lamb on top of chopped vegetables

    Add a layer of parchment paper and then tightly wrap with foil.

    cover the lamb and vegetables with parchment paper
    cover the baking dish with foil

    Bake at 325 ℉ (165 ℃) for 4 hours completely covered the entire time with foil. After 4 hours, pull out of the oven and remove the parchment paper and foil.

    roasted boneless leg of lamb with vegetables in a baking dish

    Set the oven to broil. Uncover the lamb and broil for about 3 to 5 minutes, or until the top of the lamb crusts.

    Pro Tip: I recommend removing the mesh string prior to broiling (unlike the photos) so that the seasoning doesn't stick to the string.

    slow roasted boneless leg of lamb

    Either serve the roasted boneless leg of lamb as is or prepare a lamb gravy using the leftover lamb drippings.

    Pro Tip: Slice the lamb just before serving so the meat doesn't dry out.

    How To Make Lamb Gravy

    To make the lamb gravy, separate the lamb and vegetables from the juice using a slotted spoon. Pour the lamb drippings through a mesh strainer to remove any large chunks still remaining. Set the lamb drippings aside.

    drippings from the lamb roast

    In a small pot on the stovetop, add 2 tablespoons of butter on high heat. Once the butter is melted, add 2 tablespoons of flour. Whisk the butter and flour together for about 30 seconds or until fully combined.

    Add the strained lamb drippings (about 2 cups) continuing to mix together with a whisk. Remove from the heat once the lamb gravy thickens after about 1 minute.

    butter and flour in a pot
    adding the lamb drippings to make lamb gravy

    Serve the lamb gravy on the side. Slice the lamb so it's easy to serve.

    roasted boneless leg of lamb with lamb gravy

    Tips and Tricks

    Marinate the lamb ahead of time. Add the mashed garlic and lemon juice to the lamb about 2 to 4 hours prior to roasting.

    Don't use any fat. Lamb naturally contains a high fat content, so added butter or olive oil is not necessary.

    Chop the vegetables in large chunks. The vegetables cook for a long time, so larger size chunks hold up better.

    Use fresh garlic. I highly recommend using fresh garlic and mashing it with a mortar and pestle for seasoning the outside of the boneless leg of lamb.

    pouring the lamb gravy on top of the boneless leg of lamb

    Variations and Substitutions

    Use a bone-in lamb leg. If you would prefer a bone-in lamb leg, use one! Just make sure the bone-in lamb leg is about the same size, so the temperature and cooking times will be the same.

    Season with fresh herbs. Substitute fresh herbs for dried herbs.

    Use a different combination of dried herbs or no dried herbs at all.

    sliced slow roasted boneless leg of lamb with vegetables

    Equipment

    • Peeler for peeling the potatoes and carrots
    • Chef's knife and cutting board for chopping the vegetables
    • Mortar and pestle or garlic press for mashing the fresh garlic cloves
    • Lemon squeezer for juicing the lemon
    • 9" x 13" baking dish to roast the boneless leg of lamb
    • Parchment paper and foil to tightly cover the lamb as it bakes in the oven
    • Small stovetop pot for making the lamb gravy
    • Whisk for whisking the lamb gravy

    Storage

    Store the lamb and roasted vegetables in an airtight container in the fridge for up to 4 days.

    FAQs

    Which is better bone-in or boneless leg of lamb?

    Both types of lamb have pros and cons. A bone-in leg of lamb roasts with the bone, creating a very flavorful roast. The leftover lamb bone can be used for bone broth also. A boneless leg of lamb is easy to carve but lacks the added flavor of the bone roasting with the lamb roast.

    What cooks faster bone-in or boneless leg of lamb?

    When comparing two lamb leg roasts of the same weight, a bone-in leg of lamb cooks slightly slower than a boneless leg of lamb. If roasting the lamb leg at a low temperature for a long time, the roasting time is pretty much the same.

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    slow roasted boneless leg of lamb

    Slow Roasted Boneless Leg Of Lamb

    Author: Lily
    Course: Main Dish
    Cuisine: International
    Prep: 15 mins
    Cook: 4 hrs
    Total: 4 hrs 15 mins
    4.75 from 4 votes
    Print Pin Rate Email
    Servings 12
    The slow-roasted boneless leg of lamb cooks for 4 hours at a low temperature in the oven resulting in a tender and juicy boneless lamb leg.

    Ingredients
     
    US Customary - Metric

    Roasted Lamb

    • 4 to 5 lbs boneless leg of lamb
    • 5 large carrots
    • 5 celery stalks
    • 4 medium potatoes about 1.5 lbs (or ¾ kg)
    • 1 large onion
    • 8 garlic cloves mashed
    • 1 lemon
    • 1 tablespoon dried herbs

    Lamb Gravy

    • 1 cups lamb drippings
    • 2 tablespoons of butter
    • 2 tablespoons of flour
    • salt to taste

    Instructions

    Make the Roasted Boneless Lamb Leg

    • Peel and chop the carrots, potatoes, and onion. Wash and chop the celery. Add the chopped vegetables to a baking dish and add some salt and pepper.
    • In a large bowl, marinate the lamb with mashed garlic, lemon juice, dried herbs, salt, and pepper. Keep the mesh string around the lamb (if present), and spread the seasoning all over the outside of the boneless leg of lamb. 
    • Place the marinated boneless leg of lamb on top of the chopped vegetables. Add a layer of parchment paper, then add a layer of foil. Tightly close the foil so that the baking dish is tightly covered. Bake the boneless lamb leg in the oven at 325 ℉ (165 ℃) for 4 hours.
    • Remove the foil and parchment paper. Remove the mesh string. Set the oven to broil. Put the baking dish in the oven set to broil for about 2 to 4 minutes or until the top of the lamb is browned.
    • Remove from the oven and serve as is. Alternatively, make a lamb gravy to serve with the slow-roasted boneless leg of lamb and vegetables. 

    Make the Lamb Gravy

    • Separate the lamb drippings from the roasted lamb and vegetables. I just use a slotted spoon and carefully move over the lamb and vegetables to another dish. Then using a mesh strainer, I pour the lamb drippings to remove any large chunks. Set the lamb drippings aside.
    • In a stovetop pot, melt the butter on high heat. Once the butter has melted, add the flour. Whisk for about 30 seconds until combined. Add the lamb drippings while continuing to whisk together until thickened (about 1 to 2 minutes). Serve the lamb gravy separately.

    Notes

    • Carve the boneless lamb roast just before serving so it doesn't dry out.

    Nutrition

    Serving: 1/12 dish | Calories: 389kcal | Carbohydrates: 13g | Protein: 34g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Trans Fat: 0g | Cholesterol: 128mg | Sodium: 400mg | Fiber: 2g | Sugar: 4g

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    About Lily

    Howdy! My name Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks to the fridge, meaningful relationships, and anything related to food. I'm so happy you are here!

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      Recipe Rating




    1. Michelle H

      June 12, 2022 at 6:57 pm

      4 stars
      Never having slow roasted a leg of lamb, I was concerned about the length of time it would be in the oven and if I would really be getting enough pan drippings for enough gravy-I was absolutely thrilled with the results. I made this using an already seasoned boneless leg of lamb (rosemary and garlic from Aldi), so I only had to drizzle some lemon juice over the top along with adding a fresh herb bundle of oregano and thyme. My lamb weighed just under 2.5lbs so I checked it after 2 hours and all told had it in the oven about 2.5hrs. I added a little finely diced cooked carrot and onion to the pan dripping gravy and it was delicious. This will definitely be my new favorite way to cook my boneless leg of lamb! Thank you, Lily, for putting this out there to be googled by home cooks like me who look for tasty ways to put dinner on the table:)

      Reply
      • Lily

        June 12, 2022 at 8:56 pm

        Thank you so much for the comment Michelle! I need to try the Aldi lamb leg.. its wonderful that it’s pre-seasoned. If you like lamb shanks- the lamb shank foil packet is great tender recipe too.

        Reply
    2. Stephanie

      December 19, 2021 at 8:02 pm

      5 stars
      Tender and delicious!

      Reply
      • Lily

        December 19, 2021 at 8:09 pm

        Thanks for the comment!

        Reply

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