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A partially sliced boneless leg of lamb on a platter with rosemary sprigs around it.
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5 / 2 votes

Slow Roasted Boneless Leg of Lamb

This applause-worthy roasted boneless leg of lamb is easy to make with just four ingredients--lamb, oil, garlic, and rosemary--and 15 minutes of effort.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 50 minutes
Course: Entree
Cuisine: French
Servings: 8 servings
Calories: 264

Ingredients

  • One (4-pound) boneless half leg of lamb, trimmed of silver skin and excess fat and tied
  • Salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 8 cloves garlic, peeled and thinly sliced
  • 2 sprigs fresh rosemary
US - Metric

Instructions

  • Set a rack on the lowest level of the oven and crank the heat to 250°F (120°C).
  • Use paper towels to pat the lamb dry, then season it generously all over with salt and pepper.
  • Pour the oil into a large Dutch oven. Set it over medium-high heat and let the oil heat until it just begins to smoke.
    Oil heating in a red Dutch oven.
  • Carefully lower the lamb in the pot and brown on all sides, about 15 minutes. If the pot begins to scorch, reduce the heat. Transfer the seared lamb to a large plate.
    A seared boneless leg of lamb in a Dutch oven.
  • Pour off any melted fat from the pot. Return the lamb and any juices to the Dutch oven, and tuck in the rosemary and garlic.
    A seared leg of lamb in a Dutch oven with garlic slivers and fresh rosemary.
  • Cover with a large piece of foil, then the lid. Cook until the lamb reaches your desired doneness, about 1 hour for medium-rare (125°F | 52°C), depending on the size of your roast.

    ☞ TESTER TIP: Remember, the internal temperature will continue to rise to about 135°F, which is medium-rare, as the roast rests.

    A red Dutch oven covered with foil and a lid.
  • Transfer the lamb to a cutting board and tent loosely with foil. Let it rest for 20 minutes.
  • Slice the lamb into 1/4-inch-thick (6-mm) slices and arrange on a serving platter. Strain the jus in the pot and drizzle it over the lamb.

Notes

  1. Trim the fat and connective tissue—If your lamb has a lot of fat, be sure to trim it (or have your butcher do it), as this will help reduce the meat's gamey flavor. Removing the connective tissues ensures a tender bite.
  2. Scaling--To scale the recipe for a larger or smaller leg of lamb, cook it for 15 to 20 minutes per pound for medium-rare.
  3. Storage--Store leftover lamb in a sealed container in the fridge for up to 4 days or freeze for up to 2 months.
  4. Dietary--This recipe is suitable for gluten-free and dairy-free diets.

Nutrition

Serving: 1portion | Calories: 264kcal | Carbohydrates: 1g | Protein: 37g | Fat: 12g | Saturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 114mg | Sodium: 111mg | Fiber: 0.1g | Sugar: 0.03g