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This delicious Fresh Herb Boneless Leg of Lamb is smothered in a mixture of fresh herbs and garlic and then roasted to perfection. Perfect for a spring celebration dinner!

This delicious Fresh Herb boneless Leg of Lamb is smothered in a mixture of fresh herbs and garlic and then roasted to perfection. Perfect for a spring celebration dinner!

So since I am all about spring these days, I seem to be focused on springy foods as well.  On Friday I brought you THESE braised leeks, and today I am bringing you another quintessentially spring dish – Roasted boneless Leg of Lamb.  A leg of lamb is such a show stopper and perfect for Easter or any spring celebration dinner.

This delicious Fresh Herb boneless Leg of Lamb is smothered in a mixture of fresh herbs and garlic and then roasted to perfection. Perfect for a spring celebration dinner!

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 I wanted to compliment the characteristically lamby taste, so I made a paste of fresh herbs, shallots, garlic and lemon.  The leg of lamb is butterflied, rubbed with the fresh herb paste, rolled up and then roasted.  I find that buying a leg of lamb that is already boneless is the way to go.  Although it is possible to remove the bone yourself, it is difficult and time-consuming and I wouldn’t recommend it (take it from someone who has been there).  If you can’t find a boneless leg of lamb, ask your butcher to remove the bone for you.

This delicious Fresh Herb boneless Leg of Lamb is smothered in a mixture of fresh herbs and garlic and then roasted to perfection. Perfect for a spring celebration dinner!A fresh herb paste compliments the distinctive lamb flavor in this Roasted Boneless Leg of Lamb.

This delicious Fresh Herb boneless Leg of Lamb is smothered in a mixture of fresh herbs and garlic and then roasted to perfection. Perfect for a spring celebration dinner!

Combine all the ingredients for the herb paste in a food processor and blend until it is totally combined and has the consistency of pesto.  Lay the leg of lamb out with the inside facing up.  It is already butterflied, but you may need to slice it just a little to open it up completely, like a book.  Spread the herb paste all over the inside, then roll it up and tie with kitchen twine.  The cooking time is going to vary based on the size and shape of the roast.  Mine took about an hour and 20 minutes and I roasted it to 135 degrees, which is medium rare.  Please note that the FDA does recommend roasting to 145 degrees, and that is going to be medium well to well done.  Also note that the roast will continue to cook a little after you take it out of the oven, so take it out when it is 5 degrees cooler than you want the final temperature to be.  I have included a list of cooking temperatures in the notes section of the recipe.

This delicious Fresh Herb boneless Leg of Lamb is smothered in a mixture of fresh herbs and garlic and then roasted to perfection. Perfect for a spring celebration dinner!
This delicious Fresh Herb boneless Leg of Lamb is smothered in a mixture of fresh herbs and garlic and then roasted to perfection. Perfect for a spring celebration dinner!

After removing from the oven, allow it to rest for twenty minutes.  Remove the twine, slice and serve!  I served mine with THESE Rosemary Garlic Potatoes and it was a hit, and THESE Braised Leeks would also be a great side dish.  And a simple salad with a fresh, bright lemon vinaigrette would be lovely with this as well!

This delicious Fresh Herb boneless Leg of Lamb is smothered in a mixture of fresh herbs and garlic and then roasted to perfection. Perfect for a spring celebration dinner!
This delicious Fresh Herb boneless Leg of Lamb is smothered in a mixture of fresh herbs and garlic and then roasted to perfection. Perfect for a spring celebration dinner!

Is it spring yet where you live?  What are your favorite ways to celebrate spring?

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Fresh Herb Roasted Leg of Lamb

Prep 15 minutes
Cook 1 hour 25 minutes
Total 1 hour 40 minutes
Servings 6 Servings
This festive boneless leg of lamb is rubbed with a mixture of fresh herbs, garlic and lemon and then roasted to perfection.

Ingredients 

  • boneless leg of lamb 3-4 pounds

For the Fresh Herb Paste

  • 1 shallot
  • 3 cloves of garlic
  • 1/4 cup packed fresh parsley
  • 1/4 cup packed fresh mint
  • 1/4 cup packed fresh oregano
  • 2-3 tablespoons fresh minced rosemary
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4-1/2 teaspoon fresh ground black pepper

Instructions 

  • Preheat oven to 325°F.
  • Combine all ingredients for the fresh herb paste in a food processor or high powered blender. Blend until combined and mixture has the consistency of pesto.
  • Since your leg of lamb is already boneless, it has already been butterflied for you.* Lay it on a work surface with the inside facing up. Spread about ⅔ of the paste on the inside of the roast. Roll the leg up into a roast shape and tie with cotton kitchen twine. Rub the remaining herb paste all over the outside of the roast.
  • Place on a rack in a roasting pan and roast for 6090* minutes, until the internal temperature has reached your desired level of doneness (***see chart in notes. I roasted mine to 135°F)
  • Remove from oven and allow to rest for twenty minutes before carving.

Notes

*If you have a bone in leg of lamb, butterfly the roast and remove the bone. It is a bit daunting, so we suggest asking your butcher to do it for you if you are unable to find a boneless roast.
**Cooking time varies depending on the size and shape of the roast. After 1 hour use a thermometer to take the internal temperature. If the temperature has not reached your desired doneness, continue to roast and check the temperature every 15-20 minutes until it does. If the outside starts to brown too much, tent with foil. A good rule of thumb is that it takes about 20 minutes per pound for the roast to cook, however always use a meat thermometer to ensure roast is cooked correctly.
***The USDA recommends cooking to an internal temperature of 145. If you would prefer to select a different level of doneness, please consult this chart.
Temperature Chart:
Rare: 115 to 120°F
Medium-Rare: 120 to 125°F
Medium: 130 to 135°F
Medium-Well: 140 to 145°F
Well-Done: 150 to 155°F

Nutrition

Calories: 239kcal | Carbohydrates: 4g | Protein: 30g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 286mg | Potassium: 483mg | Fiber: 1g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 6.8mg | Calcium: 53mg | Iron: 3.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinners
Cuisine: American
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!

Looking for some sides?  Give these a try…..

Golden potatoes roasted with garlic and rosemary are your perfect side dish.

Crispy Roasted Garlic and Rosemary Potatoes

Braised Leeks from Fox and Briar

Braised Leeks

This delicious Fresh Herb boneless Leg of Lamb is smothered in a mixture of fresh herbs and garlic and then roasted to perfection. Perfect for a spring celebration dinner!

This post contains affiliate links, which means that if you purchase the items I recommend through the links I provide, I get a small commission. For more info, please see my disclosure policy. Thanks for supporting Fox and Briar!

Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

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28 Comments

  1. 5 stars
    Spring is definitely rearing its messy head over here, the snow has been melting fast and we’re all walking around in puddles. Fun! We actually have quite a few cherry blossom trees here in Winnipeg but I love going to other areas of the province and seeing other types of trees. Sounds like you had a fun day! And this meal looks amazing, I’ve never roasted lamb before!

    1. Spring in Winnipeg sounds similar to spring in Alaska – we call it breakup when the snow starts to melt and it is a huge mess! Thanks Katy!

  2. I’m all over this recipe, Meghan! Love lamb and the fresh herb rub sounds unreal. Perfect for Spring! Those leeks look so delicious, too, by the way. Looking forward to trying this one 🙂

  3. 5 stars
    I love the herbs and that they are there in abundance. Herbs really do create the feeling of spring and work so well with the lamb. Also, thanks for your tip to get the butcher to de-bone the leg of lamb – so much more sensible than me trying to do it.

    1. The first time I made a leg of lamb I deboned it myself! It was such an ordeal, no reason for anyone to have to do it! Thanks Jane!

  4. Your roasted potatoes look so spring-tastic, Meghan. And loved the idea of pairing them with mint and lamb. YUM!

  5. Ugh this sounds so wonderful! I love lamb! Mint and lamb are so perfect together. Im drooling just looking at it?

    1. Thanks so much Amanda! Mint and lamb were “mint” to be. Get it? Did you see what I did there…? 😉

  6. I would LOVE, just love, to have this for dinner tonight. What a spectacular looking lamb! I would love to one day see cherry blossoms in full swing!

    1. Thanks so much Jessica! The cherry blossoms are one of my favorite things. Just one of the great things about living in the PNW!

  7. The cherry blossoms are blooming here too! I love it. Thank goodness spring is here, right?
    Reading through this recipe has me hungry! Lovely work, Meghan. This is absolutely perfect for Easter!!

  8. 5 stars
    Sounds like a lovely trip. My cherry tree just started blossoming a couple weeks ago, and I’ve been enjoying it every time I step outside, but I’d love to see a huge group of them sometime!

    This lamb is absolutely gorgeous. I love that combination of herbs, and this seems really doable. I’ve always been a little intimidated cooking lamb roasts, but I could totally do this!

    1. They were donated to Washington from Japan in 1939! They are pretty spectacular. And I was kind of intimidated by a leg of lamb before I did it, but it really is doable! Thanks Tracy!

  9. Mmm I love fresh herbs! And I love it when I coat fresh herbs in meat! I’ve never used mint in my usual herb mixes I cook with, I wonder how that flavor works with the more savory and bitter herbs! Sounds like you had a wonderful weekend! Sounds like spring is almost here!

  10. I’m gonna need to check out the cherry blossoms at UW. They are so gorgeous this time of year, as is this rack of lamb.

  11. Meghan~~~this looks absolutely delicious!!
    What a wonderful Easter meal~~❤️
    Your directions make it seem do-able to me, even though in the past it has felt a bit daunting?
    I’m glad you got out to see cherry blossoms. I agree…nothing compliments Springtime like the Cherry Trees in full bloom!
    I love the photos and plan to give this recipe a
    try.
    ⭐️⭐️⭐️⭐️⭐️

  12. 5 stars
    I have never been to Seattle, but it’s on my bucket list! So glad you had a wonderful weekend, girlfriend! Speaking of wonderful – THIS LAMB! This is totally perfect for Easter and it looks crazy delish!! Loving that fresh herb paste on here, Meghan! I could eat this entire roast myself, truth be told! Cheers, girlfriend!

    1. Gah, you should come Cheyanne, the PNW is THE BEST. And I’m not going to lie, I did come pretty close to eating the wole thing also 😉 Thanks girl!

  13. Happy Spring! Lamb is one of my favorite spring foods. That herb paste looks amazing!