Are you an Easter lamb or Easter ham kind of person? I can go both ways but really I enjoy springtime lamb the most. This recipe for a Slow Roasted Boneless Leg of Lamb is super easy to make as well as very flavorful.
I prefer to slow roast a larger cut of meat such as this boneless leg of lamb as I find the meat is more tender as well as flavorful. I usually stuff the meat with cloves of garlic, but this recipe I made a bed out of the oregano, garlic, and lemons, then I laid the meat on top of it. The aromatics slowly permeated the meat while roasting, giving it a wonderful flavorful experience.
The meat is so flavorful that you want simple side dishes to serve with it. A big green salad with fresh herbs is really lovely. I serve this recipe for creamy potato au gratin alongside the roasted leg of lamb and it was wonderful. Both of these recipes would make a lovely Easter lunch or dinner.
Internal Lamb Temperatures
This is the guideline I follow when cooking Lamb:
- 115 – 120 for Rare
- 120 – 125 for Medium-Rare
- 130 – 135 for Medium
- 140 – 145 for Medium Well
- 150 – 155 for Well Done
- 155 + is just wrong
Slow Roasted Boneless Leg of Lamb
This is a classic roasted leg of lamb recipe seasoned with oregano, garlic and lemons. I use a meat Thermometer and cook the meat to 135 with is medium rare. Timing can take 60 minutes or a little longer that is why a Thermometer is best to use when cooking meat.
Ingredients
- 2 bunches fresh oregano
- 1 whole head of garlic, do not peel
- 2 lemons, cut into halves
- olive oil
- kosher salt
- black pepper
- 4 - 5 pound boneless leg of lamb
- 1/8 cup of water
Instructions
Take the meat out of the refrigerator 30 - 60 minutes before cooking to bring to room temperature. The meat will cook more evenly brought to room temperature instead of being ice cold.
Preheat the oven to 325.
In a baking dish large enough to hold the lamb, lightly drizzle the bottom with olive oil.
Break up the garlic and scatter over the bottom of the baking dish, then top with the oregano.
Lightly salt the lamb with kosher salt, then place on top of the herbs, and sprinkle with some pepper.
Squeeze two of the lemon halves over the top of the lamb and then place all four halves around the lamb.
Pour the water into the baking dish.
Slide into the oven and let roast until the internal temperature is 135 for medium-rare.
I roast for 60 minutes, check the temperature and then continue roasting until it reaches 135.
I check every 30 minutes.
Take the meat out of the oven and let rest 10 minutes before slicing.
Serve.
Eat.
Notes
I like to serve about 1/4 pound per person, give or take, depending on how hungry. This recipe will serve up to about 12 people, if based on the 1/4 pound calculation.
Recipe: Slow Roasted Boneless Leg of Lamb
Ingredients:
2 bunches fresh oregano
1 whole head of garlic, do not peel
2 lemons, cut into halves
olive oil
kosher salt
black pepper
4 – 5-pound boneless leg of lamb
1/8 cup of water
How To:
Take the meat out of the refrigerator 30 – 60 minutes before cooking to bring to room temperature. The meat will cook more evenly brought to room temperature instead of being ice cold.
Preheat the oven to 325.
In a baking dish large enough to hold the lamb, lightly drizzle the bottom with olive oil.
Break up the garlic and scatter over the bottom of the baking dish, then top with the oregano.
Lightly salt the lamb with kosher salt, then place on top of the herbs, and sprinkle with some pepper.
Squeeze two of the lemon halves over the top of the lamb and then place all four halves around the lamb.
Pour the water into the baking dish.
Slide into the oven and let roast until the internal temperature is 135 for medium-rare.
I roast for 60 minutes, check the temperature and then continue roasting until it reaches 135.
I check every 30 minutes.
Take the meat out of the oven and let rest 10 minutes before slicing.
Serve.
Eat.
More Delicious Lamb Recipes
Persian Boneless Leg of Lamb with Tabbouleh Couscous
Dijon Crusted Leg of Lamb Roast
Diane
Monday 10th of April 2023
Super easy is right! I was working with an oven I suspected was cool, so I set it to 350 and at 1 hr, internal temp was 130. The roast varied from done to medium rare, especially where it sat in the juices. Absolutely delicious!
Jennifer
Saturday 16th of April 2022
Do you peel the garlic cloves?
Susan
Sunday 14th of October 2018
I assume your temperatures are in Fahrenheit? 135 as an internal temperature seems very low, is it right? All my temperatures are in Celsius, that internal temperature seems even lower, 58!
Denise Woodward
Sunday 14th of October 2018
HI Susan, yes, all temperatures are Fahrenheit. We like our lamb rare to medium rare - once removed from the heat source it will cook for another 5 - 10 minutes bringing up the internal temperature. Hope this helps.
Jessica Robinson
Sunday 25th of March 2018
Oh this lamb dish looks so delicious and perfect for Easter. Such wonderful flavors!