Perfect Boneless Roasted Leg of Lamb Recipe
Prep Time:
1 hour
Cook Time:
1 hour
Servings:
10 Servings
Ingredients
  • 1 ½ cups plain Greek yogurt
  • 1 lemon, juice and zest, plus 1 teaspoon lemon juice, divided
  • 2 garlic cloves, minced
  • 2 tablespoons Herbes de Provence
  • 2 teaspoons dried thyme
  • 2 teaspoons dried sage
  • Kosher salt, to taste
  • Freshly cracked pepper, to taste
  • 6-pound boneless leg of lamb
  • 2 tablespoons, plus 2 teaspoons olive oil, divided
  • 2 garlic bulbs, tops cut off
  • 4 stems fresh thyme
  • 4 stems fresh sage
  • 4 stems fresh rosemary
Directions
  1. Prepare the Marinade. In a bowl, combine yogurt, zest and juice of one lemon, minced garlic, dried Herbes de Provence, dried thyme, dried sage, salt, and black pepper. Mix well to create a smooth marinade.
  2. Set aside 1 cup of the marinade for later use.
  3. Place the boneless lamb leg in a large dish or a resealable plastic bag. Coat it thoroughly with the remaining marinade.
  4. Cover the dish with plastic wrap or seal the bag and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to penetrate the meat.
  5. Preheat your oven to 375 F.
  6. Remove the marinated lamb from the refrigerator and let it come to room temperature for about 30 minutes.
  7. Place the lamb in a well-oiled roasting pan or on a baking sheet lined with parchment paper.
  8. Top the lamb with olive oil, marinade leftover in the bowl, garlic heads, and fresh sage, thyme, and rosemary.
  9. Roast the lamb in the preheated oven for about 50 minutes to 1 hour, or until the internal temperature reaches your desired doneness (medium-rare is around 145 F).
  10. While the lamb is roasting, prepare yogurt-herb sauce. Mix the reserved 1 cup of marinade with 1 teaspoon of lemon juice and 2 teaspoons of olive oil. Taste and add salt and pepper as needed.
  11. Once the lamb reaches the desired temperature, remove it from the oven and let it rest for about 15 minutes before serving.
  12. Serve lamb with the yogurt-herb sauce on the side.