The original plan was simple: just get Sunday dinner on the table. The kind of dinner that slows everybody down — even if just for an hour. But somehow, as I reached for the thyme and started zesting citrus, this roasted boneless leg of lamb became something more. It turned into a practice run for Christmas, a little love letter to future holiday gatherings, and a test to see if I could finally make lamb that even my mom would eat.
Roasted Boneless Leg of Lamb with a Purpose
I don’t make lamb often, but when I do, it’s because I want it to mean something. This time? I had Christmas in the back of my mind — and a house full of people to think about. Every year, friends and family gather at my place. Not just for the company, but for the food. They know the kitchen’s going to smell like something worth remembering.
And I love that. I love being the one whose meals get talked about in the car ride home. This year, my mom is spending Christmas with me for the first time in over a decade. And she doesn’t even like lamb. Too gamey, she says.
So I knew if I was going to serve lamb, it had to be different — brighter, herby, layered with flavor. Nothing creamy. Nothing sweet. Just a dish that proves lamb can be stunning when done right.
Cooking with a Curious Toddler (and a Lot of Butter)
As soon as I got started, my daughter wrapped herself around my leg. The entire herb prep was done with her in the kitchen — asking to smell the parsley, mispronouncing “scallion,” and reaching for the mortar and pestle like she was helping. She wasn’t. But she was present. And that made me slow down and explain what I was doing and why.
This roasted boneless leg of lamb is seasoned with more than just citrus and garlic. It’s seasoned with intention, real life, and the kind of patience that only shows up when you’re doing ten things at once — and still smiling about it.
Making the Herb Paste for Roasted Boneless Leg of Lamb
This dish starts with a bold green paste — the kind that clings to meat and changes minds.
In my Hamilton Beach food processor, I blend:
- 5 scallions
- 1 full onion
- 6 cloves garlic
- Fresh thyme leaves and a pinch of dried thyme, crushed by hand
- A handful of parsley
- Zest of one lime and one orange
- Juice of the lime
- Olive oil
- Kosher salt, cracked black pepper, and a generous spoonful of allspice
The moment the blades start spinning, the kitchen fills with the scent of herbs and citrus.
How I Roast My Boneless Lamb (and Build Flavor from the Bottom Up)
With food prep gloves on, I rub the herb paste deep into the folds of the boneless leg of lamb. No shortcuts — just seasoning every crevice with care. I place the lamb flat in a large Pyrex dish, not rolled.
Then I take cold butter — and using a knife, I drag thin ribbons across the top. Those melt down slowly as the roast cooks, turning the paste into a golden crust. Around the lamb, I scatter baby potatoes. Just tossed with olive oil, salt, and black pepper. They’ll soak up the flavor, and when it’s done, you won’t need to ask if they’re good. You’ll know.
Roasting Instructions for Boneless Lamb
I roast the lamb at 425°F for 15 minutes to develop a crust. Then I lower the heat to 350°F and continue roasting until it reaches 130°F for medium-rare (or 140°F for medium). Use a meat thermometer so you don’t guess. When it’s done, I let it rest for 20–30 minutes. Tent it with foil and leave it alone. That’s how the juices stay in.
The Result: Subtly Bright, Perfectly Herby Leg Of Lamb
When I slice into the roast, the inside is pink and tender, the outside crusted with herbs. It’s not overpowering. You can’t exactly taste the lime or the orange — but without them, the lamb wouldn’t taste balanced. They brighten and soften the gamey notes without making the lamb sour or sweet. And the best part? Even my daughter ate it. So did everyone else — including my husband’s friends who came upstairs during game night just to “say hello.”
We all knew what they were really after.
What to Do with Leftover Roasted Boneless Leg of Lamb
This recipe makes a lot, which is great, because the leftovers are even better. The next day, I slice the lamb thick. I heat a little butter in a skillet, pour in the leftover pan juices, add a splash of broth, and squeeze in some lime. Then I nestle the lamb into the sauce and reheat it gently. Served over white rice?
It’s not a leftover. It’s a second act.
This Roasted Leg of Lamb Is Definitely Making the Christmas Menu
I may tweak the sides. I may play with the herbs. But this roasted boneless leg of lamb is absolutely making an appearance this holiday season. My mom enjoyed it. My daughter ate it. And I felt proud watching people take seconds.
That’s what I want for Christmas dinner —A meal that holds love, effort, and a little bit of wow.
Pair this Roasted Leg of Lamb with:
- Creamy Mashed Potatoes
- Amazing Roasted Acorn Squash or even Parmesan Roasted Carrots
- Or a Delicious Cobb Salad, or our Cranberry Apple Walnut Salad
If you love recipes with pork, then you must certainly try this Grilled Jamaican Jerk Pork Tenderloin– you will love it. And don’t skip the Jamaican Jerk Gravy, it goes with everything, not just jerk pork.
I wouldn’t be me if I forgot to tell you about this decadent and impressive Berry Trifle. It is just as much a crowd pleaser as it is a taste bud satisfied.
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Tools I Recommend for This Roast
- Hamilton Beach Food Processor – for the herb paste
- Disposable Food Prep Gloves – for mess-free seasoning
- Digital Meat Thermometer – for accurate temps
Want to find out more about the things in my kitchen that I love and keep things simple? Check out this post on my Top 10 Kitchen Gamechangers that I found on Amazon.
This post contains affiliate links. Thank you for supporting Camille’s Comforting Cuisine.
From My Kitchen to Yours
This dish started as a Sunday dinner — and became a blueprint for Christmas. It’s tender. Thoughtful. Full of warmth and herbs and just enough citrus to surprise you. It’s not hard. But it’s intentional.
And that’s how the best meals always start.
From my kitchen to yours —
Camille
Roasted Boneless Leg of Lamb
10
servings20
minutes45
minutes1
hour5
minutesKeep the screen of your device on
Ingredients
- For the Herb Paste
5 scallions, chopped
1 small onion, chopped
6 cloves garlic
6 -8sprigs fresh thyme, leaves stripped
½ cup fresh parsley, packed
½ teaspoon dried thyme, crushed
1 Lime (Juice and Zest)
1 Orange (for zesting)
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon ground allspice
- For Roasting
1 boneless leg of lamb or lamb shoulder (about 4–5 pounds), opened flat
2 tablespoons ghee or butter
2 tablespoons cold butter, shaved into ribbons
1 ½ pounds baby potatoes, tossed with olive oil, salt, and pepper
Directions
- Preheat oven to 425°F.
- Prepare the herb paste by blending the scallions, onion, garlic, thyme, parsley, lime zest, orange zest, lime juice, olive oil, salt, pepper, and allspice until thick and spreadable.
- Rub the herb paste generously over the lamb, massaging it into every fold and groove.
- Spread ghee or butter into the bottom of a large roasting dish.
- Place the lamb flat in the roasting dish. Top with cold butter ribbons. Surround the lamb with seasoned baby potatoes.
- Roast at 425°F for 15 minutes.
- Lower the oven temperature to 350°F and continue roasting until the lamb reaches an internal temperature of 130°F for medium-rare or 140°F for medium, about 45–75 minutes depending on thickness.
- Remove the lamb from the oven. Tent loosely with foil and rest for 20–30 minutes before slicing.
- Slice across the grain and serve with roasted potatoes and drippings spooned over the top.
- Leftover Lamb Reheat Method (for Second Day Meals)
- Slice leftover lamb into thick slices.
- Warm leftover lamb drippings in a frying pan with 1–2 tablespoons butter and a splash of broth.
- Squeeze in a little lime or lemon juice.
- Lay lamb slices in the pan and gently warm through over medium-low heat.
- Serve hot over fluffy white rice with a drizzle of the herby butter sauce.
Camille’s Notes
- If your drippings are very salty, add broth to balance.
You can substitute vegetable broth if you prefer a lighter sauce for the leftovers.
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