Roasted Boneless Leg of Lamb
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • zest and juice of ½ lemon
  • 6 cloves garlic
  • handful of thyme, leaves removed from sprigs, plus more for garnish
  • 1 tbsp kosher salt
  • 5 tbsp olive oil, divided
  • 41/2 - 5lb boneless leg of lamb
  • 2 large shallots, quartered
  • 1 lb yukon gold potatoes, sliced into 1" thick wedges
  1. Add 1st four ingredients to a food processor or personal blender and pulse until minced and well combined. Add 3 tbsp olive oil until incorporated. Place boneless lamb leg in a large ziploc bag and pour marinade on top. Refrigerate at least four hours and up to 1 day.
  2. Remove lamb from refrigerator 30 minutes before cooking. Heat oven to 375 degrees and a large cast iron (or other oven-proof) skillet over medium-high heat. Add 2 tbsp olive oil and brown lamb all over, about 5-7 minutes per side, remove from pan and pour off excess fat leaving only enough to cover the bottom. Add potatoes and shallots to the pan and return lamb to lay on top. Transfer to oven and cook until thermometer inserted into the center of the roast reads 135 degrees, for medium rare, about 1½ hours, or longer, if needed to reach desired temperature. Let rest for 10 minutes, slice and serve.
Recipe by Jackie Ourman at