FREE 5-Ingredient Recipe EBook

• Why You Need My Boneless Leg of Lamb Recipe
• Ingredients & Substitutions
• How To Roast Leg of Lamb
• Roasting Time Chart
• My Recipe Tips
• Serving Ideas
• More Easy Lamb Recipes
• Boneless Leg of Lamb Recipe (Easy) Recipe card
• Recipe Reviews

I made this boneless leg of lamb recipe one year over the holidays when I wanted something really impressive, not really expecting to publish it. But it was turned out so flavorful, tender, and simple, I had to! The seasonings might not be fancy — just a simple mix of garlic, herbs, and lemon — but that’s exactly what this roast needs. If you’re looking for a change of pace from the usual chicken or beef roasts, this roasted leg of lamb is it. Make it with me for your next special occasion!

Why You Need My Boneless Leg of Lamb Recipe

• Super tender and juicy, with a garlicky, herby flavor – This boneless leg of lamb recipe borrows many of its flavors from my baked lamb chops , and makes your house smell so good! And while lamb can taste gamey if overcooked, I’ve got a handy time chart to ensure that yours turns out perfectly tender, without that gamey vibe.
• Easy to make, with simple ingredients – You need just 6 ingredients, plus salt and pepper. Just season, roast, and relax!
• Faster than most leg of lamb recipes – Many opt for a slow roasting method, but my high heat timing still leaves it very tender. For such a large roast, it’s pretty fast! I use a similar method for prime rib , too.
• Perfect for special occasions – My roast leg of lamb will be the centerpiece of your holiday table! Some of you have told me this is one of your go-to Easter and Christmas recipes , which means a lot. It’s also wonderful for Passover or Hanukkah, followed up with my rugelach cookies .

Ingredients & Substitutions

Here I explain the best ingredients for my leg of lamb recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Boneless Leg of Lamb – I like a boneless cut rather than bone-in, because the meat cooks evenly and is easier to slice. And no need to trim the fat—that keeps it juicy and full of flavor! You can also use the same ingredients for lamb shoulder , which is less lean, so the cook time may be different.
• Garlic – Crushing it releases all that juicy, garlicky goodness, and I find it doesn’t burn as easily as minced.
• Fresh Herbs – Fresh rosemary and thyme are hearty enough to stand up to the bold flavor of lamb. I recommend saving few sprigs for garnish!
• Lemon Zest – This little boost brings all the hearty flavors to life! Feel free to mix a splash of lemon juice with the olive oil for extra tenderizing action.
• Olive Oil – Avocado oil works, too.
• Sea Salt & Black Pepper – My rule of thumb is a teaspoon of salt and 1/4 teaspoon of pepper per pound of boneless lamb, so adjust as needed if your roast is smaller or larger than the 5-pound one I got.

How To Roast Leg of Lamb

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Tie and season the roast. Roll the leg up and secure it with butcher’s twine at 1-inch intervals. Sprinkle the sea salt and pepper all over the leg and place in a roasting pan with a rack . Let it sit at room temperature for 1 hour.
2. Make the marinade. In a small bowl, whisk together the olive oil, crushed garlic, rosemary, thyme, and lemon zest.

1. Rub the marinade all over the lamb. I find it helps to spread it with a brush.
2. Roast boneless leg of lamb in the oven. See my time chart and temperature recommendations below!
3. Let it rest. Remove the lamb roast from the oven and cover loosely with foil. Let it rest for at least 15 minutes before slicing.

Roasting Time Chart

Leg of lamb cooking time will vary depending on the size of your roast. For best results, I highly recommend using a probe thermometer , which will beep when it’s ready and you don’t have to open the oven to check! A regular meat thermometer will work, though.

In case you don’t have a thermometer, or to set the perfect temperature on your probe, use my chart:

Notes on this time chart:

• For best results, rely on temperature rather than time. I included the times as a guide, but they can vary depending on the size and shape of your roast. My times are based on a 5-pound boneless leg of lamb. Bone-in or larger roasts will take longer, while smaller ones will be faster.
• The temperatures above are when you’d remove the roast from the oven, NOT the final temp. The internal temp will rise at least 10 degrees while resting.

My Recipe Tips

• Bring the lamb to room temperature. There’s a reason my instructions say to let the lamb sit for an hour after seasoning. This helps it cook evenly, and that salt and pepper work like a mini dry brine, keeping it juicy.
• Feel free to marinate ahead of you like. I kept my leg of lamb recipe pretty simple and just roasted it right away after brushing on the marinade, but you can do it the day before for even juicier results.
• Be careful not to overcook. I don’t recommend roasting leg of lamb past medium doneness, which is why that’s as high as my time chart goes. After that, it starts to taste gamey. Medium-rare is the best!
• When it’s time to cut, slice against the grain. This breaks up the muscle fibers, making your lamb taste more tender!

Serving Ideas

Leg of lamb pairs really well with other hearty dishes, as well as veggies. I especially love it with comfort food and Mediterranean flavors like these:

• Sauces – Roasted lamb is really tasty with my homemade tzatziki sauce or chimichurri sauce
• Starches – Serve slices of roasted boneless leg of lamb over my roasted potatoes or mashed sweet potatoes for comfort food vibes. For a lighter option, try my roasted rutabaga or mashed cauliflower (pictured above).
• Vegetables – I did a mix of roasted vegetables above, although root vegetables work particularly well in the fall. If you prefer to cook your side on the stovetop, try my fried brussels sprouts , sauteed green beans , or sauteed eggplant .
• Salads – I recommend Mediterranean-inspired, colorful options, like my Israeli salad , Mediterranean salad with chickpeas , or Greek salad . For something a bit different and fall-ish with your leg of lamb, try my beet salad or mandarin orange salad .

More Easy Lamb Recipes

I think lamb is totally underrated! If you like this protein, I’ve got more lamb recipes you can try:

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 5-lb Boneless leg of lamb ▢
• 5 tsp Sea salt (or 1 teaspoon salt per pound) ▢
• 1 1/4 tsp Black pepper (or 1/4 teaspoon pepper per pound) ▢
• 2 tbsp Olive oil ▢
• 5 cloves Garlic (crushed) ▢
• 2 tbsp Fresh rosemary (chopped) ▢
• 2 tbsp Fresh thyme (chopped) ▢
• 1 tbsp Lemon zest (from 1 lemon) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Tie kitchen twine around the leg of lamb at 1-inch intervals. (This will help maintain its shape while roasting.)
2. Place the lamb in a roasting pan with a rack . Season both sides with salt and pepper. Let it sit at room temperature for 1 hour .
3. Preheat the oven to 400 degrees F (204 degrees C).
4. In a small bowl, combine the olive oil, crushed garlic, rosemary, thyme, and lemon zest. Brush the spice mixture on the lamb.
5. Roast boneless leg of lamb in the oven, until it reaches 115 degrees F for rare (~70-75 minutes), 125 degrees F for medium rare (80-85 minutes), or 135 degrees F for medium (~90-95 minutes).
6. Transfer the roast to a cutting board, cover loosely with aluminum foil, and let it rest for 15-20 minutes before slicing. (Resting is important to let the juices settle, and the internal temperature will rise an additional 10 degrees to reach the right level of doneness.) Slice the meat against the grain to serve.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/3 pound of lamb

• Getting the timing right: Check out my time and temperature chart above to help you get a juicy, tender leg of lamb every time! I’ve also got some extra recipe tips for best results.
• Store: Keep leftover lamb in an airtight container in the fridge for up to 3-4 days. It’s great for soups , sandwiches, or chopped up in my sweet potato shepherd’s pie .
• Reheat: Wrap the roast or individual slices in two layers of foil, place directly on the oven rack (without a baking dish), and warm at 250-300 degrees F. I find this works better than a dish because it’s less prone to overheated spots.
• Freeze: You can freeze the entire roast or individual slices for up to 3 months.

📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Boneless Leg Of Lamb Recipe

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Boneless Leg of Lamb Recipe (Easy)

My roast boneless leg of lamb recipe is juicy & flavorful, with simple ingredients like olive oil, garlic, herbs, and lemon. It’s super easy!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/boneless-leg-of-lamb/

Ingredients

• 1 5-lb Boneless leg of lamb
• 5 tsp Sea salt (or 1 teaspoon salt per pound)
• 1 1/4 tsp Black pepper (or 1/4 teaspoon pepper per pound)
• 2 tbsp Olive oil
• 5 cloves Garlic (crushed)
• 2 tbsp Fresh rosemary (chopped)
• 2 tbsp Fresh thyme (chopped)
• 1 tbsp Lemon zest (from 1 lemon)

Instructions

1. Tie kitchen twine around the leg of lamb at 1-inch intervals. (This will help maintain its shape while roasting.)
2. Place the lamb in a roasting pan with a rack . Season both sides with salt and pepper. Let it sit at room temperature for 1 hour .
3. Preheat the oven to 400 degrees F (204 degrees C).
4. In a small bowl, combine the olive oil, crushed garlic, rosemary, thyme, and lemon zest. Brush the spice mixture on the lamb.
5. Roast boneless leg of lamb in the oven, until it reaches 115 degrees F for rare (~70-75 minutes), 125 degrees F for medium rare (80-85 minutes), or 135 degrees F for medium (~90-95 minutes).
6. Transfer the roast to a cutting board, cover loosely with aluminum foil, and let it rest for 15-20 minutes before slicing. (Resting is important to let the juices settle, and the internal temperature will rise an additional 10 degrees to reach the right level of doneness.) Slice the meat against the grain to serve.

Maya’s Recipe Notes

Serving size: 1/3 pound of lamb

• Getting the timing right: Check out my time and temperature chart above to help you get a juicy, tender leg of lamb every time! I’ve also got some extra recipe tips for best results.
• Store: Keep leftover lamb in an airtight container in the fridge for up to 3-4 days. It’s great for soups , sandwiches, or chopped up in my sweet potato shepherd’s pie .
• Reheat: Wrap the roast or individual slices in two layers of foil, place directly on the oven rack (without a baking dish), and warm at 250-300 degrees F. I find this works better than a dish because it’s less prone to overheated spots.
• Freeze: You can freeze the entire roast or individual slices for up to 3 months.

📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)