One of my best friends from college would invite me over for family holidays at her house and a Boneless Leg of Lamb was ALWAYS on the menu. It’s such a beautiful and versatile recipe that can be served whole for more traditional meals, or sliced and served for sandwiches if you’re going more casual. I bribed her mom to give me the recipe and here’s my spin on that beautiful Roasted Garlic and Herb Stuffed Bone-less Lamb Leg Sandwich with Tzatziki!!
Table of Contents
Why I Love This Recipe
Okay so let’s talk about roasting a boneless leg of lamb because it’s one of the most
requested recipes I get and it’s FINALLY got a home on WGC!
First- let’s start with a great grass-fed boneless leg of lamb from New Zealand! I
snagged this one from Atkins Ranch at the Whole Foods meat department but you
can look here to find where it’s available near you!
It’s leaner and more flavorful than anything you’ll find domestically here in the US.
Plus, New Zealand has one of the smallest environmental footprints of any red meat
production system in the world - something that I’m sure is equally as important to
you as it is to me!! You can learn more about New Zealand grass-fed lamb right
here.
New Zealand famers are dedicated to providing the most delicious, nutritious food,
especially when it comes to natural grass-fed beef and lamb. They’re striving to give
us a product that is better for us and the planet. The pristine environment and tem-
perate climate makes New Zealand one of the few places in the world where pas-
ture farming can reach its true potential. For those of you who’ve had the pleasure
of visiting New Zealand, I know you can speak to this firsthand!
Ingredients & Substitutions
- Boneless Leg of Lamb
- Salt and Pepper
- Garlic Cloves
- Fresh Herbs – I use a mix of parsley, oregano, basil, thyme, chives, and mint
- Olive Oil
- Brioche Buns – or any other favorite bun
- Arugula
- Pickled Red Onions
- Tzatziki – store-bought or homemade (see recipe card below)
If you want to make this leg of lamb and do various other toppings – please, be my
guest! This would be amazing with a dollop of guacamole and a spoonful of salsa;
great with a drizzle of salsa verde or mint pesto; and incredible as more of a melt
with some Monterey Jack Cheese and some shredded lettuce.
How to Make a Boneless Leg of Lamb
Step 1: Butterfly leg for stuffing. Preheat the oven to 375 degrees F. Lay lamb flat on the counter. Using a sharp knife, make several slits, about 2 inches long by ¼ inch deep, so seasonings can penetrate meat. Sprinkle generously with salt and pepper. Spread garlic evenly on top, then cover with herbs. Roll meat to enclose stuffing and tie with string at 1 inch intervals, keeping the diameter of the roll the same so that the roast cooks evenly. Generously season outside with salt and pepper.
Step 2: Heat oil in a large skillet over high heat. Brown lamb on all sides. Roast on rack in a roasting pan at 375 degrees F for 30 to 40 minutes for medium rare, 1 hour for well done. (A meat thermometer inserted in center should read 160 or 165 degrees F.
Step 3: Let sit at room temperature about 10 minutes before slicing super thin. Remove strings and slice meat thinly across the roll. Serve with Tzatziki and arugula on a bun.
Tips & Tricks
Lamb is already super tender so no need to overdo it!
- Rare: 125°F
- Medium-Rare: 130°F to 135°F
- Medium: 135°F to 140°F
- Well-Done: 155°F to 165°F
Once you've reached your desired temperature, let the lamb rest on a cutting board for 10-15 minutes for the juices to redistribute. Then slice against the grain into thin strips.
And since this recipe makes a LOT - leftover lamb can be refrigerated in an airtight container for up to 3 days!
FAQs
What is the best temperature to cook a boneless leg of lamb at?
My preference is at 375 degrees F - that way it's not too hot and it cooks evenly.
Should I sear a boneless leg of lamb before roasting?
Yes!! That really locks in the flavor and gets that beautiful golden crust on the outside.
Does lamb leg get more tender the longer you cook it?
Yes to a certain extent... you don't want to overcook lamb so it's a great idea to use a meat thermometer to monitor the internal temperature of the meat.
Does boneless lamb cook faster?
Yes - any cut of meat without the bone will cook faster!
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
Garlic and Herb Stuffed Boneless Leg of Lamb
Ingredients
- 1 6-pound boneless leg of lamb
- Salt and freshly ground black pepper
- 3 tablespoons minced garlic
- ½ cup assorted chopped fresh herbs such as parsley, oregano, basil, thyme, chives, mint
- 2 tablespoons olive oil
- Arugula for serving
- Pickled red onions for serving
- Brioche Buns or any other favorite bun
Tzatziki
- 1½ cups plain Greek yogurt
- 1 Persian cucumber small dice
- 1 lemon juiced plus more if needed
- 3 cloves garlic finely minced
- 2 tablespoons chopped fresh dill
- Kosher salt and freshly cracked pepper to taste
Instructions
- Butterfly leg for stuffing.
- Preheat the oven to 375 degrees F. Lay lamb flat on the counter. Using a sharp knife, make several slits, about 2 inches long by ¼ inch deep, so seasonings can penetrate meat. Sprinkle generously with salt and pepper. Spread garlic evenly on top, then cover with herbs. Roll meat to enclose stuffing and tie with string at 1 inch intervals, keeping the diameter of the roll the same so that the roast cooks evenly. Generously season outside with salt and pepper.
- Heat oil in a large skillet over high heat. Brown lamb on all sides. Roast on rack in a roasting pan 30 to 40 minutes for medium rare, 1 hour for well done. (A meat thermometer inserted in center should read 160 or 165 degrees F. Let sit at room temperature about 10 minutes before slicing super thin.. Remove strings and slice meat thinly across the roll.
- Serve with Tzatziki and arugula on a bun.
Notes
- Rare: 125°F
- Medium-Rare: 130°F to 135°F
- Medium: 135°F to 140°F
- Well-Done: 155°F to 165°F
Let's make everyday a holiday, so we can have this!
I love leg of lamb and make it regularly until just a few weeks ago. My local Publix told me they will no longer bone, roll and tie the leg of lamb. So I’ve got to try to do it myself or find another butcher in another store!
Love your recipe and can’t wait to try it.