Easy Boneless Leg of Lamb Recipe

Slow-roasted lamb basically melts in your mouth, and this show-stopping Boneless Leg of Lamb Recipe is just that. It is flavor-packed and incredibly easy to make. The lamb is studded with garlic and rosemary, rubbed with a tangy horseradish sauce, nestled into a rich pan broth, and finished with roasted carrots. It’s the kind of meal that feels fancy enough for a holiday dinner party, but comforting (and easy) enough for a Sunday dinner at home.

❤️ Why You’ll Love this Boneless Leg of Lamb Recipe

• Easy: This recipe has big flavor but low effort. It has a quick prep, a slow roast, and the oven does all the heavy lifting while the lamb turns tender and delicious.
• Balanced Flavors: The salty whipped feta, tangy horseradish, and rich lamb create a dreamy combo that is a flavor explosion in your mouth.
• Dinner-party Worthy: This dish looks impressive, feeds a crowd, and can be prepped ahead. It’s easy but looks incredibly impressive. Perfect for the busy holiday season!

🍲 Ingredients

Lamb – Lamb is rich in high-quality protein, iron, and vitamin B12, which support muscle health and energy levels. When slow-roasted, it becomes incredibly tender and flavorful without the need for heavy marinades or extra fat. I always feel like lamb feels like a special occasion because it’s not something we eat on a regular basis, so it’s perfect for a special date night or dinner party.

Feta Cheese – Feta is naturally lower in fat and calories than many other cheeses, while still delivering calcium and probiotics that support bone and gut health. Whipping it with Greek yogurt makes it extra creamy and adds an extra boost of protein to this recipe.

👩‍🍳 How to Make a Boneless Leg of Lamb

Day before: Make the whipped feta and store in the fridge.

1. Make the whipped feta by adding the feta cheese, Greek yogurt and olive oil to a food processor and pulse until smooth and light.
2. Store in the fridge in an airtight container.

Make the lamb

1. Preheat the oven to 350F.
2. Place the lamb on a cutting board and pat the lamb dry with a paper towel.
3. Pierce the lamb leg about 12 times on the top side with a sharp knife and then insert a quarter garlic clove and small piece of a rosemary sprig into each cut. Place the lamb into a large baking dish.
4. Make the lamb sauce by mixing together the horseradish, honey, olive oil, kosher salt, ground pepper, garlic powder, onion powder, chili flakes, smoked paprika and lemon juice. Pour this over top of the lamb and use your hands to rub this mixture all over the lamb as well.
5. Then, in a medium bowl, whisk together the pan broth ingredients: Better than Bouillon Beef Base, olive oil, lemon juice, hot water and pressed garlic. Pour this in the bottom of the large baking dish, around the seasoned lamb.
6. Cover the lamb with a piece of parchment paper and then cover the baking dish with foil and place into the preheated oven. Bake for about 2 1/2 – 3 1/2 hours, checking the broth levels at the 1 and 2 hour mark (add a little extra boiling water if needed) or until the lamb is very tender and the meat starts to pull away easily with a fork.
7. While the lamb is roasting, prepare the carrots by adding whole garden carrots (greens trimmed) to a large mixing bowl with Better than Bouillon Chicken Base, olive oil, kosher salt and ground pepper. Toss to coat the carrots and set aside.
8. At the 2 1/2 – 3 1/2 hour mark or when the meat starts to pull away easily with a fork, remove the foil and add the seasoned carrots in and around the lamb.
9. Roast for another 30-45 minutes or until the carrots are fork tender. Add extra boiling water to the pan if needed as well.
10. Remove the whipped feta from the fridge once the carrots have been added to the roasting pan.
11. Once the carrots are fork tender, remove the entire baking dish from the oven (if desired, you can broil on low the lamb and carrots for a bit of extra colour before removing from the oven).
12. Serve the lamb and carrots over a bed of whipped feta, horseradish on the side and if desired, top the lamb with chimichurri.

🪄 Tips and Tricks

• Don’t skip the pat-dry step: Drying the lamb first helps the seasoning stick better and gives you deeper flavor as it roasts.
• Pierce deeply: Make deep, solid slits for the garlic and rosemary so the flavours really infuse the meat as it cooks.
• Low and slow: This cut of lamb shines with time. If the lamb isn’t pulling apart easily, it just needs a bit more oven time.
• Keep an eye on the broth: Checking at the 1 and 2 hour marks prevents the pan from drying out and gives you a built-in sauce at the end.
• Add the carrots later: Tossing them in near the end keeps them tender and flavourful instead of overcooked or mushy.

🗒 Variations

Looking for some different spins on this recipe? Here are some easy swaps to make some variations of this dish:

• Herb + Citrus Twist: Swap rosemary for thyme and oregano, and add orange zest or extra lemon to the sauce and pan broth. It brightens the whole dish and gives it a different flavor.
• Middle Eastern–Inspired: Add cumin, coriander, and a touch of cinnamon to the lamb rub, then finish with pomegranate molasses or fresh pomegranate seeds. Serve with whipped feta plus a drizzle of olive oil and herbs.
• For Garlic Lovers: Double the garlic in the slits and the pan broth, then finish with roasted garlic mashed into the whipped feta. You may want to serve breath mints with this variation!

🍽️ Best served with

• Briam (Greek Roasted Vegetables)
• Easy Green Bean Casserole
• Fluffy Greek Pita Bread

👝 How to Store Leftovers

Store leftovers in an airtight container in your fridge for up to 4 days. Leftovers of this are fantastic reheated!

🤔 Common Questions

Easy Boneless Leg of Lamb Recipe

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This Boneless Leg of Lamb Recipe is slow-roasted until tender, infused with garlic and rosemary, and finished with a rich, flavor-packed pan sauce. Served over creamy whipped feta with roasted carrots, it’s perfect for entertaining or a cozy at-home feast.

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Prep Time 30 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 4 hours hrs

Course Main Course

Cuisine Greek-Inspired

Servings 6 -8 people

Calories 477 kcal

Ingredients

  

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For the whipped feta

• 1 1/2 cups feta cheese
• 3 tbsp plain Greek yogurt
• 1 tbsp extra-virgin olive oil

For the lamb

• 3.5 lb boneless leg of lamb, fat trimmed *for more precise cooking, leave the lamb out for an hour before it goes into the oven*
• 3 large garlic cloves, quartered
• 2-3 sprigs of fresh rosemary

For the lamb sauce

• ¼ cup prepared horseradish
• 2 tbsp liquid honey
• 1 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• ½ tsp ground pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp chili flakes
• 1/2 tsp smoked paprika
• 1/4 cup freshly squeezed lemon juice (about 1 1/2 lemons)

For the pan broth

• 1 tbsp Better than Bouillon Beef Base
• ¼ cup extra-virgin olive oil
• 1/4 cup freshly squeezed lemon juice (about 1 1/2 lemons)
• 2 ¼ cups hot water
• 4 garlic cloves pressed

For the carrots

• 1 – 1 ½ lbs garden carrots, with the greens attached, trimmed to keep just a bit of green on each carrot
• 1 tbsp Better than Bouillon Chicken Base
• 1 tbsp extra-virgin olive oil
• ½ tsp kosher salt
• ¼ tsp ground pepper

For serving

• Prepared horseradish
• Optional: store-bought chimichurri

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Instructions

 

Day before: Make the whipped feta and store in the fridge.

• Make the whipped feta by adding the feta cheese, Greek yogurt and olive oil to a food processor and pulse until smooth and light.
• Store in the fridge in an airtight container.

Make the lamb

• Preheat the oven to 350F.
• Place the lamb on a cutting board and pat the lamb dry with a paper towel.
• Pierce the lamb leg about 12 times on the top side with a sharp knife and then insert a quarter garlic clove and small piece of a rosemary sprig into each cut. Place the lamb into a large baking dish.
• Make the lamb sauce by mixing together the horseradish, honey, olive oil, kosher salt, ground pepper, garlic powder, onion powder, chili flakes, smoked paprika and lemon juice.
• Pour this over top of the lamb and use your hands to rub this mixture all over the lamb as well.
• Then, in a medium bowl, whisk together the pan broth ingredients: Better than Bouillon Beef Base, olive oil, lemon juice, hot water and pressed garlic. Pour this in the bottom of the large baking dish, around the seasoned lamb.
• Cover the lamb with a piece of parchment paper and then cover the baking dish with foil and place into the preheated oven. Bake for about 2 1/2 – 3 1/2 hours, checking the broth levels at the 1 and 2 hour mark (add a little extra boiling water if needed) or until the lamb is very tender and the meat starts to pull away easily with a fork.
• While the lamb is roasting, prepare the carrots by adding whole garden carrots (greens trimmed) to a large mixing bowl with Better than Bouillon Chicken Base, olive oil, kosher salt and ground pepper. Toss to coat the carrots and set aside.
• At the 2 1/2 – 3 1/2 hour mark or when the meat starts to pull away easily with a fork, remove the foil and add the seasoned carrots in and around the lamb.
• Roast for another 30-45 minutes or until the carrots are fork tender. Add extra boiling water to the pan if needed as well.
• Remove the whipped feta from the fridge once the carrots have been added to the roasting pan.
• Once the carrots are fork tender, remove the entire baking dish from the oven (if desired, you can broil on low the lamb and carrots for a bit of extra colour before removing from the oven).
• Serve the lamb and carrots over a bed of whipped feta, horseradish on the side and if desired, top the lamb with chimichurri.

Video

Notes

• This recipe is absolutely perfect for the holiday season!
• If whipped feta isn’t for you, make a batch of our Classic Mashed Potatoes to serve with instead.
• If you love this recipe, try our Greek Roasted Leg of Lamb with Lemon Potatoes or Greek-Style Braised Lamb Shanks

Nutrition

Calories: 477kcal | Carbohydrates: 14.7g | Protein: 48.1g | Fat: 26.4g | Saturated Fat: 8.5g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 12.1g | Trans Fat: 0.1g | Cholesterol: 156.4mg | Sodium: 693.5mg | Fiber: 2.3g | Sugar: 9.5g

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