Easy Boneless Leg of Lamb Recipe

A plated dish featuring braised beef in brown sauce, topped with green herb garnish and a dollop of cream, served with glazed carrots on a white plate with a yellow rim.

Easy Boneless Leg of Lamb Recipe

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.

Course Main Course

Cuisine Greek-Inspired

Keyword lamb

Prep Time 30

Cook Time 3 30

Total Time 4

Servings -8 people

Calories 477kcal

Author Maria Koutsogiannis

Ingredients

For the whipped feta

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

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