Lamb is one of the those perfect in between meats that transition a first-time foodie from the traditional flavors of chicken and beef to a world of gamey but rich meats. It’s not as crazy as, say, goat, but the strong flavor provides a glimpse into more adventurous flavors. That’s just one of the many reasons why I love it.

Now, I normally save leg of lamb for a big event like Easter, but I happened to find it for a great deal at my local grocery store and figured, why not. Then when I woke up and saw the first snow of the season, I knew it was the perfect day for a Sunday roast. And, all things considered, this one is pretty dang easy.

I like to compliment my lamb with bright flavors like lemon or ginger and often incorporate them into my side dishes. For the lamb itself, in my opinion, classic is best. Which is why this recipe features the most traditional of all lamb seasonings: rosemary, lemon, and garlic.

Lemon and Garlic Crusted Semi-Boneless Leg of Lamb

The perfect roast for a special occasion or even just a lazy weekend. This very traditional leg of lamb recipe is easily matched with a variety of side dishes.
Course Brunch, Dinner, lunch
Servings 6


  • 4.5 Llb. semi-boneless leg of lamb
  • 8 Large cloves of garlic
  • 1/4 Cup Olive oil
  • 1/2 Tbsp salt
  • 1/2 Tbsp pepper
  • 1/2 Tbsp fresh, chopped rosemary
  • 1/2 Tbsp fresh, chopped thyme
  • 1 Tbsp fresh lemon zest


  • Place leg of lamb in a roaster pan and let sit out while preparing the rub and while the oven comes to temp.
  • Pre-heat oven to 450 degrees
  • Chop garlic, rosemary, and thyme, finely then add to bowl with salt, pepper, lemon zest and olive oil. Mix well.
  • Score the lamb – this means to make shallow cuts in the meat, I use a cross cross pattern.
  • Rub the olive mixture all over the top of the lamb, be sure to get lots of mixture into the small cuts you just made.
  • Place in oven at 450 for 20 minutes.
  • Turn oven down to 350 and roast for another 2-2.5 hours or until the center of the roast hits about 150 degrees.
  • Let rest for 20 minutes before carving and serving.
Keyword baked lamb, leg of lamb, roast lamb, semi-boneless leg of lamb