boneless lamb roast on table with Wine and sides in background

Rosemary Garlic Boneless Lamb Roast

5 from 2 votes
COURSE: Main Course
CUISINE: Australian
KEYWORD: Boneless Roast Lamb, Bonenless Lamb Leg, Roast Lamb
PREP TIME: 20 minutes
COOK TIME: 1 hour 10 minutes
Resting Time: 15 minutes
TOTAL TIME: 1 hour 45 minutes
SERVINGS: 6 people
CALORIES: 168kcal
AUTHOR: The Home Cook's Kitchen
Celebrate the season with this gorgeous rosemary and garlic boneless lamb roast! A simple, elegant recipe that will wow your guests!


  • 2-2.5 lbs boneless lamb roast
  • 5 garlic cloves, crushed
  • 2 rosemary sprigs, roughly chopped
  • zest of one lemon
  • 2 tbsp olive oil, use good quality
  • 1 tsp salt
  • 1 tsp pepper


  • Preheat oven to 400F/200C
  • Combine crushed garlic, rosemary, lemon zest, salt and pepper and olive oil in a small bowl.
  • If your lamb is already wrapped, unroll the lamb and place on a clean board.
  • Spread half the rosemary marinade on the underside of the lamb.
  • Turn the lamb over and repeat the process on the outer side of the lamb.
  • Roll the lamb back together, and tie together with butcher's twine (see images in post).
  • Place lamb on a rack and place inside a deep baking tray.
  • Roast for 60-70 minutes for medium rare roast (or until it reaches around 145F).
  • Remove lamb, and cover with foil to rest for 15 minutes.
  • Use a sharp knife to carve off the lamb for serving.


For more information on the cooking process, see the blog post for information and images.


Calories: 168kcal | Carbohydrates: 1g | Protein: 19g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 447mg | Potassium: 285mg | Vitamin A: 10IU | Vitamin C: 0.7mg | Calcium: 10mg | Iron: 1.8mg
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