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boneless lamb roast on table with Wine and sides in background

Rosemary Garlic Boneless Lamb Roast

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!
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr 10 mins
Resting Time 15 mins
Total Time 1 hr 45 mins
Course Main Course
Cuisine Australian
Servings 6 people
Calories 168 kcal


  • 2-2.5 lbs boneless lamb roast
  • 5 garlic cloves crushed
  • 2 rosemary sprigs roughly chopped
  • zest of one lemon
  • 2 tablespoon olive oil use good quality
  • 1 teaspoon salt
  • 1 teaspoon 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.
Keyword Boneless Roast Lamb, Bonenless Lamb Leg, Roast Lamb