Easter Leg of Lamb (Two Ways): Bone-In vs Boneless
A classic Easter leg of lamb with light garlic and fresh rosemary—dry brined for flavor, roasted hot to build a crust, then finished low for a tender, evenly cooked interior.
Equipment
- Roasting pan with rack
- Sharp carving knife + fork
- Cutting Board
- Kitchen twine (for boneless)
- Mixing bowl
- Meat thermometer (non-negotiable)
Ingredients
- 1 leg of lamb:
- 5 –7 lb bone-in or
- 3 –5 lb boneless rolled and tied
- 2 –3 cloves garlic finely grated
- 2 tablespoon fresh rosemary finely chopped
- 2 tablespoon olive oil
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon Dijon mustard optional
- Lemon wedges for serving (optional)
Instructions
Season (Dry Brine)
- Season the lamb with salt, pepper, garlic, rosemary, olive oil, and Dijon (if using).
- Place uncovered in the refrigerator for at least 4 hours, ideally overnight.
- Shape (Boneless Only)
- Pat dry thoroughly to ensure proper browning.
- If using boneless lamb, roll into a tight, even roast and tie with kitchen twine every 1½–2 inches.
Prep for Roasting
- Remove from the refrigerator 1 hour before cooking.
Roast — High Heat Start
- Preheat oven to 450°F.
- Roast for 15–20 minutes to develop a crust.
- Reduce Heat & Finish
Lower oven to 325°F and continue roasting until internal temperature reaches:
- 125–130°F for medium-rare
- 130–135°F for medium
Approximate Total Roasting Time (including high heat start):
- Bone-in (5–7 lb): 1 hour 30 minutes to 1 hour 45 minutes
- Boneless (3–5 lb): 1 hour to 1 hour 20 minutes
- Per-Pound Guide (after initial high heat):
- Bone-in: 15–18 minutes per pound
- Boneless: 12–15 minutes per pound
- (Always cook to temperature—time is a guide.)
Rest
- Remove from oven and rest 20 minutes, loosely tented with foil.
Carve & Serve
- Slice against the grain.
- Bone-in: carve along the bone, then slice
- Boneless: slice into even rounds
- Finish with lemon and flaky salt if desired.
Notes
Notes
Seasoning 4–24 hours ahead improves flavor and crust (dry brine)
Patting the surface dry is critical for browning
Start at high heat to form the crust—the crispy, salty edges
Lower heat ensures a tender interior without overcooking
Boneless lamb cooks more evenly; bone-in offers deeper flavor
Tying boneless lamb is essential for even results
Always use a meat thermometer—time is only a guide
Carryover cooking will raise internal temperature while resting
Seasoning 4–24 hours ahead improves flavor and crust (dry brine)
Patting the surface dry is critical for browning
Start at high heat to form the crust—the crispy, salty edges
Lower heat ensures a tender interior without overcooking
Boneless lamb cooks more evenly; bone-in offers deeper flavor
Tying boneless lamb is essential for even results
Always use a meat thermometer—time is only a guide
Carryover cooking will raise internal temperature while resting
