My go-to recipe for making boneless leg of lamb, whether I spit roast it on a grill, or slow roast it in the oven. This recipe was taken from my wife, Bayan, with minor tweaks.
I usually eyeball how much of everything to put, but I recorded how much I used when I most recently grilled it. You may need to adjust these — especially salt — for baking.
- 5 ½ lbs boneless leg of lamb
- 1 ½ onions
- 6 cloves of garlic
- ¾ tbsp of salt
- 4 tsp black pepper
- 1 tsp cumin
- 2 tsp paprika
- 1 tbsp olive oil
- Rosemary
Directions
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For baking. Slice the onions lengthwise. Chop the garlic into small pieces.
For grilling. Puree the onions and garlic together. By blending them, we’ll be able to slather them on the lamb and have most of stay there, even as the lamb rotates over the fire.
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Pat the lamb dry. For grilling, slice any thick parts to make the meat an even thickness throughout. You should only have to slice it it one or two places. This is not needed if baking.
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Make small cuts in the lamb, about two finger segments wide, deep into the lamb throughout. Stabbing it will allow the seasoning to penetrate better.
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Spread everything on the lamb.
Tip: if you are making a large amount of lamb, it might be easier to mix the seasoning in a separate bowl and apply to the lamb once mixed.
To Oven Roast (About 3 Hours)
- Cover with foil and bake at 400°F for about 3 hours. The meat should fall apart when poked with a knife and be fully cooked. This method is good at retaining moisture, so you don’t need to worry much about overcooking.
To Spit Roast Over a Grill (About 1 Hour)
- Olive oil in a bowl, for brushing
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Place above the grill, starting with a temperature of 450°F. After 20 mins, lower the temperature to 400°F.
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Every 10–15 minutes, brush the outside with olive oil. You’ll be checking on the meat anyway, so just brush it while you’re at it.
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Aim for an internal temperature between 140–145°F. Below that it may end up a bit chewy, and above that it will start to become dry.
