Mint and Honey Boneless Leg of Lamb is a foolproof way to roast tender lamb without a ton of ingredients or complicated cooking method.
Have you ever cooked boneless leg of lamb? I have to admit, I was intimidated by this cut of meat until recently and now that I’ve got it all figured out, I am excited to share this Mint and Honey Boneless Leg of Lamb recipe with you!
This is a perfect recipe for Passover – which is just days away!
Now, I know that there are some Jewish people who do not eat lamb for Passover Sedar so if you fall into that group, check out my Passover Brisket recipe.
This is a foolproof and simple cooking method that yields tender and flavor-packed roasted lamb.
It would be fantastic served with mashed potatoes or mashed cauliflower (use olive oil instead of Ghee for Passover) and this Sauteed Asparagus with Shallot and Lemon (again, use olive oil in place of butter for Passover). Only after some homemade matzo ball soup though ;).
NOTES:
- More on Boneless Lamb cooking times here.
- Ask your butcher to trim and tie the boneless leg of lamb for you. Time saver!
- I like to use avocado oil because it has a high smoke point and the first 15 minutes are at a high heat. You can use olive oil but note that it may burn and change the flavor of the marinade.
Did you make this recipe? Please give it a star rating below!
Mint and Honey Boneless Leg of Lamb is a foolproof way to roast tender lamb without a ton of ingredients or complicated cooking method.
- 3 pound boneless leg of lamb tied
- 3 to 4 medium cloves of garlic
- 20 mint leaves
- leaves from 4 sprigs rosemary about 3" to 4" each
- 2 tablespoons avocado oil
- 1 1/2 tablespoons honey
- 1 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
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Combine garlic, mint leaves and rosemary leaves in the bowl of a food processor. Process until finely chopped.
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Add avocado oil, honey, dijon mustard, salt, pepper and red pepper flakes. Pulse until combined.
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Place lamb in a foil lined roasting pan and evenly rub the marinade all over the meat. Try to get underneath the ties and get some of the marinade into the center and as many places as possible for the most flavor.
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Allow marinated meat to sit 45 minutes to 1 hour in roasting pan at room temp.
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Preheat oven to 450F. Once temp is reached, place roasting pan into oven on middle rack for 15 minutes.
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Reduce oven temperature to 325F and roast 60 minutes or until internal temperature reaches 140F to 145F (medium).
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This is for a 3lb leg of lamb. If you have a larger piece, roast 20min / pound at 325F or until about 140F.
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Remove from oven, tent (loosely cover) with tinfoil and allow to rest for at least 15 to 20 minutes before carving.
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Make sure to remove ties, slice 1/4" to 1/2" thick and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
I haven’t made lamb in years, this recipe was excellent! My guesses and I throughly enjoyed the lamb and trimmers.
I am going to use this recipe for Passover but was wondering if the mustard has a strong and important flavor in the recipe. I cannot eat any form of mustard during Passover.
Hi Jim, What did you decide? I don’t think the mustard flavor is prominent but the acid helps balance the marinade.
It was amazing! Thanks so much for the recipe. It was a huge hit. The flavor without the mustard was really good and the lamb was a huge success. I may try it with the mustard after Passover ?
Yay!! That makes me so happy Jim 🙂
Love lamb! And love leg of lamb — either with or without the bone. I like leg of lamb so much sometimes I’ll even bone the leg myself (the bone makes for a wonderful stock). But most of the time I’m with you — I ask the butcher to do it for me! Anyway, good stuff — thanks.
I am just usually short on time with 2 little kids running around me but that is a great point – the bones are awesome for stock.
Shalom and Thank You,
On this night of 4/19/16 will be Passover for me. I will use your recipe for my lamb shanks this time.
Just in the nick of time. My passover will not only be a thoughtful one but a flavorful one also. Again, thank you.
Happy Pesach – hope you loved it!