Boneless Braised Leg of Lamb
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This oven-braised leg of lamb is the kind of centerpiece that makes a meal feel special. The lamb slowly cooks in a fragrant herb broth until it’s meltingly tender, with rich pan juices that turn into an incredible gravy.
This is one of my favorite recipes for Easter or holiday dinners because it feels impressive but is wonderfully forgiving. Since the lamb braises gently in broth, it stays incredibly tender and flavorful. Unlike one of my other favorite, showstopping mains, a roasted rack of lamb, this one is impossible to overcook, making it ideal for stress-free entertaining.
Before it goes into the oven, the lamb is rubbed with olive oil, fresh rosemary, sage, thyme, garlic, and lemon zest. As it slowly braises, those herbs perfume the broth, and the meat becomes unbelievably soft and juicy.
By the time it’s ready, the lamb practically falls apart when sliced. I love serving it with a generous spoonful of the rich pan gravy poured over mashed potatoes — it’s cozy, comforting, and exactly the kind of meal that brings everyone happily to the table.
Make-ahead suggestions and leftovers
Make-ahead: To get a jump start on prepping this recipe, you can season the lamb, place it in your braising pot with the veggies, and store it in your fridge for up to a day. Add the stock right before it goes into the oven so you’re not moving a pot of liqiud around.
Gravy prep: If you want to reduce some of the last minute gravy prep, you can make a rouge with butter and flour (instead of lamb fat and flour). Once the lamb is cooked, skim the fat and then strain the braising liquid into your pre-made rouge.
Leftovers taste amazing! We’ve enjoyed them reheated with gravy, crisped in the oven and served in tacos, and pulled into tender bites and laid on a hearty salad. I think they would also taste incredible in lamb bowls with a Greek salad, hummus, and pita.
Boneless Braised Leg of Lamb
Ingredients
- 3 lb boneless leg of lamb
- ¼ cup olive oil
- 1 tablespoon EACH: finely minced rosemary, sage, and thyme
- 1 ½ teaspoons sea salt
- ½ teaspoon black pepper
- 1 pinch chili flakes
- 3 cloves garlic (very finely minced)
- 1 lemon (zested)
- 1 medium onion (quartered – skin can be left on)
- 1 head garlic (cut in half – skins left on)
- 2 springs EACH: rosemary, sage, and thyme (see notes)
- 3 cups beef broth
Instructions
- Unwrap lamb: Preheat your oven to 325 degrees Fahrenheit. Untie the leg of lamb and open it up. If there is a lot of fat, trim it. Make sure to leave some for flavor.3 lb boneless leg of lamb
- Make seasoning paste: In a small bowl, mix the olive oil, rosemary, sage, thyme, salt, pepper, chili flakes, and garlic.¼ cup olive oil, 1 tablespoon EACH: finely minced rosemary, sage, and thyme, 1 ½ teaspoons sea salt, ½ teaspoon black pepper, 1 pinch chili flakes, 3 cloves garlic, 1 lemon
- Season lamb: Spread this paste over all sides of the lamb, then close it up – no need to re-tie it.
- Arrange in a pan: Place the onion, garlic, and herb sprigs at the bottom of a braising pot (see notes) and set the lamb on top. Pour the beef broth into the dish beside the lamb, then cover the pot.1 medium onion, 1 head garlic, 2 springs EACH: rosemary, sage, and thyme, 3 cups beef broth
- Roast lamb: Roast the lamb for 3 – 3 ½ hours, until it is fall-apart tender and nicely browned on top. Remove the lamb from the pot and cover it loosely while you make the gravy.
- Skim fat: Use a large spoon to skim the fat from the liquid in the braising pot.
- Make gravy: Place 3 tablespoons of the fat in a medium pot over medium heat and then whisk in the flour. Set a sieve over the pot and pour the liquid from the braising dish through it. Bring it to a simmer, whisking occasionally, until the gravy thickens. Season to taste with salt and pepper.
- Serve: You can either serve the lamb on a platter with the gravy on the side, or pull the lamb into large pieces so it's easier for people to help themselves.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
