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–+ servings
Sliced oven braised leg of lamb garnished with fresh herbs on a white plate, accompanied by green beans and a jug of gravy.

Boneless Braised Leg of Lamb

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 3 hours
Resting Time: 15 minutes
Total Time: 3 hours 35 minutes
This oven-braised leg of lamb is tender, flavorful, and wonderfully easy to make. The lamb slowly cooks in a fragrant broth with fresh herbs, garlic, and lemon until meltingly tender, creating rich pan juices that become a beautiful gravy.

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
    A slab of raw beef sits on a black cutting board atop a white surface, ready to be transformed into a succulent oven braised leg of lamb or an aromatic oven roasted lamb feast.
  • 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
    A bowl of chimichurri sauce with chopped herbs and olive oil, perfect for drizzling over Oven Braised Leg of Lamb, with a spoon resting inside the bowl on a light-colored surface.
  • Season lamb: Spread this paste over all sides of the lamb, then close it up - no need to re-tie it.
    Raw marinated steak with herbs and oil on a black cutting board placed on a white surface, perfect for pairing with an oven braised leg of lamb for a hearty meal.
  • 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
    A seasoned Braised Leg of Lamb sits in a Dutch oven with fresh herbs, onions, and broth, ready to be cooked.
  • 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.
    A braised leg of lamb with herbs, onions, and garlic sits in a black cast iron Dutch oven filled with savory broth.
  • Skim fat: Use a large spoon to skim the fat from the liquid in the braising pot.
    A large pot filled with cooked vegetables and broth for braised leg of lamb; a black spoon rests inside. A bowl of strained broth sits nearby on a white surface.
  • 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.
    A metal whisk rests in a white pot filled with brown gravy, sprinkled with black pepper, beside an oven braised leg of lamb on a white surface.
  • 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.
    A braised leg of lamb garnished with fresh herbs on a white plate, served alongside mashed potatoes, savory gravy, and utensils atop a white table.