Lamb, Boneless Recipe
Make Lamb, Boneless Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lamb and Marinade
Roasting and Serving
Method
Lamb and Marinade
- 1
Prepare lamb
Pat the boneless lamb dry with paper towels. If the roast is uneven, tie it with kitchen twine at 2–3 cm intervals to create an even cylinder for consistent cooking.
- 2
Make marinade
In a bowl, whisk together 4 tbsp olive oil, 3 tbsp lemon juice, minced garlic, chopped rosemary, thyme, 60 ml red wine (if using), 1 tbsp Dijon mustard, 2 tsp salt and 1 tsp freshly ground black pepper until emulsified.
- 3
Marinate
Place the lamb in a shallow dish or a large resealable bag and pour the marinade over it, massaging to coat all sides. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor. Remove lamb from refrigerator 30–60 minutes before cooking to come closer to room temperature.
Roasting and Serving
- 4
- 5
Roast
Transfer the skillet to the preheated oven. Roast for about 20 minutes per 500 g for medium-rare (internal temperature 57–60°C / 135–140°F). For the 1.5 kg roast, this is approximately 60 minutes. If you prefer medium, roast to 63–68°C (145–155°F). Use an instant-read thermometer in the thickest part to check doneness.
- 6
Rest
Remove the lamb from the oven when it reaches target temperature. Transfer to a cutting board, tent loosely with foil, and rest for 15 minutes. Resting allows juices to redistribute and carryover cooking to finish; internal temperature will rise several degrees.
- 7
Make pan sauce (optional)
While the lamb rests, place the roasting pan over medium heat on the stove (if using a skillet) or pour pan juices into a saucepan. Add 30 g butter and scrape up brown bits from the bottom. Pour in 250 ml beef or lamb stock and bring to a simmer, reducing by about one-third (4–6 minutes). If you want a thicker gravy, mix 1 tsp cornstarch with 1 tbsp water to make a slurry and whisk into the simmering sauce; cook 1–2 minutes until thickened. Taste and adjust seasoning with salt and pepper as needed.
- 8
Slice and serve
Slice the rested lamb across the grain into 1 cm thick slices. Arrange on a platter, spoon the pan sauce over or alongside, and sprinkle with chopped fresh parsley for color. Serve immediately.