Lamb, Boneless Recipe
Make Lamb, Boneless Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade & Rub
Roast & Basting
Optional garnish & serving
Method
Marinade & Rub
- 1
Prepare and score lamb
Pat the boneless lamb dry with paper towels. Trim any excess fat leaving a thin cap for flavor. If the cut is thick, butterfly it or make several shallow cuts across the surface so the marinade penetrates.
- 2
Make marinade
In a bowl, combine Greek yogurt, 3 tbs olive oil, lemon juice, minced garlic, chopped rosemary, thyme, ground cumin, coriander, smoked paprika, red pepper flakes, 2 tsp kosher salt and 1 tsp black pepper. Whisk until smooth.
- 3
Marinate the lamb
Rub the marinade all over the lamb, massaging into cuts and crevices. Place the lamb in a resealable bag or covered dish and refrigerate for at least 4 hours, preferably overnight (8–24 hours) for best flavor.
Roast & Basting
- 4
Bring to room temperature
Remove the lamb from the refrigerator 30–60 minutes before cooking to allow it to come closer to room temperature. Preheat the oven to 180°C (350°F).
- 5
- 6
Combine liquids for basting
Pour 1 cup stock and 1 cup white wine (or an additional cup of stock if not using wine) into the pan around the lamb, not over the seasoned surface. Add the 2 tbs butter in small pieces on top of the lamb or into the pan to melt during roasting.
- 7
Roast
Transfer the pan to the preheated oven and roast uncovered. Roast time depends on thickness and desired doneness: about 20–25 minutes per 500 g for medium rare. For a 2 kg boneless lamb roast, roast approximately 80–100 minutes for medium rare to medium. Use an instant-read thermometer: 55–58°C (130–136°F) for medium rare, 60–63°C (140–145°F) for medium.
- 8
- 9
Rest the meat
When the lamb reaches target temperature, remove the roast from the oven, transfer to a cutting board, and loosely tent with foil. Let rest 15–20 minutes to allow juices to redistribute; internal temperature will rise a few degrees.
Optional garnish & serving
- 10
- 11