Boneless Leg of Lamb Recipe

This full-flavored boneless leg of lamb recipe is stuffed with roasted  garlic cloves and crusted in herbs for the most delicious entrée ever.

You will love the big, bold flavors in this tasty lamb meal.


– boneless leg of lamb – roasted garlic confit cloves – roasted garlic oil – fresh thyme – fresh rosemary

Start  by removing the netting from the boneless leg of lamb and place it on a rack over a sheet tray. Be sure to keep the netting.

Season  the lamb on both sides with salt and pepper and place it uncovered on the rack and sheet tray for 24-48 hours in the refrigerator.

About 30 minutes before the lamb is ready to be cooked, preheat the smoker or oven to 225°. Next, mix the oil with thyme, rosemary, parsley, 5 roasted garlic cloves, salt, and pepper until combined.

Remove  the lamb and place it fat side down on the rack. Using a sharp knife,  make 1” wide and deep incisions in 20-25 places about ½” to 1” inch  apart from each other.

Stuff a roasted garlic clove in each slit until all the holes are filled. Next, pour about a 1/3 of the herb oil mixture over the inside of the lamb  and spread it out using a spoon or brush.

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