This simple boneless lamb leg recipe with a delicious chermoula yoghurt is your new favourite family roast!! If the out-laws are coming round or better yet, some friendly faces then you will want to impress and when you can cook a roast this good in 2hours you are sure to be praised 😉
Why You Need This Roast In Your Life
- quick to cook
- easy to carve
- tasty AF
- easy to find ingredients
- feeds a crowd
Need I give you more reasons/excuses to cook this delicious boneless lamb leg? Using some quality Australian lamb you can have an easy to carve roast full of flavour on the table quicker than a bone-in lamb roast. What's better yet is this 2kg piece will feed 8-10 people (appetites pending). Read on to see how I cook my boneless lamb leg and how I make my simple chermoula yoghurt!
Is a game-changer! This simple sauce is made by mixing chermoula spice blend and yoghurt together. Nothing harder than that! Nowadays, you can dry a spice blend mix in stores that you just mix with a little oil but I've popped my easy to make chermoula recipe below so you can eat a delicious fresh version.
What Is Chermoula?
Chermoula is an African spice blend used with grilled meats, vegetables, seafood and even stews to add maximum flavour. Used primarily in North Africa it contains ingredients such as cumin, garlic, coriander, lemon juice, salt, chilli & oil. My version uses fresh coriander mixed with oil so you can use it as a sauce or marinade.
Mix it with a few heaped tbsp of Greek yoghurt and you have just made a simple and oh so delicious sauce to pair with your roast boneless leg of lamb.
Boneless Lamb Leg
The beauty of boneless lamb leg is it's boneless. This means cooking time is reduced and instead of hacking your way around a bone you can just slice it straight and serve the whole lot!
Cooking Boneless Lamb Leg
Using delicious and juicy Australian lamb from my local butcher all you need to do to master roast lamb is as follows
- Remove the lamb from the fridge 30 minutes prior to cooking
- Heat the oven to 200c
- Pat the skin dry and then rub it with a little oil and a good springing of salt - I like flakey salt for this
- Place your lamb on a trivet in the oven *see tips/tricks
- Roast @ 200c for 20 minutes to crisp up the skin and then reduce the temp to 180c
- Cook for a further 55-60mins or until internal temp is about 52c for medium-rare
- Rest your meat for approx 15 mins (tented gently with foil) before carving
It doesn't get any easier than that. Yes, you can add your favourite rub or seasoning to the boneless lamb leg but there is enough going on with the delicious chermoula sauce that I feel that you should just let the beautiful boneless lamb leg do the talking!
Cape Mentelle Winery
What's a roast dinner without a glass of wine? It's Saturday evening or Sunday afternoon, you have been parenting hard and need something special to go with this beautiful boneless lamb leg. Well, Cape Mentelle have you covered!
Australian lamb and shiraz are a match made in heaven. Cape Mentelle, based in Margaret River, Australia is one of the leading Western Australia if not Australian wineries.
This recipe has been created to pair with their delicious 2018 Shiraz. They have blended this version with 3% grenache and 2% viognier. A beautiful dark purple reddish colour - black forest gateaux flavours, a touch of smokiness, black pepper, cinnamon and some herbaceous notes too.
It's a powerful shiraz that is definitely built to last but if you pop it in the decanter once the lamb hits the oven you will be rewarded with class, quality and a whole chunk of moreness.
Alternative Lamb Recipes
Inspired by my boneless lamb leg roast and need more delicious lamb dishes in your life? Check out these recipes below for inspo!
Happy Cooking & Happy Eating Friends!
- 2 kg boned and rolled lamb leg
- 4 bunches dutch carrots
- 150 g watercress
- 4 tbsp olive oil
- 250 g Greek yoghurt
- ½ cup parsley
- 1 cup coriander
- ½ tsp cumin
- ½ tsp ground coriander
- 2 cloves garlic
- 2 tbsp lemon juice
- ½ tsp chilli flakes
- 100 ml olive oil
- Chef Knives
- Chopping board
- roasting pan w/ trivet
- baking tray
- food processor
- mixing bowl
- weighing/measuring utensils
- Heat oven to 200c and pat lamb dry
- Rub 2 tbsp olive oil and season the skin generously, place lamb onto a trivet on a baking tray
- Cook @ 200c for 20 minutes and then reduce the temperature to 180c and cook for a further 50-60 minutes or until internal temp is 52-55c
- Remove from the oven and rest for 15 minutes before serving
- Blend all ingredients (except yoghurt) together and then stir into the yoghurt
- Store in the fridge until ready to use
- Peel the carrots and cut the stem off, leaving about 2cm from the top
- Drizzle with 2 tbsp olive oil & salt
- Roast in the oven for 20mins @ 180c
- Drizzle with a little olive oil before serving
• Times will vary when cooking lamb so best to use a digital thermometer to check doneness of the lamb
• ALWAYS rest your meat before carving
• You can substitute lamb rump, bone in lamb leg, chops, cutlets or butterflied leg for this recipe