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Boneless Lamb Roast

3.37 from 46 votes


  • 1 boneless leg of lamb
  • Coarse Salt
  • Black crushed pepper
  • 1/2 onion chopped fine
  • 1 tsp finely minced garlic
  • 3 sprigs of Rosemary
  • 1/2 cup chopped Parsley
  • 3 springs of Thyme
  • 150 gms Goat cheese
  • 2 tsps each Whole grain and Dijon Mustard
  • 1 cup chopped red pepper
  • Mirepoix of vegetables - onions carrots, celery and red pepper
  • Olive oil


  • Start with the filling, heat some Olive oil and sweat the onions
  • Add the garlic and the red peppers followed by all the herbs
  • Switch the flame off and add the cheese to melt
  • If the cheese is not melting, switch the heat back on but be careful not to cook the herbs
  • Add a tsp each of both the mustards and leave to cool
  • Remove the net from the lamb leg and using a sharp knife, make horizontal cuts to butterfly it.
  • Dry the lamb with a paper towel and sprinkle with salt and pepper and place it on a board, fat side down.
  • Mix the other two mustard types together and spread some on the inside of the lamb
  • Once the filling is cooled, spread it all over the lamb and roll it up
  • Using butcher's string or twine, truss the roast (see video)
  • Using the remaining mustard, spread it all over the lamb, cover with cling wrap and marinate
  • Heat your oven to 450 degrees and heat your roasting pan and add the lamb to it.
  • Cook it for 25 mins, then reduce the temp to 350 and add the mirepoix of vegetables to it
  • For medium well, cook for 45 mins and well done for 90 mins