Elevate your dinner table with this juicy oven-roasted boneless leg of lamb! Marinated in garlic, coriander, cumin, thyme, and warm spices, then roasted to perfection and served with a rich pan gravy. Perfect for family dinner or holiday gathering!

This oven-roasted boneless leg of lamb is tender, juicy, and perfect for both special occasions and hearty family dinners. I season the lamb with a flavorful blend of garlic, coriander, cumin, thyme, and a gentle kick of red pepper flakes for a beautifully balanced crust. To help it cook evenly and infuse even more flavor, I cut the leg into smaller pieces and roast them over a bed of onion quarters. This trick not only shortens the cooking time but also creates rich, flavorful pan juices that make the best lamb gravy.

For holidays or dinner parties , I sometimes roast the leg whole for a stunning centerpiece on the table—both versions are delicious. Be sure to check out my recipe tips and easy alternatives below for ways to customize your gravy. On busy weeknights I keep the gravy quick and simple, but you can always elevate it with extra herbs or spices. My family loves this dish, especially served with creamy mashed potatoes and steamed vegetables—spinach is our favorite side.

What I love most about this dish is how it celebrates the spices I grew up on: allspice , ginger , and cumin . Together they make a tender, flavorful lamb leg that’s rich with Afro-Caribbean taste.

If you love flavorful chicken dinners, be sure to also check out my Roasted Pineapple Habanero Chicken for a sweet and spicy twist, my Oven-Baked Chinese Chicken Recipe for bold takeout-inspired flavors, or my Easy Oven-Baked Jerk Chicken for that authentic Caribbean heat.

Substitutions and Variations

• Herb Swap: If you don’t have dried thyme, you can use dried oregano or rosemary in the rub (same quantity) for a different herb profile. Fresh herbs can be used too – roughly triple the amount if using fresh, and mince them finely. For a classic lamb flavor, rosemary and garlic are a beloved combo (you could replace the coriander and cumin with a tablespoon of chopped fresh rosemary for a more traditional roast lamb flavor).

• Spice Level: The red pepper flake s add a mild kick. If you love heat, increase to 1 teaspoon or add a pinch of cayenne pepper.

• Different Aromatics: Instead of placing onion quarters under the lamb, you can use other vegetables or aromatics. Carrot or celery chunks , or even whole garlic cloves, can serve as a roasting rack and will flavor the drippings. They won’t caramelize quite as much as onion, but they add nice aroma.

• Gravy Variations: For extra flavor, try adding a touch of ginger and allspice to the gravy. Another option: add a sprig of rosemary or a teaspoon of Worcestershire sauce to the gravy for extra depth instead of the ginger/allspice. Strain the gravy for a velvety finish or leave it rustic – chef’s choice.

Storage Tips

• Refrigerating Leftovers: Allow any leftover lamb to cool to room temperature (do not leave it out for more than 2 hours for food safety). Wrap the slices of lamb tightly in aluminum foil or place them in an airtight container. Store in the refrigerator for up to 3–4 days . The gravy can be stored separately in a sealed container.

• Freezing Leftovers: If you have a lot of leftover lamb, you can freeze it for later. Place sliced or chopped lamb in freezer-safe bags or containers (try to remove as much air as possible to prevent freezer burn). It will keep well for about 2–3 months in the freezer. For the gravy, you can freeze it too (in a small airtight container), although gravies may sometimes separate upon thawing – just reheat gently and whisk to bring it back together.

Prefer to watch instead of reading this delicious recipe? Check out this video for a quick and easy guide: