Home - Recipes - Easy Roasted Boneless Leg of Lamb with Cranberry-Mustard Sauce

Easy Roasted Boneless Leg of Lamb with Cranberry-Mustard Sauce

Tart cranberry pairs perfectly with lamb in this impressive yet simple roast. This elegant holiday main dish can be on the table in less than an hour.

Serves 8
Ready in 50 mins
Prep time 10 mins
Cooking time 40 mins
430 calories per serving


> 1 (3 1/2 lb) boneless trimmed butterflied leg of lamb
> 1 (14 oz) can jellied cranberry sauce
> 2 tbsp grainy Dijon mustard
> 3 tbsp red wine vinegar
> 2 tbsp chopped chives, plus more for garnish
> 1 tbsp finely chopped mint, plus more for garnish (optional)


Let the lamb sit at room temperature for 1 hour. Preheat oven to 425°F. Season the lamb well with salt and pepper. Place lamb, skin-side up, on a foil-lined rimmed baking sheet. Roast about 40 min., starting to check doneness at the 30-min. mark and cooking until an instant-read thermometer reads 135°F (medium-rare). Remove lamb from oven, transfer to a cutting board, and loosely cover with foil for 15 min. to rest.
Meanwhile, make the sauce. In a small pot, gently warm the cranberry sauce over low heat until melted, whisking occasionally to break into pieces. Remove from heat. Transfer cranberry sauce to a medium bowl, whisking in the mustard, vinegar, chives, and mint (if using). If desired, stir 1–2 tbsp of any lamb juices on cutting board into cranberry mixture.
Thinly slice lamb and serve with the sauce. Garnish with more chives and mint.


If you prefer your lamb well done, roast until the internal temperature reaches 145°F.

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