Oven Roasted Boneless Lamb Leg Roast with Coffee Crust

Prep Time

10 min

Cook Time

1 HR 25 min

Total Time

1 hr 35 min



lamb loin chops with cucumber mint salad and sweet and smoky tahini


2 tablespoons coffee grounds

1/2 cup brown sugar

1 tablespoon garlic powder

1/2 teaspoon cayenne

Kosher salt and pepper to taste

3 to 4 medium russet potatoes, diced

2 tablespoons olive oil

3-4 lb American Lamb boneless leg roast 


Make the coffee dry rub. In a small bowl combine ground coffee, brown sugar, garlic powder, cayenne pepper, kosher salt, and pepper. Rub it all over the American Lamb.

Spray a 10.5 x 7.5 baking dish with non-stick cooking spray. Place the russet potatoes in the bottom of the dish and toss with olive, salt, and pepper. Next, take the American Lamb and place it on top of the potatoes.

Preheat the broiler. Place the baking dish underneath the broiler and crisp the outside of the lamb for 5 minutes on each side. Remove from the oven. Preheat the oven to 325 degrees.

Cook the lamb for another 1 hour and 20-30 minutes (roughly 20 to 25 minutes per lb) or until the internal temperature reaches 145 degrees for medium rare. Remove from the oven and allow to rest for at least three minutes before slicing and serving.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.

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American Lamb Board