Damn Delicious

Roasted Leg of Lamb

Roasted Leg of Lamb - This recipe is so good yet it doesn't require too much time, effort or ingredients. It's easy & fool-proof, even for you first-timers!

This recipe is so good yet it doesn’t require too much time, effort or ingredients. It’s easy & fool-proof, even for you first-timers!

Roasted Leg of Lamb - This recipe is so good yet it doesn't require too much time, effort or ingredients. It's easy & fool-proof, even for you first-timers!

If you haven’t cooked a leg of lamb before, don’t be intimidated.

I know, it seems incredibly daunting but it’s so much easier than you think. It’s fool-proof and fuss-free. And you don’t even need a long drawn-out ingredient list.

Nope, the ingredient list is super simple here – all you need is garlic, olive oil, fresh herbs, Dijon, salt and pepper.

Now I left the shank on for it’s dramatic presentation but you can easily purchase one with the shank removed – there’s no advantage here except for the aesthetic eye for serving.

Marinating is also not needed here – you’ll see that the simple garlic mixture of this recipe will bring in so much flavor. And it’s sure to be a crowd-please for your Easter holiday or your next dinner party. It also pairs perfectly with these mini hasselback potatoes!

Roasted Leg of Lamb - This recipe is so good yet it doesn't require too much time, effort or ingredients. It's easy & fool-proof, even for you first-timers!

Roasted Leg of Lamb

This recipe is so good yet it doesn’t require too much time, effort or ingredients. It’s easy & fool-proof, even for you first-timers!

20 minutes1 hour 45 minutes


  • 1 (5 to 6 pound) trimmed bone-in leg of lamb
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme leaves
  •  1 tablespoon Dijon mustard
  • 1 tablespoon kosher salt
  • 2 teaspoons ground black pepper


  1. Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil.
  2. Pat lamb dry with paper towels. Using a sharp knife, score the top side of the lamb by making shallow cuts all over.
  3. In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.
  4. Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.
  5. Place into oven and roast until it reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing.
  6. Serve immediately with mini hasselback potatoes.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Leave a Review

Your email address will not be published. Required fields are marked *


  1. Rated 5 out of 5

    Best lamb I’ve eaten. I did put til foil over the top at the end to lock the juices in too.

  2. Rated 5 out of 5

    Made this for dinner last night, easy, fast and Fantastic!!!! It was sooo delicious! Had to have another slice as I was preparing to put it in the fridge. YUM!!! I didn’t have fresh rosemary or thyme but the dried herbs were wonderful. I just used half the amount. I did cook mine 15 minutes longer than suggested though, for well done. Froze the defatted drippings for future lamb stew.

    I did cover it the whole time, except the last few minutes. Even though it was cooked “well don”, it was super moist and not dried out at all. Definitely a KEEPER! I think I’ll try the flavorful rub on lamb chops too.

  3. Rated 5 out of 5

    Amazing! I did a 10 lb leg of lamb for Easter – the first time my mom has been to my house in over a year. Had to figure out how long to cook it (everything i found only went to 9 lbs). It took about 15 mins longer than I calculated but it was wonderful and now we are enjoying the leftovers. Thank you for this recipe!

  4. Rated 5 out of 5

    Great recipe.  Follow it exactly for great results. I would suggest you make TWO batches of the ‘rub’. One you put on the meat and one you wrap in foil to cook and then use as a ‘dipping sauce’!

  5. The description is on point. I’m a HUGE lover of a Mediterranean type lamb. The herbs and flavors were on point. My own personal experience is the I had a 7lb roast and had a hard time converting cooking times. Still wonderful. Thank you

  6. Rated 4 out of 5

    The seasoning was great. The technique was wonderful. I added mint and a little lemon zest to keep the flavor on the light side, but I don’t think it is necessary, just a preference. My husband has only had lamb he didn’t like elsewhere and was hesitant, but this won him over! Thank you!
    The only problem we had was it was too dry and overdone, but I had butterflied and seared the lamb before scoring and adding the spices. That probably made a difference. I was curious as to why you don’t cover the lamb at first to keep the moisture in as well.
    Definitely a KEEPER! will leave the bone in and not sear it and we will see what we get.
    I made a gravy out of the juices and crumbles at the bottom of the pan (by draining off the fat), adding sauteed leeks and a little water and a little beef broth and it was really good!

  7. Rated 5 out of 5

    Excellent.  I made it for Easter this year and it was the first piece of lamb that I really liked.  The herb rub is perfect,  the only change I made was I doubled the rub measurements and used a boneless leg.  I then spread the mixture on both the inside, the I tied it up and scored the outside and rubbed it there.  In the oven, pulled it at 135 and let it rest 15 minutes.  

    I will use this rub for my holiday standing rib roast and I expect it to be just as flavorful 

  8. Rated 5 out of 5

    This rub has a bold taste that compliments the lamb beautifully.

  9. Rated 5 out of 5

    Moist and flavorful.  We all fought over the bits of crust. I’ll make this again.

  10. Wow!  I have made a lot of lamb chops over the years but decided to made a boneless leg of lamb for Easter dinner today. It was perfect!  So flavorful!  Thank you for this delicious recipe!

  11. Rated 5 out of 5

    My roast came out absolutely perfect! Thanks for sharing your recipe and knowledge!

  12. Fantastic! The perfect amount of herbs and spices. I made lamb stew w/the leftovers and that was fantastic as well. Will continue making this recipe as is.

  13. Looks delicious, can I add red wine?? Is enough juice to make gravy ??

    • I wish I had taken a picture! I am a fairly proficient cook and have had years of experience in my kitchen, (I am 60 yrs old).  I’ve prepared more family meals than I can count.  Yesterday, for Easter, I prepared this recipe for a boneless leg of lamb that I purchased at our local Costco.  The lamb was from Australia, per package info. I prepared it as you instruct here (I think I was a bit heavier-handed with the oil…likely 2+ T and went with a bit more on the herbs) and it was without a doubt the very BEST meat-eating I have ever experienced in my life!  With the pan drippings I splashed in some red wine to deglaze then added a bit of homemade chicken bone broth to make an au jus. I have several saved recipes from your site and I’ve never been disappointed.  Keep them coming!

  14. I have a question. Should I tent the lamb in the oven or leave it uncovered?

  15. I’m looking forward to making this on Easter! I see that the potatoes suggested also need to go in the oven for 45 mins. Can you put both the lamb and potatoes in together? It’s different temperatures, so I guess I’m trying to figure out what to make first. Potatoes first and reheat? Help!

    • Rated 5 out of 5

      The potatoes look like her Mini Hasselback Potatoes which are amazing! I did them for Christmas, par-cooked, and finished them in the oven while the roast was resting. I plan on doing the same on Easter while my lamb is resting.

    • I always cover my lamb with tin foil.

    • Rated 5 out of 5

      These are simply delicious and so appealing to the eye! Great recipe, thank you!

  16. What about the potatoes? How are they prepped?

  17. Ooh, that looks delicious! I usually just use salt, pepper and rosemary, but I will try your recipe next time. Thanks!

  18. I’m sure your recipe is good, but this sites has so many pervasive, irritating pop up adds, that are driving me to other recipe sites.

    • Hi Marshall! Please keep in mind that the ads actually keep our recipes free of charge to readers like yourself. We are a team of 4 hard-working women to provide these professionally-tested recipes for all of our awesome home cooks out there.

      Thank you so much for understanding.

  19. Rated 5 out of 5

    Very good. I cooked it on a Kamado Joe smoker at 300F for 90 min. Looks like I been signed up to smoke another for Easter. Heavenly!

  20. Rated 5 out of 5

    Very simple, I was cooking it for Mother’s day and so wanted something special but I usually do beef or pork so I am not confident with cooking lamb and was very unnerved when that’s what Mum requested. But she loved it!!!! I didn’t have thyme so on a whim I added a tbsp hhhh of green pesto to the dressing and it worked perfectly- made delicious gravy too. Rested 40 min which was just about right to get the potatoes ready at a higher temperature. Thanks so much, family are already requesting it again!

  21. Rated 5 out of 5

    Easiest leg of lamb ever, came out fantastic! I don’t usually take the time to leave reviews, but this was sooo tasty it deserved it! I will be making this again in the near future. Thanks so much!

  22. Rated 5 out of 5

    Absolutely simple and delicious! I used boneless lamb leg, cooked until interior temperature reached 127F (the temperature is quite different from different part of the lamb so 127 F is the highest temperature I got among various points). Let it rest for 10 minutes for medium rare. The end result is: The outer part is more like medium, just the way I like it, slight hint of pink with crispy skin. The part toward middle is still pretty pink or even red, just the way my husband and my son like it. The flavor is super inviting yet you can still completely taste the lamb! Next time I will try to marinate it for few hours before cooking. Thanks for the recipes, it is one of the best lamb leg recipes I ever had! Awesome!

  23. Rated 5 out of 5

    Hello Chungah,

    Just wanted to tell you this week will be my second time that I will be using the Roasted Leg of Lamb recipe. The first time I used the recipe with the bone in. After putting the ” wet rub” on the lamb I did put in the fridge for a couple of hours even though it wasn’t required. The aroma from the oven as it roasted was super awesome!! The ingredients required to season the lamb– easy to find. Thanks for one of the Easiest Roasted Leg of Lamb recipes!!

  24. Rated 5 out of 5

    Delicious and the fragrance in the air when cooking is a mouth watering experience! My family loved it and I’m making it again and again. 

  25. Rated 5 out of 5

    I’ve been roasting leg of lamb for my husband for the last 15 years and really only did it for him at Easter! Your recipe not only made me a convert but I will also roast this leg of lamb more than once a year!! This recipe is awesome and simply delicious! I just want to remind everyone that when you check the internal temperature, please check a few areas…. this is wonderful because some like medium and others like well done…. easy to please for everyone… meat thermometer was key for me!! Enjoy!!! We did!!

  26. Rated 5 out of 5

    First time doing lamb and it came out great.

  27. Rated 5 out of 5

    Super easy and turned out a delicious leg of lamb. I ended up overcooking it a touch but that was an issue with my oven running hot and a faulty meat thermometer. You pretty much need lamb sauce for this recipe to cut the fattiness though, so if you’re making it I recommend the Spruce Eats mint sauce to accompany it.

  28. Rated 5 out of 5

    To garlic mixture, thinking to add a bit of sage and small bit of tarragon.

    Bad idea?

  29. Rated 5 out of 5

    Made this dish for Christmas and couldn’t believe how tasty it came out! Even those that typically aren’t crazy about lamb said they were surprised that they like it. I will definitely be making this again. Thank you for sharing this recipe!

  30. Rated 5 out of 5

    Made this dish last night, it was absolutely delicious. Extremely flavorful and juicy. The best leg of lamb I’ve ever had to be honest.

  31. Rated 5 out of 5

    So easy and delicious 

  32. Rated 5 out of 5

    Our lamb came out Perfect! We made it on Christmas Day bc we couldn’t be with family and my Nan makes the lamb on Christmas (thanks Covid!). But this was fantastic! My husband said it’s the best lamb he’s ever had. We served it with Brussels sprouts and mashed potatoes, minced pies and bird’s custard! Not to mention the Shepherd’s pie the next day was phenomenal! Thanks so much for your recipe! 

    • Rated 5 out of 5

      So easy and delicious! Next time I will marinate in the rub over night to see how that turn out !!! I didn’t use the foil on the bottom of the pan , intact I made a fantastic gravy with the scraping

  33. Rated 5 out of 5

    We made this for the first time. Ran out of thyme and used oregano instead. Great taste and timing was pretty spot on. We’ll definitely use this recipe again. 

  34. Rated 5 out of 5

    Just finished having this recipe for our last supper of the year. It was al dente. Couldn’t be better. The bake time, the ingredients, all was just perfect.  Thank you for this recipe.

  35. I made this for my wife for New Years Eve (Tonight) to do something special for her, and it was FANTASTIC!!! I got the lamb for a fantastic price too at the grocery store. I got to spoil her and it was awesome! Pairs great with a red wine, some green beans and corn kernels. I seasoned the former with fennel seeds, salt, and pepper, and the latter with truffle salt. I put butter in both and everything was great! I’m so happy she liked it and I did too.

  36. Rated 5 out of 5

    Excellent recipe.  I also added fresh sage and everyone loved the lamb.  I will definitely make this dish again!  

  37. Rated 5 out of 5

    Made the recipe twice now in the last 2 weeks. Once last weekend for my immediate family’s dinner with the hasselback potatoes you recommended and once again today for my 93 year old mom and her 94 year old sister who were requesting leg of lamb for Christmas dinner. I brought it to them and dropped it off since they are still on lockdown due to COVID. Everyone that I have made it for has loved it. The ones that surprised me the most were my kids (20 and 22 year olds) – they went crazy for it. And, although I have never been a fan of leg of lamb myself, I thought it was delicious. 

    • Hello! I’d like to make this w the hasselback potatoes tonight. I only have one oven and they cook at different temps… did you just adjust the potato timing to cook longer with the lamb? 
      Thank you, and happy new year!

      • I have the same question 

        • The potatoes wont crisp up at all while they’re sharing the oven with meat (too much moisture). You could cook them together when the lamb only has a wee while to go then once youve take the lamb out, crank the oven up really hot for 15-20 mins to crispen the potatoes.

          • Rated 5 out of 5

            I have been cooking lamb in many forms for decades but I usually try to avoid the Leg of Lamb. I end up with it dried out or underdone. This recipe has changed my holiday cooking from now on! Simple ingredients. Easy-simple to follow directions. Fabulous results. I would change nothing. I have 4 legs in my freezer and now I don’t have to butcher them out for other things. I’m hoping to convert my in-law side of the family to eating lamb with this recipe. Thank you!

  38. Rated 5 out of 5

    Outstanding recipe – lamb was tender and delicious. I would use less salt though. 

  39. Rated 5 out of 5

    Very good recipe

  40. Rated 5 out of 5

    This was delicious. I thought I had bone in, wrong! I cooked it for 1 hr 30 min. Temp was at 119…added 10 minutes, temp jumped to 150. Still very good. I did not have rosemary, so left it out…added another clove of garlic, thinly sliced and inserted into the lamb because…well…garlic! Need I say more….
    Still very very delicious….

  41. Rated 5 out of 5

    My first time roasting it and used your recipe. Came out perfect!
    Thank you!

  42. Rated 5 out of 5

    So delish and easy!

  43. Rated 5 out of 5

    Hi Chungah,
    Greatest lamb roast ever.
    Love your web site.

  44. Rated 5 out of 5

    So easy and taste good

  45. Rated 5 out of 5

    Never cooked lamb before and this turned out perfect (SO EASYYY) so moist and flavourful thank you so much!!!

  46. Rated 5 out of 5

    Omg delicious never cooked lamb before x

  47. I’m looking to cook a 3.92lb bone in leg of lamb. I’ve never cooked this cut before so I’m wondering how long I will need to cook this for at the recommended temp. Thanks in advance!

  48. Rated 5 out of 5

    Damn Tasty!!!  I have a second leg of lamb in the fridge and will be using THIS recipe again!!  My new go-to seasoning for leg of lamb!!  Do not be afraid of using Dijon mustard!!  You will not taste ANY mustard unless of course, you add more on the side .

  49. Rated 5 out of 5

    This was easy and absolutely delicious!!  Followed instructions exactly. 

  50. Rated 5 out of 5

    Thank you Chungah,,,,I love lamb…Its the most overlooked entree ,.Its cold here so in doing one in the oven,,I usually do it outside cooked on maple wood and charcoal,,The house smells wonderful,,,I really cant believe people coke lamb with all of those spices ,,,Im a salt and pepper guy,,,But I did sprinkle some greek cavenders on it,,,now let it cook a drink some beer and watch football!!!I like this sight,,,,This is my first time here,,Happy thanksgiving to all,,,,Luke

  51. Rated 5 out of 5

    I be making it tomorrow night for Dinner. Yes never made it before and litte scared. Hope it turns out.

  52. Rated 5 out of 5

    This was a fabulous recipe. So flavorful and tender and the juices were sublime. I have made twice and will make it again and again!

  53. Rated 5 out of 5

    Thanks for a very easy recipe for a great meal. It compares to Prime rib in how good it is…..

  54. First time ever cooking lamb.  Wow!!!  So delicious!  Will definitely be making this again!!  Roasted fingerling potatoes along side.  Just perfect!!

  55. Hi this a question not a review. How do you suggest one makes the leg of lamb and the mini hasselback potatoes for the same meal since they bake at different oven temperatures? Thanks

  56. Rated 5 out of 5

    Great little recipe for a tasty roast lamb, that lived up to the websites name. My family loved it, so will definitely use it again! 🙂 xx

  57. Excellent receipe.  Made for a wonderful roast.

  58. Rated 5 out of 5

    I have never made lamb in my life and this first time with this recipe went great.  I did marinate for 3-4 hours and put on a roasting rack.  For the first 15 minutes I put it on 450 then reduced to 350 for remainder of cooking. As I only had a 2 1/2 lb leg of lamb I only cooked for an hour and 15. I did not cover with foil and I used ground thyme and horseradish mustard. I did not have a bone-in but next time will try that.  Mine was still very juicy and good but can see how bone in would be even more flavorful. I also put roasted new potatoes in bottom under rack in same pan and cooked same time as lamb. Made for meal in one pan. Easy and delicious. Served with side of steamed broccoli.  Family liked it.  

  59. Rated 5 out of 5

    Excellent! Super easy and delicious. Let it rest for about an hour tented with foil. Great for easy entertaining with roasted carrots and salad with homemade blue cheese dressing.

  60. Rated 4 out of 5

    The only thing missing is the Gravy lamb gravy is the best. I will forego the aluminum foil and make gravel with the drippings

  61. I have a boneless leg roast, any advise on cooking time/ temp?

  62. Rated 5 out of 5

    Is whole grain mustard used in this recipe or dijon mustard paste?

  63. Rated 5 out of 5

    My family really enjoyed this Leg of Lamb Recipe. It was delicious!l

  64. Rated 5 out of 5

    This is a fantastic recipe. I tried it twice; the first on a three-year-old Icelandic ewe and the second on a yearling lamb. The latter was a LOT smaller than commercial breeds, so I eased back on the time by about 30 minutes-ish, using the thermometer of course.

    I plan on trying the recipe on venison this season because why the hell not?

  65. Rated 5 out of 5

    Ok, I consider myself a lamb expert. Aussies know how to cook lamb, we are raised on it. This recipe is basically identical to the one we use for roasts, but, minus the thyme. I grow thyme in my garden, so it was easy. Great addition, thank you!

  66. Rated 5 out of 5

    I’ve been cooking lamb all my life but never used chopped thyme,but just the addition of the thyme took the lamb to a higher level if was simply delicious,I’ll certainly use this rub again.Thankyou for sharing this recipe.

  67. Damn delicious having leftovers 

  68. Rated 5 out of 5

    So easy to follow instructions. The results, damn delicious.

  69. Rated 5 out of 5

    Sounds Amazing.  Planning to make tonight.  
    Question? Can you taste the mustard when you eat the lamb?  My kids don’t like mustard.  

  70. About to make this. Can I omit the rosemary? My family hates the taste.

  71. Rated 5 out of 5

    Loved this recipe, came out perfect. I sprinkled some cayenne pepper over it and used rosemary infused olive oil. Came out very flavorful and moist. Thank you.

  72. Rated 5 out of 5

    Oooh man was that delicious!

  73. Rated 5 out of 5

    Really delicious!!! Very easy to do.

  74. Rated 5 out of 5

    Super duper roasted leg of lamb.   , delicious, wonderful left overs for another dinner of yummy roast lamb. Or, Enough for  a hearty lamb stew or yummy spicy lamb curry . Finally boil the bones , add  any bits of chopped lamb,  chopped vegetables and left over gravy.  Finely grate a raw potato into soup and simmer if a thicker soup is desired .   Cheers and enjoy. Douglas Mary Hutchinson

  75. Rated 5 out of 5

    Tried this recipe for a family dinner and it was a hit! Even my cousin who doesn’t care for lamb complimented the great flavor. The prep is easy and in most cases these are ingredients we already have at home, love the practicality. I have also used this on fresh pork ham with great results. Thanks for posting!

  76. Rated 5 out of 5

    I have never left a review before but I just had to today. Leg of lamb is my husband’s all time favourite. He loved this recipe. I am not a lamb fan, but when I cook it I always try it to make sure it is seasoned correctly. It was very juicy and I loved the seasoning. I gave it the 5 stars because my husband is still talking about it. I will definitely be making this for him and guests again.

  77. Rated 5 out of 5

    Thank you for this amazing recipe. This was so good I just had to comment. I used dried basil instead of thyme as that was what I had on hand, ginger powder instead of garlic and added a bit of dried mint and marinated overnight. I roasted it for 2 hours as it still had a little blood after an hour and half. Loved that this was so  simple yet so good. Our family roast recipes generally involve heaps of nuts which I can’t use because of food allergies so this recipe was a godsend. Highly recommend!! 

  78. Was my first time to make leg of lamb – was so easy and beyond delicious!! Best ever – in my recipe book

  79. Rated 5 out of 5

    Really delish. Just tried tonight and every one loved it

  80. Rated 5 out of 5


  81. Rated 5 out of 5

    Super easy, 5.6 lb boneless leg came out perfect after 1.5 hrs. Thanks! I decided to serve it with the potatoes, steamed Swiss chard and a tiny dollop of horseradish or Dijon too

    • Oooo I see now that it says 1 tbsp of salt. I only used a tsp. Still game out great!!!

    • I’ve never cooked lamb in my life….  do I need to ask the butcher to do anything special when prepping the leg? 

      Can I take the juices from the lamb and make some sort of gravy…. how do I do this?   Please be specific… again never cooked lamb before

      What temp should a leg of lamb be when cooked (is it best med rare?) 

      Thank you for your help! 

      This looks amazing and I can’t wait to try it…. 

  82. Rated 5 out of 5

    I tried it… I loved it! I made it last night!!!!!
    I used ground thyme instead of fresh, I also lowered the amount of it to 1/4 t. ( Because it would have been too overpowering) Other than that I followed the recipe exactly as given. I appreciated not needing to marinate it before putting it in the oven. After taking it out of the oven and letting it sit for 15 minutes,I sliced off a few pieces and shared some with my daughter. It was delicious!!!! Even though it was late (after 10 pm) I found myself stealing little slivers. If you’re wondering which recipe to try, look no further.

  83. Hi,
    In defence of poor Carol who asked an innocent question . The recipe for potatoes that you shared link to, gave the 425 temperature 😉
    Recipe looks great. Will try not to mess with it!

  84. Rated 4 out of 5

    Absolutely delicious!! It was a big leg of lamb, I’ve cut two onions and lots of garlic + thyme and rosemary and a good splash of red wine! Then  I’ve put the oven at 160 degrees Celsius, gas mark 3 or 320 Fahrenheit for 4 hour covered with foil then last hour removed it, it was nice and soft, juice meat, delicious!! The juices left to make the gravy it’s to beautiful to mix it with flour…I’ve just used the blender, And smells ridiculously good everywhere in the house!!Beautiful wish I could post the picture

    • So, you DIDN’T make the recipe. Right? No Onions! Not with Lamb and not called for. 4 hours??? Did you make Lamb Jerky? smh

  85. I haven’t made this yet but plan to tomorrow. How do you cook the lamb at 350 degrees and the potatoes at 425 degrees at the same time in the same oven.
    Thanks so much. The recipe sounds delicious.
    Thanks, carol

    • Hi. Where does it say 425 degrees? If you don’t have one of those fancy ovens that can cook at two different temperatures, make the at 350 degrees. Will come out fine.

      • It says 425° F when you read the recipe for the recommended hasselback potatoes.
        I just added potatoes around the roast and cooked together. I’ve also cooked vegetables – potatoes, carrots, or any other of choice, by placing the vegetables in a separate casserole dish to cook alongside the roast, but not in the same pan.
        This way, if vegetables are not done, they can continue to roast while the roast is resting before cutting.
        When a recipe is changed, it’s usually due to personal taste preferences. It’s helpful to read comments that talk about variations, but I agree that the recipe itself is what need to be rated as is.
        Changing the recipe and rating the change is ridiculous.

  86. from the ratings, it looks good. I am doing this for a class 🙂 I need the recipe

  87. Rated 5 out of 5

    Very good

  88. Rated 5 out of 5

    This lamb recipe is so good! The dijon really makes it. I have tried so many of your recipes and they all turn out great.

  89. Rated 5 out of 5

    The best leg of lamb we have had, my whole house smelled good too!

  90. Making this tomorrow! But my local store was out of the fresh herbs. Would i use the same amount of dry herb instead of the fresh ones or would it be a different amount?

  91. Rated 5 out of 5

    Made tonight for Mother’s Day may 10th 2020, was delicious. Will make again. 

  92. Very simple yet ,very clear information
    Were cooking our lamb today, mothers day dinner..

  93. So easy and absolutely fantastic.  Have made two of them this week and gotten great raves!!!!

  94. Rated 5 out of 5

    I just made this for mother’s day today, and Lord have mercy…this was the most amazing leg of lamb I’ve ever eaten. Moist, succulent and tasty! This is now my go-to reciepe!!

  95. Rated 5 out of 5

    Just made this last night. First time cooking lamb and second time ever having lamb (first time I did not like it). This recipe was amazing, I made a couple of slight modifications by adding smoked paprika, lime basil, and fresh mint leaves to the rub. I knew this was going to turn out well as soon as rubbed the marinade all over the lamb (it smelled absolutely divine). I also made the hasselback potatoes with sweet potatoes to go along with it (definitely worth making). This had the feel of a super upscale dinner. Definitely a meal you could cook if you are trying to impress someone, would definitely use this recipe again. Absolutely delicious.

  96. The Best! I have cooked lamb several times over the years but this it the absolute Best recipe and the potatoes were great too!

  97. Rated 5 out of 5

    My best roast lamb so far ..Thank you for sharing the recipe!

  98. Rated 5 out of 5

    Thanks for helping this vegetarian make her first Easter Lamb. It was a hit!

  99. Rated 5 out of 5

    I made this New Zealand leg of lamb for
    Easter dinner everyone loved it! The recipe is a keeper!! 
    The only thing I did different was I cooked in a Sous Vide
    first then broiled until the outside was browned!
    The seasoning was great and the smell in the house was fabulous! 

  100. Rated 5 out of 5

    Absolutely wonderful. First time making lamb roast. This was easy and turned out absolutely amazing. Will definitely make this again. Thank you for your post. 

  101. Rated 5 out of 5

    I used your recipe for a boneless leg of lamb and it was perfect. The spice mixture was so good! Used dried herbs because its what I had. The family loved it!!!

  102. Rated 5 out of 5

    I made this today for Easter. It was absolutely delicious and so very easy. I highly recommend this recipe!!

  103. Rated 5 out of 5

    I made this today for Easter. It was my first time making lamb & it was so good! I had a smaller cut of meat so I halved the recipe.

  104. Rated 5 out of 5

    made this yesterday afternoon. Was just going to make a simple roast, then I found this recipe and since everything I have made from Damn Delicious has been damn delicious I had to try. I was not disappointed and neither were those that ate with me. I did not make the potatoes as I did not have, but did make roasted asparagus and that too was great.
    Thank you for another great recipe.
    p.s. I try to share your recipes as much as I can, so thank you.

  105. Rated 5 out of 5

    My entire family of 6 loved this recipe! Thanks for an easy and flavorful recipe!

  106. Rated 5 out of 5

    Perfect! This was the first time I’ve ever cooked leg of lamb, and it was amazing!! There are 9 in our household from ages 11 to 76, and ALL of them thought it was delicious. The recipe did NOT require a dozen ingredients that I will never use again, the instructions were easy to follow, and it worked. I will definitely be keeping this one and making it again; it will be our family’s Easter dinner from now on.

  107. The bone provides a lot of flavor as does skin. Hence the term soup bones.

  108. Rated 5 out of 5

    Excellent! Thanks for the idea. My wife isn’t a big fan of leg of lamb but also liked it.

  109. Rated 5 out of 5

    I’m 62 yrs old this is my first time cooking leg of lamb,I know shame on me but I use this recipe I can truly say this will not be my last time cooking leg lamb it was dam delicious for real ty you who ever created this recipe you knocked out the ball park

  110. Rated 5 out of 5

    Making my first leg of lamb for me was amazing, I read this recipe I followed all directions added the exact ingredients and baked and “Wolla” it came out amazing and remind you this is my first time in my lifetime (62 yrs God bless) ..,so as the person said who created this recipe said and I quote it is “DAMNDELICIOUS”.

  111. Rated 5 out of 5

    We raise lamb and it is typically too gamey for me. THIS, however, was phenomenal!!! Everyone raved. Seasoning, tenderness, flavor…best lamb we’ve ever had. Be sure to let it rest while covered. Will use this for many more Passover’s to come! THANK YOU!

  112. Rated 5 out of 5

    This was SO GOOD! We’ve never cooked lamb before. I prepped it exactly per the recipe, but then my husband put it on the kamado grill, indirect heat, at 350. The leg was 3.4 lbs and took an hour to reach 140. It was amazing. Thanks for another awesome recipe!

  113. It was good but I think we made the cuts in the fat too deep.  Is that possible?  It was quite salty, leaving me to think that it should be 1 teapoon of salt, not tablespoon?  When you say shallow cuts, how deep?

  114. My boyfriend liked it so much when I made it that I thought he was just about to propose, lol. This is the best recipe I made for lamb, simple and soooo delicious. Making it again for this coming Easter.

  115. Rated 5 out of 5


  116. Hi.

    Cooking a lamb for Easter dinner but since there will only be two of us, how long should I cook a 3 pound roast?  Thanks!  I can’t wait to try your lamb recipe and also the potatoes.

  117. Rated 5 out of 5

    I altered the recipe a bit since I didn’t have dijon mustard – I just used a maple mustard hot sauce I had, with rosemary mixed in, and I had pre-salted the lamb so I didn’t mix salt in with the sauce. My roast was 4.5 pounds (bone-in) and was cooked perfectly in a little over an hour. So easy!

  118. Rated 5 out of 5

    Fantastic recipe! Best leg of lamb ever!

  119. Rated 5 out of 5

    Tried it today for the first time. It turned out very good!

  120. Doesn’t show on Pinterest or Safari, but Chrome is fine.

  121. Rated 5 out of 5

    Made this recipe and added some chicken broth for basting – it came out moist and very favorable , my dinner went so well , that my guests took second portions , I rate this 5 stars 

  122. Rated 5 out of 5

    This is such a simple, fast, delicious recipe. I have cooked lamb every way imaginable and have never gotten such consistently excellent results. Thank you so much for sharing.

  123. Making for the second time…
    I have a roasting pan with a lid… Do I start covered then remove? Or vice versa? Or no cover at all?

  124. Rated 4 out of 5

    Well my family does love a crunchy skin but just wondering if wrapping and cooking it in tinfoil for the first hour helps make it more tender / cook more evenly? 

  125. So delicious, easy to make. I often get excited about cooking new recipies that turn out to be mediocre plates since I think I’m not a good cook. I was so pleased with this one. Came out sooo goood

  126. It was so delicious, especially the flavourful crusty skin. My kids and significant others gobbled it up! I served it with mint jelly and Greek Leon roasted potatoes.
    I did substitute  orange-lime infused sea salt for the regular sea salt. I actually didn’t check the recommended temperature and didn’t take it out of the oven until it reached 157F and it was still super tender and moist.
    Can’t wait to make it again since it was so easy and a big hit.

  127. Rated 5 out of 5

    The flavor was amazing!! I also added some balsamic vinegar to the rub mix and I let the roast be marinated overnight. Even those who typically are averse to lamb even enjoyed this dish tonight! It was one of the easiest recipes to make!

  128. Leg of lamb cooked with bone in, is Far better than boneless. bone adds to flavour, as with any meat. and cooked long and slow makes it literally fall off the bone with great flavour.

  129. Rated 5 out of 5

    Made this leg of lamb today for New Years Day and it was absolute perfection!  Thank you!

  130. Rated 5 out of 5

    This was a “hit” with family and friends.   Is so easy to make, except I seasoned it overnight and seared it before putting it in the oven.  Thank you.

  131. Can you make this in an instant pot?

  132. Rated 5 out of 5

    Made this for dinner tonight for Christmas, it came out amazing!! Was very nervous because I never cooked lamb before. It came out perfect. The only thing I did do before cooking, I soaked the lamb in milk the day before. 

  133. Delicious! Just made a lamb roast for dinner tonight and it turned out great. I put 1 beer and cup of Chardonnay as my liquid in a covered roasting pan with add’l sprigs of rosemary and thyme. Tender and yum, yum good. Thank you for the recipe!

  134. Rated 5 out of 5

    Thank you so much for sharing this recipe. We made it last night and it was delicious! 

  135. Rated 5 out of 5

    This was AMAZING! A truly easy–no, make that IDIOT PROOF–recipe. The rub made all the difference in the world. I had my doubts about a garlic and mustard rub but OMG it makes the lamb POP! I scored the top (fatty side) of the roast for the rub; next time I’ll try doubling the rub so I can score all around the roast.

  136. How long would you cook this with a 2.5-3 lb bone-in roast?

  137. Rated 5 out of 5

    Oh holy hell that is deeeelicious!! Easy peasy recipe . Thanks for sharing cuz it could have been a disaster!!   

  138. Rated 5 out of 5

    We made this fabulous recipe leg of lamb today. It came out perfect. Thank you 

  139. Rated 5 out of 5

    It looks great and seems easy, however, can i make this ahead of time? I would like to make it the day before thxgiving and then warm it up when my turkey is ready! Would that work? 
    I also have two legs of lamb both bone in, I am guessing that it will need longer, right?

    • Rated 5 out of 5

      This was delicious! I changed a few things around because I didn’t have the exact ingredients. I used boneless lamb, regular yellow mustard, ground thyme, regular salt and no rosemary and it still came out amazing. I was a little scared because I didn’t have the exact stuff but surprisingly it was awesome. Thank you for this reciepe!!!

  140. Rated 5 out of 5

    Used 5.5# of bone-in lamb. Followed instruction until step 3 as I had some left over chimichura in the fridge … used that as base and added fresh rosemary & thyme to my blend. From there, followed as instructed — and it was great! The cooking times were spot on (thank you!!). I will bookmark this method and share with our dinner guests who raved!

  141. Rated 5 out of 5

    I prepared this awesome recipe down here – Brazil. It’s easy to follow it although it isn’t easy to find Kosher salt, but in a recently travel to Israel my girlfriend brought some. I needed to use dried thyme because I hadn’t the fresh one.
    Definitely I recommend this recipe.

  142. What if I don’t have a roasting pan, what can I use?

  143. Rated 5 out of 5

    Delicious Lamb roast. I decided to try your recipe to roast my 5 1/2 # leg of lamb bone in. Followed the recipe except I

    used dried thyme and rosemary since I did not have fresh. I roasted it for 1 hour 45 minutes .It was pink and perfect. I will use this recipe every time I have lamb.

  144. Rated 5 out of 5

    This was amazing!! I will be keeping this receipe for every time I make leg of lamb! I did however use dried rosemary and thyme (little more than a teaspoon) rather than fresh because thats what I had in the house. It was amazing!

  145. Hi. I’m not a mustard fan. Can substitute mayonnaise or something else? Maybe just olive oil? Thanks!

  146. Hi, can I roast the lamb leg in an iron pot covered with  iron lid or it has to be not covered 

  147. Rated 4 out of 5

    Delicious and easy. I should have spent more time rubbing the spice mix in the cuts more thoroughly for even better flavor. I had a 6 lb boneless leg of lamb and I cooked it for 1 hour 30 minutes (family doesn’t like the meat pink).

  148. Rated 5 out of 5

    Loved the recipe with the rub but I still recommend putting slits in the meat and stuffing it with slivers of garlic for that awesome taste throughout. TY

  149. Question, I have a boneless leg of lamb.  Could I cook it the same way?  Cooking time?

  150. Rated 5 out of 5

    Hi Chungah
    You are right : first time yesterday and it was sooooo goooood☺…damn delicious.. I almost regretted why I didn’t buy a bigger leg to be enough for my guests. thank you

  151. Hi!! 
    Did you cook the potatoes with the lamb? I’m looking at both the recipes and they cook at different temperatures and for different lengths of time. I really want to try this, but I’m just not sure abou the temp/time. 

    • Yes, they were both cooked at the same time in a double oven but you can still cook multiple dishes in one oven! Here are some helpful tips:

      Most ovens have a 25-degree variance. If one dish needs to be cooked at 350 degrees F and another at 400 degrees F, set the oven for 375. Most ovens are off by about 25 degrees anyway so as long as it’s set around the required temperature, the dish will turn out fine.

      But please be sure to arrange the dishes so there is enough space between them. Air should be able to circulate between all the dishes.

  152. So perfect for Easter! This lamb looks so delicious!

  153. Rated 5 out of 5

    Anxious to cook though I might use slightly cook rice in the bottom of the pan to absorb all the delicious drippings.

  154. Wow, that lamb looks incredible! Goes perfectly with those Hasselback potatoes (:

  155. Um, how did you know we just bought this exact weight of bone-in leg of lamb for Easter and it’ll my first time making lamb? haha! Crazy! The universe has basically just delivered me the perfect recipe! Can’t wait to try it! 🙂

  156. Girl you were reading my mind! I am a novice who wants lamb for Easter! You never let me down! 

    • Rated 5 out of 5

      Girl! I love this! Thank you so much for sharing your recipe. My family of 9 loved the taste, and how moist the meat was as well. For a first timer at attempting NZ lamb leg, I am stoked! Thank you!!! New follower on your IG, new subscriber as well. Simple instructions, yet an amazing Sunday roast meal. Thanks again!

  157. …the French version of leg of lamb is even easier…..the French call it “weeping leg of lamb”……
    ….garlic rub;one slice of bacon; foundation of thinned sliced russet potatoes…peeled or not….
    …can also be made with roast of pork….
    …..any version of apples goes well for dessert…..w/a good cheese!

    however, this version of leg of lamb also looks very tasty!

  158. Any idea how long to cook a 5-6 lb. lamb with the bone out?

  159. Rated 5 out of 5