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

Ingredients:

  • 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

Directions:

  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.

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110 comments

  1. Rated 5 out of 5

    SIMPLE EASY AND ABSOLUTELY BEAUTIFUL

  2. 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

  3. 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.

  4. 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!

  5. 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

  6. 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.

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

  8. Rated 5 out of 5

    Very good

  9. 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.

  10. Rated 5 out of 5

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

  11. 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?

  12. Rated 5 out of 5

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

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

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

  15. 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!!

  16. 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.

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

  18. Rated 5 out of 5

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

  19. Rated 5 out of 5

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

  20. Rated 5 out of 5

    Excellent!
    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! 

  21. 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. 

  22. 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!!!

  23. Rated 5 out of 5

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

  24. 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.

  25. 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.

  26. Rated 5 out of 5

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

  27. 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.

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

  29. 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.

  30. 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

  31. 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”.

  32. 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!

  33. 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!

  34. 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?

  35. 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.

  36. Rated 5 out of 5

    Amazing

  37. 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.

  38. 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!

  39. Rated 5 out of 5

    Fantastic recipe! Best leg of lamb ever!

  40. Rated 5 out of 5

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

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

  42. 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 

  43. 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.

  44. 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?

  45. 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? 

  46. 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

  47. 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.

  48. 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!

  49. 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.

  50. Rated 5 out of 5

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

  51. 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.

  52. Can you make this in an instant pot?

  53. 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. 

  54. 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!

  55. Rated 5 out of 5

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

  56. 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.

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

  58. Rated 5 out of 5

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

  59. Rated 5 out of 5

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

  60. 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!!!

  61. 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!

  62. 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.

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

  64. 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.

  65. 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!

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

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

  68. 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).

  69. 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

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

  71. 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
    Aicha

  72. 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.

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

  74. 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.

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

  76. 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! 🙂

  77. 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!

  78. …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!

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

  80. Rated 5 out of 5

    THANK YOU DAMN DELICIOUS!!!!