Roasted Leg of Lamb
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An easy, fool-proof recipe, even for first-timers! So so tender and juicy, perfect for Easter, Christmas, and holidays!
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reasons to make roasted leg of lamb
- Easier to make than you think. If this is your first leg of lamb, there is no need to be intimidated by the process. It may seem incredibly daunting but cooking a lamb roast is much easier than you think! And this recipe here is fool-proof and fuss-free yet packed with maximum juicy, tender flavor goodness.
- Impressive main dish for the holidays. Whether it’s Easter, Christmas, or any other big holiday get-together, a roasted leg of lamb is a true showstopper and makes for a great centerpiece main dish that is sure to impress. And you can leave the shank on for it’s dramatic presentation (you can also purchase one with the shank removed – there’s no advantage here except for the aesthetic eye for serving).
- No marinade needed. A marinade is not required for a tender, juicy lamb leg. The garlic-herb-Dijon mixture in this recipe doubles as a quick lamb roast marinade and rub, locking in flavor without a long prep time.
Ingredients
Leg of lamb
Bone-in will have extra flavor and juiciness whereas boneless will be much easier to carve.
Garlic
Adds a lovely buttery flavor profile.
Olive oil
This will serve as the rub for your lamb. We recommend using good quality olive oil here such as California Olive Ranch (our favorite).
Fresh herbs
Chopped fresh rosemary and thyme are common pairings with leg of lamb but you can also improvise with some of your favorite herbs.
Dijon
Adds a sharp, tangy flavor to your lamb rub, balancing out the rich taste of the lamb meat.
Salt and pepper
Season generously! 1/2 – 1 teaspoon kosher salt is recommended per pound of lamb.
Tips for the most Perfect Leg of Lamb Every single Time
- Go to a reputable butcher. Cooking such a large cut of meat can be daunting! We recommend purchasing a leg of lamb that is preferably grass-fed and organic. Ask for market weight, avoiding baby lamb or mutton. The butcher can also trim the excess fat.
- Bone-in is ideal. Bone-in will have extra flavor, but if you are nervous about carving and serving, boneless can be used. For a juicy leg of lamb, season generously with kosher salt and olive oil, then rub with garlic, rosemary, thyme, and Dijon for the best roast lamb seasoning.
- Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are key here, delivering the best kind of flavor.
- Use an instant-read thermometer for the most accurate results. Check your lamb halfway through cooking, inserting through the thickest part of the meat but avoiding the bone. The internal temperature should reach 135°F for medium. Insert the thermometer into the thickest part of the lamb leg (avoiding the bone) to guarantee perfect doneness.
- Let your meat rest. As with any large cuts of meat, let your lamb rest for at least 15 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
PRO TIP
Serve with mini hasselback potatoes.
The potatoes pictured here are mini hasselback potatoes, a perfect pairing with the roasted leg of lamb!
Best Side Dishes to Serve with Roasted Leg of Lamb
Roasted Leg of Lamb: frequently asked questions
A simple mixture of olive oil, garlic, Dijon mustard, rosemary and thyme works as both a marinade and rub.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
This really depends on personal preference. We recommend medium (135°F, 20 minutes per pound) but you can also cook to rare (125°F, 15 minutes per pound), medium well (145°F, 25 minutes per pound) or well done (155°F, 30 minutes per pound).
For medium doneness, roast at 350°F for about 20 minutes per pound until the internal temperature reaches 135°F.
Here is a foolproof step-by-step video guide for a stress-free leg of lamb!
Roasted Leg of Lamb
Video
Ingredients
- 1 (5 pound) bone-in leg of lamb, trimmed
- 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
Instructions
- Preheat oven to 350 degrees F. Line a shallow roasting pan with aluminum foil.
- Using paper towels, pat lamb dry. Using a sharp knife, score the top side of the lamb by making shallow cuts in a diamond pattern.
- In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.
- 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.
- 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.
- Serve immediately with mini hasselback potatoes.
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To garlic mixture, thinking to add a bit of sage and small bit of tarragon.
Bad idea?
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!
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.
So easy and delicious
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!
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
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.
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.
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.
Hi Gino! I’m sorry to ask this but what did you add the fennel seed and ruffle salt to?
Excellent recipe. I also added fresh sage and everyone loved the lamb. I will definitely make this dish again!
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!
Sherri
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.
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!
Outstanding recipe – lamb was tender and delicious. I would use less salt though.
Very good recipe
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….
My first time roasting it and used your recipe. Came out perfect!
Thank you!
So delish and easy!
Hi Chungah,
Fantastic!!!!
Greatest lamb roast ever.
Love your web site.
MD
So easy and taste good
Never cooked lamb before and this turned out perfect (SO EASYYY) so moist and flavourful thank you so much!!!
Omg delicious never cooked lamb before x
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!