Roasted Leg of Lamb
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This roasted leg of lamb is an easy, fool-proof recipe even for first-timers! An impressive main dish for the holidays. So tender, so juicy!
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Why you’ll love this 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. 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.
- 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.
Do I leave the shank on or off?
Shank-on (American leg)
- Visual appeal (dramatic presentation)
- Adds more flavor
- Bone can be repurposed for stock or soup
Shank-off
- Cooks more evenly
- Easier to carve or slice
- More readily-available at most grocery stores
How to make roasted leg of lamb
- Prep the lamb. Let the lamb come to room temperature, letting it sit on the counter for about 45 minutes. Then pat the lamb completely dry using paper towels.
- Prep the oven and roasting pan. Preheat the oven to 350°F and line a shallow roasting pan with aluminum foil.
- Score the lamb. Make shallow cuts in a diamond pattern into the thick fat cap to trap and hold the rub.
- Make the rub. Combine the garlic, olive oil, rosemary, thyme, Dijon, salt, and pepper.
- Rub the lamb. Transfer the lamb to the foil-lined roasting pan, fat side up. Then rub the lamb with the garlic mixture on all sides.
- Roast. Roast the lamb for 90 minutes or until desired doneness (the internal temperature should reach 135°F for medium).
- Let rest and serve. Let the meat rest for at least 15 minutes, then serve warm.
Internal temperature and doneness
- Rare: 120-125°F
- Medium-rare: 130-135°F
- Medium: 135-140°F
- Well-done: 155-165°F
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
Tools For This Recipe
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 and concentrated than fresh herbs, you need less when using dry. For example, the correct ratio is 1 tablespoon fresh rosemary = 1 teaspoon dried rosemary.
Plan for roughly 20-25 minutes per pound for medium doneness. Boneless will also cook slightly faster than bone-in.
Store leftovers (sliced or diced off the bone) in an airtight container in the fridge for 3-4 days.
Reheat leftovers in the oven at 300°F with a splash of water or stock, covered in aluminum foil, until warmed through.
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.
Equipment
Notes
- 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.
- Score the lamb. The scores will serve as small pockets, holding in the rub for maximum flavor penetration to toast and caramelize, allowing the outside to yield a rich, savory crust.
- Let the lamb come to room temperature. Remove the lamb from the fridge, allowing it to sit on the counter before roasting, about 45 minutes. This will take the chill off to cook evenly throughout.
- 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 to guarantee perfect doneness. The internal temperature should reach 135°F for medium.
- 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.
- Reheat in the oven. Leftover lamb can be rubbery when reheated. For best results with leftovers, reheat in a low oven at 300°F with a splash of water or stock, covered in aluminum foil, until warmed through.
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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!
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 .
This was easy and absolutely delicious!! Followed instructions exactly.
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
I be making it tomorrow night for Dinner. Yes never made it before and litte scared. Hope it turns out.
Hope it went well! I am going to cook it for dinner tomorrow! Fingers crossed
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!
Thanks for a very easy recipe for a great meal. It compares to Prime rib in how good it is…..
First time ever cooking lamb. Wow!!! So delicious! Will definitely be making this again!! Roasted fingerling potatoes along side. Just perfect!!
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
I wondered the same thing…
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
Excellent receipe. Made for a wonderful roast.
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.
How long do I cook a 10 lb bone in leg of lamb
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.
The only thing missing is the Gravy lamb gravy is the best. I will forego the aluminum foil and make gravel with the drippings
I have a boneless leg roast, any advise on cooking time/ temp?
Is whole grain mustard used in this recipe or dijon mustard paste?