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.
Did you make this recipe?
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I made this today for Easter. It was absolutely delicious and so very easy. I highly recommend this recipe!!
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.
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.
My entire family of 6 loved this recipe! Thanks for an easy and flavorful recipe!
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.
The bone provides a lot of flavor as does skin. Hence the term soup bones.
Do you need to put a roasting rack?
Excellent! Thanks for the idea. My wife isn’t a big fan of leg of lamb but also liked it.
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
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”.
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!
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!
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?
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.
Amazing
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.
I took 5 lbs for 1.5 hrs so it’s about 18-20 min a lbs
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!
Fantastic recipe! Best leg of lamb ever!
Tried it today for the first time. It turned out very good!
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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