Roasted Leg of Lamb
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This recipe is so good! Doesn’t even require much time, effort + ingredients. Easy and fool-proof even for first-timers!
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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. This roasted leg of lamb recipe here is fool-proof and fuss-free, I promise. And you don’t even need a long drawn-out ingredient list. The ingredient list is super simple here.
Ingredients
Leg of lamb
Bone-in will have extra flavor.
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.
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 rub will bring in so much flavor. And it’s sure to be a crowd-pleaser for your Easter holiday or next dinner party, impressing all your guests with such minimal effort. It also pairs perfectly with these mini hasselback potatoes!
tips and tricks for success
- 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.
- 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.
- 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.
what to serve with leg of lamb
Roasted Leg of Lamb: Frequently Asked Questions
Bone-in will have more flavor, but boneless will be much easier to carve. If purchasing boneless, we recommend purchasing oven-safe kitchen twine as the lamb will need to be tied together.
Because a leg of lamb is so naturally tender, marinating is not necessary.
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).
Yes! Leftover lamb can be stored in an airtight container for 1-2 days in the fridge, and frozen in slices wrapped in aluminum foil, reheating at 350°F (still wrapped) until warmed through.
Here is a foolproof step-by-step video guide for a stress-free leg of lamb!
Roasted Leg of Lamb
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.
Video
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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
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.
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?
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?
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
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.
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!
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.
Made this leg of lamb today for New Years Day and it was absolute perfection! Thank you!
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.
Can you make this in an instant pot?