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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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.
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!
Any particular kind of beer and did you use the whole bottle?
Thank you so much for sharing this recipe. We made it last night and it was delicious!
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.
How long would you cook this with a 2.5-3 lb bone-in roast?
About 18-20 min a pound
Oh holy hell that is deeeelicious!! Easy peasy recipe . Thanks for sharing cuz it could have been a disaster!!
We made this fabulous recipe leg of lamb today. It came out perfect. Thank you
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?
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!!!
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!
Simple but awesome!! Thanks
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.
What if I don’t have a roasting pan, what can I use?
You can use an oven safe pan/dish instead but please use your best judgement when deciding. I’d recommend using what you usually use for roasting food in the oven.
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.
Amazing – we are so glad to hear it! Thanks for sharing, Michele!
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!
Hi. I’m not a mustard fan. Can substitute mayonnaise or something else? Maybe just olive oil? Thanks!
You can omit, if desired. 🙂
What is cooking time for well done?
Hi, can I roast the lamb leg in an iron pot covered with iron lid or it has to be not covered
No cover needed here. 🙂
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).
Thanks for sharing, Benita!
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
Question, I have a boneless leg of lamb. Could I cook it the same way? Cooking time?
Thanks
You can try to reduce the time by 15-30 minutes but as always, please use your best judgment when making substitutions and modifications.
It will take less time without the bone but most importantly, use a digital thermometer and go by temperature and not time. GL
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
We’re so happy it turned out well for you!
Question: how long and what’s the temperature if I use a convection over?
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.