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.
Did you make this recipe?
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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.
So perfect for Easter! This lamb looks so delicious!
Exactly!
The flavoring on this lamb was outstanding. My husband does not look forward to lamb dinners, but he said the seasoning in this recipe helped him to enjoy it (as much as he can, as he is not a lamb lover). I’m wondering how this seasoning would taste on a rack of lamb, which has less of a lamb flavor.
Anxious to cook though I might use slightly cook rice in the bottom of the pan to absorb all the delicious drippings.
Great idea!
Wow, that lamb looks incredible! Goes perfectly with those Hasselback potatoes (:
Um, how did you know we just bought this exact weight of bone-in leg of lamb for Easter and it’ll my first time making lamb? haha! Crazy! The universe has basically just delivered me the perfect recipe! Can’t wait to try it! 🙂
Girl you were reading my mind! I am a novice who wants lamb for Easter! You never let me down!
Girl! I love this! Thank you so much for sharing your recipe. My family of 9 loved the taste, and how moist the meat was as well. For a first timer at attempting NZ lamb leg, I am stoked! Thank you!!! New follower on your IG, new subscriber as well. Simple instructions, yet an amazing Sunday roast meal. Thanks again!
…the French version of leg of lamb is even easier…..the French call it “weeping leg of lamb”……
….garlic rub;one slice of bacon; foundation of thinned sliced russet potatoes…peeled or not….
…can also be made with roast of pork….
…..any version of apples goes well for dessert…..w/a good cheese!
however, this version of leg of lamb also looks very tasty!
Do you roast with the cover on?
Nope, no cover needed here.
Any idea how long to cook a 5-6 lb. lamb with the bone out?
You can try to reduce the time by 15-30 minutes but as always, please use your best judgment when making substitutions and modifications.
THANK YOU DAMN DELICIOUS!!!!