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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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!!!!