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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Perfect! Made it for a family dinner gathering. Super easy and was the hit of the party! So much flavor. I added lemon pepper to give it a hint of lemon flavor. Served with tzatziki. Thanks so much!
Full stop; this is the only recipe you need. I’ve made it probably more than a dozen times now, exactly as written. No changes are needed, really. No more dry, tasteless lamb for us!
This is now my go-to recipe for leg of lamb for bone-in and boneless. It’s delicious and so easy!
Hi Chungah –
Love your recipes and inspired approach!
Followed the Roast Lamb recipe for great flavor, but where I live internal temp for medium done is 145•F.
Made it for Easter and it was super. Tender and moist to perfection. Quite pleased on how it turned out.
Thanks
Perfecto! Just added a bit of dry white wine under rack in roasting pan not touching meat. Fabulous recipe! Thank you.
I’ve only ever had ground lamb before and haven’t been a huge fan. This lamb roast recipe is fantastic! I’m going to add this to my rotation. Thanks so much for the great recipe!
Yup, it’s damn good — putting in my recipe box.
This was my first time cooking lamb – one of my husband’s favorites but not a meat I’ve ever enjoyed. I made it for Easter and it was gorgeous! Juicy, perfectly cooked, amazing flavor…it got rave reviews and every morsel was devoured! Several of my favorite recipes are from @damn_delicious so I went in fully trusting, and I wasn’t disappointed. Thank you!
Made this for Easter Dinner today, it’s the best leg of lamb I’ve ever cooked!
I added a glop of thyme honey to the rub. Easy and delicious.
My lamb is boneless and is six pounds. What adjustments should I make?
Please let me know.
Thank you!
I have made this recipe several times and it comes out perfect everything. In fact, I just made last night for a kids Passover Seder dinner so it is fresh on the mind.
You really want to go by internal temperature when cooking lamb. I registered at about 142 and there was still some pink, but it was really juicy.
This was the most delicious lamb I ever had and so easy too. Roasted some baby potatoes in the same pan with asparagus on the side. We will never cook lamb any other way. Thank you!
Great simple recipe. love all your posts.
Thank you
It looks so good at 9:30 am! How can I wait to try it!!
This is the only lamb recipe I need. I’ve made it multiple times, no need to change any of it. I get so many compliments from anyone who tries it. Simply delicious! Thank you for sharing.
My go to recipe every time! Always turns out damm delicious ! Finish it off by basting it will it is resting with apricot sauce
Made this yesterday and it turned out amazing. The meat was tender and juicy. The only downside was the meat attached to the bone was a little undercooked but we weren’t fazed by it. I used my own spices as the husband wanted Cumin themed lamb. But I followed the method of this recipe. Will definitely make it again!
My lamb is half the size (2.5 pounds). Would I cook it in the oven for less time? How long do you think it’ll take to cook?
Hands down the best lamb I’ve ever had! Hubby can’t get enough of this. ❤️