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.
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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. ❤️
Tried the recipe a few times now and a staple favourite in the house hold. Always add in veg below the lamb to allow them to all cook together. Easy to make and tastes great
Came out great! Thank you.
My favourite recipe. Quick and Easy. It always turns out finger licking good. Thank you!!
Delicious dish that my son and I made together and great to make on a Sunday to have meals during the week. Now a family favorite.
So how do you roast the potatoes and lamb at the same time, if they require different temperatures? Are the potatoes happy to roast for longer at a lower temperature?
I put them in when the lamb had 45mins left and they came out perfect!
Easy recipe and tastes great
Easy and fast prep. Great directions. Timing was perfect. Lamb was juicy and delicious. Will definitely make again!
Fantastic quick recipe. I’ve made this twice now and family love it. I really recommend it.
This was perfection! I made a leg of lamb for the first time and used this recipe. It was a hit! Thank you, Damn Delicious, for another eaay-to-follow, yummy recipe.
What. Oven temperature?
It says pre heat to 350
Preheat oven to 350 degrees F.
Outstanding! Simple and delicious. It was crispy and full of flavour.
I made this tonight- oh my- it was super good. I used a lamb roast instead of a bone in leg- I served it with hassleback potatoes. I’ve never made lamb before so knowing that, I would have cooked it less to have it a bit more rare.
I’m making this for Christmas and it’s my first time making a lamb roast. I have a 5+ lb boneless roast and plan to make it in my Dutch oven pressure cooker. Cooking time suggestions would be wonderful! TIA
I have prepared the leg Do you cover it or open roast it?
Awesome and so simple and the name says it all…damn delicious!!!