Roasted Leg of Lamb
This post may contain affiliate links. Please see our privacy policy for details.
This roasted leg of lamb is an easy, fool-proof recipe even for first-timers! An impressive main dish for the holidays. So tender, so juicy!
Featured Comment
Why you’ll love this 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. 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.
- 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.
Do I leave the shank on or off?
Shank-on (American leg)
- Visual appeal (dramatic presentation)
- Adds more flavor
- Bone can be repurposed for stock or soup
Shank-off
- Cooks more evenly
- Easier to carve or slice
- More readily-available at most grocery stores
How to make roasted leg of lamb
- Prep the lamb. Let the lamb come to room temperature, letting it sit on the counter for about 45 minutes. Then pat the lamb completely dry using paper towels.
- Prep the oven and roasting pan. Preheat the oven to 350°F and line a shallow roasting pan with aluminum foil.
- Score the lamb. Make shallow cuts in a diamond pattern into the thick fat cap to trap and hold the rub.
- Make the rub. Combine the garlic, olive oil, rosemary, thyme, Dijon, salt, and pepper.
- Rub the lamb. Transfer the lamb to the foil-lined roasting pan, fat side up. Then rub the lamb with the garlic mixture on all sides.
- Roast. Roast the lamb for 90 minutes or until desired doneness (the internal temperature should reach 135°F for medium).
- Let rest and serve. Let the meat rest for at least 15 minutes, then serve warm.
Internal temperature and doneness
- Rare: 120-125°F
- Medium-rare: 130-135°F
- Medium: 135-140°F
- Well-done: 155-165°F
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
Tools For This Recipe
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 and concentrated than fresh herbs, you need less when using dry. For example, the correct ratio is 1 tablespoon fresh rosemary = 1 teaspoon dried rosemary.
Plan for roughly 20-25 minutes per pound for medium doneness. Boneless will also cook slightly faster than bone-in.
Store leftovers (sliced or diced off the bone) in an airtight container in the fridge for 3-4 days.
Reheat leftovers in the oven at 300°F with a splash of water or stock, covered in aluminum foil, until warmed through.
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.
Equipment
Notes
- 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.
- Score the lamb. The scores will serve as small pockets, holding in the rub for maximum flavor penetration to toast and caramelize, allowing the outside to yield a rich, savory crust.
- Let the lamb come to room temperature. Remove the lamb from the fridge, allowing it to sit on the counter before roasting, about 45 minutes. This will take the chill off to cook evenly throughout.
- 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 to guarantee perfect doneness. 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.
- Reheat in the oven. Leftover lamb can be rubbery when reheated. For best results with leftovers, reheat in a low oven at 300°F with a splash of water or stock, covered in aluminum foil, until warmed through.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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. ❤️
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.