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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What do you serve with roast lamb? I’m serving one for the first time this Thanksgiving.
Amazing and delish! Easy peasy recipe! Looks so elegant!
My family loved it!
Best recipe of leg of lamb ever!
Came here to say I’ve been making this for three Christmases in a row already because it was such a hit and so easy. I put extra of the mustard mixture because that seems to be the winning ingredient – thank you!
First-timer here! Followed your recipe + instructions word-for-word and turned out a perfectly cooked and absolutely delicious roasted leg of lamb. Everyone (adults + kids) loved it! Saving this one for the future. Thank you!
Made Leg of Lamb for the very first time and EVERYONE loved it! So Simple, but looks and tastes 5 star!
Hello! Pm wondering if you put ot in rhe oven with a lid or without.
Thankyou,
-Kathleen.
Yes! I’m wondering the same thing. Covered, not covered? Maybe uncover the last half hour!
Uncovered
I made this for Thanksgiving and it’s very delicious ❤. Will be making again in the future. Thank you so much for sharing your recipes ❤️
So yum!
It will now be my go to when I do roast lamb.
Salty and flavourful.
Hi, thanks for sharing your recipe.
I find it to be nicely-written and i made it as you suggested; it turned out delicious.
I tried this recipe last night. First, we enjoyed the amazing aroma as the lamb was baking in my dutch oven. Then after it was ready to be eaten… yummy!! Thank you it was Damn Delicious 😀
I made this tonight and it was delicious! I will use this recipe again.
Wish I could add a picture of it.
This was a wonderful recipe I ever taste that’s why I give 5 stars because they deserve.
yea it was ok dont know what all of the fuss is about with all the comments . you kidding me it was the bomb lovvvvve it sooo much will be making again and again thanks for sharing this recipe
I will be making this for the first time tonight for 6 guests, plus myself and partner. Will a 5lb roast be big enough?
Amazing lamb roast! A complete success … everyone loved it. Thanks!
Great recipe, thank you. My family loved it, it was delicious.
My husband and I enjoy lamb a lot this recipe was over the top , we loved it thank you
Absolutely delicious
I made this the other day and girrrrrrrl, it was absolutely delicious! I’m probably slapping this garlicky-dijony goodness on all kinds of things now. So insanely tasty! This was my first time roasting lamb like this and I’m so glad I found your recipe! Thanks for sharing.
Excellent and easy!