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Roasted Leg of Lamb - 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!

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!

Roasted Leg of Lamb - An easy, fool-proof recipe, even for first-timers! So so tender and juicy, perfect for Easter, Christmas, and holidays!

Featured Comment

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!
Leigh
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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.

Roasted Leg of Lamb - An easy, fool-proof recipe, even for first-timers! So so tender and juicy, perfect for Easter, Christmas, and holidays!

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

  1. 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.
  2. Prep the oven and roasting pan. Preheat the oven to 350°F and line a shallow roasting pan with aluminum foil.
  3. Score the lamb. Make shallow cuts in a diamond pattern into the thick fat cap to trap and hold the rub.
  4. Make the rub. Combine the garlic, olive oil, rosemary, thyme, Dijon, salt, and pepper.
  5. 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.
  6. Roast. Roast the lamb for 90 minutes or until desired doneness (the internal temperature should reach 135°F for medium).
  7. 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!

Roasted Leg of Lamb - An easy, fool-proof recipe, even for first-timers! So so tender and juicy, perfect for Easter, Christmas, and holidays!

Best Side Dishes to Serve with Roasted Leg of Lamb

Tools For This Recipe

Roasted Leg of Lamb: frequently asked questions

What’s the best marinade for leg of lamb?

A simple mixture of olive oil, garlic, Dijon mustard, rosemary, and thyme works as both a marinade and rub.

Can I use dried herbs instead?

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.

How long does it take to cook a leg of lamb?

Plan for roughly 20-25 minutes per pound for medium doneness. Boneless will also cook slightly faster than bone-in.

How can I store leftovers?

Store leftovers (sliced or diced off the bone) in an airtight container in the fridge for 3-4 days.

How can I reheat leftovers?

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

Roasted Leg of Lamb

Yield: 8 servings
Prep: 20 minutes
Cook: 1 hour 45 minutes
Total: 2 hours 5 minutes
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!
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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

Shallow Roasting Pan
Instant Read Thermometer

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.
Course: Main Course

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