Roasted Leg of Lamb
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Make a roasted leg of lamb that’s tender, juicy, and full of flavor with garlic, olive oil, Dijon mustard, and fresh herbs. This foolproof lamb leg recipe is perfect for Easter, holidays, or a cozy Sunday dinner. Easy and impressive for first-timers or seasoned cooks alike.

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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 for Perfect Roasted Leg of Lamb Every 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.
Bone-In vs Boneless Leg of Lamb
Bone-in lamb offers extra flavor and juiciness, while boneless is easier to carve. Both cuts work with this roasted leg of lamb recipe, so choose based on your preference for flavor or ease of serving.
Do You Need a Roast Lamb Marinade?
A marinade isn’t required for a tender lamb leg. The garlic-herb-Dijon rub doubles as a quick lamb roast marinade, locking in flavor without long prep time.
Best Side Dishes to Serve with Roasted Leg of Lamb
Tools For This Recipe
A shallow roasting pan ensures even air circulation, while an instant-read thermometer guarantees the perfect roasted leg of lamb doneness.
Shallow roasting pan
Instant-read thermometer
Roasted Leg of Lamb FAQs
How do you cook a leg of lamb? Just rub with garlic and herbs, roast until 135°F, rest, then carve and serve.
The best roast lamb seasoning includes garlic, rosemary, thyme, Dijon mustard, olive oil, salt, and pepper for a flavorful crust.
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!
Lamb leg is leaner and cooks faster, while shoulder is fattier and more suited to slow braises.

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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Made this several times. Always delicious! I know it’s good when my Greek Mother-in-law compliments the results. She didn’t believe it didn’t need marinating.
This is my “go-to” lamb recipe!
Made this for my wife who loves lamb and she loved it.
This is the best Lamb recipe I have found. Even family members that don’t like Lamb eat it.
I have always had great success with lamb even the first time …. I winged it without a recipe. The recipe hits the mark!
Just what I can was looking for. Top notch.
Easter Dinner was a huge success with this recipe! Prepared an 8.9 lb leg and cooked for 2hrs.
The lamb was so juicy, the seasonings are spot on and my guests wanted to know what smelled so good when they came into the house. Absolutely Delicious
Family and I loved it! We’re even voting to have it for Thanksgiving instead of turkey but it is very expensive meat. My lamb came from Australia and for half a leg of lamb, sirloin cut, was $35!
Serves up to 8 if wanting generous portions. For special occasions it was worth it and my daughter chipped in half of the cost. I had stirred fried green beans with garlic and olive oil, baby potatoes, and roasted zucchini and yellow squash, and spring mix salad along with it.
Easiest Easter dinner!
We hosted Easter dinner and my husband really wanted lamb. I’ve never made it before and was pretty intimidated. This recipe was so simple! (Which made me a little skeptical) it was delicious!! I cooked it for 1.5 hours and had it rest under tin foil for 20 minutes. Absolutely perfect!
My family and I decided to start a new Easter tradition today. My wife and I both found this same recipe and decided to give it a try. This was amazing to say the least. Look no further if you are cooking lamb for the first time. This was our first. And this will be the recipe for our next lamb dinner.
Hello. I’ve made this recipe and it was amazing. Just wondering if I can make it with a frozen leg and how to adjust everything. Thanks!!
Made this for my Easter dinner this year! It was so good my dad even had seconds! (He’s usually not a lamb fan) I’m definitely going to make this again! 🙂
The house smelled so good – there were no leftovers, but plenty of post-dinner naps from the food coma!
Tried this recipe it was very good my family really enjoyed it big hit for easter dinner !
Great recipe and easy!!! The results impressed all who ate it. Will make it again.
Hi… I just want to know if I should cover it with foil while roasting or just leave it without any covering. Won’t it get dried out without covering it? Thanks! I’m making it tomorrow for Easter.
Hi Maria. I’m just another viewer here, but I’ve made this. If you put the roast in with the fat side up plus the coating in the recipe, it shouldn’t dry out. I’ve also put 1-2 cups of beef stock or water in the bottom of the pan, with the roast on a rack so that it doesn’t just sit in the liquid. You don’t get as crispy an outer layer, but the roast won’t dry out.
I’ve never covered lanb, It’s pretty fatty and as the fat melts it keeps it moist.
I made this a few years ago with rave reviews. Five stars all around!
I am making it again this year.
If there are any leftovers we make gyro sandwiches the next day!
Looks great will make it for EASTER, wish me luck.
Excellent and simple to prepare!
Tried this recipe it was delicious !
this was fabulous, perfectly light pink, just how I like it. Mine needed to be roasted for an extra 30 mins to reach a temp of 135, but it was a huge chunk of meat!! Will definitely use this recipe again. Thank you.
I have made this several times over the past 2 years and it has been a huge hit everytime I’ve made it.
This is by far the greatest lamb roast I have ever made. Every recipe I have made from Damn Delicious has been damn delicious.