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Roasted Leg of Lamb - This recipe is so good yet it doesn't require too much time, effort or ingredients. It's easy & fool-proof, even for you first-timers!

This recipe is so good yet it doesn’t require too much time, effort or ingredients. It’s easy & fool-proof, even for you first-timers!

Roasted Leg of Lamb

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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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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.

Nope, 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!

Roasted Leg of Lamb Image 1

tips and tricks for success

  • 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.
  • 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.
  • 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.

what to serve with leg of lamb

Tools For This Recipe

Shallow roasting pan

Instant-read thermometer

Roasted Leg of Lamb: Frequently Asked Questions

Which is better, boneless or bone-in leg of lamb?

Bone-in will have more flavor, but boneless will be much easier to carve. If purchasing boneless, we recommend purchasing oven-safe kitchen twine as the lamb will need to be tied together.

Do I have to marinate the leg of lamb?

Because a leg of lamb is so naturally tender, marinating is not necessary.

Can I use dried herbs instead?

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.

How long should I cook the leg of lamb?

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).

Can I freeze leftover lamb?

Yes! Leftover lamb can be stored in an airtight container for 1-2 days in the fridge, and frozen in slices wrapped in aluminum foil, reheating at 350°F (still wrapped) until warmed through.

I am very nervous to do a leg of lamb for the first time. Do you have a step-by-step video for this recipe?

Here is a foolproof step-by-step video guide for a stress-free leg of lamb!

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 recipe is so good yet it doesn’t require too much time, effort or ingredients. It’s easy & fool-proof, even for you first-timers!
5 stars (249 ratings)
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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

Equipment

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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Tag @damn_delicious on Instagram and hashtag it #damndelicious!

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