Roasted Leg of Lamb
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This recipe is so good! Doesn’t even require much time, effort + ingredients. Easy and fool-proof even for first-timers!
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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 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
Roasted Leg of Lamb: Frequently Asked Questions
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.
Because a leg of lamb is so naturally tender, marinating is not necessary.
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).
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.
Here is a foolproof step-by-step video guide for a stress-free leg of lamb!
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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Excellent and easy
My family and I have implemented lamb into our diet because we are so tired of the usual chicken and I have to say this is the most simplest amazing recipe hands down ! My 2 and 4yr old loves it and I enjoy making it . Thank you
If the lamb bakes at 350*, and the potatoes at 425*- Do you just recommend the lamb sits while the potatoes bake? Thanks.
That is a great question!! I usually roast my potatoes at 350 but in a separate pan. When lamb is done remove from oven, cover in foil & zoom that temp up to 425 to brown those potatoes up. OR you could buy another oven LOL!!!
Love it !! Thanks for sharing
I tried your recipe, it was delicious. I will for sure use this recipe from now on.
Thank you for sharing, loved it.
Sounds and looks great will make it for EASTER as I know it will be good as it looks recipe looks great
thanks you .
Amazing recipe, will definitely make it again
Ohmygosh this was good! Haven’t made a whole leg of lamb in 20+ years and this recipe made it worth the wait! Wow! All i can add is that it was easy, soooo tender and flavorful! I’m thinking I’ll have to do this way more than once every 2 decades! Great recipe! Thank you for sharing it!
Made this for the first time, followed the recipe exactly and it was absolutely delicious! EASY, delicious, gorgeous… my family now thinks I’m a Goddess with magic lamb cooking powers!
Great Recipe !!! Question, I want to know if I can roast it a day before and if so how I’d reheat it the next day ?
This was amazing! Although I tripped the ingredients and lathered it all over the lamb. I also added some seasoning to the mixture.
Great recipe, thank you.
I never roasted a leg of lamb before, so I followed your recipe except for the mustard. It was so delicious that my husband wants me to do it again. I froze the rest and had it for 3 more meals. I am so hooked on the lamb. I usually cook the shanks. Thank you so much. Past your recipe to my brother.
OKAY. So, I don’t usually leave comments on recipes. Or comments on anything, really. But I felt the need. This meal was so delicious. And so easy. I want to tell the world. Thank you, Chungah!
my family now thinks i’m an awesome chef and wants me to make another next week. thank you!
Excellent recipe! Could this be made in the crock-pot and how long would it cook there?
Cooked this for the Christmas dinner the other day and it was absolutely delicious!!! A recipe that will be used again and again in our family!
I made this for a dinner party for my gal pals. I’ve never roasted a bone in leg of lamb before and was hesitant. However I knew that my friends would forgive me if it was just ok. Well, it was more that just ok, it was fantastic! One friend lived in New Zealand for several years and said it was perfect!
I started with a 5.34 pound bone in leg of lamb and prepared it as written except I only had dried spices. So I used a heaping teaspoon of each and I used 5 large garlic cloves, i I like garlic. I stuck a meat thermometer in the lamb and set the alarm at 135deg F and a timer for 1.5 hours. At the end of time the roast was at 132 so I continued roasting until 135deg, I live at 3500 feet above sea level. I pulled it out and tented it for 20 minutes. Served it with acorn squash and green beans with onion. The medium lamb was tender and flavorful. Everyone was blown away. A perfect recipe for an expensive cut of meat, infallible and easy. I’m not hesitant about leg of lamb anymore and will be having it often. Thank you for this recipe!!
Fabulous
I did for a second time and we only had regular and honey mustard. I screwed up and put 3 tablespoons of the honey mustard in it just fell out of the jar.
The taste when done was great sometimes accidents happen for a reason.
Oh Wow!!
I followed your recipe except I used my Dutch Oven. The lamb was so tender and succulent, I cried like a baby. You see, I have been eating beef for 55 years, and I still love it, yet I needed a change. I am so happy now. Thank you. Jay
John, did you cover it in the Dutch oven?
Awesome, just awesome!!! Best lamb I’ve ever made, juicy, tender and bursting with flavour. This in now my go to recipe for lamb!!
This recipe looks great. Looking forward to making my very first roast. Can I apply this same recipe to Gamon?