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.
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Excellent recipe!!!!!! Cooked exactly according to recipe!!!! So tasty and tender!!!!!
And, it was my first time to cook lamb!
I brined my boneless leg for a day, then patted it dry and let it sit in the fridge another day to dry thoroughly. I sat it on root veggies (onion, potato, carrot), halved garlic cloves, fennel and celery to roast. A gravy made with the drippings (fat separated and used to make a roux, then broth added back as well as some chicken broth) and a bouquet garni of mint was served with the carved lamb, as well as the veggies as a side dish. The leftovers made fantastic lamb sandwiches for a couple of days afterwards, just carved slabs of lamb and cold gravy between two slices of wheat bread. Delicious! Lessons learned: I’d put the roasting pan with the veggies in for about 30-40 minutes before adding the lamb next time. When the lamb was medium rare the veg, except for the onions, were still under done. Or I’d put them back in the over while I let the lamb stand and made the gravy, either one should work fine to allow them to finish.
So you recommend YOUR recipe and not the one we’re all here to see? Why?
Super delicious I also add the juice of 2 lemons and 12 press garlics
Excellent results. I followed the recipe to a tee except I used a boneless leg of lamb and dried rosemary and thyme (1 tsp each) instead of the fresh herbs because that is what I had on hand. Also, mine did require a little more cooking time (about 15 minutes) to reach the recommended temp (it was almost 6 lbs). Served it with mint jelly. Wonderful! Thanks for sharing.
Wow. Quick and simple and delicious.
Thank you to all those who reviewed! I’m a first timer and wasn’t sure about a few things: 1) to cover or not to cover? 2) score just the fat or into the meat a bit? 3) how much dried herbs since I didn’t have access to fresh?
I did cover it at first as many of you said. I used 1/2 the amount of dried herb as one reviewer said. And I doubled the amount of rub as someone else said. I ended up scoring just a little into the meat, hope that was ok. It’s going into the oven now.
Making this tonight will let you know but sounds yummy from all the reviews!!!!
Hi, I need to make 2 of these, together at the same time. I have a roasting pan big enough to do both. How long should I cook them for?
Made this tonight with a 4.2lb boneless roast. Doubled the rub per someone else’s comment (used dry herbs), used half on the roast and added drippings to the reserved half. Took about 1hr45 and the lamb was tender, moist, and delicious with the rub/drippings sauce which added way more flavor. The whole family loved it. Thanks for making this so easy!!
Oh yes. Damn delicious indeed! Perfect with a 4 lb leg of lamb.
the best leg of lamb recipe ever! The seasoning was fabulous and so easy. Will be my go to leg of lamb recipe from now on. I used it for an 8 lb LOL bone-in. Made time and ingredient adjustments due to increased weight. Highly recommend.
Delicious. Nothing left it was so good
Perfect s9 delicious easy to follow defections!!
So easy! My 11 year old son made this – and it was great!
Best lamb I’ve eaten. I did put til foil over the top at the end to lock the juices in too.
Made this for dinner last night, easy, fast and Fantastic!!!! It was sooo delicious! Had to have another slice as I was preparing to put it in the fridge. YUM!!! I didn’t have fresh rosemary or thyme but the dried herbs were wonderful. I just used half the amount. I did cook mine 15 minutes longer than suggested though, for well done. Froze the defatted drippings for future lamb stew.
I did cover it the whole time, except the last few minutes. Even though it was cooked “well don”, it was super moist and not dried out at all. Definitely a KEEPER! I think I’ll try the flavorful rub on lamb chops too.
Amazing! I did a 10 lb leg of lamb for Easter – the first time my mom has been to my house in over a year. Had to figure out how long to cook it (everything i found only went to 9 lbs). It took about 15 mins longer than I calculated but it was wonderful and now we are enjoying the leftovers. Thank you for this recipe!
All these comments are so helpful! Making me so hungry though!
How long do I cook a 10 lb bone in leg of lamb
Great recipe. Follow it exactly for great results. I would suggest you make TWO batches of the ‘rub’. One you put on the meat and one you wrap in foil to cook and then use as a ‘dipping sauce’!
The description is on point. I’m a HUGE lover of a Mediterranean type lamb. The herbs and flavors were on point. My own personal experience is the I had a 7lb roast and had a hard time converting cooking times. Still wonderful. Thank you
The seasoning was great. The technique was wonderful. I added mint and a little lemon zest to keep the flavor on the light side, but I don’t think it is necessary, just a preference. My husband has only had lamb he didn’t like elsewhere and was hesitant, but this won him over! Thank you!
The only problem we had was it was too dry and overdone, but I had butterflied and seared the lamb before scoring and adding the spices. That probably made a difference. I was curious as to why you don’t cover the lamb at first to keep the moisture in as well.
Definitely a KEEPER! will leave the bone in and not sear it and we will see what we get.
I made a gravy out of the juices and crumbles at the bottom of the pan (by draining off the fat), adding sauteed leeks and a little water and a little beef broth and it was really good!
Excellent. I made it for Easter this year and it was the first piece of lamb that I really liked. The herb rub is perfect, the only change I made was I doubled the rub measurements and used a boneless leg. I then spread the mixture on both the inside, the I tied it up and scored the outside and rubbed it there. In the oven, pulled it at 135 and let it rest 15 minutes.
I will use this rub for my holiday standing rib roast and I expect it to be just as flavorful