Roasted Leg of Lamb
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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!
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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!
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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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
This rub has a bold taste that compliments the lamb beautifully.
Moist and flavorful. We all fought over the bits of crust. I’ll make this again.
Wow! I have made a lot of lamb chops over the years but decided to made a boneless leg of lamb for Easter dinner today. It was perfect! So flavorful! Thank you for this delicious recipe!
My roast came out absolutely perfect! Thanks for sharing your recipe and knowledge!
Fantastic! The perfect amount of herbs and spices. I made lamb stew w/the leftovers and that was fantastic as well. Will continue making this recipe as is.