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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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.
Looks delicious, can I add red wine?? Is enough juice to make gravy ??
I wish I had taken a picture! I am a fairly proficient cook and have had years of experience in my kitchen, (I am 60 yrs old). I’ve prepared more family meals than I can count. Yesterday, for Easter, I prepared this recipe for a boneless leg of lamb that I purchased at our local Costco. The lamb was from Australia, per package info. I prepared it as you instruct here (I think I was a bit heavier-handed with the oil…likely 2+ T and went with a bit more on the herbs) and it was without a doubt the very BEST meat-eating I have ever experienced in my life! With the pan drippings I splashed in some red wine to deglaze then added a bit of homemade chicken bone broth to make an au jus. I have several saved recipes from your site and I’ve never been disappointed. Keep them coming!
I have a question. Should I tent the lamb in the oven or leave it uncovered?
I’m looking forward to making this on Easter! I see that the potatoes suggested also need to go in the oven for 45 mins. Can you put both the lamb and potatoes in together? It’s different temperatures, so I guess I’m trying to figure out what to make first. Potatoes first and reheat? Help!
The potatoes look like her Mini Hasselback Potatoes which are amazing! I did them for Christmas, par-cooked, and finished them in the oven while the roast was resting. I plan on doing the same on Easter while my lamb is resting.
I always cover my lamb with tin foil.
These are simply delicious and so appealing to the eye! Great recipe, thank you!
What about the potatoes? How are they prepped?
Ooh, that looks delicious! I usually just use salt, pepper and rosemary, but I will try your recipe next time. Thanks!
I’m sure your recipe is good, but this sites has so many pervasive, irritating pop up adds, that are driving me to other recipe sites.
Hi Marshall! Please keep in mind that the ads actually keep our recipes free of charge to readers like yourself. We are a team of 4 hard-working women to provide these professionally-tested recipes for all of our awesome home cooks out there.
Thank you so much for understanding.
Very good. I cooked it on a Kamado Joe smoker at 300F for 90 min. Looks like I been signed up to smoke another for Easter. Heavenly!
Very simple, I was cooking it for Mother’s day and so wanted something special but I usually do beef or pork so I am not confident with cooking lamb and was very unnerved when that’s what Mum requested. But she loved it!!!! I didn’t have thyme so on a whim I added a tbsp hhhh of green pesto to the dressing and it worked perfectly- made delicious gravy too. Rested 40 min which was just about right to get the potatoes ready at a higher temperature. Thanks so much, family are already requesting it again!
Easiest leg of lamb ever, came out fantastic! I don’t usually take the time to leave reviews, but this was sooo tasty it deserved it! I will be making this again in the near future. Thanks so much!
Yeah it was delicious! I got hammered drunk and enjoyed it
Absolutely simple and delicious! I used boneless lamb leg, cooked until interior temperature reached 127F (the temperature is quite different from different part of the lamb so 127 F is the highest temperature I got among various points). Let it rest for 10 minutes for medium rare. The end result is: The outer part is more like medium, just the way I like it, slight hint of pink with crispy skin. The part toward middle is still pretty pink or even red, just the way my husband and my son like it. The flavor is super inviting yet you can still completely taste the lamb! Next time I will try to marinate it for few hours before cooking. Thanks for the recipes, it is one of the best lamb leg recipes I ever had! Awesome!
Hello Chungah,
Just wanted to tell you this week will be my second time that I will be using the Roasted Leg of Lamb recipe. The first time I used the recipe with the bone in. After putting the ” wet rub” on the lamb I did put in the fridge for a couple of hours even though it wasn’t required. The aroma from the oven as it roasted was super awesome!! The ingredients required to season the lamb– easy to find. Thanks for one of the Easiest Roasted Leg of Lamb recipes!!
Delicious and the fragrance in the air when cooking is a mouth watering experience! My family loved it and I’m making it again and again.
I’ve been roasting leg of lamb for my husband for the last 15 years and really only did it for him at Easter! Your recipe not only made me a convert but I will also roast this leg of lamb more than once a year!! This recipe is awesome and simply delicious! I just want to remind everyone that when you check the internal temperature, please check a few areas…. this is wonderful because some like medium and others like well done…. easy to please for everyone… meat thermometer was key for me!! Enjoy!!! We did!!
First time doing lamb and it came out great.
Super easy and turned out a delicious leg of lamb. I ended up overcooking it a touch but that was an issue with my oven running hot and a faulty meat thermometer. You pretty much need lamb sauce for this recipe to cut the fattiness though, so if you’re making it I recommend the Spruce Eats mint sauce to accompany it.