Roasted Leg of Lamb
This post may contain affiliate links. Please see our privacy policy for details.
This roasted leg of lamb is an easy, fool-proof recipe even for first-timers! An impressive main dish for the holidays. So tender, so juicy!
Featured Comment
Why you’ll love this 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. 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.
- 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.
Do I leave the shank on or off?
Shank-on (American leg)
- Visual appeal (dramatic presentation)
- Adds more flavor
- Bone can be repurposed for stock or soup
Shank-off
- Cooks more evenly
- Easier to carve or slice
- More readily-available at most grocery stores
How to make roasted leg of lamb
- Prep the lamb. Let the lamb come to room temperature, letting it sit on the counter for about 45 minutes. Then pat the lamb completely dry using paper towels.
- Prep the oven and roasting pan. Preheat the oven to 350°F and line a shallow roasting pan with aluminum foil.
- Score the lamb. Make shallow cuts in a diamond pattern into the thick fat cap to trap and hold the rub.
- Make the rub. Combine the garlic, olive oil, rosemary, thyme, Dijon, salt, and pepper.
- Rub the lamb. Transfer the lamb to the foil-lined roasting pan, fat side up. Then rub the lamb with the garlic mixture on all sides.
- Roast. Roast the lamb for 90 minutes or until desired doneness (the internal temperature should reach 135°F for medium).
- Let rest and serve. Let the meat rest for at least 15 minutes, then serve warm.
Internal temperature and doneness
- Rare: 120-125°F
- Medium-rare: 130-135°F
- Medium: 135-140°F
- Well-done: 155-165°F
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
Tools For This Recipe
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 and concentrated than fresh herbs, you need less when using dry. For example, the correct ratio is 1 tablespoon fresh rosemary = 1 teaspoon dried rosemary.
Plan for roughly 20-25 minutes per pound for medium doneness. Boneless will also cook slightly faster than bone-in.
Store leftovers (sliced or diced off the bone) in an airtight container in the fridge for 3-4 days.
Reheat leftovers in the oven at 300°F with a splash of water or stock, covered in aluminum foil, until warmed through.
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.
Equipment
Notes
- 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.
- Score the lamb. The scores will serve as small pockets, holding in the rub for maximum flavor penetration to toast and caramelize, allowing the outside to yield a rich, savory crust.
- Let the lamb come to room temperature. Remove the lamb from the fridge, allowing it to sit on the counter before roasting, about 45 minutes. This will take the chill off to cook evenly throughout.
- 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 to guarantee perfect doneness. 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.
- Reheat in the oven. Leftover lamb can be rubbery when reheated. For best results with leftovers, reheat in a low oven at 300°F with a splash of water or stock, covered in aluminum foil, until warmed through.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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.
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!