Roasted Leg of Lamb
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Make a roasted leg of lamb that’s tender, juicy, and full of flavor with garlic, olive oil, Dijon mustard, and fresh herbs. This foolproof lamb leg recipe is perfect for Easter, holidays, or a cozy Sunday dinner. Easy and impressive for first-timers or seasoned cooks alike.
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 for Perfect Roasted Leg of Lamb Every 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.
Bone-In vs Boneless Leg of Lamb
Bone-in lamb offers extra flavor and juiciness, while boneless is easier to carve. Both cuts work with this roasted leg of lamb recipe, so choose based on your preference for flavor or ease of serving.
Do You Need a Roast Lamb Marinade?
A marinade isn’t required for a tender lamb leg. The garlic-herb-Dijon rub doubles as a quick lamb roast marinade, locking in flavor without long prep time.
Best Side Dishes to Serve with Roasted Leg of Lamb
Tools For This Recipe
A shallow roasting pan ensures even air circulation, while an instant-read thermometer guarantees the perfect roasted leg of lamb doneness.
Shallow roasting pan
Instant-read thermometer
Roasted Leg of Lamb FAQs
How do you cook a leg of lamb? Just rub with garlic and herbs, roast until 135°F, rest, then carve and serve.
The best roast lamb seasoning includes garlic, rosemary, thyme, Dijon mustard, olive oil, salt, and pepper for a flavorful crust.
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!
Lamb leg is leaner and cooks faster, while shoulder is fattier and more suited to slow braises.
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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