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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Great as usual
I made this roasted leg of lamb for our Sunday dinner, and it was a total showstopper! The flavors were incredible, and the meat was so tender and juicy. I followed the recipe closely, and the garlic and herbs really brought everything to life. It paired perfectly with roasted vegetables. Thank you for sharing such a fantastic recipe—this will definitely be a staple in our home!
I cooked a 1.4kg leg of lamb and don’t think I cooked it quite long enough. We sliced it up, put the slices back in the oven for 10min and it was delicious. Thanks for a great recipe
Instead of using a roasting rack for this, I placed the leg of lamb over a bed of quartered red potatoes, seasoned similar to the lamb. They were some of the best potatoes I’ve ever made!
Flavor was great but it was not tender. Next time I think I’ll cook longer at 300 degrees.
Sumptuous leg of lamb considering very little prep time! After living in Australia for almost 9 years, I wonder why North Americans are so wary of lamb. Lamb and Australia/New Zealand are ubiquitous! It is really a lovely protein that I wish was readily available at every supermarket.
Super recipe and delicious meal. So simple and easy, you can get a wonderful roast to the table in 2 hours! Next time I’ll try a bone-in cut. Otherwise cutting the serrations for the herb and seasoning rub can get pretty wobbly. Also watch the time. At 8500′ altitude, I bumped the oven up to 420°, and it was medium done in only 70 minutes.
Planning to prepare a leg of lamb bone-out for the Holiday. I understand cooking time varies with weigh. All things considered, what is the average cooking time?
Haven’t cooked yet, but it looks easy. First time trying to cook
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Great taste can cut with a fork
Fabulous and so easy to make. Yes I had the hasselback potatoes and a fresh spinach salad to go with it.
All time favourite, no occasion needed.
Great presentation
I made this for Easter dinner. It was 2 lbs vs the 5 in the recipe so I just cut the recipe in half. It came out excellent! Meat fell apart and was very tender and not dry. I also added potatoes and carrots (in the beginning ) to the crock pot which came out amazing as well. I browned it on the rack for 15 minutes and then cooked in crock pot for 1 hr first, turned it, cooked another hr, the took off the lid and cooked for 20 minutes at all suggested temperatures. Let it rest for 10-15 minutes while I made the oven roasted asparagus. Mmmm yummy! Will be making this again! For peeps who like their lamb medium this is more of a lamb “pot roast” dish. Sooo yummy!
Hi Chungah!! Already fans of some of your other dishes, we enjoyed trying this recipe yesterday for Easter dinner with some family over. We had butchered a few (already dressed) lamb from a local farmer here, (Norway) in the last years, and this was our favorite way of preparing it, for sure. No stuffing garlic slivers in all over, etc. It was a lovely aromatic way to use the fresh rosemary in my kitchen window – you could smell the delicious aroma carry through the house inside of 15 minutes in the oven! The leg was tender, pink and delicious!! We all happily over-ate! Thank you for an awesome new and exceptional way to prepare this tasty tender meat!
Very delicious I made this for Easter. It was amazing. !!!!!I will continue to make it at least once a month for my family.
Great, simple recipe! My leg of lamb was 9 lbs, vs the 5 lbs in this recipe. Upped the temp to 360 and started checking temp at 1 hour and 45 minutes. Reached temp (135) at 2 hours and 10 minutes. Let rest under foil for 45 minutes (had to drive it to my sister’s house for dinner!) Sliced up beautifully and was perfectly done. Great crowd pleaser! Give it a try guys!
Our leg is already sliced .. 4lb total weight. What do you recommend for adjusting the cook time?
Simply delicious! Easy and everybody loved it.
Absolutely delicious. No hassle at all.
Thank you for sharing this wonderful recipe
I have done this recipe over 10 times and it is simply the best. The hasselback potatos are also outstanding!