Roasted Leg Of Lamb With Garlic & Herbs
Updated Apr 17, 2025, Published Mar 21, 2024
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How to Roast Leg of Lamb Recipe (Perfect Every Time)- an easy, fool-proof recipe with minimal prep and perfect results. It’s a great roasted leg of lamb recipe for beginners with straightforward and precise cooking instructions- you’ll get the best results every single time.
Why You’ll Love This Recipe
This is our go-to recipe for roasting this cut of meat. It’s perfect for Easter Sunday, Christmas dinner, or special occasions. Why you’ll love this recipe:
” I made this for Easter dinner this year. I had never cooked lamb but followed this recipe to a “T” and it was perfect. Everyone loved it. Will definitely be making this again!
– Debbie
You will also love our pistachio rack of lamb or oven baked pot roast! Serve with homemade au gratin potatoes, roasted asparagus, and honey glazed carrots.
Table of Contents
Simple Ingredients
Roasting a whole leg of lamb is easier than you think! We start with a few fresh quality ingredients (amounts listed in the recipe card below).
- Bone-In Leg of lamb: The main protein, rich and flavorful. Get the best quality!
- Fresh Garlic: Adds a savory and aromatic element to the lamb.
- Olive oil: Enhances moisture and imparts a rich, fruity flavor.
- Fresh rosemary sprigs: Infuses a fragrant, earthy taste. Fresh herbs are best for this but you can use dried (lessen the quantity).
- Fresh thyme leaves: Add a subtle herbal flavor to complement the lamb.
- Dijon mustard: Provides a tangy and slightly spicy kick.
- Kosher salt: Enhances overall seasoning and flavor.
- Ground black pepper: Adds a hint of heat and complements the other flavors.
- Water: Used in the pan to keep the lamb moist during roasting.
- Optional: Red wine. Adds depth and complexity to the pan juices, creating an optional red wine jus or gravy.
Variations
- Citrus Herb Marinade: Replace Dijon mustard with a mixture of orange and lemon zest for a citrusy twist. Combine it with herbs like thyme, rosemary, and parsley, or paprika for a bit of heat.
- Minty Garlic Marinade: Add chopped fresh mint leaves to the garlic and olive oil mixture. Serve with mint jelly and roast potatoes.
How to Make Roasted Leg of Lamb
If this is your first time cooking lamb or if you need a new recipe, I promise this is the recipe you will come back to time and time again.
Preheat oven to 450 degrees F.
Using paper towels, pat the 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, mix minced garlic cloves, olive oil, rosemary, thyme, Dijon mustard, kosher salt, and black pepper to create a flavorful marinade.
Rub the marinade all over the leg of lamb- massaging extra into the fat-scored part. Make sure to coat the lamb thoroughly for maximum flavor.
Place the lamb on a rack, fat side up, in a roasting pan. The rack allows the heat to circulate evenly around the lamb, promoting even cooking.
Pour the water and the red wine into the bottom of the roasting pan.
Roast the leg of lamb in the preheated oven. Roast for 10-15 minutes at 450 degrees F, then reduce the temperature to 325 degrees F. Cook for about 1 hour and 15 minutes more (see notes for doness guide).
Baste the lamb with pan juices every 20-30 minutes to moisten it.
Use a meat thermometer to check the internal temperature of the lamb, which is about 125 degrees for medium-rare.
While the lamb rests, you can use the pan drippings to make a delicious gravy. Strain the drippings, remove excess fat, and whisk in 2 tablespoons of flour or cornstarch to thicken on the stovetop.
Carve the leg of lamb and serve it with the homemade gravy.
Cooking lamb leg isn’t complicated and makes a stunning presentation for your dinner table. This easy recipe will give you stunning and tasty results every time. It’s the perfect lamb roast.
Top Tips
- Marinate well – Use garlic, olive oil, herbs, mustard, salt, and pepper. You can also try our homemade lamb marinade—season generously for deep flavor.
- Bring to room temp – Let lamb sit out for 1–2 hours before roasting for even cooking.
- Use a roasting rack – Elevates the meat for uniform cooking and a crispy exterior.
- Baste regularly – Every 20–30 minutes to keep it moist; avoid opening the oven too often.
- Check with a thermometer – Ensures perfect doneness—don’t rely on guesswork.
- Let it rest – Rest for 15–20 minutes after roasting for juicy, tender slices.
FAQ’s
Quality and Source: Choose lamb from a reputable source, such as a trusted butcher or a quality meat market. Look for lamb that is labeled as grass-fed and organic if possible. This ensures better flavor and quality.
Freshness: Opt for fresh lamb whenever possible. Check the color of the meat; it should be pink and not gray.
Bone-In vs. Boneless: The choice between bone-in and boneless depends on your preference and cooking style. Bone-in lamb leg tends to have more flavor, while boneless is easier to carve.
Marbling: Look for marbling in the meat, which refers to the intramuscular fat. A moderate amount of marbling contributes to tenderness and flavor.
A general rule of thumb for cooking a roast leg of lamb is remembering that the roast will have carryover cooking. This means the meat rises in temperature as the roast rests (about 10º). This means that you will take it out when it is about 10º below your desired doneness based on the following chart.
Doneness Internal Temperature Cooking Time (Approximate)
Rare: 120-130°F (57°C) 15 minutes per pound
Medium–Rare: 130-135°F (63°C) 20 minutes per pound
Medium 135-145°F (71°C) 25 minutes per pound
Medium–Well 145-155°F (74°C) 30 minutes per pound
Well Done 155+°F (77°C) 35 minutes per pound
With that said, the BEST way to check for doneness is to use an instant-read thermometer. This will ensure that it is cooked to your preference.
Consider the size and weight of the leg of lamb based on the number of people you plan to serve. A general guideline is to estimate about 1/2 to 3/4 pounds of meat per person.
No, don’t cover the leg of lamb while roasting—you want a beautiful, crispy crust! If it browns too quickly, loosely tent it with foil toward the end. Always rest before slicing for juicy, tender meat.
Storage and Reheating Instructions
- STORE: If you have leftovers, store it in an airtight container or wrap it tightly with plastic wrap. Refrigerate within 2 hours of cooking. Consume the leftover roasted leg of lamb within 3-4 days for optimal quality. Freeze: Wrap tightly in foil or plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- REHEAT: Preheat the Oven: To maintain the roast’s crispiness, preheat your oven to around 325°F (163°C). Add Moisture: Place a small dish of broth in the oven while reheating to add moisture and prevent the lamb from drying out. Cover the lamb with aluminum foil to retain moisture during reheating. Reheat Gently: Reheat the leg of lamb in the preheated oven for about 15-20 minutes or until it reaches the desired temperature. The meat thermometer ensures the internal temp reaches at least 165°F (74°C).
Recommended Equipment
- Good Meat Thermometer
- Large Roasting Pan (cheaper option)
- Large Roasting Pan (more expensive option)
What To Serve With This Recipe
These are my favorite dishes to serve with this roasted lamb. Find more in my Traditional Italian Easter Recipes post.
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Roasted Leg of Lamb Recipe
Ingredients
- 1 5 pound bone-in leg of lamb, trimmed and scored on the fat side, see notes for boneless lef of lamb
- 4 cloves garlic, minced
- ½ cup olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon Dijon mustard
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 3 cups water
- 1 cup red wine, optional, but recommended if making gravy
Instructions
- Bring the leg of lamb to room temp. Take the leg of lamb out of the refrigerator and leave it at room temperature for about 1 hour.
- Preheat oven to 450 degrees F.
- Using paper towels, pat the 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, mix minced garlic, olive oil, rosemary, thyme, Dijon mustard, kosher salt, and black pepper to create a flavorful marinade.
- Rub the marinade all over the leg of lamb- massaging extra into the fat-scored part. Make sure to coat the lamb thoroughly for maximum flavor.
- Place the lamb on a rack, fat side up, in a roasting pan. The rack allows the heat to circulate evenly around the lamb, promoting even cooking.
- Pour the water and the red wine into the bottom of the roasting pan. This helps keep the lamb moist during cooking and provides the base for your gravy.
- Roast the leg of lamb in the preheated oven. Roast for 10-15 minutes at 450 degrees F, then reduce the temperature to 325 degrees F. Cook for about 1 hour and 15 minutes more (see notes for doness guide).
- Baste the lamb with pan juices every 20-30 minutes to moisten it.
- Use a meat thermometer to check the internal temperature of the lamb, which is about 125 degrees for medium-rare. Once the desired doneness is reached, remove the lamb from the oven, cover it loosely with foil, and let it rest for 15-20 minutes before carving (the lamb will continue to cook as it rests, called carry-over cooking, and its internal temperature will continue to rise to around 135 degrees F).
- While the lamb rests, you can use the pan drippings to make a delicious gravy. Strain the drippings, remove excess fat, and whisk in 2 tablespoons of flour or cornstarch to thicken on the stovetop.
- Carve the leg of lamb and serve with the homemade gravy.
- Enjoy your perfectly roasted leg of lamb!
Notes
| Doneness | Internal Temperature | Cooking Time (Approximate) |
|---|---|---|
| Rare | 120-130°F (57°C) | 15 minutes per pound |
| Medium Rare | 130-135°F (63°C) | 20 minutes per pound |
| Medium | 135-145°F (71°C) | 25 minutes per pound |
| Medium Well | 145-155°F (74°C) | 30 minutes per pound |
| Well Done | 155+°F (77°C) | 35 minutes per pound |
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is this a recipe for a Boneless leg of lamb? If not, how much should I adjust the temperature and cooking time>
Yes! This is for bone-in. Either way, follow the temperature guide in the recipe for the most accurate results.
Thank you, Elena!
I made this for Easter dinner this year. I had never cooked lamb but followed this recipe to a “T” and it was perfect. Everyone loved it. Will definitely be making this again!
YES! It is truly the best recipe. Thank you.
Can I use this recipe for boneless lamb roast?
Yes!
The perfect roast every time!