Roasted Leg of Lamb (Garlic and Herb)
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An easy, foolproof recipe for Roasted Leg of Lamb with minimal prep and consistently perfect results. This recipe is ideal for beginners, with clear, precise instructions that guarantee atender, flavorful roast every single time.
Serve with homemade au gratin potatoes, roasted asparagus, and honey glazed carrots.
Quick Look at This Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Servings: 8 people
- Dietary Info: Dairy-Free, Gluten-Free, Low-Carb
- Method: Oven Roasted
- Technique: Rub the lamb with olive oil, garlic, and herbs, roast until browned and cooked to your desired doneness, then rest before slicing to keep it juicy.
- Flavor & Texture: Savory and herb-forward with notes of garlic and rosemary.
Why You’ll Love This Family Favorite
There’s something truly special about this roasted leg of lamb recipe, simple enough for a weeknight dinner yet impressive enough for Easter, Christmas, or any special occasion. The combination of garlic, fresh herbs, and olive oil creates a fragrant crust that locks in moisture and flavor, making the lamb incredibly tender and juicy every time. I love how the method is straightforward, so even beginners can feel confident achieving perfect results.
- Bold, Herbaceous Flavor: Fresh rosemary, thyme, and garlic coat the lamb, creating a savory, aromatic crust
- Tender and Juicy Interior: Roasting at the right temperature ensures a perfectly cooked center that stays moist
- Minimal Prep, Maximum Impact: With just a few simple steps, you get a show-stopping dish
You’ll also love my recipes for pistachio rack of lamb and oven baked pot roast!
Made With Amore,
” 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
Table of Contents
Ingredients for Roasted Leg of Lamb
Roasting a whole leg of lamb is easier than you think; it all starts with a few fresh, high-quality ingredients.
- 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.
- Fresh Rosemary: Infuses a fragrant, earthy taste. Fresh herbs are best for this but you can use dried (lessen the quantity).
- Fresh Thyme: Add a subtle herbal flavor to complement the lamb.
- Dijon Mustard: Provides a tangy and slightly spicy kick.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- 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. If you love citrus, try my Roast Chicken with Citrus and Fennel recipe next!
- 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 With Garlic and Herbs
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. Follow the step-by step photos and see the recipe card at the bottom for a printable version
- 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 doneness 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 F 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.
Recipe 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 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
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.
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. To 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. To reheat, preheat the oven to 325°F (163°C). Place a small dish of broth in the oven while reheating to prevent the lamb from drying out, cover the lamb with aluminum foil, and reheat in the oven for about 15-20 minutes or until it reaches the desired temperature.
Serving Suggestions
I love serving garlic herb roasted leg of lamb with garlic mashed potatoes or roasted rainbow carrots for a hearty, comforting meal. For dessert, pair it with lemon olive oil cake, tiramisu, or molten chocolate lava cakes to finish the meal on a sweet note.
My Pro Tips
Expert 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. When finished cooking, let the leg of lamb rest for 15-20 minutes.
Other Dinner Mains You’ll Love
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Roasted Leg of Lamb
Equipment
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 |
- –
- 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. When finished cooking, let the leg of lamb rest for 15-20 minutes.
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!