Roasted Leg of Lamb
An easy, foolproof recipe for Garlic Herb Roasted Leg of Lamb with minimal prep and consistently perfect results. This recipe is ideal for beginners, with clear, precise instructions that guarantee a tender, flavorful roast every single time.
Servings: 8 servings
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
Serving: 310g | Calories: 379kcal | Carbohydrates: 2g | Protein: 37g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 114mg | Sodium: 1010mg | Potassium: 574mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 4mg
