Roasted Leg of Lamb

Roasted leg of lamb is a timeless centerpiece that brings elegance and rich flavor to the table. Whether you’re hosting a holiday feast or a cozy Sunday dinner, this dish never fails to impress. Seasoned with garlic, rosemary, and lemon, then slow-roasted to tender perfection, every bite is juicy, herbaceous, and deeply satisfying.

What makes this roast shine is the simple yet aromatic seasoning—crushed garlic, fresh rosemary, olive oil, salt, pepper, and a touch of lemon zest or Dijon mustard for brightness. The lamb is slathered with this mixture, left to marinate, then roasted until the meat is deeply golden on the outside and rosy-pink inside.

For best results, use a bone-in leg of lamb, around 5–6 pounds. Searing the lamb at a high heat for the first 20 minutes helps form a flavorful crust. Then, it’s roasted low and slow until it reaches your desired doneness—typically 130°F for medium-rare. Rest the meat at least 15 minutes before carving to keep all the juices inside.

This showstopper is perfect with hearty sides like roasted potatoes, garlicky green beans, or herbed couscous. A drizzle of pan juices or a homemade mint sauce brings it all together.

Why You’ll Love This Roasted leg of Lamb

• Juicy, flavorful, and perfect for special occasions
• Simple, rustic herb crust with garlic and lemon
• Feeds a crowd with minimal prep
• Versatile—works with many sides and sauces
• Delicious leftovers for sandwiches or wraps

Pro Tips

• Let the lamb come to room temp before roasting
• Use a thermometer to avoid overcooking
• Rest before carving for maximum juiciness
• Deglaze the pan with wine or broth for an easy sauce

Serve With:

• Roasted potatoes or mashed cauliflower
• Green beans with garlic
• Couscous or rice pilaf
• Mint sauce or red wine jus

Roasted Leg of Lamb

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Prep Time 1 hour hr

Cook Time 2 hours hrs

Course Main Course

Cuisine Mediterranean

Servings 8 people

Ingredients

  

• 1 Bone-in leg of lamb 4-5 lbs
• 6 Garlic cloves Minced
• 4 tablespoons Fresh Rosemary (minced) or dried
• 4 tablespoons Fresh Thyme (minced) or dried
• Salt as needed
• Ground Black pepper as needed
• 2 cups Extra virgen Olive Oil more if needed

Instructions

 

• Prep the Marinade: In a small bowl, combine the minced garlic, rosemary, thyme and olive oil. Mix well.
• Prepare the Lamb: Pat the bone-in leg of lamb (4–5 lbs) dry with paper towels. Trim off any excess fat if needed, but leave a thin layer for flavor and moisture.
• Marinate: Rub the herb oil generously over the entire surface of the lamb, season generously with salt and pepper making sure to get into any crevices. Cover the lamb with plastic wrap and refrigerate for at least 4 hours, or ideally overnight for maximum flavor.
• Bring to Room Temp: Remove the lamb from the refrigerator about 1 hour before roasting to bring it to room temperature. Preheat the oven to 450°F (232°C).
• Sear the Lamb: Place the lamb on a rack in a roasting pan. Roast at 450°F for 15–20 minutes to develop a golden crust.
• Roast Low and Slow: Reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches:

  125°F for rare

  130–135°F for medium-rare

  140–145°F for medium

  This usually takes about 20–25 minutes per pound.
• Rest: Remove the lamb from the oven and tent loosely with foil. Let it rest for 15–20 minutes before carving. This helps the juices redistribute and keeps the meat tender.

Keyword Lamb