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Roast Leg of Lamb – A fool proof recipe, requiring only a handful of ingredients! Perfectly tender and succulent leg of lamb, seasoned and roasted to perfection.
This recipe for roast leg of lamb doesn’t require much time, effort or ingredients at all! You’ll get extremely tender, divine lamb – every time. It’s easy and fool-proof, even for beginners! Elevate your dinner table, whether it’s for a weeknight meal, special occasion or even for an Easter supper that will really live up to the occasion.
If you haven’t cooked a leg of lamb before, don’t be intimidated. I know it may seem like a daunting task, but with a short list of ingredients and minimal prep – this recipe will have you cooking lamb like a pro in not time! This dish is much easier to make than you think and sure to impress.
Ingredients
Keep scrolling down to the printable recipe card for a FULL list of ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Lamb – Leg of lamb, bone-in, trimmed of fat.
- Garlic – Fresh is best! Minced.
- Olive Oil – Can be substituted with vegetable oil, sunflower oil, safflower oil or avocado oil.
- Herbs – We are using fresh rosemary and thyme for this leg of lamb! Chopped.
- Salt & Pepper – To taste.
How to make roast leg of lamb
- Preheat Oven – Preheat the oven to 350 F degrees. Lightly oil a roasting pan.
- Prep the Lamb – Pat the leg of lamb dry with paper towels and score the fat by making shallow cuts with the tip of a sharp knife.
- Make Herb Mixture – Combine the garlic together with the olive oil, rosemary, thyme, salt and pepper.
- Coat Lamb in Mixture – Place the lamb in the middle of the prepared roasting pan and rub the garlic mixture all over the leg. Place it fat side up.
- Roast – Place the roasting pan in the oven and cook for 1 hour and 30 minutes to 1 hour and 45 minutes or until the internal temperature reaches 130F°.
- Rest and Serve – Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare). Serve.
What to serve with your roast leg of lamb
The flavor and tenderness of lamb make it a phenomenal dinner option for any night of the week, but what really comes to mind when I think of serving a succulent roast leg of lamb is the word special – so you’ll want to make sure you have adequate side dishes to match. Try a few of these delicious options!
- Roasted Brussel Sprouts
- Colcannon
- Parmesan Garlic Roasted Potatoes
- Roasted Green Beans
- German Red Cabbage
- Buttermilk Parmesan Biscuits or Butter Biscuits
- Mushroom Arugula Warm Salad
- Cauliflower Rice
- Red Wine Mushrooms
- Oven Roasted Carrots
- Mashed Potatoes
- Potatoes au Gratin
You can even pair your lamb with an herbaceous chimichurri or garlic and mint sauce to really brighten the dish. However you choose to serve your lamb, it will truly be a memorable meal.
Storing leftovers
To maximize the quality of your leftover leg of lamb, store in a shallow airtight container or wrap tightly with heavy-duty aluminum foil or plastic wrap and place in the fridge. Properly stored, your lamb will last 3 to 4 days.
Want to elevate your dinners even more? Try these recipes!
- Herb Crusted Rack of Lamb
- Braised Lamb Shanks
- Greek Lamb Burgers
- Honey Garlic Pork Chops
- Lamb Souvlaki
- Shepherd’s Pie
- Pan Roasted Chicken and Vegetables
- Duck Confit with Pickled Raisins
- Roast Turkey
- Easy Pot Roast
Roast Leg Of Lamb
Equipment
Ingredients
- 5 pound leg of lamb bone-in, trimmed
- 6 cloves garlic minced
- 1 tablespoon olive oil
- 2 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 1 tablespoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 350 F degrees. Lightly oil a roasting pan.
- Pat the leg of lamb dry with paper towels and scroe the fat by making shallow cuts with the tip of a sharp knife.
- Combine the garlic together with the olive oil, rosemary, thyme, salt and pepper.
- Place the lamb in the middle of the prepared roasting pan and rub the garlic mixture all over the leg. Place it fat side up.
- Place the roasting pan in the oven and cook for 1 hour and 30 minutes to 1 hour and 45 minutes or until the internal temperature reaches 130F°.
- Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
Tips & Notes:
- To maximize the quality of your leftover leg of lamb, store in a shallow airtight container or wrap tightly with heavy-duty aluminum foil or plastic wrap and place in the fridge. Properly stored, your lamb will last 3 to 4 days.
