Why You’ll Love This Recipe

A perfectly roasted leg of lamb is a show-stopping centerpiece ideal for holidays, special occasions, or Sunday dinners. This dish offers tender, juicy meat infused with garlic, rosemary, and lemon, all wrapped in a beautifully browned crust. It’s surprisingly easy to prepare and delivers rich, savory flavor with every bite.

ingredients

Leg of Lamb Recipe 10 Why You’ll Love This Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

bone-in leg of lamb
garlic cloves
fresh rosemary
fresh thyme
olive oil
lemon juice
Dijon mustard
salt
black pepper
onion
carrots
celery
dry white wine or broth

directions

Preheat your oven to 425°F (220°C).

Pat the leg of lamb dry and place it on a rack in a roasting pan.

In a small bowl, mix minced garlic, chopped rosemary and thyme, olive oil, lemon juice, Dijon mustard, salt, and pepper to form a paste.

Rub the herb mixture all over the lamb, pressing it into the surface.

Place chopped onions, carrots, and celery in the bottom of the pan and pour in wine or broth.

Roast the lamb for 15 minutes at 425°F to develop a crust.

Reduce the oven temperature to 350°F (175°C) and continue roasting for 1½ to 2 hours, or until the internal temperature reaches your desired doneness.

Let the lamb rest for 15-20 minutes before slicing to retain juices.

Serve with pan juices or your choice of sides.

Servings and timing

This recipe serves 8–10 people.
Preparation time: 15 minutes
Roasting time: 1½ to 2 hours
Resting time: 20 minutes
Total time: approximately 2 hours 15 minutes

Variations

Use boneless leg of lamb for easier slicing.
Add anchovy paste to the rub for extra umami flavor.
Marinate the lamb overnight for deeper flavor penetration.
Roast with potatoes and parsnips for a complete one-pan meal.
Add mint jelly or chimichurri for a fresh, tangy finish.

storage/reheating

Store leftover lamb in an airtight container in the fridge for up to 4 days.
Reheat gently in the oven at 300°F (150°C) or in the microwave with a splash of broth to keep it moist.
Freeze slices in a single layer, then transfer to a bag for up to 2 months. Thaw overnight before reheating.

FAQs

What internal temperature should leg of lamb be?
For medium-rare: 135°F (57°C), medium: 145°F (63°C). Use a meat thermometer for accuracy.

Can I cook leg of lamb ahead of time?
Yes, roast in advance and reheat gently before serving.

Should I remove the bone?
Bone-in gives more flavor, but boneless is easier to carve. Either works well.

What’s the best wine to serve with lamb?
Bold reds like Cabernet Sauvignon, Syrah, or Malbec pair beautifully.

Can I grill the leg of lamb?
Yes, butterfly it and grill over indirect heat for excellent results.

Why is my lamb tough?
Overcooking or not resting the meat can result in toughness. Use a thermometer and allow resting time.

Can I use dried herbs?
Yes, but use about one-third the amount as fresh herbs.

Is it necessary to sear the lamb first?
The high initial oven temp achieves the same crust without stovetop searing.

What sides go best with roast leg of lamb?
Roasted vegetables, mashed potatoes, green beans, or a fresh salad are great choices.

Can I make a gravy from the drippings?
Absolutely—strain the pan drippings and simmer with a bit of flour and broth.

Conclusion

Leg of Lamb is a classic, elegant dish that’s easier to prepare than you might think. With aromatic herbs and tender meat, it’s a guaranteed hit for festive meals or intimate dinners alike. Try this recipe once, and it may become your go-to for making any meal feel special.