Why You’ll Love This Recipe

A classic Leg of Lamb is a show-stopping main dish that’s perfect for holiday gatherings, Sunday dinners, or any special occasion. Tender, juicy, and infused with aromatic herbs and garlic, this roasted lamb offers a savory depth of flavor and an irresistible crispy exterior. It’s surprisingly simple to prepare, yet always makes an impressive statement on the table.

ingredients

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

bone-in leg of lambgarlic clovesfresh rosemaryfresh thymeolive oillemon juicecoarse saltblack pepperDijon mustardonions (optional)carrots (optional)potatoes (optional)

directions

Preheat your oven to 375°F (190°C).

Pat the leg of lamb dry with paper towels and score the fat in a crisscross pattern.

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

Rub the herb paste generously all over the lamb, making sure to get it into the scored cuts.

Place chopped onions, carrots, and potatoes in a large roasting pan (optional) and set the lamb on top.

Roast uncovered for about 1 hour and 45 minutes to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare, or adjust to desired doneness.

Baste occasionally with pan juices during roasting for extra flavor and moisture.

Remove from the oven, tent with foil, and let rest for 15-20 minutes before carving.

Servings and timing

This recipe serves 6-8 people.Preparation time: 20 minutesRoasting time: 1 hour 45 minutes to 2 hoursResting time: 20 minutesTotal time: 2 hours 25-40 minutes

Variations

Add a splash of red wine or beef broth to the roasting pan for richer flavor.

Use mint jelly or a balsamic glaze as a serving accompaniment.

Swap rosemary and thyme for oregano and parsley for a Mediterranean twist.

Marinate the lamb overnight in the herb mixture for even deeper flavor.

Add whole garlic cloves and halved lemons to the pan for added aroma and taste.

storage/reheating

Store leftover leg of lamb in an airtight container in the refrigerator for up to 4 days.To reheat, place slices in a baking dish with a bit of broth, cover with foil, and warm in a 325°F (160°C) oven until heated through.You can also reheat in the microwave in 30-second intervals, though the oven preserves texture better.

FAQs

Can I use boneless leg of lamb instead?

Yes, boneless works too and cooks a bit faster. Adjust cooking time accordingly.

How do I know when it’s done?

Use a meat thermometer. 135°F (57°C) for medium-rare, 145°F (63°C) for medium.

Should I trim the fat?

Trim excess fat, but leave a thin layer to keep the meat moist and flavorful.

Can I cook it ahead of time?

Yes, roast earlier in the day and reheat gently before serving.

Is resting the meat necessary?

Yes, it allows juices to redistribute, resulting in juicier meat.

Can I use dried herbs?

Fresh herbs are best, but you can substitute with 1/3 the amount of dried herbs.

Can I freeze leftovers?

Yes, tightly wrap and freeze for up to 2 months. Thaw overnight in the fridge.

Do I need to sear it first?

Searing is optional. Roasting at high heat initially can help develop a crust.

Can I cook it in a slow cooker?

Yes, but the texture will be different—more braised than roasted.

What side dishes go best?

Roasted vegetables, mashed potatoes, or a fresh Greek salad are great pairings.

Conclusion

A perfectly roasted Leg of Lamb delivers a memorable dining experience with its rich flavor and tender texture. Whether served for a holiday feast or a comforting family meal, it’s a timeless dish that impresses with every slice. Once you try it, this recipe will likely become a staple in your celebration menu.