Roast Leg of Lamb

Roast Leg of Lamb is a classic, elegant dish perfect for holiday feasts, Sunday dinners, or any special occasion. Tender, juicy meat seasoned with garlic, herbs, and olive oil roasts to perfection, filling your kitchen with rich, savory aromas. Whether bone-in or boneless, this roast is a true showstopper.

Why You’ll Love This Recipe

• Bold, savory flavor: Garlic and rosemary infuse the lamb with deep, aromatic flavor.
• Perfect for special occasions: A beautiful centerpiece for Easter, Christmas, or family gatherings.
• Simple preparation: Minimal ingredients and straightforward steps yield amazing results.
• Customizable doneness: Easily roast to rare, medium, or well done based on preference.
• Great for leftovers: Leftover lamb is perfect in sandwiches, salads, or stews.

Ingredients

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

• 1 bone-in leg of lamb (5 to 7 pounds)
• 5 cloves garlic, sliced
• 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
• 1 tablespoon fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• ¼ cup olive oil
• Juice of 1 lemon
• Optional: 1 cup dry white wine or broth for the roasting pan

Directions

this recipe

1. Prepare the lamb: Pat the lamb dry with paper towels. Using a sharp knife, make small incisions all over the surface.
2. Insert garlic: Stuff garlic slices into the incisions.
3. Make herb rub: In a bowl, combine rosemary, thyme, salt, pepper, olive oil, and lemon juice.
4. Rub the lamb: Massage the herb mixture all over the lamb, coating it thoroughly.
5. Marinate (optional): For deeper flavor, refrigerate the lamb for a few hours or overnight.
6. Preheat oven: Set your oven to 425°F (220°C).
7. Roast: Place lamb on a rack in a roasting pan. Add wine or broth to the bottom if using. Roast for 15 minutes at high heat, then reduce oven to 350°F (175°C) and continue roasting:
   • For medium-rare: roast 15–20 minutes per pound, until internal temperature reaches 135°F (rest to 140°F).
   • For medium: roast to 145°F internal (rest to 150°F).
8. Rest the lamb: Remove from oven and cover loosely with foil. Rest for 15–20 minutes before carving.
9. Carve and serve: Slice against the grain and serve with your favorite sides.

Servings and Timing

• Servings: 8–10
• Prep Time: 20 minutes
• Cook Time: 1½ to 2½ hours (depending on size and doneness)
• Resting Time: 15–20 minutes
• Total Time: Approximately 2½ to 3 hours

Variations

• Boneless leg of lamb: Use a boneless roast for easier carving; reduce cooking time slightly.
• Greek-style: Add oregano and serve with lemon potatoes and tzatziki sauce.
• Spiced rub: Try a blend of cumin, paprika, and coriander for a Middle Eastern twist.
• Stuffed leg of lamb: Butterfly the lamb and fill with spinach, feta, and herbs before rolling and roasting.

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze: Wrap tightly and freeze for up to 2 months.
• Reheat: Reheat slices in the oven at 300°F, covered with foil to retain moisture.

FAQs

How do I know when roast leg of lamb is done?

Use a meat thermometer. For medium-rare, aim for 135°F before resting. Always let the meat rest for juicy results.

Should I remove the bone?

Bone-in leg of lamb adds flavor and keeps the roast moist. Boneless is easier to slice but slightly less flavorful.

Can I marinate the lamb overnight?

Yes, marinating overnight enhances flavor. Just bring the lamb to room temperature before roasting.

What sides go well with roast lamb?

Great sides include roasted potatoes, asparagus, mint sauce, couscous, and garlic green beans.

Can I use dried herbs instead of fresh?

Yes, use one-third the amount if substituting dried for fresh herbs.

How do I carve a leg of lamb?

Slice against the grain, starting at the meaty part. Bone-in cuts may require carving around the bone.

Can I cook it in a slow cooker?

Yes, but the texture will be more like pulled lamb. Roast in the oven for a traditional result with a crust.

Is it necessary to use wine in the roasting pan?

No, but it adds flavor and moisture. Broth or water works fine as a substitute.

Can I cook the lamb ahead of time?

Yes, cook and carve in advance, then reheat gently in a covered dish with a splash of broth.

What internal temp for well-done lamb?

Cook to 155–160°F, then rest to reach about 165°F. Be aware it may be less juicy at this stage.

Conclusion

Roast Leg of Lamb is a timeless and flavorful main dish that’s surprisingly simple to prepare. With a crisp herb crust and juicy interior, it’s the perfect meal to impress guests or elevate a special family dinner. Whether served with traditional sides or modern twists, this roast will always be a highlight on your table.

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