Go Back
Roasted leg of lamb with golden-brown crust, sliced to show pink center, garnished with rosemary and lemon.

ROAST LEG OF LAMB

Sana Umer
A Roast Leg of Lamb is a flavorful, tender, and impressive main dish, perfect for holiday meals or special occasions. Seasoned with garlic, rosemary, and olive oil, this roast creates a beautifully crusted exterior with juicy, succulent meat inside.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine British, Mediterranean
Servings 8 people
Calories 450 kcal

Ingredients
  

  • 1 4-5 lb bone-in leg of lamb (or boneless)
  • 4 cloves garlic minced
  • 3 tablespoons olive oil
  • 2 tablespoons fresh rosemary chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 1 teaspoon ground cumin optional, for a Mediterranean touch

Instructions
 

Step No.1: Prepare the Marinade

  • In a small bowl, mix garlic, olive oil, rosemary, thyme, Dijon mustard, lemon juice, salt, pepper, paprika, and cumin to create a flavorful paste.

Step No.2: Marinate the Lamb

  • Pat the leg of lamb dry with paper towels. Rub the marinade evenly all over the lamb, making sure to coat all sides. Let it marinate for at least 1 hour (or overnight for best flavor).

Step No.3: Preheat the Oven

  • Preheat your oven to 375°F (190°C). Place the lamb on a roasting rack in a roasting pan.

Step No.4: Roast the Lamb

  • Roast the leg of lamb uncovered for about 1 hour 30 minutes to 2 hours, or until the internal temperature reaches:
  • 125°F (52°C) for rare
  • 135°F (57°C) for medium-rare
  • 145°F (63°C) for medium

Step No.5: Rest and Serve

  • Remove the lamb from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute, making the meat tender and juicy.

Step No.6: Serve and Enjoy

  • Slice the Roast Leg of Lamb against the grain and serve with your favorite sides like roasted vegetables, mashed potatoes, or a fresh salad.

Notes

  • Bone-In vs. Boneless: Bone-in lamb has more flavor, while boneless lamb is easier to slice. Adjust cooking time based on size.
  • Marinate Overnight: For the best flavor, let the lamb marinate in the fridge overnight.
  • Use a Meat Thermometer: This ensures the lamb is cooked to your preferred doneness.
  • Greek-Style Roast Lamb: Add oregano, lemon zest, and extra garlic for a Mediterranean twist.
  • Spicy Version: Mix in red pepper flakes or cayenne pepper for a little heat.
  • Slow-Roasted Lamb: Cook at 300°F (150°C) for 4-5 hours for fall-apart tender meat.
  • Garlic Butter Glaze: Brush with melted garlic butter during the last 15 minutes of roasting for extra richness.
Keyword Easter lamb, garlic and rosemary lamb, holiday roast, Roast leg of lamb, roasted lamb