Roasted Leg of Lamb
on Jan 03, 2024
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This juicy and EASY Roasted Leg of Lamb recipe features a herb and garlic seasoning on a bone-in or boneless leg of lamb. This no-fail method will give you the perfect and delicious result every time – perfect for special occasions or holiday dinners.
I like to pair my roasted leg and lamb with mashed potatoes and asparagus for the ultimate feast. I often serve it on Easter, Father’s day, Thanksgiving or for Christmas dinner.
It’s super easy to make and so much cheaper than the restaurant. You can use the drippings from the roasting pan to make a gravy, and drizzle over the carved lamb – an elegant meal that’s mouthwatering delicious.
Watch Roasted Leg of Lamb Video
Tips for buying a leg of lamb
Look for bone-in leg of lambs for the best flavor. I use a 5-pound lamb. You can use a larger or smaller roast and modify the roasting time accordingly.
How much do I need? Most bone-in legs of lamb weigh between 4 to 7 pounds. I recommend half a pound per person. As you’ll serve side dishes for a large holiday meal, a 4-5 pound leg of lamb will be enough to serve about 6-8 people.
Cook Time and Temperature
How long to roast your lamb depends on the oven temperature and your desired doneness.
Start by preheating your oven to 425°F and lower the temperature to 350°F when you place the lamb in the oven. Cook for 10-12 minutes per pound for rare, 12-15 minutes per pound for medium rare, or 15-18 minutes per pound for medium well.
I recommend using a meat thermometer to ensure you cook it perfectly!
Roast your lamb until the meat thermometer registers: (This is the temperature before resting)
- 115-120˚F for rare
- 120-130˚F for medium rare
- 130-140° F for medium
- 140-150 F° for medium-well
- 150-160 F° for well-done
Note the temperature will continue to rise about 5 degrees after the lamb comes out of the oven, so make sure not to overcook it.
How to Roast Leg of Lamb
My method for roasting leg of lamb couldn’t be simpler! Here’s how it goes:
First, score the lamb. Pat the lamb dry and score the lamb by making ½-inch deep incisions all over the meat.
Next, season the lamb with a simple dry rub. Make the dry rub by mixing together olive oil, minced garlic, chopped rosemary, paprika, salt and pepper in a small bowl. Spread the dry rub all over the lamb. Rub thoroughly into the scored cuts. Let it sit at room temperature for about 1 hour.
Then, roast the lamb. Preheat your oven to 425°F, then turn the oven down to 350°F. Roast for about 1.5 to 2 hours for medium doneness.
Finally, let it rest. Remove the lamb from the oven and allow it to rest for about 15 to 20 minutes before carving.
Leg of Lamb Serving Suggestions
After resting, cut the meat across the grain. You can spoon some drippings of the extra sauces from the pan over the meat or use it to make gravy. My favorite side dishes for leg of lamb are mashed potatoes, cornbread, and steamed broccoli. You can also serve it with
More Favorite Lamb Recipes
If you like this roasted leg of lamb recipe, try one of these festive dinner recipes next:
- Braised Lamb Shoulder Chops
- Sous Vide Rack of Lamb
- Sous Vide Lamb Chops
- Sous Vide Boneless Leg of Lamb
Easy Roasted Leg of Lamb
Ingredients
- 1 bone-in leg of lamb, about 5-6 pounds
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon paprika
- salt and pepper, to taste (I used 1.5 teaspoons of salt and 1 teaspoon of ground black pepper)
Instructions
- Take the leg of lamb out of the refrigerator. Pat the lamb dry and score the lamb by making ½-inch deep incisions all over the leg. This will allow the seasonings to penetrate the meat.
- Mix together olive oil, minced garlic, chopped rosemary, paprika, salt and pepper in a small bowl.
- Place the leg of lamb in a large roasting pan, fat side facing up. Spread the dry rub evenly over the lamb. Rub thoroughly into the scored cuts. Let it sit at room temperature for about 1 hour.
- Preheat your oven to 425°F (220°C). Position the oven rack in the middle.
- Place the pan on the rack in the oven. Turn the oven down to 350°F (180°C). Roast for about 1.5 to 2 hours for medium doneness. Check the internal temperature using an instant-read thermometer. Remove the lamb from the oven when the internal temperature registers 140°F. (The temperature will continue to rise to around 145°F)
- Let it rest for about 15 to 20 minutes before carving. Serve with mashed potatoes and roasted vegetables. Enjoy!
Nutrition
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
