Roast Leg of Lamb
A roast leg of lamb is one of those dishes that looks impressive but is easier than you’d think. It’s seasoned with a bold garlic herb rub, roasted until golden on the outside and tender on the inside, and finished with a good rest to lock in those juices. It’s an absolute showstopper for holidays, special occasions, or just when you feel like serving up something a little extra. Plus, the leftovers? Next-level good.
Roasted leg of lamb is a timeless dish that works for everything from Easter dinner to a family Sunday meal. It’s packed with flavor, pairs well with just about any side, and comes together with simple ingredients that do all the work for you. The best part is you don’t need to babysit it. Once it’s in the oven, the hardest part is waiting for it to be ready.
Why you’ll love this Roast Leg of Lamb
Let’s Talk About That Garlic Herb Crust
If you think lamb needs a long marinade to be flavorful, this recipe will change your mind. The garlic herb rub is packed with fresh rosemary, thyme, lemon zest, and Dijon mustard, which creates a punchy, flavorful crust that sticks beautifully to the meat. It’s the kind of seasoning that makes you want to pick at the crispy bits straight off the cutting board (no judgment here).
Ingredients Needed for Roast Leg of Lamb
- Leg of lamb: Bone-in for maximum flavor, and if you can, get it trimmed of excess fat for a cleaner roast.
- Garlic: Minced to release all that sharp, garlicky goodness into the rub.
- Fresh rosemary and thyme: These two herbs bring the classic, earthy flavor that pairs perfectly with lamb.
- Lemon zest: Brightens everything up and cuts through the richness of the meat.
- Dried oregano: Adds a little extra depth and warmth to the seasoning mix.
- Salt and black pepper: Essential for bringing out all the flavors in the lamb.
- Olive oil: Helps the rub stick to the meat and gives it a beautiful crust.
- Dijon mustard: Adds just enough tang to balance everything out and helps the rub adhere.
How to make Roast Leg of Lamb
**For more detailed instructions, please refer to the printable recipe card below.**
Mix the garlic, rosemary, thyme, lemon zest, oregano, salt, pepper, olive oil, and Dijon mustard to make the rub.
Pat dry the lamb and make small cuts all over the surface.
Rub the seasoning mix all over, pressing it into the cuts and place on a roasting pan.
Roast for approximately 2 hours (depending on how well you want it done). Let it rest before slicing and serving.
Variations
- Greek-Style: Swap out the oregano for dried mint and hit it with a squeeze of fresh lemon juice after roasting. It brightens everything up and gives the lamb that classic Mediterranean flavor that practically begs for a side of tzatziki.
- Spicy Harissa Rub: Want some heat? Mix a spoonful of harissa paste into the rub. It adds a smoky, slightly spicy kick that makes this lamb perfect for stuffing into warm pita with some yogurt sauce.
- Garlic Butter Crust: If you’re the type who thinks butter makes everything better (same), melt some into the herb rub. It helps the crust crisp up beautifully and gives you a richer, slightly more decadent flavor.
- Balsamic Glaze Finish: Drizzle some balsamic glaze over the lamb during the last 10 minutes of roasting. It caramelizes a little and adds a nice tangy sweetness that balances out the richness of the meat.
- Herb and Yogurt Marinade: If you’ve got time, coat the lamb in a mix of yogurt, garlic, and herbs and let it sit for a few hours before roasting. The yogurt helps tenderize the meat while adding even more flavor.
Serving Suggestions
- With Roasted Potatoes: Lamb juices + crispy potatoes = perfection. Roast the potatoes in the same pan if you want them to soak up all that goodness. Or if you don’t have space in the pan, try these Air Fyrer Roast Potatoes.
- Over Couscous, Rice or Mashed Potatoes: The lamb drippings make the best natural sauce, so spoon some over a bed of fluffy couscous, basmati rice or Creamy Garlic Mashed Potatoes for an easy, satisfying meal.
- In Sandwiches: Thinly sliced lamb on toasted bread with a swipe of Dijon mustard or tzatziki is next-level good. Add some arugula or pickled onions if you’re feeling fancy.
- With Roasted Vegetables: Carrots, Brussels sprouts, and parsnips all roast beautifully alongside lamb. Plus, it saves you from having to make a separate side dish.
- As Leftovers in a Wrap: Stuff some of that leftover lamb into a warm wrap with feta, tomatoes, and a drizzle of tzatziki. It’s one of those leftovers you’ll actually look forward to eating.
Storage and Freezing
- How should I store Roast Leg of Lamb?
Slice up the leftovers and store them in an airtight container in the fridge for up to four days. Makes it super easy to grab for sandwiches, wraps, or just snacking straight from the fridge (no judgment).
- Can I freeze Roast Leg of Lamb?
If you somehow have leftovers you’re not eating right away, wrap them tightly in foil or a freezer bag and freeze for up to three months. Thaw in the fridge overnight, then warm in a 300°F oven until heated through. If it seems a little dry, add a splash of broth while reheating.
Don’t forget to pin this for later!
Tips & Tricks
- Let it sit before cooking: Taking the lamb straight from the fridge to the oven is a rookie mistake. Let it sit out for 30-60 minutes so it cooks evenly.
- Use a meat thermometer: Guesswork and expensive cuts of meat don’t mix. Check the temp so you don’t accidentally overcook it.
- Rest the meat before slicing: If you cut into it too soon, all those juices end up on the cutting board instead of in the meat where they belong. Give it at least 15 minutes to rest.
- Make shallow cuts in the meat: This helps the rub really get into the meat instead of just sitting on the surface. More flavor, less effort.
- Use a roasting rack: If you don’t want a soggy-bottomed roast, get that lamb up on a rack. Better air circulation = better crust.
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FAQ
Roast Leg of Lamb
Equipment
- Mixing Bowl
- Sharp knife
- Roasting Tray
Ingredients
Herb Rub:
- 5 cloves garlic minced
- 2 tablespoons fresh rosemary finely chopped
- Zest of 2 lemons
- 1 tablespoon fresh thyme finely chopped
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
Lamb:
- 5-6 pound bone-in leg of lamb
- 1 lemon sliced (for garnish)
- Fresh rosemary and thyme sprigs for garnish
Instructions
- Preheat the oven to 375°F (190°C). Take the lamb out of the fridge and let it sit at room temperature for 30-60 minutes.
- Mix the herb rub ingredients in a small bowl to form a paste.
- Pat dry the lamb with paper towels. Make shallow cuts (about ½ inch deep) all over the lamb with a sharp knife.
- Rub the herb mixture over the lamb, pressing it into the cuts. Place the lamb on a roasting rack in a large roasting pan.
- Roast uncovered for 1 hour 40 minutes to 2 hours 30 minutes, until the internal temperature reaches 130°F (55°C) for medium-rare, 140°F (60°C) for medium or 150°F (65°C) for medium well. Use a meat thermometer for accuracy.
- Remove from the oven and tent loosely with foil. Let rest for 15-20 minutes.
- Slice the lamb thinly and arrange on a platter. Garnish with lemon slices and fresh herbs.
