Delish Roasted Leg of Lamb Recipe

Roasting a leg of lamb might seem fancy or like something only reserved for big holiday dinners, but honestly, it’s pretty chill once you get the hang of it. This version of the leg of lamb is juicy, tender, and packed with flavor, thanks to a simple herb and garlic rub that basically makes your kitchen smell like heaven. It’s the kind of meal that feels like celebration food but is totally doable on a weekend when you want to impress yourself (and maybe your family).

My husband is the type who usually prefers chicken nuggets over anything fancy, but this lamb? He went full-on “gimme more” mode the first time I made it. It’s become our go-to for weekends when we want to feel a little extra without actually working that hard in the kitchen. Plus, it’s one of those meals that makes leftovers better the next day — always a win when you’re feeding a family or just yourself but want fridge magic.

How to Make It

Alright, picture this: you rub your lamb leg down with a garlicky, herby paste that smells like the Mediterranean. Then toss it in the oven and forget about it for a good long while (seriously, walk away). Keep an eye on it towards the end so you don’t overcook—nobody likes dry lamb. When it’s done, let it rest. This part is critical so all the juices don’t just run off and waste their time. Slice it up, plate it pretty, and maybe grab a little glass of wine because yeah, it’s that good.

✔Ingredient Notes

– Leg of Lamb: Look for one that’s about 4-5 pounds. Bigger means longer cooking, but leftovers for days. Don’t stress too much if it’s a little smaller.
– Garlic: Fresh cloves are non-negotiable here. Pre-minced stuff? Meh, just don’t.
– Fresh Herbs (Rosemary & Thyme): These guys bring that “I’m fancy” vibe. Dried can work, but fresh is where it’s at.
– Olive Oil: Helps everything stick and adds a subtle richness—plus makes that crust a little crispy.
– Lemon Juice: Adds that fresh pop and helps balance the richness of the lamb. Don’t skip it!
– Salt & Pepper: The basic squad that seriously makes everything better.

✔Recipe Steps

1. Preheat your oven to 400°F (200°C).
2. Mix garlic, chopped rosemary, thyme, lemon juice, olive oil, salt, and pepper into a paste.
3. Rub the herb mixture all over the lamb, making sure to get into any crevices.
4. Place the lamb on a roasting rack in a pan and pop it into the oven.
5. Roast for about 20 minutes, then lower the heat to 350°F (175°C) and cook for another 1 to 1 1/2 hours, depending on size and how pink you like it.
6. Take it out, tent it with foil, and let it rest for 15 minutes before slicing.

What to Serve It With

Roasted potatoes are a classic. Or go wild with garlic mashed potatoes or a big, tangy Greek salad. Roasted veggies like carrots or asparagus are great too. If you’re feeling adventurous, a dollop of mint jelly or tzatziki feels like the perfect finishing touch without overcomplicating anything.

✔Tips & Mistakes

Don’t skip the resting — I’ve made this mistake and ended up with juices everywhere but nowhere near the meat. Also, keep an eye on it in the last 30 minutes so it doesn’t dry out. If you love your lamb super pink, pull it out a little earlier.

✔Storage Tips

Leftovers go in an airtight container in the fridge, easy peasy. Cold lamb makes an awesome sandwich, or just pop it in a skillet with some olive oil to warm gently. And no shame eating cold lamb for breakfast — it’s protein, it’s flavorful, it’s fuel.

✔Variations and Substitutions

You can swap rosemary for oregano or even add some mint if you’re feeling fancy. If you don’t have fresh herbs, dried will do, but use less (they’re more potent). Lemon juice can be swapped for a splash of balsamic vinegar for a different twist. If your lamb ends up a tad dry, try slicing it thin and serving with a saucy gravy or chutney.

Frequently Asked Questions

Delish Roasted Leg of Lamb Recipe

This succulent roasted leg of lamb is seasoned with garlic, rosemary, and herbs, delivering a tender and flavorful meal perfect for family dinners or special occasions.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 5 lb leg of lamb
• ▢ 4 cloves garlic minced
• ▢ 2 tbsp fresh rosemary chopped
• ▢ 1 tbsp olive oil
• ▢ 1.5 tsp salt or to taste
• ▢ 1 tsp black pepper freshly ground

Instructions

Preparation Steps

• Preheat the oven to 375°F (190°C).
• In a small bowl, mix the minced garlic, chopped rosemary, olive oil, salt, and black pepper.
• Rub the mixture all over the leg of lamb, ensuring even coverage.
• Place the lamb on a roasting pan and roast for about 90 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare.
• Remove the lamb from the oven and let it rest covered with foil for 15 minutes before slicing.
• Slice and serve warm with your choice of sides.

Notes

For best results, use a meat thermometer to monitor internal temperature. Resting the meat ensures juiciness.