Name: Best Roasted Leg of Lamb
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Mediterranean
Ingredients: 1 (5-6 lb) bone-in leg of lamb, trimmed; 6 garlic cloves, minced; 2 tablespoons fresh rosemary, finely chopped; 1 tablespoon fresh thyme leaves; 1 tablespoon kosher salt; 1 teaspoon black pepper; 1 tablespoon Dijon mustard; Zest of 1 lemon; 2 tablespoons olive oil; Juice of 1 lemon; 1/2 cup dry white wine or chicken broth

A perfectly roasted leg of lamb is the kind of showstopper that turns any dinner into a feast. Golden on the outside, tender on the inside, and infused with a rich blend of garlic, rosemary, and lemon, this roast brings comfort and elegance to your table. Whether you’re hosting a holiday meal or simply want something a little extra special for Sunday dinner, this lamb will impress.

The aroma alone is enough to bring everyone to the kitchen—crackling fat, roasted herbs, and savory juices that make the most delicious pan gravy. And the best part? It looks fancy but is surprisingly simple to prepare with just a handful of fresh ingredients.

What Kind of Lamb Should I Use?

For this recipe, a bone-in leg of lamb around 5 to 6 pounds works beautifully. Bone-in adds more flavor during roasting, while also helping the meat stay juicy. If you’re short on time or prefer an easier carve, you can opt for boneless and adjust the roasting time slightly.

Ingredients for the Best Roasted Leg of Lamb

1 (5-6 lb) bone-in leg of lamb, trimmed
6 garlic cloves, minced
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
1 tablespoon kosher salt
1 teaspoon black pepper
1 tablespoon Dijon mustard
Zest of 1 lemon
2 tablespoons olive oil
Juice of 1 lemon
1/2 cup dry white wine or chicken broth (for roasting pan)

How To Make the Best Roasted Leg of Lamb

Step 1: Prep the Lamb

Pat the lamb dry with paper towels. Use a small sharp knife to score the fat in a crisscross pattern, being careful not to cut into the meat. This helps the rub penetrate deeper.

Step 2: Make the Herb Rub

In a small bowl, mix together minced garlic, rosemary, thyme, salt, pepper, mustard, lemon zest, lemon juice, and olive oil to form a thick paste.

Step 3: Apply the Rub

Rub the herb mixture all over the lamb, pressing it into the scored cuts. Let the lamb sit at room temperature for 30-45 minutes to absorb the flavors and ensure even cooking.

Step 4: Roast

Preheat your oven to 425°F (220°C). Place the lamb on a rack in a roasting pan. Pour the wine or broth into the bottom of the pan. Roast for 20 minutes, then reduce heat to 350°F (175°C) and continue roasting for about 1 hour to 1 hour 15 minutes, or until internal temperature reaches 130°F (54°C) for medium-rare.

Step 5: Rest and Carve

Transfer the lamb to a cutting board and tent loosely with foil. Let it rest for 15-20 minutes before carving. This keeps the juices in the meat, making every bite succulent.

Serving and Storing Your Lamb

Serve the roasted leg of lamb thinly sliced, drizzled with pan juices or a quick homemade gravy using the drippings. It pairs beautifully with roasted root vegetables, creamy mashed potatoes, or a crisp green salad.

Leftovers keep well in the fridge for up to 4 days. Slice thin and use in wraps, sandwiches, or add to grain bowls. You can also freeze slices for up to 2 months—just be sure to wrap tightly.

Frequently Asked Questions

What internal temperature should I aim for?

For medium-rare, pull the lamb at 130°F. For medium, aim for 140°F. Use a meat thermometer for accuracy.

Can I use dried herbs instead of fresh?

Yes, use 1/3 the amount: 2 teaspoons dried rosemary and 1 teaspoon dried thyme.

What wine pairs best with this lamb?

A robust red like Cabernet Sauvignon, Syrah, or Malbec complements the richness of the lamb.

Can I prepare it ahead of time?

Absolutely. You can apply the rub and refrigerate the lamb up to 24 hours before roasting. Let it come to room temperature before cooking.

Should I trim the fat?

Leave a thin layer of fat to protect the meat and add flavor, but remove excess thick patches.

Want More Dinner Ideas with Bold Flavor?

If this lamb roast hit the spot, try these hearty favorites next:

Creamy Garlic Chicken Breasts for a rich, skillet-style dinner.
Marry Me Chicken Pasta when you’re craving saucy comfort food.
Giant Zucchini Parmesan for a meatless but filling option.
Shipwreck Dinner for a nostalgic, all-in-one casserole.
Cheesy Mexican Rice Casserole when you want cheesy with a kick.

📌 Save this recipe to your Pinterest dinner board so it’s ready when you need a stunning roast.

And drop a comment to let me know how your lamb turned out. Did you go bone-in or boneless? Did you make a gravy or stick with the pan juices?

I always love seeing how you make these dishes your own. Share photos, questions, and tips below. Let’s make cooking a shared joy.

For more of my daily recipes and meal ideas, follow along on Pinterest at Nina Dishes.

Best Roasted Leg of Lamb

Author: Nina Klatten
Total Time: 1 hour 45 minutes
Yield: 8 servings

Print Recipe

Description

This Best Roasted Leg of Lamb recipe delivers tender, juicy meat with a flavorful garlic-herb crust. Perfect for holidays or a cozy Sunday dinner, it’s simple to prepare and guaranteed to impress.

Instructions

1. Pat the lamb dry with paper towels and score the fat in a crisscross pattern without cutting into the meat.

2. Mix minced garlic, rosemary, thyme, salt, pepper, Dijon mustard, lemon zest, lemon juice, and olive oil to form a rub.

3. Rub the mixture all over the lamb, pressing into the cuts. Let sit at room temperature for 30-45 minutes.

4. Preheat oven to 425°F (220°C). Place lamb on a rack in a roasting pan. Pour wine or broth into the pan.

5. Roast for 20 minutes. Reduce heat to 350°F (175°C) and roast for 1 to 1 hour 15 minutes, or until internal temp reaches 130°F (54°C) for medium-rare.

6. Transfer lamb to a cutting board, tent with foil, and let rest 15-20 minutes before carving.