Roasted Leg of Lamb
This roasted leg of lamb is packed with bold flavor from fresh rosemary and roasted garlic. A simple mix of olive oil, and herbs creates a crust that’s bright and savory, while the fat layer crisps up in the oven. It’s straightforward to make and perfect for holidays, family dinners, or a weekend meal.
The meat turns out tender and juicy, and the aroma of garlic and herbs as it roasts is reason enough to make it. No complicated steps; just solid, reliable results.
Don’t let Roasted Leg of Lamb intimidate you. It might look hard to cook, but it really isn’t. You can buy fresh or frozen lamb – get local lamb if you can otherwise Australian or New Zealand lamb is delicious. Thaw it overnight in the fridge, let it temper (warm up) on the counter before adding the garlic-herb paste, then roast. It couldn’t be easier!
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Ingredients
- Bone-in leg of lamb – Look for a leg that’s 3-4 pounds. If you use a bigger leg of lamb, you’ll need to increase the cooking time.
- Garlic – Peeled. This is a very garlic forward dish, but you could reduce the garlic by 2 cloves and still get lots of flavor.
- Fresh rosemary leaves – You could use 1 ½ tablespoons of dried rosemary.
- Dried thyme e – Dried thyme goes a long way. Measure carefully, or it’ll overpower the other spices.
- Kosher salt
- Freshly ground black pepper
- Red chili flakes – Crushed red pepper flakes. Adjust to taste—add more for extra heat.
- Olive oil – Use regular olive oil, not extra virgin. Extra virgin can smoke and taste bitter at high cooking temperatures.
- Fresh lemon – You just need a squeeze of lemon to brighten up the garlic-herb paste.
How To Make Roasted Leg of Lamb
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating the oven to 425°F (220°C).
Prepare the lamb by trimming away any silver skin and excess fat, leaving a thin layer of fat for flavor and moisture. If desired, French the bone for a more elegant presentation.
Using a sharp knife, score the surface of the lamb in a shallow crosshatch pattern, cutting about ¼ inch deep into the fat and meat.
In a small food processor or bowl, combine the garlic, rosemary, thyme, chili flakes, salt, pepper, olive oil, and lemon juice. Blend or mix until a loose herb paste forms.
Rub the garlic-herb mixture all over the lamb, making sure to work it into the scored cuts and any crevices.
Let the lamb rest at room temperature for 30 to 45 minutes before roasting. This helps it cook more evenly from edge to center.
Place the lamb on a roasting rack set inside a roasting pan. Roast at 425°F for 20 minutes to develop a rich, flavorful crust.
Reduce the oven temperature to 300°F without opening the oven door for long.
Continue roasting for 1½ to 2 hours, or until a meat thermometer inserted into the thickest part of the lamb registers 145°F for medium doneness.
Remove the lamb from the oven and loosely tent it with aluminum foil. Allow the lamb to rest for 15 to 20 minutes before slicing. This helps the juices redistribute throughout the meat.
Slice and serve warm. Enjoy!
Chef Jenn’s Tips
- French the bone by cutting around the narrow end and scraping away the meat to expose the bone.
- Use a meat thermometer to avoid guessing doneness; this ensures the perfect cook.
- Want a crispier finish? Broil for 3–4 minutes at the end, but keep an eye on it to avoid burning.
- Don’t toss the pan juices! Strain and reduce them on the stove for a quick sauce.
Make It A Meal
Pair the lamb with roasted potatoes, green beans, or a fresh couscous salad. A Greek salad or minted peas also work well. Crusty bread is perfect for soaking up the flavorful pan drippings.
Storage
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in a low oven or slice for sandwiches, wraps, or salads. To freeze, wrap slices tightly in foil and place in a freezer bag. Thaw overnight and warm gently before serving.
Roasted Leg of Lamb
Ingredients
- 1 leg of lamb bone-in, 3-4 pounds
- 6 cloves garlic peeled
- 3 tablespoons fresh rosemary leaves
- 1 teaspoon dried thyme
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper freshly
- ¼ teaspoon red chili flakes
- ¼ cup olive oil
- 1 teaspoon fresh lemon juice
Instructions
- Heat the oven to 425°F (220°C) and let it preheat while you prepare the lamb.
- Trim the lamb by removing silver skin or any thick layers of fat, leaving a thin cap for flavor. If not already done, French the bone for a cleaner look.
- Score the surface of the lamb in a shallow crosshatch pattern, cutting about ¼ inch deep into the fat and meat.
- Blend garlic, rosemary, thyme, chili flakes, salt, pepper, olive oil, and lemon juice into a loose paste.
- Coat the lamb with the garlic-herb mixture, working it into the cuts and any crevices.
- Let the lamb rest at room temperature for 30–45 minutes before roasting. This helps it cook more evenly.
- Roast at high heat for 20 minutes to develop a flavorful crust.
- Lower the oven temp to 300°F and continue roasting for 1½ to 2 hours, or until a thermometer inserted into the thickest part reads 145°F for medium.
- Remove from the oven and loosely tent with foil. Let it rest for 15–20 minutes before slicing to keep the juices in.
Notes
Chef Jenn’s Tips
- French the bone by cutting around the narrow end and scraping away the meat to expose the bone.
- Use a meat thermometer to avoid guessing doneness; this ensures the perfect cook.
- Want a crispier finish? Broil for 3–4 minutes at the end, but keep an eye on it to avoid burning.
- Don’t toss the pan juices; strain and reduce them on the stove for a quick sauce.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.