Roasted Leg of Lamb

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Roasted Leg of Lamb is a classic centerpiece dish, marinated with garlic, rosemary, olive oil, and lemon juice, then slow-roasted until juicy and tender. Perfect for holidays, family gatherings, or special dinners, this recipe delivers bold flavor and an impressive presentation with minimal effort.

Prep Time25

Cook Time2 20

Rest Time45

Total Time3 30

Course: Main Course

Cuisine: American, Mediterranean

Keyword: Easter lamb recipe, garlic rosemary lamb, holiday roast, lamb roast dinner, roasted leg of lamb

Servings: servings

Calories: 392kcal

Author: Chef Jenn

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