Roast Leg of Lamb Recipe

Roast Leg of Lamb recipe – garlic-herb crusted boneless leg of lamb – tender, juicy, loaded with delicious flavor. Next day win – leftover Lamb Gyros. Ideal for Easter, Sunday dinner or holidays.

Easy, show-stopping roast lamb. If you’ve been reluctant to make lamb, I’m walking you through step by step in a simple recipe for any level home cook.

Restaurant quality, perfect for Easter, Sunday Supper or any holiday.

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What I love about this recipe:

Something different than the usual ham.

It’s easy to make – just follow my step by step instructions.

Leftovers make delicious Lamb Gyros with homemade tzatziki or store bought.

Ingredients needed to make Roast Leg of Lamb:

• boneless leg of lamb
• salt and black pepper
• olive oil
• garlic cloves minced
• fresh rosemary and thyme
• Dijon mustard
• whole lemon

Also needed:

1. Instant read thermometer (or other good quality thermometer)
2. Roasting pan with rack

How to make Roast Leg of Lamb:

Remove the lamb from the refrigerator 30-40 minutes before baking to let it come to room temp. Preheat the oven to 350°.

Make 10-12 shallow cuts into the fat cap/top side of the roast with a sharp knife to score it. Generously season all sides and ends with salt and black pepper.

Warm a large skillet with 1/2 tablespoon of olive oil over medium high heat. Carefully place the roast in the skillet. Sear all sides finishing with the fat side up.

In a small bowl blend 1 tablespoon of olive oil, minced garlic, finely chopped rosemary and thyme, Dijon mustard and the juice and zest from half of one lemon. Spread the herb blend over the top of the roast pressing some into the slits.

Roasting time:

Place the lamb in the rack of the roasting pan then roast uncovered 1 to 1 1/2 hours. Roasting time will vary depending upon the size of your roast, how you like it cooked and your oven.

If you haven’t made lamb before, roast to how you prefer your steak or roast beef cooked.

• Medium rare: 130-135 degrees
• Medium: 140-145 degrees
• Well done: 150-155 degrees

Check the instant read thermometer after roasting about 1 hour. Take it out of the oven a few degrees before it reaches your preferred temp. Note:  I take mine out when it’s about 135°. Let it rest 15 minutes before slicing (internal temp rises a bit as it rests).

Tips for the best Roast Lamb:

• Remove lamb from the fridge 30-40 minutes before baking to let it come to room temp.
• Sear lamb before you add the garlic-herb mixture. This adds another layer of flavor.et the lamb rest uncovered 15 minutes at room temp before slicing. 
• Remove the string before carving. It’s just to hold the boneless roast together.
• Slice into 1/4″ to 1/2″ thick slices or however you prefer.
• There’s no need to marinate. This Roast Leg of Lamb Recipe has plenty of flavor.

What to serve with Roast Lamb:

Greek restaurants in our area serve lamb with rice and their signature red sauce. I created my own version of the sauce using some of the pan drippings, tomato sauce, a pinch of cinnamon and some finely chopped rosemary.

Roasted potatoes are also delicious with roast lamb. Halve or quarter Yukon potatoes, drizzle a tablespoon of olive oil over the top of them, season with salt and pepper then toss to coat.

Add the Yukon potatoes to the bottom of the roasting pan before adding the lamb and cook together. If the potatoes aren’t tender when the roast is finished, remove the lamb to rest, increase the heat to 400° and continue cooking.

Green beans are also a good side dish with lamb as well as mashed potatoes.

Storage and reheating:

Cool completely and store in an airtight container in the fridge up to 3 days.

Reheat for these delicious Leftover Lamb Gyros

Thinly slice the leftover lamb then warm in a skillet. Lightly toast flatbread or naan then top with the leftover lamb, store bought or homemade tzatziki, lettuce, tomato, feta cheese and sliced red onion.

Enjoy!