Roast Leg of Lamb recipe ~ perfectly cooked lamb every time. Garlic-herb crusted boneless leg of lamb – tender, juicy and loaded with delicious flavor. Ideal for Easter or any occasion. An easy recipe even for beginners!
Easy, impressive roast lamb enjoyed at home. If you’ve been reluctant to make lamb, this simple recipe is for you. I get it – lamb is expensive and you don’t want to mess it up – especially with a crowd of hungry people!
This Roast Leg of Lamb is simple to make, a show-stopper, doesn’t require and brings all.the.flavor.
This Roast Lamb has a definite nod to Greek spices. I chose a boneless roast because it’s easier to carve plus fits effortlessly in a roasting pan. Bonus: there’s no marinade involved – just plenty of finely chopped fresh ingredients.
tips for the best roast lamb:
- Remove the lamb from the refrigerator 30-40 minutes before baking to let it come to room temp.
- Sear the roast before you add the garlic-herb mixture. This adds another layer of flavor.
- After roasting, let 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’s in this roast leg of lamb recipe?
- boneless leg of lamb
- olive oil
- garlic cloves
- fresh rosemary
- fresh thyme
- Dijon mustard
- whole lemon
- Instant read thermometer (or other good quality thermometer)
- 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/top side of the roast with a sharp knife to score it, then season all sides and ends with salt and pepper.
Warm a large skillet with 1/2 tablespoon of olive oil over medium high heat then 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, the finely minced garlic, 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.
how long to cook the roast:
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.
How you prefer your lamb cooked is usually how you like steak or roast beef.
- Medium rare: 130-135 degrees
- Medium: 140-145 degrees
- Well done: 150-155 degrees
Check with your thermometer after roasting about 1 hour and take it out of the oven before it reaches your preferred temp. I take mine out when it’s about 135°. Let it rest 15 minutes before slicing (internal temp rises a bit as it rests).
what to serve with 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.
What to do with leftovers:
If you’re lucky enough to have leftovers – and I really hope you are – leftover Lamb gyros are in order.
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.
If you tried this Roast Leg of Lamb Recipe or any other on the blog then I hope you’ll leave a comment and some stars!
- 3-4 pound boneless leg of lamb
- 2 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 1/2 tablespoons olive oil divided
- 4 cloves garlic finely minced
- 2 teaspoons fresh rosemary finely minced
- 2 teaspoon fresh thyme finely minced
- 1/2 teaspoon Dijon mustard
- 1/2 fresh lemon juice and zest
- Remove the lamb from the refrigerator 30-40 minutes before baking to let it come to room temp. This will result in juicier, more evenly cooked meat.
- Preheat the oven to 350°.Using a sharp knife, score the fat/top side of the lamb by making 10-12 shallow cuts into it then generously season the roast on all sides and ends with salt and pepper.
- Warm a large skillet with 1/2 tablespoon of olive oil over medium high heat then 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, the finely minced garlic, minced 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.
- Place the lamb in a roasting pan with a rack then roast uncovered 1 to 1 1/2 hours. Cook to your desired doneness beginning to check the temperature after roasting about an hour or so. I prefer medium so I remove it from the oven when the internal temp is about 135° to allow for carry-over cooking.
- Medium rare: 130-135 degrees, Medium: 140-145 degrees, Well done: 150-155 degrees
- Remove the roast from the oven and let it rest for 15 minutes before slicing.