Roasted Leg of Lamb

Why You’ll Love This Recipe

This recipe is incredibly easy, even for first-time lamb cooks. It requires just a few ingredients and minimal prep. The flavor profile is savory, aromatic, and juicy, making it a show-stopping dish for any occasion.

Ingredients

• 1 (5-pound) bone-in leg of lamb, trimmed
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon Dijon mustard
• 1 tablespoon kosher salt
• 2 teaspoons ground black pepper

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Line a shallow roasting pan with aluminum foil.
2. Pat the lamb dry with paper towels and score the top side in a diamond pattern using a sharp knife.
3. In a small bowl, mix together garlic, olive oil, rosemary, thyme, Dijon, salt, and pepper.
4. Rub the garlic mixture thoroughly over the lamb, focusing on the scored cuts.
5. Place the lamb fat side up on a rack in the prepared roasting pan.
6. Roast for 1 hour 30 minutes to 1 hour 45 minutes, or until the internal temperature reaches 135°F (medium).
7. Let the lamb rest for 15 minutes before slicing and serving.

Servings and Timing

• Servings: 8
• Prep time: 20 minutes
• Cook time: 1 hour 45 minutes
• Total time: 2 hours 5 minutes

Variations

• Herb Variations: Try adding fresh oregano or marjoram for a different flavor twist.
• Citrus Kick: Add zest from one lemon or orange to the garlic mixture for a citrusy punch.
• Spice it up: If you like a bit of heat, consider adding red pepper flakes or smoked paprika to the rub.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in a 350°F oven, wrapped in foil, for about 15-20 minutes or until warmed through.

FAQs

Can I use a boneless leg of lamb?

Yes, boneless leg of lamb is easier to carve, but bone-in provides more flavor.

Do I need to marinate the lamb?

No, marinating is not necessary. The garlic and herb rub adds plenty of flavor.

How do I know when my lamb is done?

Use a meat thermometer. For medium, the internal temperature should be 135°F.

Can I freeze leftovers?

Yes, leftover lamb can be frozen for up to 3 months. Wrap tightly in plastic wrap and foil.

What if my lamb is too tough?

If your lamb is tough, it may need a longer cook time at a lower temperature (around 300°F).

Can I cook the lamb at a higher temperature?

Yes, for a quicker roast, increase the temperature to 400°F, but keep an eye on the lamb to prevent overcooking.

How should I carve a leg of lamb?

Let it rest for 15 minutes before carving. Slice against the grain for tender cuts.

Can I add vegetables to the roasting pan?

Yes, root vegetables like carrots, potatoes, or parsnips can be added for a complete meal.

Is this recipe suitable for Easter?

Absolutely! It’s a perfect centerpiece for Easter dinner.

Can I cook this recipe in an Instant Pot?

While the Instant Pot can be used for lamb, this recipe works best in the oven for a beautifully roasted exterior.

Conclusion

This roasted leg of lamb is a straightforward yet impressive dish that’s perfect for holidays or any special occasion. With minimal ingredients and easy-to-follow steps, you’ll have a succulent, flavorful meal that’s sure to impress your guests.