Roast Leg of Lamb

As a result of the usage of thin slices of garlic and rosemary, the preparation of this supper for leg of lamb would not be considered to be difficult in any way under any circumstances. Additionally, the dish can be produced in its entirety with a minimal amount of work by the cook. It is widely accepted that the potatoes that have been peeled and then cooked in the pan around the roast all the way around are the ones that are considered to have the most flavorful flavor.

What is required for this recipe is a fresh vegetable and a gravy that is prepared from the drippings that are left over from the pan after the meat has been cooked. This dish is a simple and straightforward preparation. It is also important to note that the veggies themselves are the only additional components that are required for the production of this dish.

Roast Leg of Lamb
Roast Leg of Lamb

How to cook a leg of lamb
The recipe below includes a thorough ingredient list and step-by-step directions, so let’s start with the basics:

How to season a leg of lamb
What ingredients will you need for this roasted leg of lamb? The most popular dish is simply seasoned with salt, pepper, fresh garlic, and rosemary.

How to cook a leg of lamb
Here’s a quick outline of what to expect when roasting leg of lamb at home:

Cut slits in the meat and insert the garlic into them.
Season lamb and set it in a roasting pan with rosemary.
Roast the lamb until it reaches 135 degrees Fahrenheit.
Allow to rest before serving.


What to Serve with Leg of Lamb?
What pairs nicely with roasted leg of lamb? We’ve got you covered with our Flavor-Packed Lamb Side Dishes. Here are some of the delicious recipes that are featured:

Recipes: Apricot Almond Pilaf, Beet and White Bean Salad.
Moroccan Spiced Carrot Salad
How to Store the Leg of Lamb
If you have any leftover roasted leg of lamb, place it in an airtight container in the refrigerator for up to three days. Reheat in the oven.

Allrecipes Community Tip and Praise
“This was an excellent way to make the lamb,” exclaims KCUTOLO. “It came out so tender and juicy! I added a little red wine to the juices about 15 minutes before it finished roasting, and it made the au jus taste amazing!”

“Excellent and moist lamb,” says Jane Mac. “I served this for New Year’s Eve dinner alongside mint sauce, rosemary potatoes, and steamed vegetables. Outstanding!”

Roast Leg of Lamb
Roast Leg of Lamb

“It was a thing of beauty and so incredibly delicious,” recalls HisRagamuffin. “My picky eater ate two servings!” In addition to roasting red potatoes with the lamb, I quartered an onion and added a couple more garlic cloves. “A wonderful Easter meal!”


  • 5 pounds leg of lamb
  • 4 cloves garlic, sliced
  • salt and ground black pepper to taste
  • 2 tablespoons fresh rosemary


Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Cut deep slits on the top of leg of lamb every 3 to 4 inches; push slices of garlic down into the slits. Generously season with salt and pepper.

Place lamb on a roasting pan; arrange several sprigs of fresh rosemary under and on top of the lamb.

Roast in the preheated oven for 1 3/4 to 2 hours, or until an instant-read thermometer inserted into the center of the lamb reads at least 135 degrees F (57 degrees C) for medium-rare to medium doneness.

Cover lamb with aluminum foil and let rest for at least 10 minutes before carving.

Serve with your favorite sides, enjoy!


What cut of lamb should I use for roast leg of lamb?

  • A bone-in leg of lamb is the traditional choice for roasting. It’s flavorful and tender when cooked properly.

 How do I prepare the leg of lamb before roasting?

  • Start by trimming excess fat from the leg of lamb. Make shallow cuts in the meat and insert slivers of garlic and sprigs of fresh herbs like rosemary and thyme to infuse flavor.

What seasonings and marinades can I use?

  • A simple seasoning of salt, pepper, and garlic works well for roast leg of lamb. You can also create a marinade using olive oil, lemon juice, garlic, and herbs for additional flavor.

 What’s the recommended cooking method?

  • Preheat your oven to 325°F (160°C). Place the prepared leg of lamb in a roasting pan, fat side up. Roast uncovered until it reaches your desired level of doneness, typically about 20 minutes per pound for medium-rare.

 How do I know when the lamb is done?

  • The internal temperature of the lamb should reach 135-140°F (57-60°C) for medium-rare, or 145-150°F (63-66°C) for medium. Use a meat thermometer inserted into the thickest part of the meat to check for doneness.

Should I let the lamb rest after roasting?

  • Yes, it’s essential to let the lamb rest for about 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a juicier and more tender roast.

Can I add vegetables to the roasting pan?

  • Absolutely! Root vegetables like potatoes, carrots, and onions can be added to the roasting pan around the leg of lamb for a complete meal. Toss them with olive oil, salt, and herbs before adding them to the pan.

 How do I carve the leg of lamb?

  • Place the rested leg of lamb on a cutting board and use a sharp carving knife to slice against the grain into thin slices. Serve with the roasted vegetables and any pan juices.

What do I do with leftovers?

  • Leftover roast leg of lamb can be stored in an airtight container in the refrigerator for up to 3-4 days. Enjoy it cold in sandwiches or salads, or reheat it gently in the oven for another meal.

 Any tips for a perfect roast leg of lamb?

  • Be sure to tie the leg of lamb with kitchen twine before roasting to help it maintain its shape and cook evenly. Additionally, using a meat thermometer is the best way to ensure your lamb is cooked to your desired level of doneness.




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