Name: Best Homemade Roast Leg of Lamb
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Ingredients: 1 (5-6 lb) leg of lamb, bone-in; 4 cloves garlic, minced; 2 tbsp fresh rosemary, chopped; 2 tbsp fresh thyme, chopped; 1 tbsp Dijon mustard; 2 tbsp olive oil; 1 tsp salt; 1 tsp black pepper; 1 lb baby potatoes, halved; 2 large carrots, chopped; 1 onion, quartered; 1 cup beef or vegetable broth

Best Homemade Roast Leg of Lamb: A Succulent and Flavorful Masterpiece 🍖🌿🔥

1. Introduction

There’s nothing quite like a perfectly roasted leg of lamb—tender, juicy, and bursting with rich, savory flavors that make it the ultimate centerpiece for any special occasion. This easy roast leg of lamb recipe will guide you through every step, ensuring a mouthwatering result every time. Whether you’re preparing a special Sunday dinner, hosting a festive gathering, or just craving a hearty dinner that impresses, this dish is sure to delight your taste buds and wow your guests. With simple ingredients and straightforward techniques that even beginner cooks can master, you’ll be creating this classic roast like a pro in no time!

Perfectly roasted leg of lamb with herbs and vegetables, ready to serve.

2. Ingredients

Gathering quality ingredients is the first step to creating this masterpiece. Here’s what you’ll need for this easy roast leg of lamb recipe:

1 (5-6 lb) leg of lamb, bone-in (the bone adds incredible flavor)
4 cloves garlic, minced (fresh is always best)
2 tbsp fresh rosemary, chopped (or try other herbs from our beef recipes section)
2 tbsp fresh thyme, chopped
1 tbsp Dijon mustard (adds a wonderful tang)
2 tbsp olive oil (extra virgin recommended)
1 tsp salt (kosher or sea salt works best)
1 tsp black pepper (freshly ground for maximum flavor)
1 lb baby potatoes, halved (they roast beautifully)
2 large carrots, chopped (adds natural sweetness)
1 onion, quartered (for caramelized goodness)
1 cup beef or vegetable broth (keeps everything moist)

3. Step-by-Step Instructions

Step 1: Prepare the Lamb

Start by preheating your oven to 375°F (190°C) – this moderate temperature ensures even cooking without drying out the meat. Remove the leg of lamb from refrigeration about 30 minutes before cooking to bring it to room temperature (this helps with even cooking). Pat the leg of lamb thoroughly dry with paper towels – this step is crucial for achieving that perfect crispy exterior. In a small bowl, mix together the minced garlic, rosemary, thyme, Dijon mustard, olive oil, salt, and pepper to create a fragrant herb paste. Rub this mixture all over the lamb, massaging it into every nook and cranny for maximum flavor penetration. Don’t forget to get under any flaps of meat!

Fresh leg of lamb seasoned with rosemary and garlic for roasting.

Step 2: Arrange the Vegetables

While the oven heats up, prepare your roasting pan. Place the halved baby potatoes, chopped carrots, and quartered onion in a large roasting pan – these will cook in the delicious lamb drippings. Drizzle the vegetables with a little olive oil and season with salt and pepper to taste. For extra flavor, you might sprinkle some of the same herbs you used on the lamb. Carefully place the seasoned leg of lamb on top of the vegetables, fat side up – this positioning allows the flavorful juices to drip down and baste the vegetables as they cook, creating an incredible side dish with minimal effort. If you love roasted vegetables, check out our baking recipes for more ideas!

Seasoned leg of lamb in a roasting pan with vegetables for roasting.

Step 3: Roast the Lamb

Pour the broth into the bottom of the roasting pan – this creates steam that keeps the meat moist and prevents the vegetables from drying out. For an extra flavor boost, you could use red wine instead of broth. Place the roasting pan in the preheated oven and roast the leg of lamb for about 1 hour and 30 minutes (for a 5-6 lb roast), or until the internal temperature reaches 145°F (63°C) for medium-rare. About every 30 minutes, open the oven and baste the lamb with the pan juices – this simple step makes a huge difference in keeping the meat juicy and flavorful. If you’re new to roasting meats, you might find our about page helpful for more cooking tips!

Roasting pan with leg of lamb and vegetables going into the oven.

Step 4: Check for Doneness

About 15 minutes before the estimated cooking time is up, start checking the internal temperature of the lamb using a meat thermometer inserted into the thickest part (avoiding the bone). For medium-rare, aim for 145°F (63°C) – this will give you beautifully pink, juicy meat. If you prefer your lamb more well-done, continue cooking until it reaches 160°F (71°C). Once done, remove the lamb from the oven and transfer it to a cutting board or platter. This is crucial – let it rest for at least 15 minutes before carving. This resting period allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender. While it rests, you can prepare your sides or make a quick gravy from the pan juices. If you’re interested in more professional cooking techniques, check out our work with me section!

Checking the internal temperature of the roasting leg of lamb with a meat thermometer.

4. Serving Suggestions

When ready to serve, slice the roast leg of lamb against the grain (this makes the meat more tender) into 1/4 to 1/2 inch thick slices. Arrange the slices on a platter with the roasted vegetables and drizzle everything with the delicious pan juices. For a complete meal, pair it with a fresh green salad to balance the richness, some mint sauce (a classic lamb accompaniment), or a glass of robust red wine like Cabernet Sauvignon. The leftovers (if you’re lucky enough to have any!) make fantastic sandwiches the next day. This easy roast leg of lamb recipe is perfect for any occasion, from casual family dinners to elegant holiday feasts!

5. Tips for the Best Roast Leg of Lamb

Bring the lamb to room temperature before roasting (about 30 minutes out of the fridge) for more even cooking throughout.
Use fresh herbs whenever possible – rosemary and thyme are classic choices, but don’t be afraid to experiment with oregano or marjoram.
Let the lamb rest after roasting – this might be the most important step for juicy results (15 minutes minimum, up to 30 for larger roasts).
Save the pan juices – you can make a simple, delicious gravy by skimming off excess fat and reducing the juices with a splash of wine or broth.
Consider marinating – while not necessary, an overnight marinade can add even more flavor depth.

6. Variations

This recipe is wonderfully adaptable to different flavor profiles. Try adding different herbs like oregano or sage for a unique twist. You can also experiment with marinades—a mix of lemon, garlic, and olive oil works wonderfully for a brighter flavor. For a Mediterranean flair inspired by Mediterranean traditions, add olives, cherry tomatoes, and artichoke hearts to the roasting pan. If you’re feeling adventurous, try a Moroccan-inspired version with cumin, coriander, and preserved lemon. The possibilities are endless!

7. Storage and Reheating

Store leftover roast leg of lamb in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze slices with some of the juices for up to 3 months. When reheating, do so gently in the oven at 325°F (160°C) with a bit of broth to maintain moisture – microwaving can make the meat tough. Leftover lamb is incredibly versatile – it makes delicious sandwiches (try it with some tzatziki sauce), or you can chop it up and add it to soups or stews. You can even use it in a hearty breakfast hash with some of the leftover roasted potatoes!

8. Frequently Asked Questions

How long should I cook a leg of lamb per pound?

For medium-rare, roast for about 20 minutes per pound at 375°F (190°C). So a 5 lb leg would take about 1 hour 40 minutes. Adjust time based on your preferred doneness – add about 5 minutes per pound for medium, or 10 minutes per pound for well-done.

Can I use boneless leg of lamb?

Yes, boneless leg of lamb will work, but reduce cooking time by about 15-20 minutes since boneless cuts cook faster. You might also want to tie it with kitchen twine to help it keep its shape during cooking. The bone-in version tends to be more flavorful though.

What’s the best temperature for roasting lamb?

375°F (190°C) is ideal for even cooking and a crispy exterior. Some recipes start at a higher temperature (425°F) for the first 20 minutes to brown the exterior, then reduce to 375°F – this can give you a nice crust while keeping the interior juicy.

What should I serve with roast leg of lamb?

Besides the roasted vegetables in the recipe, consider serving with desserts like a light fruit tart to finish the meal. Other great sides include creamy mashed potatoes, roasted asparagus, or a fresh pea salad.

9. Conclusion

This easy roast leg of lamb recipe delivers a succulent, flavorful dish that’s perfect for any occasion. With simple ingredients and foolproof steps, you’ll create a show-stopping meal that will have everyone asking for seconds. Whether it’s a holiday feast, a special Sunday dinner, or just a craving for something deliciously satisfying, this roast leg of lamb is sure to impress. The combination of aromatic herbs, tender meat, and perfectly roasted vegetables creates a meal that feels both comforting and elegant. Don’t be intimidated – while it looks impressive, the process is actually quite simple. Try it today and enjoy the rich, savory flavors of homemade perfection! And if you love this, you might also enjoy our other chicken recipes or brunch ideas for more delicious meal inspiration. 🍽️✨