Description
A succulent and aromatic Classic Roast Leg of Lamb recipe that’s perfect for special occasions. This timeless dish features tender lamb infused with garlic, rosemary, and thyme, slow-roasted to perfection. Impress your guests with this showstopping main course that’s surprisingly easy to make.
Ingredients
Scale
- 1 (5-7 lb) bone-in leg of lamb
- 6 cloves garlic, minced
- 3 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme leaves
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp sea salt
- 1 tsp black pepper
- 1 lemon, zested and juiced
- 2 lbs baby potatoes (optional)
- 4 carrots, peeled and chopped (optional)
- 2 onions, quartered (optional)
Instructions
- Preheat oven to 350°F (175°C). Bring lamb to room temperature and pat dry.
- Mix garlic, herbs, olive oil, mustard, salt, pepper, and lemon zest. Rub all over lamb.
- Place lamb in roasting pan (fat side up) with optional vegetables around it.
- Roast for 20 minutes per pound (1.5-2 hours), basting every 30 minutes.
- Check internal temperature (130-135°F for medium-rare). Let rest 15-20 minutes before carving.
Notes
- Choose quality lamb with bright red color and some marbling
- Resting is crucial for juicy results – don’t skip this step
- Fresh herbs provide the best flavor
- Save bones for making stock
- Leftovers make great sandwiches or shepherd’s pie
- Prep Time: 20 minutes
- Cook Time: 2 hours
Nutrition
- Serving Size: 6 oz cooked lamb
- Calories: 320 Kcal
- Sugar: 1g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 120mg
Keywords: Classic Roast Leg of Lamb, Easter lamb recipe, holiday roast lamb, garlic rosemary lamb, tender roast lamb, special occasion main dish, traditional lamb roast