Name: Delicious Roast Leg of Lamb
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Ingredients: 1 (5-7 lb) bone-in leg of lamb; 4 cloves garlic, minced; 2 tbsp fresh rosemary, chopped; 2 tbsp fresh thyme leaves; 1 tbsp Dijon mustard; 2 tbsp olive oil; 1 tbsp sea salt; 1 tsp black pepper; 1 tsp smoked paprika; 1 lemon, zested and juiced; 2 lbs baby potatoes, halved; 4 large carrots, cut into chunks; 1 large onion, quartered; 1 cup chicken or beef stock

Delicious Roast Leg of Lamb: A Succulent and Aromatic Masterpiece 🍖🌿🔥

1. Introduction

There’s nothing quite like a perfectly roasted leg of lamb to elevate your dining experience. This roast leg of lamb recipe delivers tender, juicy meat infused with aromatic herbs and spices, making it a show-stopping centerpiece for any special occasion. Whether you’re hosting a holiday feast or a Sunday family dinner, this dish is sure to impress with its rich flavors and melt-in-your-mouth texture.

Looking for more dinner inspiration? Check out our collection of delicious main course recipes that will wow your family and guests alike.

Perfectly roasted leg of lamb with vegetables, ready for serving.

Roasting a leg of lamb might seem intimidating, but with our step-by-step guide, you’ll achieve restaurant-quality results every time. The key lies in proper seasoning, precise cooking times, and allowing the meat to rest before carving. This roast leg of lamb recipe combines traditional techniques with simple ingredients to create an unforgettable meal that will have everyone asking for seconds.

If you love this recipe, you might also enjoy our beef recipes collection featuring other impressive roasts and hearty dishes perfect for special occasions.

2. Ingredients

Gathering high-quality ingredients is the first step to creating the perfect roast leg of lamb. Here’s what you’ll need:

1 (5-7 lb) bone-in leg of lamb (the bone adds incredible flavor during cooking)
4 cloves garlic, minced (fresh is always best for maximum aroma)
2 tbsp fresh rosemary, chopped (this herb pairs beautifully with lamb)
2 tbsp fresh thyme leaves (adds earthy depth to the flavor profile)
1 tbsp Dijon mustard (helps create a delicious crust and binds the herbs)
2 tbsp olive oil (extra virgin for the best flavor)
1 tbsp sea salt (coarse salt creates better texture and seasoning)
1 tsp black pepper (freshly ground for optimal flavor)
1 tsp smoked paprika (adds a subtle smokiness to the crust)
1 lemon, zested and juiced (brightens all the flavors)
2 lbs baby potatoes, halved (they’ll soak up all the delicious lamb juices)
4 large carrots, cut into chunks (adds sweetness and color to the dish)
1 large onion, quartered (caramelizes beautifully during roasting)
1 cup chicken or beef stock (keeps everything moist and creates pan juices)

For those who prefer poultry, our chicken recipes section offers equally delicious alternatives that are perfect for any occasion.

3. Instructions

Step 1: Prepare the Lamb

Remove the leg of lamb from the refrigerator 1 hour before cooking to bring it to room temperature. This crucial step ensures even cooking throughout. Pat dry with paper towels – removing excess moisture helps create a better crust. In a small bowl, mix together the garlic, rosemary, thyme, mustard, olive oil, salt, pepper, paprika, lemon zest, and juice to create a flavorful paste. Rub this mixture all over the lamb, making sure to coat every surface thoroughly, including any crevices. Don’t be shy with the rub – this is where all the magic happens!

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

Step 2: Arrange Vegetables

Preheat your oven to 375°F (190°C). While the oven heats, prepare your roasting pan. In a large roasting pan, toss the potatoes, carrots, and onion with a drizzle of olive oil, salt, and pepper. Create a space in the center for the lamb. Place the seasoned leg of lamb on top of the vegetables, fat side up. This positioning is important as it allows the fat to render down and naturally baste the vegetables as it cooks, infusing them with incredible flavor. The vegetables will also help elevate the lamb slightly, allowing heat to circulate evenly.

For more roasting inspiration, explore our baking recipes that feature other oven-perfected dishes.

Seasoned leg of lamb in a roasting pan with potatoes and carrots.

Step 3: Roast the Lamb

Pour the stock into the bottom of the pan (avoid pouring over the lamb to keep the crust intact). The stock will create steam in the oven and prevent the vegetables from drying out. Roast the leg of lamb for about 20 minutes per pound for medium-rare (internal temperature of 135°F/57°C) or 25 minutes per pound for medium (145°F/63°C). Baste the lamb with pan juices every 30 minutes to keep it moist and flavorful. If you notice the vegetables getting too dark, you can stir them or add a splash more stock. For those who love slow-cooked meats, this slow roast leg of lamb recipe from our friends at RecipeTin Eats offers an alternative cooking method.

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

Step 4: Check Temperature and Rest

About 30 minutes before the estimated cooking time is complete, start checking the internal temperature with a meat thermometer inserted into the thickest part of the meat (not touching bone). When it reaches your desired doneness, remove from oven, tent with foil, and let rest for 20-30 minutes before carving. This resting period is absolutely crucial – it allows the juices to redistribute throughout the meat, resulting in much juicier slices. While the lamb rests, you can prepare any fresh salads or side dishes to accompany your meal.

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

4. Serving Suggestions

Carve the roast leg of lamb against the grain into thin slices for maximum tenderness. Serve with the roasted vegetables and pan juices spooned over the top. For a complete meal, pair with mint sauce or gravy, a fresh green salad, and crusty bread to soak up the delicious juices. The rendered fat from the lamb makes the vegetables incredibly flavorful – they’re often the first thing to disappear from the plate! For a starter course, consider one of our hearty soup recipes to begin your meal.

5. Cooking Tips

Here are some professional tips to ensure your roast leg of lamb turns out perfectly every time:

For extra crispy skin, increase oven temperature to 425°F (220°C) for the last 15 minutes of cooking – this creates a beautiful golden crust
If using a boneless leg of lamb, reduce cooking time by about 30 minutes as it will cook faster without the bone
Letting the lamb rest is crucial – don’t skip this step! The meat will be much juicier if allowed to rest properly
For deeper flavor, marinate the lamb overnight with the herb rub – the flavors will penetrate deeper into the meat
Save the bones to make a rich lamb stock for future recipes – perfect for soups or stews

6. Variations

This roast leg of lamb recipe is wonderfully versatile. Try these delicious variations to keep things interesting:

Mediterranean Style: Add olives, cherry tomatoes, and oregano to the vegetables for a sunny flavor profile
Middle Eastern Twist: Use cumin, coriander, and sumac in the rub for exotic, warm spices
French-Inspired: Add herbes de Provence and whole garlic cloves for a classic French flavor
Spicy Version: Include chili flakes or harissa paste in the seasoning for those who love heat
Honey Glazed: Brush with honey during the last 30 minutes of cooking for a sweet-savory crust

For dessert ideas to complete your meal, browse our dessert recipes collection featuring crowd-pleasing sweets.

7. Storage and Reheating

Store leftover roast leg of lamb in an airtight container in the refrigerator for up to 4 days. The meat makes excellent sandwiches or can be added to salads, pasta dishes, or shepherd’s pie. To reheat, place slices in a baking dish with a little stock or gravy and warm in a 300°F (150°C) oven until heated through. Avoid microwaving as it can make the meat tough. Leftover lamb also freezes well for up to 3 months – wrap tightly in foil then place in freezer bags.

8. Nutritional Information

A 4-ounce serving of roast leg of lamb provides approximately:

Calories: 250 (great for a protein-rich meal)
Protein: 30g (excellent source of high-quality protein)
Fat: 14g (including healthy monounsaturated fats)
Iron: 15% DV (important for energy and blood health)
Zinc: 35% DV (supports immune function)
Vitamin B12: 50% DV (essential for nervous system health)
Also contains beneficial omega-3 fatty acids

For more about our approach to recipes and nutrition, visit our About page.

9. Conclusion

This roast leg of lamb recipe delivers impressive results with minimal effort, making it perfect for both special occasions and Sunday dinners. The combination of aromatic herbs, perfectly cooked meat, and roasted vegetables creates a meal that’s as beautiful as it is delicious. Once you master this technique, you’ll find yourself returning to this roast leg of lamb recipe again and again, experimenting with different herb combinations and side dishes to make it your own signature dish.

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