Roasted Leg of Lamb
Add Preferred SourceThis roasted leg of lamb is a go-to when you need a solid, flavorful main dish that looks impressive but doesn’t require complicated steps. It works for holidays, family gatherings, or a weekend dinner.
The lamb is seasoned with rosemary, garlic, and a touch of chili flakes, then rubbed with olive oil to help it roast up with a crisp crust and tender interior. The fat layer on top bastes the meat as it cooks, locking in moisture and flavor. The lemon brings in some brightness to balance the richness.
No special tools or techniques—just simple ingredients and a straightforward method that delivers every time.
Ingredients
- Bone-in leg of lamb – Look for a leg that’s 3-4 pounds. If you use a bigger leg of lamb, you’ll need to increase the cooking time.
- Garlic – Peeled. This is a very garlic forward dish, but you could reduce the garlic by 2 cloves and still get lots of flavor.
- Fresh rosemary leaves – You could use 1 ½ tablespoons of dried rosemary.
- Dried thyme
- Kosher salt
- Freshly ground black pepper
- Red chili flakes
- Olive oil
Instructions
- Preheat oven to 425°F (220°C). Give it time to fully heat while you prepare the lamb.
- Trim any tough silver skin or extra fat, leaving a thin fat layer on top to keep the meat moist. If the bone isn’t already Frenched (cleaned), you can do that now for a neater look.
- Score the surface of the lamb in a shallow crosshatch pattern, about ¼-inch deep, to help the seasoning stick.
- Combine garlic, rosemary, thyme, chili flakes, salt, pepper, and olive oil in a food processor. Blend into a chunky paste.
- Rub the paste all over the lamb, making sure to get it into the cuts and around the bone.
- Let the lamb rest at room temperature for 30–45 minutes so it roasts evenly.
- Place the lamb in a roasting pan and roast at 425°F for 20 minutes to brown the outside.
- Lower the oven to 300°F and continue roasting for 1½ to 2 hours, or until the internal temp reaches 145°F for medium.
- Remove from oven, loosely cover with foil, and let rest 15–20 minutes before slicing. This keeps the meat juicy as it finishes cooking from residual heat.
Step-By-Step Process
Chef Jenn’s Tips
- To French the bone: cut through the meat around 1 inch from the end of the bone, then scrape away any sinew or fat to expose a clean section of bone.
- Use a meat thermometer for best results—don’t rely on guesswork.
- For a more golden crust, place the lamb under the broiler for 3–4 minutes at the end. Watch carefully to avoid burning.
- Save the pan juices. You can reduce them on the stove for a quick sauce.
Recommended
Make It A Meal
Pair with roasted potatoes, green beans, or couscous. A Greek salad or minted peas make a fresh contrast to the richness of the lamb. Serve with crusty bread to mop up any juices.
Storage
Leftovers keep in the fridge for up to 4 days in an airtight container. Reheat in a low oven. You can also freeze sliced lamb—wrap tightly in foil, place in a freezer bag, and thaw in the fridge before reheating.
Roasted Leg of Lamb
Ingredients
- 1 leg of lamb bone-in
- 6 cloves garlic peeled
- 3 tablespoons fresh rosemary leaves
- 1 teaspoon dried thyme
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper freshly
- ¼ teaspoon red chili flakes
- ¼ cup olive oil
Instructions
- Preheat oven to 425°F (220°C). Give it time to fully heat while you prepare the lamb.
- Trim any tough silver skin or extra fat, leaving a thin fat layer on top to keep the meat moist. If the bone isn’t already Frenched (cleaned), you can do that now for a neater look.
- Score the surface of the lamb in a shallow crosshatch pattern, about ¼-inch deep, to help the seasoning stick.
- Combine garlic, rosemary, thyme, chili flakes, salt, pepper, and olive oil in a food processor. Blend into a chunky paste.
- Rub the paste all over the lamb, making sure to get it into the cuts and around the bone.
- Let the lamb rest at room temperature for 30–45 minutes so it roasts evenly.
- Place the lamb in a roasting pan and roast at 425°F for 20 minutes to brown the outside.
- Lower the oven to 300°F and continue roasting for 1½ to 2 hours, or until the internal temp reaches 145°F for medium.
- Remove from oven, loosely cover with foil, and let rest 15–20 minutes before slicing. This keeps the meat juicy as it finishes cooking from residual heat.
Notes
Chef Jenn’s Tips
- To French the bone: cut through the meat around 1 inch from the end of the bone, then scrape away any sinew or fat to expose a clean section of bone.
- Use a meat thermometer for best results—don’t rely on guesswork.
- For a more golden crust, place the lamb under the broiler for 3–4 minutes at the end. Watch carefully to avoid burning.
- Save the pan juices. You can reduce them on the stove for a quick sauce.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
