medium done roasted leg of lamb in casserole with baby potatoes

Roasted Leg of Lamb (video)

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The most delicious, juiciest and aromatic recipe for roasted leg of lamb! My rosemary, thyme, mustard and garlic lamb is so easy to make and perfect for special occasions and holidays such as Easter. I roast the leg of lamb over a bed of baby potatoes, seasoning the potatoes as they bake. The aroma from this lamb roasting in the oven is mouthwatering! Enjoy this roast dinner for Easter, any special occasion or for Sunday roast dinner!

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Preparing the Dish

You’ll love how easy this roasted leg of lamb is to prepare! Start by preheating the oven to 350F/177C and place 2 to 3 pounds of baby potatoes into a large casserole dish. Season the potatoes with olive oil, salt, pepper and your favorite herbs. Toss to coat then set aside. Next, prepare the simple garlic and mustard spread. This spread is the perfect complement to lamb meat! It’s made with finely minced garlic, dijon mustard, thyme, rosemary, olive oil and salt and pepper. So easy to make and so flavorful!

Before seasoning the leg of lamb with the spread, score the lamb fat that wraps around the meat. Scoring the meat gets the garlic and herbs deeper into the meat. Just make sure you don’t slice too far into the meat, which will allow precious juices to escape! Arrange the seasoned lamb over the potatoes. As the lamb roasts, it will release juices and fat, which will add even more flavor to the potatoes. Roast the dish uncovered until the internal temperature reaches 135F/57C, then rest the meat for 20 minutes before enjoying.

roasted leg of lamb with dijon mustard and herbs

Bone-In or Boneless

This roasted lamb recipe works well with both bone-in or boneless leg of lamb. There are pros and cons to either version but I personally prefer a boneless leg of lamb, even though it requires just a few extra minutes of prep. You can add more seasoning, even on the inside, and it’s just as juicy as a bone-in leg.  If using boneless lamb, add the spread on the inside of the leg, where the bone has been removed. Also, make sure to truss the meat using kitchen twine – this will ensure the meat cooks evenly. If you are using a bone-in leg, simply season the lamb with the spread all over.

Timing – How Long Should I Roast Lamb

Roasting a leg of lamb can take 1 1/2 to 2 1/2 hours. The timing for this recipe depends on a few things: whether your lamb is bone-in or boneless and the size of the leg. The larger the leg, the longer it will take to roast. Bone-in lamb will take slightly longer because the bone will affect the way the temperature distributes, but it will cook evenly. Boneless lamb will cook slightly faster but it’s important to truss the meat for even cooking.  In my video recipe, I had a fairly large, boneless leg that I roasted for 2 hours. Roast the lamb until a meat thermometer inserted into the thickest part of leg reads 135F/57C for medium doneness. For medium-well doneness, roast to 145F/63C.

oven roasted lamb meat with potatoes and rosemary

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