Roasted Leg of Lamb Recipe (video)
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!
Watch My Lamb Video Tutorial
Watch my YouTube video recipe for step-by-step instructions and watch me put together the lamb dish! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!
Ingredients for Roasted Leg of Lamb
Here are the main ingredients you’ll need for this delicious roasted lamb recipe.
- Leg of Lamb: use fresh, not frozen lamb for this recipe. More about what type of lamb next!
- Garlic: for making the spread. I love to add lots of garlic for more flavor. It also helps mask any gamey flavor.
- Mustard: one of the best condiments for lamb meat. Mustard helps makes the lamb meat taste much less gamey. Use a medium to coarse ground mustard.
- Rosemary & Thyme: fresh herbs work best for this recipe!
- Olive Oil: for making the spread.
- Kosher Salt: use kosher or coarse salt, or sea salt flakes. These types of salts penetrate better into the meat.
- Baby Potatoes: adding potatoes into the roasting pan makes this recipe a full dinner. Plus, the potatoes will taste so great after cooking in the lamb juices.
Bone-In or Boneless Lamb Meat
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.
How to Make Roasted Leg of Lamb
You’ll love how easy this roasted leg of lamb is to prepare! Here’s how I make this dish!
- 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.
Leg of Lamb Roasting Time
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.
More Recipes
Enjoyed this roast dinner recipe? Check out some of my other recipes you’re sure to enjoy!
- Roasted Rack of Lamb – the juiciest lamb chops seasoned with garlic and herbs, plus tzatziki sauce and a cucumber tomato salad!
- The Best Shepherd’s Pie – delicious classic comfort food dish, with saucy ground lamb filling and parmesan potatoes!
- Easy Lamb Roast Dinner – this easy, one-pan lamb recipe is made with roasted carrots and potatoes!
- Garlic & Herb Ribeye Roast Recipe – the most delicious and juiciest beef roast recipe, with an easy pan gravy! Perfect for the holidays!
- The Best Tri Tip Recipe – easy and delicious tri tip marinade recipe, great for roasting or grilling!
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Roasted Leg of Lamb Recipe (video)
Ingredients
- 1 bone-in or boneless leg of lamb
- 2 tbsp dijon mustard
- 1/4 cup olive oil
- 1 tbsp fresh thyme
- 1 1/2 tbsp chopped rosemary
- 5 to 6 finely minced garlic cloves
- 1 to 1 1/2 tbsp coarse Kosher salt
- 1 tsp ground black pepper
For Potatoes:
- 2 to 3 pounds baby potatoes
- 1 tbsp olive oil
- salt and black pepper
- 1 tbsp herb blend – Italian or French
Instructions
- Preheat the oven to 350F. Place the potatoes into a large casserole dish or roasting pan. Drizzle with olive oil and season generously with salt, pepper and herbs. Use a spatula to toss the potatoes in the seasonings, until well coated.
- In a small bowl, prepare the spread for the lamb: mix together the mustard, olive oil, thyme, rosemary, garlic, salt and pepper. Add more oil as needed until the sauce is creamy.
- Next, prepare the lamb. Trim off any extra thick pieces of fat. Using a sharp knife, score the fatty layer that surrounds the leg of lamb, taking care not to go too deep. Watch mt video recipe to see how it’s done. Using your hands, rub the prepared spread all over the leg of lamb, making sure the meat is well seasoned all over. If using boneless leg of lamb, season the inside of the leg where the bone as been removed.
- If using boneless leg of lamb, season the meat all over, then use kitchen twine to truss the meat; the leg meat should be snugly together. Trussing the meat will ensure it cooks more evenly. Watch my video to see how it’s done.
- Arrange the leg of lamb over the seasoned potatoes. Roast uncovered in the preheated oven at 350F/177C for 1 1/2 to 2 1/2 hours, until the internal temperature reaches 135F/57C for medium doneness. For medium-well, roast the lamb to 145F/63C. Bone-in lamb will take slightly longer. Timing also depends on size of the leg. Once the meat is done, allow it to rest in the casserole pan for 15 to 20 minutes before slicing using a sharp carving knife. Make sure to remove any kitchen twine before slicing!
By far my favorite lamb recipe! 😋 thank you Tatyana for such a good recipe!
You’re so welcome! 🙂 I’ve very happy you enjoyed it! 🙂
Tatyana, I am getting a boneless leg of lamb that is already wrapped with twine. How key is it to open it up and put the spread on the inside?
Hi Bob! I would highly recommend opening it to get all the flavor inside as well! It will be worth it! Enjoy 🙂
I made this for my family and they loved it! I am no longer afraid to cook lamb. Thank you Tatyana!
Awesome!! 🙂 I’m so glad to hear that everyone enjoyed it! It’s one of those meats that can seem intimidating at first! 🙂
I was going to try another leg of lamb where you have to marinate it overnight. You always look simpler. Will let you know after the Christmas 2021 holiday thank you
Hi! I’m glad you found my recipe! I hope it’s a huge hit with everyone! Merry Christmas!
Can I prep this in the morning and cook it that same evening? Or do I have to prep it and cook it right away?
Yes! I love to prepare this ahead of time. You can do it the day before, too. Just keep the dish wrapped and stored in the refrigerator. Enjoy!
Hi Tatyana I was just wondering can I prep the lamb meat in the morning and cook later that even? Or do I have to prep it and cook it right away?
I’m really excited to try your recipe for my family Christmas Eve dinner.
Hope the recipe is a huge hit with everyone for the holidays! Yes, you can prepare this ahead of time, too!
I’ve made lamb many times but this was absolutely THE BEST recipe ever. Thank you so much.
Awesome!! 🙂 I’m so happy you enjoy this recipe! It’s my favorite, too!
This was SO delicious! I have to say, I have always been a little intimidated by the thought of cooking a whole lamb leg. I followed the instructions and the meat came out so juicy and flavorful. No additional sauce needed! Saving this recipe for the future. Thank you for sharing!
You’re very welcome! 🙂 I’m so happy you loved the recipe! It’s my go-to recipe!
Tatyana – We raise our own grass fed lamb, and I am always looking for a great roast leg of lamb recipe. I will look no more! Used your recipe for a special dinner with family and it was an instant hit! Thank you so much! This recipe is awesome!
You’re very welcome! I’m so glad everyone loved it! 🙂 It’s one of my favorite recipes, too! I bet the home raised lamb makes it 10x better, too! 🙂
How many pounds is your leg of lamb usually when making this recipe?
I usually use a 3 1/2 to 4 1/2 pound boneless leg of lamb. The bone in will typically weigh a little bit more. Enjoy!
Using your recipe as a pre mother’s day dinner for my 94 yr old Mom.
Wonderful! I hope she loves it! Happy Mother’s Day to your mom!
Turned out perfect!
Hi Trina! I’m so glad you loved the recipe! Happy Holidays!
This looks so marvelous and I just KNOW it will be delicious. Excellent video! I read that you are originally from Ukraine–my commiserations for the dreadful situation your former compatriots are in. All the best to you in the New Year!
Hi Zoe! I hope you enjoy it! It’s one of my favorites for holidays and the meat always comes out so juicy and tender!
Thank you! Yes, originally from Ukraine. Hoping this ugly war ends soon!
Hi Tatyana,
I’ve been searching for a recipe. Newbie to cooking lamb. Can you give me a general rule for the cooking time. Is it 20 minutes per pound approximately?
Hi Joanie! I’m so glad you found my recipe. I always make this lamb for Easter! Yes, approximately 20 minutes per pound is a great rule of thumb. I always recommend using a meat thermometer for best results. You’ll want to insert it deep into the center to get the most accurate reading. Hope you love it!
Thank you! One more question. Can you make gravy using this recipe or are all the drippings on the potatoes?
You never answered the gravy question. I am going to make gravy even if the meat turns out to be juicy. I am making this for lunch tomorrow and I am a very bad cook so here’s hoping it turns out as delicious as it looks in the photos.
Hi! Sorry, I don’t see any comment regarding gravy for this recipe. I usually don’t make one, but it won’t hurt! Hope everyone enjoys the lamb!
Outstanding and so easy. It was one of my favorite meals and on special occasions growing up. Your recipe was just as good. Everyone loved it. Thank you Tatyana.
Hi Rebecca! I love this recipe for special occasions and holidays, too! It’s always a big hit! I’m so happy you’re enjoying the recipe!
Second of your recipes that I have tried and I have to say you’ve nailed it every time, wonderful flavor I’ll continue to use your recipes thank you so much
Hi Dave! I’m very happy you enjoyed my lamb recipe. It’s one I always come back to. Thank you for taking the time to leave a review!