This Roast Leg of Lamb recipe is everything you want for a cozy family dinner. It’s tender, flavorful, and simple enough for a Sunday afternoon or a special holiday meal. With fresh herbs, garlic, and a drizzle of olive oil, the lamb roasts until golden and juicy. If you’ve ever dreamed of making a Rustic Lamb Dinner Recipe that fills your kitchen with incredible aromas, this is the one. It’s the kind of meal that makes everyone linger at the table a little longer.

Why You Will Love This Recipe

It’s surprisingly easy, even if you’ve never cooked lamb before.
The slow roasting brings out rich flavor and tender texture.
It’s perfect for both holidays and cozy weekends.
Leftovers make amazing sandwiches or stews the next day.

Ingredients You Will Need

Leg of lamb: The star of the show, choose bone-in for the best flavor.
Fresh garlic: Adds a warm, earthy aroma and depth to the roast.
Olive oil: Helps the herbs cling to the lamb and gives a crisp crust.
Rosemary and thyme: Classic herbs for lamb that add freshness and balance.
Lemon juice: Brightens the flavor and keeps the meat tender.
Salt and pepper: Simple seasoning that lets the lamb shine.

Step by Step Instructions

Preheat your oven to 325°F. Set the lamb out for 30 minutes to come to room temperature.
Pat the lamb dry with paper towels, then rub with olive oil, salt, and pepper.
Use a small knife to make slits all over the meat and tuck in thin slices of garlic and sprigs of rosemary.
Place the lamb on a roasting rack in a baking pan and squeeze lemon juice over the top.
Roast for 1 hour and 45 minutes to 2 hours, until the internal temperature reaches 135°F for medium rare.
Let the roast rest for at least 15 minutes before carving so the juices settle.

Helpful Tips and Variations

For a Greek-inspired Slow-roasted Leg Of Lamb, add oregano and a splash of white wine to the roasting pan.
Want a crispier crust? Try a version of How to Cook Herb-crusted Lamb by brushing Dijon mustard before adding herbs.
If you prefer a Flame-grilled Lamb Recipe, sear the leg on high heat before roasting to lock in flavor.
Use leftover slices in a simple Lamb Roast Recipe or warm pita sandwiches for lunch the next day.

Serving and Storage

Serve your Roast Lamb Leg with roasted potatoes, steamed green beans, or a fresh mint yogurt sauce. It pairs beautifully with a simple salad or warm crusty bread for a full lamb dinner.

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven at 300°F or slice thin and warm in a skillet with a touch of olive oil to keep it juicy.

Roast Leg of Lamb

A tender, herb-crusted roast leg of lamb seasoned with garlic, rosemary, and lemon. Perfect for cozy dinners or holidays, it's juicy, flavorful, and easy to prepare for any occasion.

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Prep Time 30

Cook Time 2

Resting Time 15

Total Time 2 45

Servings: 6 people

Course: Dinner

Cuisine: Mediterranean

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Lamb Preparation

1 leg of lamb bone-in
4 cloves garlic sliced
2 tbsp olive oil
2 tsp salt or to taste
1 tsp black pepper freshly ground
1 tbsp rosemary fresh sprigs
1 tbsp thyme fresh sprigs
2 tbsp lemon juice freshly squeezed

Equipment

Roasting Pan
Roasting Rack
Meat Thermometer

Method

Preheat your oven to 325°F (160°C). Set the lamb out for 30 minutes to come to room temperature.
Pat the lamb dry with paper towels, then rub with olive oil, salt, and pepper.
Use a small knife to make slits all over the meat and tuck in garlic slices and rosemary sprigs.
Place the lamb on a roasting rack in a baking pan and drizzle lemon juice over the top.
Roast for 1 hour and 45 minutes to 2 hours, or until internal temperature reaches 135°F (57°C) for medium rare.
Let the roast rest for at least 15 minutes before carving to allow the juices to redistribute.

Notes

Season the lamb the night before and refrigerate to enhance the flavor. Use leftovers for sandwiches or lamb stew. For a Greek twist, add oregano and white wine to the pan.

FAQs

How do I know when my lamb is done?

Use a meat thermometer for the best accuracy. Medium rare is 135°F, medium is 145°F, and well done is 160°F. Always let the roast rest before carving, so it stays tender and moist. The juices redistribute during that time, keeping your meat flavorful and juicy.

Can I make this recipe ahead of time?

Yes. You can season the lamb the night before, cover it, and keep it in the fridge. This allows the herbs and garlic to infuse more deeply. When ready to cook, let it come to room temperature before roasting.

What sides go best with roast lamb?

Roasted carrots, buttery mashed potatoes, or a lemony couscous salad all work wonderfully. If you love Mediterranean flavors, try adding feta and olives for a Greek-style twist to your lamb dinner.

Can I cook this in a slow cooker?

Yes, it becomes melt-in-your-mouth tender. Add all ingredients to the slow cooker and cook on low for 6 to 7 hours. The flavor is similar to a Greek-inspired Slow-roasted Leg of Lamb, and the aroma will fill your home beautifully.

Final Thoughts from Ama

Some meals remind us what it feels like to slow down and savor. This Roast Leg of Lamb recipe does just that. It fills your home with warmth, makes ordinary evenings feel special, and brings people closer. Don’t worry if it’s not perfect, because even a slightly uneven roast will taste wonderful. The joy is in sharing it, not in making it flawless.

Roast Leg of Lamb Recipe