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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 minutes
Cook Time 2 hours
Resting Time 15 minutes
Total Time 2 hours 45 minutes
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
 

  1. Preheat your oven to 325°F (160°C). Set the lamb out for 30 minutes to come to room temperature.
  2. Pat the lamb dry with paper towels, then rub with olive oil, salt, and pepper.
  3. Use a small knife to make slits all over the meat and tuck in garlic slices and rosemary sprigs.
  4. Place the lamb on a roasting rack in a baking pan and drizzle lemon juice over the top.
  5. Roast for 1 hour and 45 minutes to 2 hours, or until internal temperature reaches 135°F (57°C) for medium rare.
  6. 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.