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Roast Leg of Lamb with Marinade

This Roast Leg of Lamb with Marinade is tender, full of flavor, and perfect for a family gathering or a cozy Sunday meal. Garlic, lemon, and herbs make it unforgettable.
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Prep Time 15 minutes
Cook Time 2 hours
Marinating Time 2 hours
Total Time 2 hours 35 minutes
Servings: 6 people
Course: Main Course
Cuisine: Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Marinade
  • 1/4 cup olive oil
  • 2 tbsp lemon juice freshly squeezed
  • 4 cloves garlic minced
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
Lamb
  • 4 lb leg of lamb bone-in

Equipment

  • Roasting Rack
  • Baking Pan

Method
 

  1. In a small bowl, mix olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper to make your marinade.
  2. Pat the leg of lamb dry with paper towels. Rub the marinade all over, making sure it’s coated evenly.
  3. Cover the lamb and let it marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
  4. Preheat the oven to 325°F (165°C). Place the lamb on a roasting rack inside a baking pan.
  5. Roast for about 20 minutes per pound, or until the internal temperature reaches 135°F for medium-rare.
  6. Let the roast rest for 15 minutes before slicing. This helps keep it juicy and tender.

Notes

If desired, finish under the broiler for 2–3 minutes for a crispy crust. You can also use dried herbs (half the amount) if fresh aren’t available. Leftovers make great sandwiches or salads.