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Easy Herb Roasted Leg of Lamb

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This Herb Roasted Leg of Lamb is an easy, fool proof recipe with few ingredients and easy preparation. Tender and fall-off-the-bone delicious, it’s perfect for holidays and dinner parties!

Side view of Herb Roasted Leg of Lamb on a white platter with fresh rosemary

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If you’ve never roasted a leg of lamb, this is a great recipe to begin with.

With super simple ingredients and a few fresh herbs, this leg of lamb is ready for the oven in minutes and on its way to your dinner table.

While I’m using a leg of lamb with shank, you can easily purchase a roast with the bone removed. Cooking time will be shorter so check the internal temperature with a digital meat thermometer. Plan on about 20 minutes per pound.

Here’s what you need to make a spectacular centerpiece for your feast.

Roasted Leg of Lamb Ingredients

Specific measurements are in the recipe card below.

  • Bone-in leg of lamb, trimmed
  • Aromatics: Dijon mustard, rosemary, thyme, mint, olive oil, garlic, salt and pepper
  • Serving sauce: fresh parsley, mint leaves and red wine vinegar

Ingredient Notes

I always prefer to use fresh herbs, but when the herb garden isn’t producing, or the market herbs don’t look fresh and appetizing, dried herbs work just as well.

How to Make Roasted Leg of Lamb

Step-by-step instructions are in the recipe card below, but here is a quick overview.

Preheat oven to 350 degrees F and line a roasting pan with aluminum foil for easy cleanup.

Prepare the Lamb

Using paper towels, pat lamb dry. Using a sharp knife, score the top side of the lamb. Then combine combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.

Place lamb, fat side up, and spread garlic herb mixture evenly over the lamb.

Top view of uncooked leg of lamb in a metal roasting pan, scored

Roast the Lamb

Roast until the lamb reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest for 15 minutes before carving.

It really is that simple!

Tips for Roasting Leg of Lamb

  • Let the leg of lamb rest at room temperature for at least 30 minutes. This will allow is to cook more evenly.
  • Use a rack in your roasting pan to ensure even browning.
  • Let the lamb rest after roasting for 15 to 20 minutes before carving for the best tenderness.

Roasted Leg of Lamb Questions

Do you need to marinate the lamb?

Not for this recipe. The herbed garlic mixture provides a great deal of flavor to this dish.

How long do you roast a leg of lamb?

Plan on 20 to 25 minutes per pound for medium doneness.

What is the best internal temperature for lamb?

110 degrees F (42 degrees C) is rare, 120 degrees F (58 degrees C) is medium-rare and
145 degrees F (68 degrees C) is medium-well. The USDA recommends cooking to 145 degrees F. Temperatures above this can result in dry, tougher meat.

Top view of herb roasted leg of lamb on a white serving platter

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Side view of Herb Roasted Leg of Lamb on a white platter with fresh rosemary

Easy Herb Roasted Leg of Lamb

This Herb Roasted Leg of Lamb is an easy, fool proof recipe. Tender, fall-off-the-bone delicious and perfect for holidays and dinner parties!
4.7 from 3 votes
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Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Resting Time: 30 minutes
Total Time: 2 hours 35 minutes
Servings: 10 servings

Ingredients 

  • 1 4-5 lb bone in leg of lamb, trimmed and patted dry
  • 1 tablespoon rosemary finely chopped (or 1 teaspoon dried and crushed)
  • 1 tablespoon thyme chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh mint chopped
  • 1 tablespoon Dijon
  • 2 tablespoons olive oil
  • 4 cloves garlic minced or pressed
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper

Serving Sauce

  • 2 cups flat leaf parsley
  • 1 cup mint leaves
  • 2 tablespoons red wine vinegar

Instructions

  • Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil.
  • Using paper towels, pat lamb dry. Using a sharp knife, score the top side of the lamb by making shallow cuts in a diamond pattern, about 1/4-inch deep.
  • In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.
  • Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.
  • Place into oven and roast until it reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest for 15 minutes before carving.

Notes

Cooking Times

  • For bone in leg of lamb, plan on 20 to 25 minutes per pound.
  • For boneless leg of lamb, plan on about 20 minutes per pound.
 

Nutrition

Calories: 186kcal | Carbohydrates: 3g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 73mg | Sodium: 785mg | Potassium: 440mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1264IU | Vitamin C: 19mg | Calcium: 45mg | Iron: 3mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Main Course
Cuisine: American
Keyword: roast leg of lamb, bone in leg of lamb, roasted leg of lamb

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