Roasted Leg of Lamb
This recipe is so good yet it doesn’t require too much time, effort or ingredients. It’s easy & fool-proof, even for you first-timers!
If you haven’t cooked a leg of lamb before, don’t be intimidated.
I know, it seems incredibly daunting but it’s so much easier than you think. It’s fool-proof and fuss-free. And you don’t even need a long drawn-out ingredient list.
Nope, the ingredient list is super simple here – all you need is garlic, olive oil, fresh herbs, Dijon, salt and pepper.
Now I left the shank on for it’s dramatic presentation but you can easily purchase one with the shank removed – there’s no advantage here except for the aesthetic eye for serving.
Marinating is also not needed here – you’ll see that the simple garlic mixture of this recipe will bring in so much flavor. And it’s sure to be a crowd-please for your Easter holiday or your next dinner party. It also pairs perfectly with these mini hasselback potatoes!
Roasted Leg of Lamb
This recipe is so good yet it doesn’t require too much time, effort or ingredients. It’s easy & fool-proof, even for you first-timers!
Ingredients:
- 1 (5 to 6 pound) trimmed bone-in leg of lamb
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon Dijon mustard
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper
Directions:
- Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil.
- Pat lamb dry with paper towels. Using a sharp knife, score the top side of the lamb by making shallow cuts all over.
- 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 15 minutes before slicing.
- Serve immediately with mini hasselback potatoes.
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Tried this for the first time and so far so good as it is cooking and looking quite beautifully.
Damn! Delish! As always! Yea Thanks chungah! Our whole dinner party loved 🙂
I used a boneless 3lb roast and followed the recipe with oven temp and time suggestion. This came out so delicious! I will definitely be making this again. I can’t find a reason to deviate from the recipe. Quick & easy prep. Long enough cooking time to cook the side dishes. I paired it with a rice pilaf, tzatziki sauce, feta cheese and naan bread. Thank you for the easy dinner and delicious dinner idea! I’m passing this one along to my family!
As a caveat, I didn’t follow the recipe to the letter. I forgot to add the dijon, I had no rosemary, and I added zero salt. It still came out amazing, though. I’ve had a hard time adjusting to my new low salt restrictions, but this recipe was so good that I barely noticed its absence. I can’t wait to try it next time with the rosemary and dijon.
Excellent and easy
My family and I have implemented lamb into our diet because we are so tired of the usual chicken and I have to say this is the most simplest amazing recipe hands down ! My 2 and 4yr old loves it and I enjoy making it . Thank you
If the lamb bakes at 350*, and the potatoes at 425*- Do you just recommend the lamb sits while the potatoes bake? Thanks.
Love it !! Thanks for sharing
I tried your recipe, it was delicious. I will for sure use this recipe from now on.
Thank you for sharing, loved it.
Sounds and looks great will make it for EASTER as I know it will be good as it looks recipe looks great
thanks you .
Amazing recipe, will definitely make it again
Ohmygosh this was good! Haven’t made a whole leg of lamb in 20+ years and this recipe made it worth the wait! Wow! All i can add is that it was easy, soooo tender and flavorful! I’m thinking I’ll have to do this way more than once every 2 decades! Great recipe! Thank you for sharing it!
Made this for the first time, followed the recipe exactly and it was absolutely delicious! EASY, delicious, gorgeous… my family now thinks I’m a Goddess with magic lamb cooking powers!
Great Recipe !!! Question, I want to know if I can roast it a day before and if so how I’d reheat it the next day ?
This was amazing! Although I tripped the ingredients and lathered it all over the lamb. I also added some seasoning to the mixture.
Great recipe, thank you.
I never roasted a leg of lamb before, so I followed your recipe except for the mustard. It was so delicious that my husband wants me to do it again. I froze the rest and had it for 3 more meals. I am so hooked on the lamb. I usually cook the shanks. Thank you so much. Past your recipe to my brother.
OKAY. So, I don’t usually leave comments on recipes. Or comments on anything, really. But I felt the need. This meal was so delicious. And so easy. I want to tell the world. Thank you, Chungah!
my family now thinks i’m an awesome chef and wants me to make another next week. thank you!
Excellent recipe! Could this be made in the crock-pot and how long would it cook there?
Cooked this for the Christmas dinner the other day and it was absolutely delicious!!! A recipe that will be used again and again in our family!
I made this for a dinner party for my gal pals. I’ve never roasted a bone in leg of lamb before and was hesitant. However I knew that my friends would forgive me if it was just ok. Well, it was more that just ok, it was fantastic! One friend lived in New Zealand for several years and said it was perfect!
I started with a 5.34 pound bone in leg of lamb and prepared it as written except I only had dried spices. So I used a heaping teaspoon of each and I used 5 large garlic cloves, i I like garlic. I stuck a meat thermometer in the lamb and set the alarm at 135deg F and a timer for 1.5 hours. At the end of time the roast was at 132 so I continued roasting until 135deg, I live at 3500 feet above sea level. I pulled it out and tented it for 20 minutes. Served it with acorn squash and green beans with onion. The medium lamb was tender and flavorful. Everyone was blown away. A perfect recipe for an expensive cut of meat, infallible and easy. I’m not hesitant about leg of lamb anymore and will be having it often. Thank you for this recipe!!
Fabulous
I did for a second time and we only had regular and honey mustard. I screwed up and put 3 tablespoons of the honey mustard in it just fell out of the jar.
The taste when done was great sometimes accidents happen for a reason.
Oh Wow!!
I followed your recipe except I used my Dutch Oven. The lamb was so tender and succulent, I cried like a baby. You see, I have been eating beef for 55 years, and I still love it, yet I needed a change. I am so happy now. Thank you. Jay
John, did you cover it in the Dutch oven?
Awesome, just awesome!!! Best lamb I’ve ever made, juicy, tender and bursting with flavour. This in now my go to recipe for lamb!!
This recipe looks great. Looking forward to making my very first roast. Can I apply this same recipe to Gamon?
I added two ounces (ish) of Spiced Rum and cooked it slow. First, fat side down for one hour-ish at 350…flip… fat side up for one hour (ish) at 325… used chicken broth to soak up the bottom of pan and made gravy with that. For those who don’t have herbs readily available, try using a little poultry seasoning (has thyme and rosemary and pepper… a few other things, but it has the flavour you’re looking for).
I’m going to try this mainly because of the simplicity of preparing the lamb. It appeals to me.
As I’m on my own a small leg of around 3/ pounds will be enough.
I’m so looking forward to doing this. I most certainly will post how I get on.
It’s literally damn delicious this is the second time I cooked thanks for the recipe
So, so, so flavorful. My three year old wanted it every day after and asked for three decent sized helpings during dinner. She’s 5 now and still loves it. I actually broiled mine (after rubbing on this ridiculously good recipe) for about a minute on each side to sear it before cooking it in the Instant Pot. Broil again for a few minutes to crisp it up, and done! It was so easy and so crazy tasty. I hadn’t made lab before trying this, and had only ever had it once before. This is one of my favorite dishes to make.
Made this recipe and it was delicious! I also made the potatoes they were also delicious. Will be making this again in the future.
I’m excited to try this recipe! I want to make the roast with the mini hasselback potatoes, but the recipes call for two different oven temperatures. How can you make both at the same time if you have only one oven?
I used butter instead of olive oil …let see the result later
This was the easiest roast I have ever made. Fabulous flavour with a tantalizing texture, oh so tender
I loved this recipe, so simple to make yet so damn delicious. Definitely a keeper to make again and again! I give it 7 stars out of 5! Thank you so much!
I have NEVER made lamb in my life and I in my mid 40’s! My husband came home with a leg of lamb the other week and I said “what the heck am I supposed to do with this?” Of course I went directly to your website to see if there was a recipe I could use. I have never really been a fan of lamb but WOW, what a sad world I have been living in without it. This was insanely easy and it was absolutely mind blowing! My 11 year old told me he never ever wants to have pork tenderloin again that I should always make lamb! (I use a similar herb rub on the pork when I make it) He is getting is wish today as my husband just popped his head into my office and said ” You think I should get some lamb while I am out?” subtle hint I suppose! I needed to print off the recipe again and thought while I am here I should leave a comment for all of those out there that may be a little skeptical. TRY IT! You will not be disappointed. Mine was a little over 1.5 pounds and I just adjusted the cooking time. I am dying to try the hasselback potatoes with this but sadly I only have one oven! Just wanted to say thank you for all of your amazing recipes! I always come to you first when I want to try something new or tweak an old recipe.
First time cooking a roast and this recipe is seriously fool proof. I followed the instructions down to a tee and it was delicious. Didn’t wrap the roast and the crisp was perfect. Will definitely be cooking this again!
Basic simple and perfect! 10/10
Came out delicious.
I cooked in a wire roasting rack, and started fat side down to get a little crust, then flipped it 1/2 way through.
I had dried thyme and didn’t have enough garlic so I used garlic paste to supplement.
I also cut slits in the fat and inserted rosemary sprigs.
It took longer than the recipie, but diff sizes of meat call for that. I always use a meat thermometer on expensive pieces of meat, and took it to 135 as recommended.
I thought my lamb was so good until I tried this wonderful recipe. Easy and flavor is out of this world. I never thought of baby hasslebacks!! Classy and so cute. Thank you!!
I don’t even like lamb but we had a leg of lamb to cook so we used your recipe and it was idiot proof and came out amazing?!
I was sceptical because it seemed like there wasn’t enough seasoning, plus we only had dried herbs not fresh ones but it still came out flavourful and tender!!!
Am looking forward to making this again!
This was just delicious…and so easy. It is the only way to fly.
I used a smaller boneless lamb leg which cut down the cooking time a lot. As an older, male, non-chef, with not that much experience other than grilling, I found it much easier and less daunting than I thought it would be. This recipe is a great find, thanks very much.
Excellent recipe!!!!!! Cooked exactly according to recipe!!!! So tasty and tender!!!!!
And, it was my first time to cook lamb!
I brined my boneless leg for a day, then patted it dry and let it sit in the fridge another day to dry thoroughly. I sat it on root veggies (onion, potato, carrot), halved garlic cloves, fennel and celery to roast. A gravy made with the drippings (fat separated and used to make a roux, then broth added back as well as some chicken broth) and a bouquet garni of mint was served with the carved lamb, as well as the veggies as a side dish. The leftovers made fantastic lamb sandwiches for a couple of days afterwards, just carved slabs of lamb and cold gravy between two slices of wheat bread. Delicious! Lessons learned: I’d put the roasting pan with the veggies in for about 30-40 minutes before adding the lamb next time. When the lamb was medium rare the veg, except for the onions, were still under done. Or I’d put them back in the over while I let the lamb stand and made the gravy, either one should work fine to allow them to finish.
Super delicious I also add the juice of 2 lemons and 12 press garlics
Excellent results. I followed the recipe to a tee except I used a boneless leg of lamb and dried rosemary and thyme (1 tsp each) instead of the fresh herbs because that is what I had on hand. Also, mine did require a little more cooking time (about 15 minutes) to reach the recommended temp (it was almost 6 lbs). Served it with mint jelly. Wonderful! Thanks for sharing.
Wow. Quick and simple and delicious.
Thank you to all those who reviewed! I’m a first timer and wasn’t sure about a few things: 1) to cover or not to cover? 2) score just the fat or into the meat a bit? 3) how much dried herbs since I didn’t have access to fresh?
I did cover it at first as many of you said. I used 1/2 the amount of dried herb as one reviewer said. And I doubled the amount of rub as someone else said. I ended up scoring just a little into the meat, hope that was ok. It’s going into the oven now.
Making this tonight will let you know but sounds yummy from all the reviews!!!!
Hi, I need to make 2 of these, together at the same time. I have a roasting pan big enough to do both. How long should I cook them for?
Made this tonight with a 4.2lb boneless roast. Doubled the rub per someone else’s comment (used dry herbs), used half on the roast and added drippings to the reserved half. Took about 1hr45 and the lamb was tender, moist, and delicious with the rub/drippings sauce which added way more flavor. The whole family loved it. Thanks for making this so easy!!
Oh yes. Damn delicious indeed! Perfect with a 4 lb leg of lamb.
the best leg of lamb recipe ever! The seasoning was fabulous and so easy. Will be my go to leg of lamb recipe from now on. I used it for an 8 lb LOL bone-in. Made time and ingredient adjustments due to increased weight. Highly recommend.
Delicious. Nothing left it was so good
Perfect s9 delicious easy to follow defections!!
So easy! My 11 year old son made this – and it was great!
Best lamb I’ve eaten. I did put til foil over the top at the end to lock the juices in too.
Made this for dinner last night, easy, fast and Fantastic!!!! It was sooo delicious! Had to have another slice as I was preparing to put it in the fridge. YUM!!! I didn’t have fresh rosemary or thyme but the dried herbs were wonderful. I just used half the amount. I did cook mine 15 minutes longer than suggested though, for well done. Froze the defatted drippings for future lamb stew.
I did cover it the whole time, except the last few minutes. Even though it was cooked “well don”, it was super moist and not dried out at all. Definitely a KEEPER! I think I’ll try the flavorful rub on lamb chops too.
Amazing! I did a 10 lb leg of lamb for Easter – the first time my mom has been to my house in over a year. Had to figure out how long to cook it (everything i found only went to 9 lbs). It took about 15 mins longer than I calculated but it was wonderful and now we are enjoying the leftovers. Thank you for this recipe!
All these comments are so helpful! Making me so hungry though!
How long do I cook a 10 lb bone in leg of lamb
Great recipe. Follow it exactly for great results. I would suggest you make TWO batches of the ‘rub’. One you put on the meat and one you wrap in foil to cook and then use as a ‘dipping sauce’!
The description is on point. I’m a HUGE lover of a Mediterranean type lamb. The herbs and flavors were on point. My own personal experience is the I had a 7lb roast and had a hard time converting cooking times. Still wonderful. Thank you
The seasoning was great. The technique was wonderful. I added mint and a little lemon zest to keep the flavor on the light side, but I don’t think it is necessary, just a preference. My husband has only had lamb he didn’t like elsewhere and was hesitant, but this won him over! Thank you!
The only problem we had was it was too dry and overdone, but I had butterflied and seared the lamb before scoring and adding the spices. That probably made a difference. I was curious as to why you don’t cover the lamb at first to keep the moisture in as well.
Definitely a KEEPER! will leave the bone in and not sear it and we will see what we get.
I made a gravy out of the juices and crumbles at the bottom of the pan (by draining off the fat), adding sauteed leeks and a little water and a little beef broth and it was really good!
Excellent. I made it for Easter this year and it was the first piece of lamb that I really liked. The herb rub is perfect, the only change I made was I doubled the rub measurements and used a boneless leg. I then spread the mixture on both the inside, the I tied it up and scored the outside and rubbed it there. In the oven, pulled it at 135 and let it rest 15 minutes.
I will use this rub for my holiday standing rib roast and I expect it to be just as flavorful
This rub has a bold taste that compliments the lamb beautifully.
Moist and flavorful. We all fought over the bits of crust. I’ll make this again.
Wow! I have made a lot of lamb chops over the years but decided to made a boneless leg of lamb for Easter dinner today. It was perfect! So flavorful! Thank you for this delicious recipe!
My roast came out absolutely perfect! Thanks for sharing your recipe and knowledge!
Fantastic! The perfect amount of herbs and spices. I made lamb stew w/the leftovers and that was fantastic as well. Will continue making this recipe as is.
Looks delicious, can I add red wine?? Is enough juice to make gravy ??
I wish I had taken a picture! I am a fairly proficient cook and have had years of experience in my kitchen, (I am 60 yrs old). I’ve prepared more family meals than I can count. Yesterday, for Easter, I prepared this recipe for a boneless leg of lamb that I purchased at our local Costco. The lamb was from Australia, per package info. I prepared it as you instruct here (I think I was a bit heavier-handed with the oil…likely 2+ T and went with a bit more on the herbs) and it was without a doubt the very BEST meat-eating I have ever experienced in my life! With the pan drippings I splashed in some red wine to deglaze then added a bit of homemade chicken bone broth to make an au jus. I have several saved recipes from your site and I’ve never been disappointed. Keep them coming!
I have a question. Should I tent the lamb in the oven or leave it uncovered?
I’m looking forward to making this on Easter! I see that the potatoes suggested also need to go in the oven for 45 mins. Can you put both the lamb and potatoes in together? It’s different temperatures, so I guess I’m trying to figure out what to make first. Potatoes first and reheat? Help!
The potatoes look like her Mini Hasselback Potatoes which are amazing! I did them for Christmas, par-cooked, and finished them in the oven while the roast was resting. I plan on doing the same on Easter while my lamb is resting.
I always cover my lamb with tin foil.
These are simply delicious and so appealing to the eye! Great recipe, thank you!
What about the potatoes? How are they prepped?
Ooh, that looks delicious! I usually just use salt, pepper and rosemary, but I will try your recipe next time. Thanks!
I’m sure your recipe is good, but this sites has so many pervasive, irritating pop up adds, that are driving me to other recipe sites.
Hi Marshall! Please keep in mind that the ads actually keep our recipes free of charge to readers like yourself. We are a team of 4 hard-working women to provide these professionally-tested recipes for all of our awesome home cooks out there.
Thank you so much for understanding.
Very good. I cooked it on a Kamado Joe smoker at 300F for 90 min. Looks like I been signed up to smoke another for Easter. Heavenly!
Very simple, I was cooking it for Mother’s day and so wanted something special but I usually do beef or pork so I am not confident with cooking lamb and was very unnerved when that’s what Mum requested. But she loved it!!!! I didn’t have thyme so on a whim I added a tbsp hhhh of green pesto to the dressing and it worked perfectly- made delicious gravy too. Rested 40 min which was just about right to get the potatoes ready at a higher temperature. Thanks so much, family are already requesting it again!
Easiest leg of lamb ever, came out fantastic! I don’t usually take the time to leave reviews, but this was sooo tasty it deserved it! I will be making this again in the near future. Thanks so much!
Yeah it was delicious! I got hammered drunk and enjoyed it
Absolutely simple and delicious! I used boneless lamb leg, cooked until interior temperature reached 127F (the temperature is quite different from different part of the lamb so 127 F is the highest temperature I got among various points). Let it rest for 10 minutes for medium rare. The end result is: The outer part is more like medium, just the way I like it, slight hint of pink with crispy skin. The part toward middle is still pretty pink or even red, just the way my husband and my son like it. The flavor is super inviting yet you can still completely taste the lamb! Next time I will try to marinate it for few hours before cooking. Thanks for the recipes, it is one of the best lamb leg recipes I ever had! Awesome!
Hello Chungah,
Just wanted to tell you this week will be my second time that I will be using the Roasted Leg of Lamb recipe. The first time I used the recipe with the bone in. After putting the ” wet rub” on the lamb I did put in the fridge for a couple of hours even though it wasn’t required. The aroma from the oven as it roasted was super awesome!! The ingredients required to season the lamb– easy to find. Thanks for one of the Easiest Roasted Leg of Lamb recipes!!
Delicious and the fragrance in the air when cooking is a mouth watering experience! My family loved it and I’m making it again and again.
I’ve been roasting leg of lamb for my husband for the last 15 years and really only did it for him at Easter! Your recipe not only made me a convert but I will also roast this leg of lamb more than once a year!! This recipe is awesome and simply delicious! I just want to remind everyone that when you check the internal temperature, please check a few areas…. this is wonderful because some like medium and others like well done…. easy to please for everyone… meat thermometer was key for me!! Enjoy!!! We did!!
First time doing lamb and it came out great.
Super easy and turned out a delicious leg of lamb. I ended up overcooking it a touch but that was an issue with my oven running hot and a faulty meat thermometer. You pretty much need lamb sauce for this recipe to cut the fattiness though, so if you’re making it I recommend the Spruce Eats mint sauce to accompany it.
To garlic mixture, thinking to add a bit of sage and small bit of tarragon.
Bad idea?
Made this dish for Christmas and couldn’t believe how tasty it came out! Even those that typically aren’t crazy about lamb said they were surprised that they like it. I will definitely be making this again. Thank you for sharing this recipe!
Made this dish last night, it was absolutely delicious. Extremely flavorful and juicy. The best leg of lamb I’ve ever had to be honest.
So easy and delicious
Our lamb came out Perfect! We made it on Christmas Day bc we couldn’t be with family and my Nan makes the lamb on Christmas (thanks Covid!). But this was fantastic! My husband said it’s the best lamb he’s ever had. We served it with Brussels sprouts and mashed potatoes, minced pies and bird’s custard! Not to mention the Shepherd’s pie the next day was phenomenal! Thanks so much for your recipe!
So easy and delicious! Next time I will marinate in the rub over night to see how that turn out !!! I didn’t use the foil on the bottom of the pan , intact I made a fantastic gravy with the scraping
We made this for the first time. Ran out of thyme and used oregano instead. Great taste and timing was pretty spot on. We’ll definitely use this recipe again.
Just finished having this recipe for our last supper of the year. It was al dente. Couldn’t be better. The bake time, the ingredients, all was just perfect. Thank you for this recipe.
I made this for my wife for New Years Eve (Tonight) to do something special for her, and it was FANTASTIC!!! I got the lamb for a fantastic price too at the grocery store. I got to spoil her and it was awesome! Pairs great with a red wine, some green beans and corn kernels. I seasoned the former with fennel seeds, salt, and pepper, and the latter with truffle salt. I put butter in both and everything was great! I’m so happy she liked it and I did too.
Hi Gino! I’m sorry to ask this but what did you add the fennel seed and ruffle salt to?
Excellent recipe. I also added fresh sage and everyone loved the lamb. I will definitely make this dish again!
Made the recipe twice now in the last 2 weeks. Once last weekend for my immediate family’s dinner with the hasselback potatoes you recommended and once again today for my 93 year old mom and her 94 year old sister who were requesting leg of lamb for Christmas dinner. I brought it to them and dropped it off since they are still on lockdown due to COVID. Everyone that I have made it for has loved it. The ones that surprised me the most were my kids (20 and 22 year olds) – they went crazy for it. And, although I have never been a fan of leg of lamb myself, I thought it was delicious.
Hello! I’d like to make this w the hasselback potatoes tonight. I only have one oven and they cook at different temps… did you just adjust the potato timing to cook longer with the lamb?
Thank you, and happy new year!
Sherri
I have the same question
The potatoes wont crisp up at all while they’re sharing the oven with meat (too much moisture). You could cook them together when the lamb only has a wee while to go then once youve take the lamb out, crank the oven up really hot for 15-20 mins to crispen the potatoes.
I have been cooking lamb in many forms for decades but I usually try to avoid the Leg of Lamb. I end up with it dried out or underdone. This recipe has changed my holiday cooking from now on! Simple ingredients. Easy-simple to follow directions. Fabulous results. I would change nothing. I have 4 legs in my freezer and now I don’t have to butcher them out for other things. I’m hoping to convert my in-law side of the family to eating lamb with this recipe. Thank you!
Outstanding recipe – lamb was tender and delicious. I would use less salt though.
Very good recipe
This was delicious. I thought I had bone in, wrong! I cooked it for 1 hr 30 min. Temp was at 119…added 10 minutes, temp jumped to 150. Still very good. I did not have rosemary, so left it out…added another clove of garlic, thinly sliced and inserted into the lamb because…well…garlic! Need I say more….
Still very very delicious….
My first time roasting it and used your recipe. Came out perfect!
Thank you!
So delish and easy!
Hi Chungah,
Fantastic!!!!
Greatest lamb roast ever.
Love your web site.
MD
So easy and taste good
Never cooked lamb before and this turned out perfect (SO EASYYY) so moist and flavourful thank you so much!!!
Omg delicious never cooked lamb before x
I’m looking to cook a 3.92lb bone in leg of lamb. I’ve never cooked this cut before so I’m wondering how long I will need to cook this for at the recommended temp. Thanks in advance!
Damn Tasty!!! I have a second leg of lamb in the fridge and will be using THIS recipe again!! My new go-to seasoning for leg of lamb!! Do not be afraid of using Dijon mustard!! You will not taste ANY mustard unless of course, you add more on the side .
This was easy and absolutely delicious!! Followed instructions exactly.
Thank you Chungah,,,,I love lamb…Its the most overlooked entree ,.Its cold here so in doing one in the oven,,I usually do it outside cooked on maple wood and charcoal,,The house smells wonderful,,,I really cant believe people coke lamb with all of those spices ,,,Im a salt and pepper guy,,,But I did sprinkle some greek cavenders on it,,,now let it cook a drink some beer and watch football!!!I like this sight,,,,This is my first time here,,Happy thanksgiving to all,,,,Luke
I be making it tomorrow night for Dinner. Yes never made it before and litte scared. Hope it turns out.
Hope it went well! I am going to cook it for dinner tomorrow! Fingers crossed
This was a fabulous recipe. So flavorful and tender and the juices were sublime. I have made twice and will make it again and again!
Thanks for a very easy recipe for a great meal. It compares to Prime rib in how good it is…..
First time ever cooking lamb. Wow!!! So delicious! Will definitely be making this again!! Roasted fingerling potatoes along side. Just perfect!!
Hi this a question not a review. How do you suggest one makes the leg of lamb and the mini hasselback potatoes for the same meal since they bake at different oven temperatures? Thanks
I wondered the same thing…
Great little recipe for a tasty roast lamb, that lived up to the websites name. My family loved it, so will definitely use it again! 🙂 xx
Excellent receipe. Made for a wonderful roast.
I have never made lamb in my life and this first time with this recipe went great. I did marinate for 3-4 hours and put on a roasting rack. For the first 15 minutes I put it on 450 then reduced to 350 for remainder of cooking. As I only had a 2 1/2 lb leg of lamb I only cooked for an hour and 15. I did not cover with foil and I used ground thyme and horseradish mustard. I did not have a bone-in but next time will try that. Mine was still very juicy and good but can see how bone in would be even more flavorful. I also put roasted new potatoes in bottom under rack in same pan and cooked same time as lamb. Made for meal in one pan. Easy and delicious. Served with side of steamed broccoli. Family liked it.
How long do I cook a 10 lb bone in leg of lamb
Excellent! Super easy and delicious. Let it rest for about an hour tented with foil. Great for easy entertaining with roasted carrots and salad with homemade blue cheese dressing.
The only thing missing is the Gravy lamb gravy is the best. I will forego the aluminum foil and make gravel with the drippings
I have a boneless leg roast, any advise on cooking time/ temp?
Is whole grain mustard used in this recipe or dijon mustard paste?
My family really enjoyed this Leg of Lamb Recipe. It was delicious!l
Hi. Your recipe looks easy & interesting. Question: Do I need to wrap lamb in foil?
This is a fantastic recipe. I tried it twice; the first on a three-year-old Icelandic ewe and the second on a yearling lamb. The latter was a LOT smaller than commercial breeds, so I eased back on the time by about 30 minutes-ish, using the thermometer of course.
I plan on trying the recipe on venison this season because why the hell not?
Ok, I consider myself a lamb expert. Aussies know how to cook lamb, we are raised on it. This recipe is basically identical to the one we use for roasts, but, minus the thyme. I grow thyme in my garden, so it was easy. Great addition, thank you!
Hi do you uncover while roasting??
I’ve been cooking lamb all my life but never used chopped thyme,but just the addition of the thyme took the lamb to a higher level if was simply delicious,I’ll certainly use this rub again.Thankyou for sharing this recipe.
Damn delicious having leftovers
Great recipe! My family devoured it! ❤️
So easy to follow instructions. The results, damn delicious.
Sounds Amazing. Planning to make tonight.
Question? Can you taste the mustard when you eat the lamb? My kids don’t like mustard.
Thanks
About to make this. Can I omit the rosemary? My family hates the taste.
It’s a recipe, you can omit whatever you want.
Loved this recipe, came out perfect. I sprinkled some cayenne pepper over it and used rosemary infused olive oil. Came out very flavorful and moist. Thank you.
Oooh man was that delicious!
Really delicious!!! Very easy to do.
Super duper roasted leg of lamb. , delicious, wonderful left overs for another dinner of yummy roast lamb. Or, Enough for a hearty lamb stew or yummy spicy lamb curry . Finally boil the bones , add any bits of chopped lamb, chopped vegetables and left over gravy. Finely grate a raw potato into soup and simmer if a thicker soup is desired . Cheers and enjoy. Douglas Mary Hutchinson
Tried this recipe for a family dinner and it was a hit! Even my cousin who doesn’t care for lamb complimented the great flavor. The prep is easy and in most cases these are ingredients we already have at home, love the practicality. I have also used this on fresh pork ham with great results. Thanks for posting!
I have never left a review before but I just had to today. Leg of lamb is my husband’s all time favourite. He loved this recipe. I am not a lamb fan, but when I cook it I always try it to make sure it is seasoned correctly. It was very juicy and I loved the seasoning. I gave it the 5 stars because my husband is still talking about it. I will definitely be making this for him and guests again.
Thank you for this amazing recipe. This was so good I just had to comment. I used dried basil instead of thyme as that was what I had on hand, ginger powder instead of garlic and added a bit of dried mint and marinated overnight. I roasted it for 2 hours as it still had a little blood after an hour and half. Loved that this was so simple yet so good. Our family roast recipes generally involve heaps of nuts which I can’t use because of food allergies so this recipe was a godsend. Highly recommend!!
Was my first time to make leg of lamb – was so easy and beyond delicious!! Best ever – in my recipe book
Really delish. Just tried tonight and every one loved it
SIMPLE EASY AND ABSOLUTELY BEAUTIFUL
Super easy, 5.6 lb boneless leg came out perfect after 1.5 hrs. Thanks! I decided to serve it with the potatoes, steamed Swiss chard and a tiny dollop of horseradish or Dijon too
Oooo I see now that it says 1 tbsp of salt. I only used a tsp. Still game out great!!!
I’ve never cooked lamb in my life…. do I need to ask the butcher to do anything special when prepping the leg?
Can I take the juices from the lamb and make some sort of gravy…. how do I do this? Please be specific… again never cooked lamb before
What temp should a leg of lamb be when cooked (is it best med rare?)
Thank you for your help!
This looks amazing and I can’t wait to try it….
I tried it… I loved it! I made it last night!!!!!
I used ground thyme instead of fresh, I also lowered the amount of it to 1/4 t. ( Because it would have been too overpowering) Other than that I followed the recipe exactly as given. I appreciated not needing to marinate it before putting it in the oven. After taking it out of the oven and letting it sit for 15 minutes,I sliced off a few pieces and shared some with my daughter. It was delicious!!!! Even though it was late (after 10 pm) I found myself stealing little slivers. If you’re wondering which recipe to try, look no further.
Hi,
In defence of poor Carol who asked an innocent question . The recipe for potatoes that you shared link to, gave the 425 temperature 😉
Recipe looks great. Will try not to mess with it!
Absolutely delicious!! It was a big leg of lamb, I’ve cut two onions and lots of garlic + thyme and rosemary and a good splash of red wine! Then I’ve put the oven at 160 degrees Celsius, gas mark 3 or 320 Fahrenheit for 4 hour covered with foil then last hour removed it, it was nice and soft, juice meat, delicious!! The juices left to make the gravy it’s to beautiful to mix it with flour…I’ve just used the blender, And smells ridiculously good everywhere in the house!!Beautiful wish I could post the picture
So, you DIDN’T make the recipe. Right? No Onions! Not with Lamb and not called for. 4 hours??? Did you make Lamb Jerky? smh
I haven’t made this yet but plan to tomorrow. How do you cook the lamb at 350 degrees and the potatoes at 425 degrees at the same time in the same oven.
Thanks so much. The recipe sounds delicious.
Thanks, carol
Hi. Where does it say 425 degrees? If you don’t have one of those fancy ovens that can cook at two different temperatures, make the at 350 degrees. Will come out fine.
It says 425° F when you read the recipe for the recommended hasselback potatoes.
I just added potatoes around the roast and cooked together. I’ve also cooked vegetables – potatoes, carrots, or any other of choice, by placing the vegetables in a separate casserole dish to cook alongside the roast, but not in the same pan.
This way, if vegetables are not done, they can continue to roast while the roast is resting before cutting.
When a recipe is changed, it’s usually due to personal taste preferences. It’s helpful to read comments that talk about variations, but I agree that the recipe itself is what need to be rated as is.
Changing the recipe and rating the change is ridiculous.
from the ratings, it looks good. I am doing this for a class 🙂 I need the recipe
Very good
This lamb recipe is so good! The dijon really makes it. I have tried so many of your recipes and they all turn out great.
The best leg of lamb we have had, my whole house smelled good too!
Making this tomorrow! But my local store was out of the fresh herbs. Would i use the same amount of dry herb instead of the fresh ones or would it be a different amount?
Yes dry herbs are more potent, try 1/4-1/3 of actual amounts
Delicious!!
Made tonight for Mother’s Day may 10th 2020, was delicious. Will make again.
Very simple yet ,very clear information
Were cooking our lamb today, mothers day dinner..
So easy and absolutely fantastic. Have made two of them this week and gotten great raves!!!!
I just made this for mother’s day today, and Lord have mercy…this was the most amazing leg of lamb I’ve ever eaten. Moist, succulent and tasty! This is now my go-to reciepe!!
Just made this last night. First time cooking lamb and second time ever having lamb (first time I did not like it). This recipe was amazing, I made a couple of slight modifications by adding smoked paprika, lime basil, and fresh mint leaves to the rub. I knew this was going to turn out well as soon as rubbed the marinade all over the lamb (it smelled absolutely divine). I also made the hasselback potatoes with sweet potatoes to go along with it (definitely worth making). This had the feel of a super upscale dinner. Definitely a meal you could cook if you are trying to impress someone, would definitely use this recipe again. Absolutely delicious.
The Best! I have cooked lamb several times over the years but this it the absolute Best recipe and the potatoes were great too!
My best roast lamb so far ..Thank you for sharing the recipe!
Thanks for helping this vegetarian make her first Easter Lamb. It was a hit!
Excellent!
I made this New Zealand leg of lamb for
Easter dinner everyone loved it! The recipe is a keeper!!
The only thing I did different was I cooked in a Sous Vide
first then broiled until the outside was browned!
The seasoning was great and the smell in the house was fabulous!
Hi, what temperature did you set your sous vide and how long did you let it broil without over cooking it ? tia
Absolutely wonderful. First time making lamb roast. This was easy and turned out absolutely amazing. Will definitely make this again. Thank you for your post.
I used your recipe for a boneless leg of lamb and it was perfect. The spice mixture was so good! Used dried herbs because its what I had. The family loved it!!!
I made this today for Easter. It was absolutely delicious and so very easy. I highly recommend this recipe!!
I made this today for Easter. It was my first time making lamb & it was so good! I had a smaller cut of meat so I halved the recipe.
made this yesterday afternoon. Was just going to make a simple roast, then I found this recipe and since everything I have made from Damn Delicious has been damn delicious I had to try. I was not disappointed and neither were those that ate with me. I did not make the potatoes as I did not have, but did make roasted asparagus and that too was great.
Thank you for another great recipe.
p.s. I try to share your recipes as much as I can, so thank you.
My entire family of 6 loved this recipe! Thanks for an easy and flavorful recipe!
Perfect! This was the first time I’ve ever cooked leg of lamb, and it was amazing!! There are 9 in our household from ages 11 to 76, and ALL of them thought it was delicious. The recipe did NOT require a dozen ingredients that I will never use again, the instructions were easy to follow, and it worked. I will definitely be keeping this one and making it again; it will be our family’s Easter dinner from now on.
The bone provides a lot of flavor as does skin. Hence the term soup bones.
Do you need to put a roasting rack?
Excellent! Thanks for the idea. My wife isn’t a big fan of leg of lamb but also liked it.
I’m 62 yrs old this is my first time cooking leg of lamb,I know shame on me but I use this recipe I can truly say this will not be my last time cooking leg lamb it was dam delicious for real ty you who ever created this recipe you knocked out the ball park
Making my first leg of lamb for me was amazing, I read this recipe I followed all directions added the exact ingredients and baked and “Wolla” it came out amazing and remind you this is my first time in my lifetime (62 yrs God bless) ..,so as the person said who created this recipe said and I quote it is “DAMNDELICIOUS”.
We raise lamb and it is typically too gamey for me. THIS, however, was phenomenal!!! Everyone raved. Seasoning, tenderness, flavor…best lamb we’ve ever had. Be sure to let it rest while covered. Will use this for many more Passover’s to come! THANK YOU!
This was SO GOOD! We’ve never cooked lamb before. I prepped it exactly per the recipe, but then my husband put it on the kamado grill, indirect heat, at 350. The leg was 3.4 lbs and took an hour to reach 140. It was amazing. Thanks for another awesome recipe!
It was good but I think we made the cuts in the fat too deep. Is that possible? It was quite salty, leaving me to think that it should be 1 teapoon of salt, not tablespoon? When you say shallow cuts, how deep?
My boyfriend liked it so much when I made it that I thought he was just about to propose, lol. This is the best recipe I made for lamb, simple and soooo delicious. Making it again for this coming Easter.
Amazing
Hi.
Cooking a lamb for Easter dinner but since there will only be two of us, how long should I cook a 3 pound roast? Thanks! I can’t wait to try your lamb recipe and also the potatoes.
I took 5 lbs for 1.5 hrs so it’s about 18-20 min a lbs
I altered the recipe a bit since I didn’t have dijon mustard – I just used a maple mustard hot sauce I had, with rosemary mixed in, and I had pre-salted the lamb so I didn’t mix salt in with the sauce. My roast was 4.5 pounds (bone-in) and was cooked perfectly in a little over an hour. So easy!
Fantastic recipe! Best leg of lamb ever!
Tried it today for the first time. It turned out very good!
Doesn’t show on Pinterest or Safari, but Chrome is fine.
Made this recipe and added some chicken broth for basting – it came out moist and very favorable , my dinner went so well , that my guests took second portions , I rate this 5 stars
This is such a simple, fast, delicious recipe. I have cooked lamb every way imaginable and have never gotten such consistently excellent results. Thank you so much for sharing.
Making for the second time…
I have a roasting pan with a lid… Do I start covered then remove? Or vice versa? Or no cover at all?
Well my family does love a crunchy skin but just wondering if wrapping and cooking it in tinfoil for the first hour helps make it more tender / cook more evenly?
So delicious, easy to make. I often get excited about cooking new recipies that turn out to be mediocre plates since I think I’m not a good cook. I was so pleased with this one. Came out sooo goood
It was so delicious, especially the flavourful crusty skin. My kids and significant others gobbled it up! I served it with mint jelly and Greek Leon roasted potatoes.
I did substitute orange-lime infused sea salt for the regular sea salt. I actually didn’t check the recommended temperature and didn’t take it out of the oven until it reached 157F and it was still super tender and moist.
Can’t wait to make it again since it was so easy and a big hit.
The flavor was amazing!! I also added some balsamic vinegar to the rub mix and I let the roast be marinated overnight. Even those who typically are averse to lamb even enjoyed this dish tonight! It was one of the easiest recipes to make!
Leg of lamb cooked with bone in, is Far better than boneless. bone adds to flavour, as with any meat. and cooked long and slow makes it literally fall off the bone with great flavour.
Made this leg of lamb today for New Years Day and it was absolute perfection! Thank you!
This was a “hit” with family and friends. Is so easy to make, except I seasoned it overnight and seared it before putting it in the oven. Thank you.
Can you make this in an instant pot?
Made this for dinner tonight for Christmas, it came out amazing!! Was very nervous because I never cooked lamb before. It came out perfect. The only thing I did do before cooking, I soaked the lamb in milk the day before.
Delicious! Just made a lamb roast for dinner tonight and it turned out great. I put 1 beer and cup of Chardonnay as my liquid in a covered roasting pan with add’l sprigs of rosemary and thyme. Tender and yum, yum good. Thank you for the recipe!
Any particular kind of beer and did you use the whole bottle?
Thank you so much for sharing this recipe. We made it last night and it was delicious!
This was AMAZING! A truly easy–no, make that IDIOT PROOF–recipe. The rub made all the difference in the world. I had my doubts about a garlic and mustard rub but OMG it makes the lamb POP! I scored the top (fatty side) of the roast for the rub; next time I’ll try doubling the rub so I can score all around the roast.
How long would you cook this with a 2.5-3 lb bone-in roast?
About 18-20 min a pound
Oh holy hell that is deeeelicious!! Easy peasy recipe . Thanks for sharing cuz it could have been a disaster!!
We made this fabulous recipe leg of lamb today. It came out perfect. Thank you
It looks great and seems easy, however, can i make this ahead of time? I would like to make it the day before thxgiving and then warm it up when my turkey is ready! Would that work?
I also have two legs of lamb both bone in, I am guessing that it will need longer, right?
This was delicious! I changed a few things around because I didn’t have the exact ingredients. I used boneless lamb, regular yellow mustard, ground thyme, regular salt and no rosemary and it still came out amazing. I was a little scared because I didn’t have the exact stuff but surprisingly it was awesome. Thank you for this reciepe!!!
Used 5.5# of bone-in lamb. Followed instruction until step 3 as I had some left over chimichura in the fridge … used that as base and added fresh rosemary & thyme to my blend. From there, followed as instructed — and it was great! The cooking times were spot on (thank you!!). I will bookmark this method and share with our dinner guests who raved!
Simple but awesome!! Thanks
I prepared this awesome recipe down here – Brazil. It’s easy to follow it although it isn’t easy to find Kosher salt, but in a recently travel to Israel my girlfriend brought some. I needed to use dried thyme because I hadn’t the fresh one.
Definitely I recommend this recipe.
What if I don’t have a roasting pan, what can I use?
You can use an oven safe pan/dish instead but please use your best judgement when deciding. I’d recommend using what you usually use for roasting food in the oven.
Delicious Lamb roast. I decided to try your recipe to roast my 5 1/2 # leg of lamb bone in. Followed the recipe except I
used dried thyme and rosemary since I did not have fresh. I roasted it for 1 hour 45 minutes .It was pink and perfect. I will use this recipe every time I have lamb.
Amazing – we are so glad to hear it! Thanks for sharing, Michele!
This was amazing!! I will be keeping this receipe for every time I make leg of lamb! I did however use dried rosemary and thyme (little more than a teaspoon) rather than fresh because thats what I had in the house. It was amazing!
Hi. I’m not a mustard fan. Can substitute mayonnaise or something else? Maybe just olive oil? Thanks!
You can omit, if desired. 🙂
What is cooking time for well done?
Hi, can I roast the lamb leg in an iron pot covered with iron lid or it has to be not covered
No cover needed here. 🙂
Delicious and easy. I should have spent more time rubbing the spice mix in the cuts more thoroughly for even better flavor. I had a 6 lb boneless leg of lamb and I cooked it for 1 hour 30 minutes (family doesn’t like the meat pink).
Thanks for sharing, Benita!
Loved the recipe with the rub but I still recommend putting slits in the meat and stuffing it with slivers of garlic for that awesome taste throughout. TY
Question, I have a boneless leg of lamb. Could I cook it the same way? Cooking time?
Thanks
You can try to reduce the time by 15-30 minutes but as always, please use your best judgment when making substitutions and modifications.
It will take less time without the bone but most importantly, use a digital thermometer and go by temperature and not time. GL
Hi Chungah
You are right : first time yesterday and it was sooooo goooood☺…damn delicious.. I almost regretted why I didn’t buy a bigger leg to be enough for my guests. thank you
Aicha
We’re so happy it turned out well for you!
Question: how long and what’s the temperature if I use a convection over?
Hi!!
Did you cook the potatoes with the lamb? I’m looking at both the recipes and they cook at different temperatures and for different lengths of time. I really want to try this, but I’m just not sure abou the temp/time.
Yes, they were both cooked at the same time in a double oven but you can still cook multiple dishes in one oven! Here are some helpful tips:
Most ovens have a 25-degree variance. If one dish needs to be cooked at 350 degrees F and another at 400 degrees F, set the oven for 375. Most ovens are off by about 25 degrees anyway so as long as it’s set around the required temperature, the dish will turn out fine.
But please be sure to arrange the dishes so there is enough space between them. Air should be able to circulate between all the dishes.
So perfect for Easter! This lamb looks so delicious!
Exactly!
The flavoring on this lamb was outstanding. My husband does not look forward to lamb dinners, but he said the seasoning in this recipe helped him to enjoy it (as much as he can, as he is not a lamb lover). I’m wondering how this seasoning would taste on a rack of lamb, which has less of a lamb flavor.
Anxious to cook though I might use slightly cook rice in the bottom of the pan to absorb all the delicious drippings.
Great idea!
Wow, that lamb looks incredible! Goes perfectly with those Hasselback potatoes (:
Um, how did you know we just bought this exact weight of bone-in leg of lamb for Easter and it’ll my first time making lamb? haha! Crazy! The universe has basically just delivered me the perfect recipe! Can’t wait to try it! 🙂
Girl you were reading my mind! I am a novice who wants lamb for Easter! You never let me down!
Girl! I love this! Thank you so much for sharing your recipe. My family of 9 loved the taste, and how moist the meat was as well. For a first timer at attempting NZ lamb leg, I am stoked! Thank you!!! New follower on your IG, new subscriber as well. Simple instructions, yet an amazing Sunday roast meal. Thanks again!
…the French version of leg of lamb is even easier…..the French call it “weeping leg of lamb”……
….garlic rub;one slice of bacon; foundation of thinned sliced russet potatoes…peeled or not….
…can also be made with roast of pork….
…..any version of apples goes well for dessert…..w/a good cheese!
however, this version of leg of lamb also looks very tasty!
Do you roast with the cover on?
Nope, no cover needed here.
Any idea how long to cook a 5-6 lb. lamb with the bone out?
You can try to reduce the time by 15-30 minutes but as always, please use your best judgment when making substitutions and modifications.
THANK YOU DAMN DELICIOUS!!!!