Roasted Leg of Lamb
This herb roasted leg of lamb is seasoned with garlic, rosemary, and thyme and roasted until tender and juicy—perfect for Easter or holiday dinners.
Servings: 8
Ingredients
- 1 boneless leg of lamb about 5 lbs
- 3 cloves garlic minced
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 1 tablespoon salt
- 1 teaspoon ground black pepper
Instructions
- Preheat and prepare the lamb. Preheat your oven to 475°F. Pat the leg of lamb dry with paper towels and place it in a roasting pan or baking dish.
- Make the herb mixture. In a small bowl, combine the garlic, olive oil, Dijon mustard, rosemary, thyme, salt, and black pepper. Stir until well mixed.
- Season the lamb. Rub the herb mixture evenly over the entire leg of lamb, coating all sides well.
- Truss the lamb. Lay 4–5 pieces of kitchen twine on a cutting board, spaced a few inches apart. Place the seasoned lamb on top of the twine, then tie each piece snugly around the lamb. This helps the meat hold its shape and cook more evenly.
- Roast the lamb. Place the lamb in the oven and roast at 475°F for 10 minutes to develop a nice crust. Then reduce the oven temperature to 375°F and continue roasting for about 70 minutes or until the lamb reaches your desired doneness: Medium: 145–150°F internal temperature, Well Done: about 160°F. (Roasting usually takes 50–90 minutes total, depending on the exact size and preferred doneness.)
- Rest and serve. Remove the lamb from the oven and let it rest for 10 minutes before slicing. Transfer to a serving platter, cut the twine, and serve with sautéed carrots and peas.
Notes
- Let the lamb sit at room temperature for 45–60 minutes before roasting so it cooks more evenly.
- Use an instant-read thermometer to check doneness, inserting it into the thickest part of the lamb. I usually remove the lamb at 140–150°F for medium doneness.
- Roast at 475°F for 10 minutes, then reduce the oven to 375°F and cook about 15–18 minutes per pound.
- Tent loosely with foil if the lamb starts browning too quickly before it reaches the correct internal temperature.
Internal Temperature Guide for Roasted Leg of Lamb
| Doneness | Internal Temperature |
|---|---|
| Medium-Rare | 135–140°F |
| Medium | 140–150°F |
| Medium-Well | 150–155°F |
| Well Done | 160°F |
Nutrition
Calories: 280kcal | Carbohydrates: 1g | Protein: 37g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 114mg | Sodium: 1004mg | Potassium: 534mg | Fiber: 0.3g | Sugar: 0.04g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 4mg
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