An easy, flavorful Roast Leg of Lamb is perfect for Easter Dinner this year. Tender whole Leg of Lamb roasted with fresh rosemary.
Like Prime Rib, Leg of Lamb is a simple Main Dish Recipe that makes for a stunning Easter dinner and is so much easier than it looks!
Sabrina’s Roast Leg of Lamb
This delicious and easy lamb recipe is perfect for holiday dinner even if it’s your first time making Leg of Lamb. If you follow some simple guidelines and tips below, you can easily get a flavorful roast lamb every time. There is also a step-by-step if it’s your first time carving a Leg of Lamb.
Recipe Card
Ingredients
- 5 pounds leg of lamb , boneless
- 1 tablespoon olive oil
- 9 cloves garlic , minced
- 2 tablespoons fresh rosemary , minced
- 1 tablespoon kosher salt
- 1 teaspoon coarse ground black pepper
Instructions
- Preheat oven to 325 degrees.
- Rub lamb with olive oil.
- Mix together the garlic, rosemary, salt and pepper and rub it all over the lamb.
- Place onto rack in pan and roast for 1 hour 30 minutes , tented with foil.
- Remove foil and cook for 20 minutes (then start checking for doneness, which should be close to medium rare – 145 degrees with thermometer).
- Let rest 10 minutes before serving.
Notes
Nutrition
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Table of Contents
About this Recipe
One of the most important keys to cooking a beautiful Roast Leg of Lamb is to buy your lamb leg from the butcher and not from the grocery store meat aisle. You want a fresh, young (but not too young) lamb and to have the butcher trim the thick outer layer of fat off to make sure it won’t taste like older, tougher mutton.
Chef’s Note
Leg of Lamb doesn’t need a marinade, it is a naturally tender cut so leaving it in a marinade too long can actually make the meat tougher. Herbs like fresh rosemary or sprigs of thyme plus garlic cloves are enough to make a flavorful lamb roast that is tender, juicy, and easier for you to make!
The cooking time for this Leg of Lamb recipe is for a medium rare to medium cook. Like a Prime Rib, a whole leg of lamb is a large cut of meat so there will be a few cuts that are rare and medium well, so your Easter dinner guests are sure to get the cut they like best.
Cooking Tips and Tricks
How to Carve a Leg of Lamb
- After the lamb has rested for 15 minutes, place on a clean cutting board.
- Slice the roast lamb meat across the grain. Cut straight down in smooth strokes and try to keep the slices consistent for even portions.
- The grain can change direction which is common with leg of lamb, so rotate the roast if needed to continue to slice against the grain.
What to Pair with Roast Leg of Lamb
Roast Leg of Lamb goes best with side dishes that won’t overpower the rustic, naturally flavorful roast lamb. For a simple and delicious Easter Dinner, serve Leg of Lamb with Parmesan Smashed Potatoes, Roasted Vegetables, and French Bread Rolls. Mint jelly is a traditional topping for Leg of Lamb, use the bonus recipe below to turn a store bought Mint Jelly into a tasty sauce.
How to Store
- Serve: Roast Leg of Lamb can be at room temperature for up to 2 hours before it should be stored.
- Store: Cool lamb roast completely before placing in an airtight container. Refrigerate for up to 4 days.
- Freeze: Make sure lamb is completely cool so no moisture collects. Store in the freezer for up to 2 months in a sealed container or freezer-safe bag.
Alternate Cooking Technique
Slow Cooker
To make Slow Cooker Leg of Lamb, use a lamb leg that’s about 4 pounds. Prepare and season the lamb according to the recipe instructions. Place lamb in slow cooker. Add 2 cups beef stock to the slow cooker around the lamb. Cook on low for 10 hours. Remove from slow cooker and place lamb fat side up in roasting pan. Drizzle oil on lamb and bake at 400 degrees for 15-20 minutes to brown.
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Your instructions refer to bone-in leg of lamb, but the ingredient list says boneless. I was looking for instructions for boneless but don’t know if that alters the temperature or roasting time.
Hi Cheri, sorry for the confusion, this recipe is for boneless leg of lamb. I deleted all references of bone-in so nobody else gets stumped. Thank you for pointing this out, and I hope you give this recipe a try.
Did you sear the meat before you put the toppings on then place it in the oven with the toppings on covered until the last remaining 20 mins? Or did it go in with seasonings on top raw with it covered until last 20 mins till the foil came off?
I did not sear. If you decide to use a slow cooker, follow the directions to brown the Leg of Lamb once cooked.
I’m trying to cook this in a Dutch oven. What is your definition of low temperature when it goes into my oven? 200, 225? Can’t find it anywhere in your recipe.
That leg of lamb looks incredible – and the absolute perfect dish for Easter!
Definitely!
Loving that juicy piece of meat with simple flavors. So easy and yet so flavorful. Simple ingredients always make a great dish
Yes, no need to get complicated. Just allow the flavors to shine.
My favourite Sunday night dinner. Loved this recipe. Tender lamb that is easy to make!
Thanks for the 5 stars. I’m glad you love it so much, Safira.
Lamb is such a good protein I always forget about it as it is difficult to find it in my market but I want to use your technique for cooking it, looks perfectly seared.
Enjoy!