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Prepared with a boneless cut and simple seasonings, this Roasted Lamb Leg is tender, juicy, and easy to serve for holidays and special gatherings.
This Roasted Lamb Leg uses a boneless leg of lamb seasoned with garlic, rosemary, thyme, lemon, and olive oil. It roasts in the oven until tender and juicy with classic garlic and herb flavor.
You can also season the lamb the night before and refrigerate it overnight until you’re ready to roast it.
For more Mediterranean dinner ideas, try my Mediterranean Lamb Chops, Mediterranean Cod, or Chicken Kofta.
Why This Recipe Is Worth Making
- Great for special occasions. This roasted lamb leg makes an impressive main dish for holidays, family dinners, and gatherings.
- Perfect for serving a crowd. A boneless lamb leg is easy to slice and serve for larger meals.
- Makes great leftovers. Leftover lamb reheats well and can be enjoyed for another meal.
Roasted Lamb Leg Ingredients
- Boneless Lamb Leg: Use a 5-7 pound boneless lamb leg. It’s easy to season, roast, and slice for serving.
- Olive Oil: Helps the herbs, garlic, and seasonings coat the lamb.
- Garlic: Fresh minced garlic adds savory flavor that pairs well with lamb.
- Lemon: Fresh lemon juice and zest add a fresh, tangy flavor that pairs well with lamb.
- Fresh Herbs: Rosemary and thyme add fresh herbal flavor that complements the lamb.
- Seasonings: Salt and ground black pepper enhance the flavor of the lamb.
- Garnish: Serve the roasted lamb with fresh lemon wedges if desired.
*See the recipe card for full information on ingredients and quantities.
How to Make Roasted Lamb Leg
Step 1: Preheat the oven. Preheat the oven to 400°F and line a rimmed baking sheet with aluminum foil.
Step 2: Prepare the marinade. In a small bowl, combine the olive oil, minced garlic, lemon juice, chopped rosemary, thyme, lemon zest, salt, and pepper. Whisk the marinade until well combined.
Step 3: Score the lamb. Pat the boneless lamb leg dry with paper towels. Using a sharp knife, make shallow diagonal cuts, about ¼ inch deep, across the surface of the lamb.
Note: Scoring the lamb helps the meat absorb more of the marinade for better flavor. It also helps the fat render as the lamb roasts.
Step 4: Marinate the lamb. Place the lamb on the prepared baking sheet. Rub the marinade all over the lamb and into the cuts and folds. Let the lamb marinate at room temperature for at least 30 minutes.
Step 5: Roast the lamb. Place the lamb in the preheated oven and roast at 400°F for 20 minutes to develop a browned crust.
Step 6: Finish roasting. Reduce the oven temperature to 350°F and roast for 1 hour 15 minutes to 1 hour 30 minutes, or until the lamb reaches an internal temperature of 145°F.
Step 7: Rest the lamb. Transfer the lamb to a clean cutting board and tent loosely with foil. Let it rest for 15-20 minutes before slicing.
Step 8: Slice and serve. Slice the lamb against the grain and serve with the pan drippings.
Tips for the Best Roasted Lamb Leg
- Check the internal temperature. Insert a meat thermometer into the thickest part of the lamb and cook until it reaches 145°F.
- Avoid slicing the entire roast at once. Slice only what you plan to serve and leave the rest whole to help retain moisture for leftovers.
- Use a rimmed baking sheet. Choose a baking sheet with raised edges to catch the pan juices and rendered fat during roasting.
Favorite Sides to Serve With Lamb
- Potatoes: Serve the lamb with Cheesy Mashed Potatoes for a creamy side, or pair it with Crispy Roasted Baby Potatoes for something with a crisp finish.
- Vegetables: Add Garlic Parmesan Green Beans, Sugar Glazed Carrots, Easy Green Bean Casserole, or Easy Mixed Vegetables to round out the meal.
- Salads: For a fresher side, pair the lamb with an Easy Greek White Bean Salad, Greek salad, or a simple mixed green salad.
- Bread: Serve warm pita bread, dinner rolls, or crusty bread on the side to complete the meal.
- Sauces: Add tzatziki, chimichurri, or a simple herb sauce on the side for extra flavor.
Frequently Asked Questions
For a 5-7 pound boneless leg of lamb, roast it at 400°F for 20 minutes, then reduce the oven temperature to 350°F and roast for another 1 hour 15 minutes to 1 hour 30 minutes. Use the internal temperature rather than time alone to determine when the lamb is done.
Use a sharp carving knife and slice the lamb against the grain. This shortens the muscle fibers and makes each slice easier to chew.
Storing and Reheating
Store leftover roasted lamb leg in an airtight container in the refrigerator for 3-4 days.
Freeze the lamb in a freezer-safe container for up to 3 months. Slice and portion it before freezing to make reheating easier.
To reheat, wrap the lamb in foil and warm it in a 325°F oven until heated through. You can also reheat smaller portions in the air fryer at 320°F for 3-5 minutes.
If you try this recipe, I’d love to hear how it turned out. Leave a comment and rate the recipe! Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.
Roasted Lamb Leg with Garlic and Herbs
Ingredients
- 5-7 lb boneless lamb leg
- ½ cup olive oil
- 3 tablespoons garlic, finely chopped
- 2 tablespoons fresh lemon juice
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh lemon zest
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 1 teaspoon ground pepper
- lemon wedges, to garnish
Instructions
- Preheat the oven to 400°F and line a rimmed baking sheet with aluminum foil.
- In a small bowl, combine the olive oil, minced garlic, lemon juice, chopped rosemary, thyme, lemon zest, salt, and pepper. Whisk the marinade until well combined.
- Pat the boneless lamb leg dry with paper towels. Using a sharp knife, make shallow diagonal cuts, about ¼ inch deep, across the surface of the lamb.Note: Scoring the lamb helps the meat absorb more of the marinade for better flavor. It also helps the fat render as the lamb roasts.
- Place the lamb on the prepared baking sheet. Rub the marinade all over the lamb and into the cuts and folds. Let the lamb marinate at room temperature for at least 30 minutes.
- Place the lamb in the preheated oven and roast at 400°F for 20 minutes to develop a browned crust.
- Reduce the oven temperature to 350°F and roast for 1 hour 15 minutes to 1 hour 30 minutes, or until the lamb reaches an internal temperature of 145°F.
- Transfer the lamb to a clean cutting board and tent loosely with foil. Let it rest for 15-20 minutes before slicing.
- Slice the lamb against the grain and serve with the pan drippings.
Notes and Recipe Tips
- Cooking times can vary based on the size, shape, and thickness of the lamb, so check the internal temperature a little before the suggested cook time ends.
- A sharp carving knife gives you cleaner slices and makes the roast easier to portion.
- If the pan drippings become too dark before the lamb is done, add a small splash of water to the pan to prevent them from burning.
- Leftover lamb works well in sandwiches, wraps, salads, or rice bowls for another meal.
Delish
Ohhh my God this is one of my favorite I am going to do the same like your recipe 👍
Very much enjoyed this recipe!