Roasted Lamb Leg with Garlic and Herbs

4.50 from 4 votes

Prepared with a boneless cut and simple seasonings, this Roasted Lamb Leg is tender, juicy, and easy to serve for holidays and special gatherings.

Prep Time40

Cook Time1 45

Resting Time15

Total Time2 40

Course: Main Dish

Cuisine: Mediterranean

Servings: servings

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.

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.