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A golden-brown roasted leg of lamb sliced to reveal juicy medium-rare meat, garnished with rosemary sprigs and lemon wedges, served with mashed potatoes and rosemary jus.

Roast Leg Of Lamb

Max Dennison
This juicy, herb-crusted Roast Leg of Lamb is a timeless centerpiece perfect for holidays or special gatherings. Infused with garlic, rosemary, and olive oil, it's roasted to perfection for a tender, flavorful meal that’s both elegant and easy to make.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 25 minutes
Course Dinner, Main Course
Cuisine Mediterranean cuisine
Servings 10
Calories 520 kcal

Equipment

  • Roasting Pan with Rack: Elevates the lamb for even heat circulation and catches flavorful drippings for gravy or jus.
  • Meat Thermometer: Ensures your lamb is perfectly cooked to your preferred level of doneness (no more guesswork!).
  • Carving Knife and Fork: Helps you slice the roast cleanly and serve elegant, uniform portions.
  • Cutting Board with Juice Groove: Keeps your workspace tidy by catching juices while carving.
  • Kitchen Twine: Ideal for tying the lamb (especially if boneless) to ensure even roasting and a tidy shape.
  • Basting Brush: For brushing on olive oil or pan juices during roasting to keep the meat moist and flavorful.
  • Small Paring Knife: Useful for cutting slits in the lamb to insert garlic or herbs directly into the meat.
  • Mixing Bowl: To prepare and mix your garlic-herb rub or marinade.
  • Aluminum Foil: To tent the lamb while it rests and allow juices to redistribute.

Ingredients
  

  • Leg of lamb, bone-in (about 5 to 7 pounds)
  • 4 Cloves of garlic, minced
  • 2 Tbsp Fresh rosemary. chopped
  • 2 Tbsp Fresh thyme, chopped
  • Zest of 1 lemon
  • 1/4 Cup Olive oil
  • 2 Tsp Salt
  • 1 Tsp Freshly ground black pepper
  • 2 Large onions, peeled and quartered
  • 1 Cup Dry red wine
  • 1 Cup Beef or chicken stock

Instructions
 

  • Prepare the Lamb:
    Begin by patting the lamb dry with paper towels. This helps the herbs and seasoning stick better and ensures a crispy skin.
  • Make the Herb Rub:
    In a small bowl, combine the minced garlic, chopped rosemary, thyme, lemon zest, olive oil, salt, and black pepper. Mix until it forms a paste.
  • Season:
    Rub this mixture all over the lamb, ensuring it’s evenly coated. Allow the lamb to marinate for at least 30 minutes at room temperature to absorb the flavors.
  • Preheat the Oven:
    Preheat your oven to 400°F (200°C).
  • Prepare the Roasting Pan:
    Scatter the quartered onions in a roasting pan and place the marinated lamb on top. This allows the onions to absorb the juices and flavor of the lamb.
  • Roast:
    Place the lamb in the preheated oven and roast for about 20 minutes. Reduce the heat to 350°F (175°C) and continue roasting for about 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the meat reads 145°F for medium-rare.
  • Rest:
    Remove the lamb from the oven, cover with foil, and let it rest for about 15 minutes. This is crucial as it allows the juices to redistribute throughout the meat, ensuring it is juicy and tender.
  • Make the Sauce:
    While the lamb rests, place the roasting pan over medium heat and add the red wine and stock. Bring to a boil, and scrape the browned bits from the pan, simmering until the sauce reduces by half.
  • Serve:
    Slice the lamb and serve with the reduced sauce and your favorite sides.

Notes

🕒 Make-Ahead Tips

1. Season Ahead of Time:
You can season and marinate your leg of lamb up to 24 hours in advance. In fact, doing so allows the garlic, rosemary, and spices to deeply infuse into the meat, enhancing the overall flavor.
  • Store it in the fridge wrapped tightly or in a sealed dish.
  • Let it come to room temperature for 30–60 minutes before roasting to ensure even cooking.
2. Pre-Chop Ingredients:
Chop garlic, rosemary, and any other herbs the day before and store in airtight containers to save time on the day of.
3. Roast in Advance (Optional):
You can roast the lamb a day ahead and reheat it (see below), but for the best texture and juiciness, it’s ideal to roast it fresh and reheat only leftovers.

♻️ How to Store Leftover Roast Lamb

Refrigerator Storage:
  • Let the lamb cool completely, then store slices or chunks in an airtight container.
  • Store any leftover jus or pan drippings separately to pour over when reheating.
  • Keeps fresh for 3–4 days in the fridge.
Freezer Storage:
  • Slice the lamb and store in a freezer-safe bag or airtight container.
  • Add some of the pan juices or broth to prevent it from drying out.
  • Freeze for up to 2–3 months. Thaw overnight in the fridge before reheating.

🔥 How to Reheat Without Drying It Out

Oven Method (Best for Juiciness):
  1. Preheat oven to 325°F (160°C).
  2. Place sliced lamb in a baking dish.
  3. Add a splash of broth, water, or leftover pan juices.
  4. Cover with foil and heat for 15–20 minutes, or until warmed through.
Skillet Method (Quick Option):
  • Add sliced lamb to a hot skillet with a splash of broth or olive oil.
  • Sauté over medium heat for a few minutes until heated through.
Microwave (Least Ideal but Doable):
  • Reheat sliced lamb in 30-second bursts with a bit of added liquid.
  • Cover with a damp paper towel to keep moisture in.

🧺 Bonus Tip: Leftover Lamb = Meal Prep Gold ✨

Use your leftovers for:
  • Mediterranean lamb wraps with hummus and tzatziki
  • Lamb and veggie grain bowls
  • Lamb sandwiches with garlic aioli and greens
  • Savory lamb hash with roasted potatoes and herbs
With these make-ahead and storage tips, your roast leg of lamb will work harder and tastier for you all week long!
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