How To Roast Leg of Lamb
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Boneless Leg of Lamb – I like a boneless cut rather than bone-in, because the meat cooks evenly and is easier to slice. And no need to trim the fat—that keeps it juicy and full of flavor! You can also use the same ingredients for lamb shoulder, which is less lean, so the cook time may be different. Garlic – Crushing it releases all that juicy, garlicky goodness, and I find it doesn’t burn as easily as minced. Fresh Herbs – Fresh rosemary and thyme are hearty enough to stand up to the bold flavor of lamb. I recommend saving few sprigs for garnish! Lemon Zest – This little boost brings all the hearty flavors to life! Feel free to mix a splash of lemon juice with the olive oil for extra tenderizing action. Olive Oil – Avocado oil works, too. Sea Salt & Black Pepper – My rule of thumb is a teaspoon of salt and 1/4 teaspoon of pepper per pound of boneless lamb, so adjust as needed if your roast is smaller or larger than the 5-pound one I got.
In case you don’t have a thermometer, or to set the perfect temperature on your probe, use my chart: Notes on this time chart:
For best results, rely on temperature rather than time. I included the times as a guide, but they can vary depending on the size and shape of your roast. My times are based on a 5-pound boneless leg of lamb. Bone-in or larger roasts will take longer, while smaller ones will be faster. The temperatures above are when you’d remove the roast from the oven, NOT the final temp. The internal temp will rise at least 10 degrees while resting.
Bring the lamb to room temperature. There’s a reason my instructions say to let the lamb sit for an hour after seasoning. This helps it cook evenly, and that salt and pepper work like a mini dry brine, keeping it juicy. Feel free to marinate ahead of you like. I kept my leg of lamb recipe pretty simple and just roasted it right away after brushing on the marinade, but you can do it the day before for even juicier results. Be careful not to overcook. I don’t recommend roasting leg of lamb past medium doneness, which is why that’s as high as my time chart goes. After that, it starts to taste gamey. Medium-rare is the best! When it’s time to cut, slice against the grain. This breaks up the muscle fibers, making your lamb taste more tender!
Sauces – Roasted lamb is really tasty with my homemade tzatziki sauce or chimichurri sauce Starches – Serve slices of roasted boneless leg of lamb over my roasted potatoes or mashed sweet potatoes for comfort food vibes. For a lighter option, try my roasted rutabaga or mashed cauliflower (pictured above). Vegetables – I did a mix of roasted vegetables above, although root vegetables work particularly well in the fall. If you prefer to cook your side on the stovetop, try my fried brussels sprouts, sauteed green beans, or sauteed eggplant. Salads – I recommend Mediterranean-inspired, colorful options, like my Israeli salad, Mediterranean salad with chickpeas, or Greek salad. For something a bit different and fall-ish with your leg of lamb, try my beet salad or mandarin orange salad.
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Getting the timing right: Check out my time and temperature chart above to help you get a juicy, tender leg of lamb every time! I’ve also got some extra recipe tips for best results. Store: Keep leftover lamb in an airtight container in the fridge for up to 3-4 days. It’s great for soups, sandwiches, or chopped up in my sweet potato shepherd’s pie. Reheat: Wrap the roast or individual slices in two layers of foil, place directly on the oven rack (without a baking dish), and warm at 250-300 degrees F. I find this works better than a dish because it’s less prone to overheated spots. Freeze: You can freeze the entire roast or individual slices for up to 3 months.
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