Ultimate Leg of Lamb Recipe – this roast leg of lamb recipe is absolutely delicious with an amazing rub and mint sauce! Perfect for any holiday or special occasion!
Best Ever Leg of Lamb
Lamb is one of those cuts of meat you only eat about once a year, maybe twice if you are lucky. For us it is either a Christmas or Easter dinner – this year we made it for an early Christmas dinner with my mom and I knew I just had to share our recipe with you guys! Don’t forget that delicious Lamb Seasoning and Lamb Mint Sauce – both just bring this recipe to the next level!
Why This Recipe Works
- Fat Side Up: Cook the fat side up so it self-bastes throughout the cooking process.
- Garlic, Garlic and More Garlic: Cut a TON of slits in the lamb and stick slivers of raw garlic inside …. amazing.
- Seasoning: This classic, flavorful lamb seasoning is so perfect for this recipe.
- Dipping Sauce: Don’t forget that dipping sauce – of course it is optional, but I wouldn’t recommend skipping!
How long to cook a leg of lamb
In order to determine how long you need to cook your leg of lamb you need to determine how many pounds your lamb is and how well-done you want it cooked.
- Medium-Rare Finish – you need to cook your lamb approx. 20 minutes per pound (145 degrees F internal temp)
- Medium Finish – you need to cook your lamb approx. 25 minutes per pound (internal temp of 160 degrees F degrees)
- Medium-Well Finish – you need to cook your lamb approx. 30 minutes per pound (175 degrees F internal temp)
If you are have something different than a whole leg of lamb, check out this awesome chart that really breaks it down for you! So handy!
Do you cover lamb when roasting
No. You do not need to cover lamb when roasting. Since it is a long, slow roast you don’t need to and it allows that skin to get nice and crispy. You can loosely cover it with foil, if you want, but I would highly recommend removing the foil for at least the last 30 minutes.
Do you sear the lamb before roasting
No. You do not need to sear the lamb before roasting. That being said, you certainly can and it won’t hurt and change this recipe. But we have made this countless times without searing and it turns out so flavorful and amazing! One less step to worry about!
What to serve with it
How to Cook a Leg of Lamb
Combine your Lamb Seasoning and set aside for later.
Cut up your garlic into thick slices.
Cut approx. 1 inch deep slits in your leg of lamb all over – the shove the slices of garlic inside each slit.
Rub all over with that lamb seasoning.
Cook according to the cooking times below (in the recipe card) – cooking time will depend up on how big your lamb is and how well you like it done. Let rest before serving.
Slice and serve.
Don’t forget the Creamy Lamb Mint Sauce!
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Roasted Rosemary Garlic Leg of Lamb – An absolutely delicious and simple roasted leg of lamb recipe that is always a crowd pleaser at Easter, Christmas or any special occasion!
- 1 bone-in leg of lamb (picture shows 8lb leg of lamb)
- 2–3 garlic cloves, cut in thick slices
- 1 batch Lamb Seasoning
- Preheat oven to 325 degrees F.
- Combine your Lamb Seasoning and set aside.
- Place leg of lamb in roasting pan with rack, fat side up.
- Take a small knife and cut approx. 1 inch deep slits randomly all over the lamb, large enough to fit a slice of garlic in.
- Slide a slice of raw garlic into each slit (you really can’t have too many, but the more you have obviously the more garlicky your lamb will be).
- Season all over (every nook and cranny) with the lamb seasoning.
- Place lamb in oven, uncovered, and cook approx. 25 minutes per pound for a medium finish* (160 degrees internal temperature – check with internal meat thermometer).
- Remove from oven and let rest approximately 20 minutes before carving, lightly covered with foil.
- Serve with this Creamy Lamb Mint Sauce!
Keywords: leg of lamb, leg of lamb recipe, roast leg of lamb
Originally published December 17, 2018.