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The best leg of lam recipe.

Roasted Rosemary Garlic Leg of Lamb

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 20 minutes
  • Total Time: 3 hours 35 minutes
  • Yield: Approx. 8-12 servings
  • Category: Entree
  • Method: Oven
  • Cuisine: American


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!



Leg of Lamb:

  • 1 bone-in leg of lamb (picture shows 8lb leg of lamb)
  • 23 garlic cloves, cut in thick slices
  • extra virgin olive oil

Lamb Seasoning:

  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon coriander


  1. Preheat oven to 325 degrees F.
  2. Combine your Lamb Seasoning in a small bowl and set aside.
  3. Place leg of lamb in roasting pan with rack, fat side up.
  4. Pat dry with clean paper towel. Rub all over with a little olive oil. 
  5. 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.
  6. 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).
  7. Season all over (every nook and cranny) with the lamb seasoning.
  8. Place lamb in oven, uncovered, and cook approx. 25 minutes per pound for a medium finish*  (160 degrees internal temperature at the thickest part – check with instant read thermometer).
  9. Remove from oven and let the lamb rest approximately 20 minutes before carving, lightly covered with aluminum foil. Slice with a sharp knife.
  10. Serve with this Creamy Lamb Mint Sauce!


  • *Alternate Cooking Times: 20 mins per pound for medium-rare – 145 degree internal temp; 30 mins per pound for well done – 170 degree internal temp
  • Serving Suggestion: I highly recommend serving with some creamy mint sauce, some mint jelly or even some roasted garlic.
  • Gravy: I generally don’t have enough pan juices/pan drippings to make a gravy, but if you do you could easily follow this recipe for homemade turkey gravy (uses flour, butter, broth etc.) and just substitute the lamb juices for the turkey juices. 
  • Leftovers: if you have leftover lamb I would suggest a sandwich or use it in a gyro bowl


  • Serving Size: 6oz
  • Calories: 419
  • Sugar: 0 g
  • Sodium: 510.2 mg
  • Fat: 17.1 g
  • Carbohydrates: 0.9 g
  • Protein: 61.5 g
  • Cholesterol: 196.6 mg