Leg of Lamb Recipe

Most of us have no problem cooking an enormous turkey or a beefy rib roast. But, for some reason, the enormous bone that protrudes from a lamb leg is incredibly intimidating. Well, we’re here to let you in on a little secret: This roast leg of lamb recipe is so much easier than most holiday roasts. And it’s much less expensive—and arguably more flavorful—than rack of lamb.

What makes leg of lamb roast so easy? The meat is naturally flavorful, so it doesn’t require any brining or marinating. Just season it with a simple Mediterranean herb mixture and pop it in the oven.

How to Cook Leg of Lamb

The best cooking method for leg of lamb depends on how you like the meat. Our ideal roast leg of lamb is cooked to a medium-rare temperature. It’s pink on the inside with a firm but juicy texture. To get there, we roast the lamb leg in a low-temperature oven. A 325°F oven is hot enough to achieve the coveted caramelized brown crust. Yet, it’s low enough to cook the meat evenly, ensuring that the inside has a pink hue from edge to edge.

If you prefer lamb leg to have a shreddable, fall-off-the-bone texture, we like to use the slow cooker. Check out our recipe for shredded lamb sliders for more details.

How long do you cook leg of lamb?

We roast a 6- to 8-pound bone-in leg of lamb for roughly two hours in a 325° oven. As a general rule of thumb, bone-in leg of lamb takes 20 to 25 minutes per pound to reach medium-rare temperatures. For well-done lamb, the timing would be closer to 30 to 35 minutes per pound. It’s best to use a meat thermometer to know for sure when the lamb is finished cooking.

Ingredients for Roast Leg of Lamb

• Bone-in leg of lamb: You can buy boneless leg of lamb, but we prefer bone-in cuts for this recipe. The bone helps to regulate the temperature, helping the lamb cook evenly inside and out. If you’re worried about the lamb having a gamey taste, ask the butcher to trim some of the excess fat.
• Herb mixture: We use a flavorful combination of minced garlic and dried thyme, marjoram and oregano. Feel free to swap in your favorite Mediterranean spices.
• Canola oil: Brushing the lamb with a little oil helps the herbs adhere. Oil also promotes browning in the oven for that picture-perfect finish.

Directions

Step 1: Make the herb mixture

Preheat the oven to 325°F.

In a small bowl, combine the garlic, thyme, marjoram, oregano, salt and pepper.

Step 2: Season the lamb

Place the lamb fat side up on a rack in a shallow roasting pan. Cut 12 to 14 slits into the roast, each about 1/2 inch deep. Spoon 2 teaspoons of the herb mixture into the slits.

Brush the roast with oil. Rub the meat with the remaining herb mixture.

Editor’s Tip: For best results, let the lamb sit on the counter for at least 30 minutes (or as long as two hours). Bringing the meat to room temperature helps it cook more evenly.

Step 3: Roast the lamb

Bake, uncovered, until the meat reaches the desired doneness, 2 hours to 2 hours 30 minutes. A thermometer inserted in the thickest part of the meat should read 135° for medium-rare, 140° for medium or 145° for medium-well.

Editor’s Tip: The temperature will continue to rise as the meat rests, so you may want to aim a few degrees shy of your target temperature.

Step 4: Rest the lamb

Let the meat stand for 15 minutes before slicing.

Editor’s Tip: Not sure how to carve a leg of lamb roast? Check out our guide to buying and cooking lamb.

What is the temperature of cooked lamb?

Lamb temperatures are the same food-safe temperatures as beef. We highly recommend using a meat thermometer to make sure you hit the desired level of doneness. However, if you don’t have one, cut into the lamb and observe the visual factors.

• Rare: 125°, very soft texture, lukewarm to the touch and a bright red (almost raw-looking) center.
• Medium-rare: 135°, soft texture, warm to the touch and a bright red center with pink edges.
• Medium: 140°, springy texture, warm to the touch and pink throughout.
• Medium-well: 145°, firm texture, very warm to the touch and slightly pink center.
• Well done: 160°, very firm texture, hot to the touch and brown throughout with very little pink.

Recipe Variations

• Add vegetables to the pan: Turn this into a one-pot meal by adding potatoes, onions or carrots to the pan. The vegetables will taste fantastic after they cook in the lamb drippings.
• Make gravy: Thicken the cooking juices with a cornstarch slurry or a roux made with flour and butter. For more details, check out our step-by-step guide for how to make gravy from pan drippings.

How to Store Roast Leg of Lamb

Store leftover leg of lamb in an airtight container in the refrigerator for up to three days. Reheat the lamb in a covered pan in the oven. Add a little liquid to the pan to keep the lamb from drying out.

Roast Leg of Lamb Tips

Why is my roasted leg of lamb tough?

Lamb leg has a lot of connective tissue, so the meat can be tough if it’s not cooked properly. Cooking the lamb in a low-temperature oven gives the connective tissue time to break down into collagen and release gelatin. That keeps the meat moist, juicy and—most importantly—tender.

What do you serve with this roast leg of lamb recipe?

Leg of lamb tastes great with roasted potatoes and a cool sauce like tzatziki. We love to pair lamb with Greek salad or grain salads made with orzo, couscous or bulgar (like tabbouleh). If you’re serving leg of lamb for the holidays, check out our full spread of Greek Easter recipes for more inspiration.