Description
Impress your guests with this Best Roasted Leg of Lamb, featuring a golden herb crust, tender juicy interior, and rich savory flavor in every bite. This easy dinner idea is perfect for holiday meals, Sunday family gatherings, or whenever you need elevated dinner ideas that feel special yet simple to prepare. With fresh rosemary, garlic, and a perfectly roasted finish, this dish transforms basic ingredients into a restaurant-quality centerpiece. Whether you’re looking for an easy recipe for entertaining or hearty food ideas for a comforting meal, this roasted lamb delivers unforgettable results.
Ingredients
5–7 pounds leg of lamb, bone-in or boneless
4 tablespoons extra virgin olive oil
6–8 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
2 teaspoons kosher salt
1½ teaspoons freshly ground black pepper
1 teaspoon smoked paprika
1 cup dry white wine or beef broth
1 large onion, thickly sliced
2 carrots, cut into chunks
2–3 celery stalks, chopped
1 pound baby potatoes
Instructions
1. Remove the leg of lamb from the refrigerator 30–45 minutes before roasting. Pat dry and lightly score the fat in a crisscross pattern.
2. Preheat oven to 425°F (220°C).
3. In a bowl, mix olive oil, garlic, rosemary, thyme, parsley, Dijon mustard, lemon zest, lemon juice, salt, pepper, and smoked paprika to form a paste.
4. Rub the herb mixture evenly over the entire lamb, pressing into the scored cuts.
5. Place onion, carrots, and celery in the bottom of a roasting pan. Pour in wine or broth. Set the lamb on top, fat side up. Arrange baby potatoes around the meat.
6. Roast at 425°F for 20 minutes to develop a crust.
7. Reduce temperature to 350°F (175°C) and continue roasting 15–20 minutes per pound, until internal temperature reaches 130–135°F for medium-rare.
8. Remove from oven when temperature is 5 degrees below target. Tent loosely with foil and rest 20–30 minutes.
9. Slice against the grain and serve with pan juices or prepared gravy.
Notes
Use a meat thermometer for precise doneness and avoid overcooking.
Let the lamb rest fully before carving to retain juices.
For extra flavor, marinate the lamb overnight in the refrigerator before roasting.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 125mg