Roast leg of lamb is a dinner classic that’s perfect for Easter, family meals, or when you want to cook something for a special occasion without the stress. It’s tender, full of flavor, and makes your kitchen smell like something seriously good is happening. Ready in less than an hour!
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I love making this easy lamb recipe, especially during spring. It’s my go-to Easter dinner, but it works any time of year. The meat is tender, the rosemary gives it a fresh lift, and the roasted onions and garlic turn into the kind of side dish you’ll want to spoon straight from the pan. It’s one of my favorites for a weekend roast or a holiday spread, and the leftovers are great for sandwiches, salads, or wraps.
Ingredients you’ll need
You’ll need all the ingredients shown in the photograph below.
How to Make Roast Leg of Lamb
A full printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I’m walking you through exactly how I make this juicy roast leg of lamb in the oven. No fuss, just clear steps and a few pro tips for extra flavor and tenderness.
Pat it dry and season well
Pat the lamb dry with paper towels, and then season all over with salt and black pepper. Then, rub it down with olive oil to help it brown and stay moist.
Start with a hot oven
Preheat your oven to 350ºF (180ºC). Place the lamb in a roasting pan, pour ¼ inch of water into the bottom of the pan, and scatter rosemary sprigs around the meat. Roast for 20 minutes.
Add garlic and onions
Drop the oven to 300ºF (150ºC), then add crushed garlic cloves and thick onion slices to the roasting pan. These will caramelize and soak up all the savory juices while the lamb finishes cooking.
Roast until perfectly done
Keep roasting for another 20 minutes or until the internal temperature reaches 55ºC for medium-rare. Use a meat thermometer to check the thickest part of the meat—don’t just guess!
Rest before slicing
Once it’s out of the oven, tent the lamb with foil and let it rest for 15 minutes. This helps the juices settle so your slices stay juicy, not dry.
Carve and serve
Slice the lamb with a sharp knife and serve it with the golden roasted onions and all the delicious cooking juices from the pan.
Recipe Notes and Tips
I’ve made this roast more than a few times, so here are my best tips to make sure yours turns out just right:
- Meat thermometer: Use it to get the perfect doneness. For medium-rare, aim for 55ºC (130ºF). If you prefer medium, go a bit higher—about 60ºC (140ºF).
- Garlic prep: Crush the garlic cloves but don’t mince them. They roast better and won’t burn.
- Rest time: Let it rest under foil before carving so the juices don’t run out all over your cutting board.
- One-pan meal: Add potatoes or carrots to the roasting pan if you want an all-in-one dinner.
- Rosemary: Fresh rosemary is best, but dried works too—just use a bit less.
- Lamb cut: Bone-in or boneless leg of lamb both work, but boneless is easier to carve and often cooks faster.
How to Store Leftover Roast Leg of Lamb
Let the roast leg of lamb cool completely, then store it in an airtight container in the fridge for up to 4 days. I like slicing it before storing—it makes it easier to grab for salads, wraps, or a quick reheat.
To reheat, cover slices with foil and warm them in the oven at 300ºF (150ºC) until heated through. Add a splash of water or pan juices to keep it moist.
You can also freeze the lamb (sliced or whole) for up to 2 months. Just wrap it tightly in foil or a freezer bag, then thaw in the fridge overnight before reheating.
What to Serve With Roast Lamb
This roast leg of lamb pairs beautifully with all the cozy classics. I love serving it with twice baked potatoes, green beans, or a fresh salad.
You can also add gravy or a simple pan sauce made from the lamb juices thickened with cornstarch for extra flavor. A side of garlic-seasoned vegetables or a buttery tray of roasted carrots works perfectly too.
More Meat Recipes You Will Love
I love keeping things simple but full of flavor—if you liked this roast leg of lamb, you’ll want to try these too:
- Lamb Chops Recipe
- Parmesan Crusted Pork Chops with Asparagus
- Slow Cooker Rump Roast
- Oven-Baked Turkey Breast
- Brown Sugar Pineapple Ham
Leg of Lamb Recipe
Add Preferred SourceIngredients
- 1 pound leg lamb
- 1 small bunch rosemary sprigs
- 4 garlic cloves crushed
- 1 tablespoons salt
- 2 tablespoons olive oil
- 2 large onions thickly sliced
Instructions
- Preheat the oven to 350ºF (180ºC).
- Pat the leg of lamb dry with paper towels. Season the lamb with salt and pepper, then rub it with olive oil.1 pound leg lamb, 1 tablespoons salt, 2 tablespoons olive oil
- Place the lamb in a roasting pan add ¼ inch of water to the bottom, and scatter rosemary sprigs around the lamb. Roast for 20 minutes.1 small bunch rosemary sprigs
- Reduce the oven temperature to 300ºF (150ºC). Add the crushed garlic cloves and sliced onions to the pan. Continue roasting for another 20 minutes, or until the lamb reaches the desired level of doneness. For medium (pink), the internal temperature should be 55ºC. Remove the lamb from the oven, cover it with foil, and let it rest for 15 minutes.4 garlic cloves, 2 large onions
- Slice the lamb and serve with the cooking juices and roasted onions.
Video
Notes
- Meat thermometer: Use it to get the perfect doneness. For medium-rare, aim for 55ºC (130ºF). If you prefer medium, go a bit higher—about 60ºC (140ºF).
- Garlic prep: Crush the garlic cloves but don’t mince them. They roast better and won’t burn.
- Rest time: Let it rest under foil before carving so the juices don’t run out all over your cutting board.
- One-pan meal: Add potatoes or carrots to the roasting pan if you want an all-in-one dinner.
- Rosemary: Fresh rosemary is best, but dried works too—just use a bit less.
- Lamb cut: Bone-in or boneless leg of lamb both work, but boneless is easier to carve and often cooks faster.
Storage and Reheating Instructions
- Fridge: Let the roast leg of lamb cool completely, then store it in an airtight container in the fridge for up to 4 days.
- Reheat: To reheat, cover slices with foil and warm them in the oven at 300ºF (150ºC) until heated through. Add a splash of water or pan juices to keep it moist.
- Freeze: You can also freeze the lamb (sliced or whole) for up to 2 months. Just wrap it tightly in foil or a freezer bag, then thaw in the fridge overnight before reheating.
