Roasted Leg of Lamb

5 from 24 votes

Made with a fresh herb and garlic paste, this delicious roasted leg of lamb is rich with Mediterranean flavors you're sure to love.

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If you have a special occasion coming up and you want everyone to drool over the main dish, try this Roasted Leg of Lamb. Seriously, it’s so good, and everyone will be gushing over it! Slathered inside and out with herbs and cooked until tender, juicy, and full of flavor, this boneless leg of lamb recipe looks fancy but it’s actually a lot easier to make than it looks!

Roasted leg of lamb on a platter with fresh parsley, a fork, and a carving knife.
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Recipe at a Glance

Cuisine Inspiration: French
Primary Cooking Method: Oven
Dietary Info: Gluten Free, Dairy Free, Paleo Friendly
Key Flavor: Rich, earthy, and herbal
Skill Level: Moderate


  • Simple to make: Making a delicious roasted leg of lamb is simple! It’s just a matter of blending up the herb rub, rubbing the meat, rolling it up, and baking it.
  • Impressive centerpiece: This delicious roasted leg of lamb is guaranteed to gather “oohs” and “aaahhs” from everyone.
  • Wonderful flavor: Fresh herbs and lemon zest add so much flavor to this leg of lamb. This cut of lamb is much milder in taste than some other cuts of lamb, and very tender, too. The result is an incredible roasted leg of lamb everyone will love!

Ingredients to Make Roasted Leg of Lamb

Ingredients for recipe: Leg of lamb roast, garlic cloves, lemon, shallot, olive oil, salt, black pepper, fresh parsley, and fresh mint.
  • Boneless leg of lamb: Also known as butterflied leg of lamb, this cut of lamb can be rolled open and seasoned inside, then rolled back up and seasoned outside. Ask your butcher to trim off the excess outer layer of fat, which, if left on, can make lamb taste gamey.
  • Shallot: Choose a firm shallot without any sprouts.
  • Garlic: Fresh garlic cloves add so much depth of flavor to roast leg of lamb.
  • Parsley & mint: Fresh, springy herbs add wonderful aromatic flavor to this boneless leg of lamb recipe.
  • Olive oil: Use your favorite. I like to use extra-virgin olive oil in this recipe.
  • Lemon: A fresh lemon for zesting.
  • Salt & pepper: Adjust to your tastes.
  • Swap the herbs: Many other fresh herbs are delicious with roasted leg of lamb. Try Rosemary, thyme, oregano, sage, and/or basil.
  • Use bone-in leg of lamb: Sub a leg of lamb with the shank still in for an even more impressive display. Just rub all of the herb-garlic mixture on the outside. Bone-in leg of lamb may not take as long to cook, so keep an eye on the internal temperature.

How to Make Roasted Leg of Lamb

You’re going to love how easy this roasted leg of lamb is to make! First, make the paste, then rub some on your leg of lamb. Roll it up and tie it, rub the remaining herb paste on the outside, and bake.

Make the Paste

  1. Add the shallot, garlic, parsley, mint, olive oil, lemon zest, salt, and pepper to the bowl of a food processor with the “S” blade attached.
  2. Process until somewhat smooth and aromatic.
2-image collage making paste: 1 - Shallot, garlic, parsley, mint, oil, salt, and pepper in the bowl of a food processor before processing; 2 - After processing into a smooth paste.

Prep the Lamb

  1. Remove the roast from the refrigerator and let it sit for about 1 hour to come to room temperature.
  2. Rub half of the herb paste on the inside of the leg of lamb.
  3. Roll the leg of lamb back up into a tight roulade.
  4. Tie the lamb with several strands of kitchen twine to keep it in a tight, even roll.
4-image collage preparing lamb: 1 - Lamb unrolled with inside facing up on a cutting board; 2 - After rubbing half of the paste inside; 3 - Rolling back up into a tight roulade; 4 - After adding twine.

Cook the Lamb

  1. Rub the rest of the paste on the outside of the roast.
  2. Cook until the internal temperature is 135°F-140°F.
  3. Remove it from the oven and tent tightly with foil. Let the meat rest and increase the oven heat.
  4. Place the roast back into the oven and cook until the outside of the roast starts to brown all over. Remove from the oven and let it rest again before slicing and serving.
4-image collage roasting lamb: 1 - Roast before cooking with remaining paste rubbed over the outside; 2 - After cooking; 3 - Roast tented with foil; 4 - After browning.

Tips for Making the Best Herb Crusted Leg of Lamb

  1. Let sit at room temperature before cooking: It’s important to take your lamb out of the refrigerator for about an hour before you start cooking it. This will help it cook inside faster, reducing the overall cooking time for a more juicy, tender roasted leg of lamb.
  2. Keep these temps in mind depending on the doneness you prefer: For medium-rare roasted leg of lamb, you want your instant-read thermometer to register 130°F-135°F. For medium, it’s more like 140°F. For lamb that’s more on the side of well-done, go for 155°F-165°F.
  3. Slow-roast leg of lamb: If you want a more tender, fall-apart roasted leg of lamb, roast this 3 ½ pound cut of meat for about 2 ½ hours, until an internal thermometer reaches 175°F.
  4. Let it rest before serving: A 5 to 10 minute rest after pulling it out of the oven each time gives the roast an opportunity to reabsorb its juices for the most tender and juicy roasted leg of lamb.
Roasted leg of lamb cut into slices on a platter with a fork and parsley garnishing.

What to Serve With This Boneless Leg of Lamb Recipe

How to Store & Reheat Roasted Leg of Lamb

To store, place leftover roasted leg of lamb in an airtight container and refrigerate. Reheat in a baking dish covered with foil in a 350°F oven until warm.

How Long Will Roasted Leg of Lamb Last in the Fridge?

Leftovers will last up to 3 days in the fridge.

Can I Freeze Herb-Crusted Leg of Lamb?

I do not recommend freezing cooked leg of lamb as it will become dry and tough when reheated.

Frequently Asked Questions

How much leg of lamb per person?

It’s safe to plan on about ½ pound of lamb per person.

How to carve a leg of lamb?

Simply remove the twine and cut your roasted leg of lamb into 1/4-inch slices.

What cut of meat is leg of lamb?

Leg of lamb roast is from the upper part of the back leg of the animal.

Slices of roasted leg of lamb on a white plate with roasted carrots and a fork.

The idea of cooking a roasted leg of lamb might sound intimidating, but with a few simple tricks, it’s easy to master! With mild, tender meat highlighted with fresh herbs and garlic, this roasted leg of lamb is a must-have for special occasions, Sunday dinners, and holidays.

More Lamb Recipes:

If you try this feel good Roasted Leg of Lamb recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Roasted Leg of Lamb

Made with a fresh herb and garlic paste, this delicious roasted leg of lamb is rich with Mediterranean flavors you're sure to love.
5 from 24 votes
Servings 8 servings
Course Dinner, Entree
Calories 233
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Resting Time 10 minutes
Total Time 2 hours 40 minutes
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  • 1 (3 ½ pound) boneless leg of lamb roast trimmed of excess fat
  • 1 shallot peeled
  • 6 garlic cloves peeled
  • ½ cup fresh parsley leaves packed
  • ½ cup fresh mint leaves packed
  • ¼ cup olive oil
  • 1 lemon zested
  • 1 teaspoon salt
  • 1 teaspoon black pepper


  • Remove the roast from the fridge and let sit at room temperature for about 1 hour.
  • Preheat the oven to 325˚F and line a rimmed baking sheet with foil (for easy clean up). Place a baking rack on top of the sheet pan and set aside. You can also use a roasting pan.
  • In the bowl of a food processor, add shallot, garlic, parsley, mint, olive oil, lemon zest, salt, and pepper. Process until a smooth paste forms.
  • Unroll the lamb and place on a cutting board with the inside of the roll facing up. Rub about half of the herb and garlic paste on the inside, then roll back up into a tight roulade. Use kitchen twine to truss the roast into a tight, even shape, then rub the remaining garlic and herb paste all over the outside surface of the roast.
  • Roast at 325˚F for about 30 minutes per pound, or until the internal temperature of the lamb taken with an instant read thermometer is between 135˚F and 140˚F. Remove from the oven and tent tightly with foil, shiny side down. Let rest for about 30 minutes. While the meat rests, preheat the oven to 475˚F.
  • Place the rested roast back into the hot oven and let cook for about 10 minutes, or until the meat starts to brown all over. Remove from the oven and let rest again for 5 to 10 minutes, then carve into thin slices and serve.


Storage: Place leftover roasted leg of lamb in an airtight container and refrigerate. Reheat in a baking dish covered with foil in a 350°F oven until warm.


Serving: 8ounces, Calories: 233kcal, Carbohydrates: 3g, Protein: 26g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 80mg, Sodium: 372mg, Potassium: 440mg, Fiber: 1g, Sugar: 1g, Vitamin A: 440IU, Vitamin C: 14mg, Calcium: 30mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Course: Dinner, Entree
5 from 24 votes (24 ratings without comment)

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Recipe Rating


  1. Rosalyn Dow says:

    I love this recipe. It’s plain to understand and makes it easier and a lot of fun to understand. I know when I make my roasted boneless leg of lamb 🐑 it’s going to be a huge hit. Thank you so very much for the recipe. Respectfully, Rosalyn Dow.

    1. Yumna says:

      Thanks so much!

  2. Deborah says:

    When you put the roast back in for 10 minutes at the end are you keeping it covered with foil or uncovered?? I’m thinking uncovered as you say it should brown…

    1. Yumna says:

      Yes, uncovered!

  3. Maria says:

    Totally love this recipe!!!! I always so afraid of cooking lamb and now I’m going to try for sure.
    Thank you for your kindness in sharing this

    1. Yumna says:

      Thank you so much!