Roasted Leg of Lamb
Updated Apr 02, 2026
Roasted leg of lamb recipe with garlic, mint, parsley, and lemon zest. A boneless lamb roast cooked in the oven until tender and ready to slice.
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
Impress your guests with Roasted Leg of Lamb!
Roasted leg of lamb is something I usually make when I want a meat-centered main dish that feels a little more special than the usual whole roasted chicken or prime rib roast. The prep is mostly getting the herb paste together, rubbing it all over, and then letting the oven handle the rest. After that, it’s really just a matter of giving it enough time to rest before slicing.
I like this roasted leg of lamb because the garlic, parsley, mint, and lemon keep it from feeling too heavy. And that last blast of heat at the end gives the outside a crusty finish while the inside stays tender.
Happy Cooking!
– Yumna
Roasted Leg of Lamb Ingredients
- Boneless leg of lamb: Also known as butterflied leg of lamb, this cut is great for rolling open, seasoning the inside, rolling back up, and seasoning the outside. Ask your butcher to trim off the excess outer layer of fat, because it can make the lamb taste gamey. If you use bone-in leg of lamb, just rub the herb paste on the outside only. Be sure to take the leg of lamb out of the fridge and let it sit at room temp before you roast it. This helps it cook inside faster, reducing the overall cooking time for a more juicy, tender roasted leg of lamb.
- For the herb paste: Combine shallot, garlic, fresh parsley, fresh mint, extra virgin olive oil, lemon zest, salt, and pepper in a food processor. No need to chop the shallot or garlic, the food processor will do that work for you! You can use any fresh herbs like rosemary, thyme, oregano, sage, and/or basil. If you don’t have a food processor, you can make it in a blender, but I’d roughly chop the shallot first.
How to Make Roasted Leg of Lamb
Roasted Leg of Lamb Recipe
Homemade roasted leg of lamb with a garlic herb crust and boneless lamb roast. An easy oven recipe for Easter, Christmas, or Sunday dinner.
Ingredients
- 1 (3 ½ pound) boneless leg of lamb roast trimmed of excess fat
- 1 shallot peeled
- 6 garlic cloves peeled
- ½ cup fresh parsley packed
- ½ cup fresh mint packed
- ¼ cup olive oil
- 1 lemon zested
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- 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 the shallot, garlic, parsley, mint, olive oil, lemon zest, salt, and pepper. Process until a smooth paste forms.
- Unroll the lamb and place it 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 it 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 cook for about 10 minutes, or until the meat starts to brown all over. Remove from the oven and let rest again for 5–10 minutes, then carve into thin slices and serve.
Notes
My Top Tip: Know your cooking times. For medium-rare roasted leg of lamb, roast until a meat thermometer reads 130°F–135°F. For medium, roast until 140ºF. And for well-done, roast until 155°F–165°F.
Storage: Place leftover roasted leg of lamb in an airtight container and refrigerate for up to 3 days. Reheat in a baking dish covered with foil at 350°F until warm.
Freezing: I don’t recommend freezing cooked leg of lamb, because it gets dry and tough when you reheat it. It tastes best when it’s fresh!
Nutrition
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.
Did You Make This Recipe?
Recipe Variations
The herb and garlic paste is very versatile. Try some of these flavor twists:
- Add more seasoning: Try 1 teaspoon ground cumin for an earthy flavor, 1 teaspoon ground coriander for a citrusy flavor, or ½ teaspoon smoked paprika for a smoky flavor.
- Make it Mediterranean: Add 1–2 tablespoons Dijon mustard for tanginess, 1–2 tablespoons red wine vinegar for punch, or 1–2 anchovy fillets for savory flavor. (It won’t make the paste taste fishy!)
- Give it texture: Put a few tablespoons of pistachios or walnuts in the herb and garlic paste for a thicker, more textured herb crust.
Recipe Tips
- Know your cooking times. For medium-rare roasted leg of lamb, roast until a meat thermometer reads 130°F–135°F. For medium, roast until 140ºF. And for well-done, roast until 155°F–165°F.
- Make a slow-roast leg of lamb. If you want a more tender, fall-apart roasted leg of lamb, roast for about 2 ½ hours, until an internal thermometer reaches 175°F.
- Don’t skip the resting time. After you take the lamb out of the oven, let it rest for 5–10 minutes. This helps the meat reabsorb its juices so it tastes more tender and juicy.
Serving Ideas
- Veggies: Roasted Carrots, Roasted Broccolini, Roasted Asparagus
- Potatoes: Garlic Parmesan Roasted Potatoes, Greek Yogurt Mashed Potatoes, Potato Galette
- Rice: Crispy Persian Rice, Lebanese Rice, Saffron Rice
FAQs
How much leg of lamb should I serve per person?
I’d plan on about ½ pound of lamb per person.
How do I carve a leg of lamb?
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 lamb.
Comments
Hi Yumna, if I want a slow cooked fall apart roast, how much time do I leave it in the oven and so I cook it covered in this case? Also do you recommend dry brining with salt?
Hi Sara! I haven’t tested it specifically with this recipe, but here’s what I’d recommend: For a fall-apart lamb roast, cook it much longer and at a lower temperature than this recipe. I’d recommend covering it tightly and roasting at around 300°F for about 3½ to 4½ hours, depending on the size, until it’s very tender and easily pulls apart with a fork. You can uncover it for the last 20 to 30 minutes if you’d like a little more color on the outside. As for dry brining, yes, that can work really well. You can salt the lamb all over a day in advance and keep it covered in the fridge overnight, then add the herb paste before roasting. That helps season the meat more deeply and can improve the texture, too. Just be careful not to add too much extra salt to the paste if you’ve already dry brined it. Since this recipe is written more for a sliceable roast, I’d just note that the final texture will be quite different, but still delicious!
Hi Yumna,
Thanks for sharing your recipes. Cannot marinate the lamb overnight ?
Hi Samina, there’s no need to marinate it overnight! Just make sure you remove the roast from the refrigerator and let it sit for about 1 hour to come to room temperature before rubbing on the herb paste.
Do you recommend American or New Zealand/Australian lamb? Thank you!!
Either one works well depending on your preference! I like both!
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.
Thanks so much!
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…
Yes, uncovered!
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
Thank you so much!