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Orgo-Life the new way to the future Advertising by AdpathwayOven-roasted leg of lamb is slow-cooked in with aromatic herbs and seasonings, then seared on the outside for the perfect caramelized exterior.
- Flavor: Earthy, grassy roasted lamb has a light and fresh flavor with an herb and mustard rub.
- Skill level: This easy two-step roasting process guarantees a juicy, tender leg of lamb every time.
- Technique: This leg of lamb is roasted using a technique called reverse sear. This means the meat is cooked low and slow at first and then seared by cooking it at a high temperature at the end. Be sure to allow for the rest time in between to make sure that the lamb doesn’t overcook.
- Quick tip: Transferring the lamb to a clean pan for searing helps keep the juices from smoking or burning.
- Recommended tools: A meat thermometer is the best way to make sure this lamb is perfectly cooked.
- Serving suggestions: Mint sauce or chimichurri are great with this lamb.
Ingredient Tips For Roast Leg of Lamb
- Lamb: This recipe uses a boneless leg of lamb, which has been rolled and tied into a roast. Lamb leg is much leaner than a lamb shoulder. This recipe has not been tested with other cuts of lamb, including a bone-in leg of lamb.
- Seasonings: Fresh herbs, garlic, and mustard add lots of flavor and a beautiful crust to this recipe
How to Make Roasted Leg of Lamb (overview)
- Season the leg of lamb with the rub (full recipe below).
- Slow roast until the internal temprature reaches 110°-115°F.
- Rest the lamb and increase the oven temp to 475°F. Transfer the leg of lamb to a clean pan and roast to the desired internal temperature, and a browned crust has formed on the outside.
- Rest before slicing.
Lamb Temperatures
Ensure the lamb reaches the internal temp as indicated below (after resting).
Medium Rare 135°F Dark pink center
Medium 145°F Pink center
Medium Well 155°F Browned center with very little pink
Holly’s Tips for Roasted Lamb
- Allow the meat to come to room temperature before cooking.
- Be sure to transfer the roast to a new pan in Step 7 to decrease the risk of the juices smoking.
- Be sure to let the roasted lamb rest for the best results. If using drippings to make gravy, transfer the roast to a plate or cutting board.
Leftovers
Storage: Keep the leftover leg of lamb in an airtight container in the refrigerator for up to 5 days. Freeze slices in zippered freezer bags for up to two months.
Leftovers: Leftover leg of lamb can be enjoyed sliced in sandwiches, reheated in the microwave, or added to Greek-style gyros or an Irish stew.
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Leg of Lamb Recipe
This roasted leg of lamb recipe is full of flavor and uses an easy reverse sear technique for perfect juicy results.
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Resting Time 35 minutes
Total Time 2 hours 10 minutes
- ▢ 3 to 4 lbs boneless leg of lamb
Herb Rub
- ▢ 2 tablespoons olive oil
- ▢ 2 cloves garlic minced
- ▢ 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
- ▢ 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
- ▢ 1 tablespoon whole grain dijon mustard
- ▢ 1½ teaspoons fresh thyme leaves or ¼ teaspoon dried thyme leaves
- ▢ ½ tablespoon kosher salt more to taste
- ▢ ¼ teaspoon black pepper
For Serving
- ▢ fresh parsley chopped, for garnish
- ▢ mint sauce optional but recommended
Remove the lamb leg from the fridge at least 60 minutes before cooking.
Preheat oven to 250°F.
Combine olive oil, garlic, parsley, rosemary, mustard, thyme, salt, and pepper in a small bowl.
Dab the lamb dry with paper towels. Rub the lamb with the herb rub.
Place in a rimmed baking sheet and bake until internal temperature reaches 110-115°F, about 60-80 minutes depending on size and shape.
Remove from the oven and rest 20 minutes. While the lamb roast is resting, turn the oven up to 475°F.
Place the lamb roast on a clean pan back into the oven and cook until it reaches 125-130°F (or as desired per the temperatures below), about 15-20 minutes. *See note. The temperature will increase about 10°F while resting.
Rest 10-15 minutes before cutting and serving.
- A meat thermometer is essential for this recipe. Cooking times can vary based on the type of pan and the shape/size of the roast.
- Allow the lamb come to room temperature before roasting.
- Remove the lamb from the oven at 110-115°F for the first cook. When you turn the oven up to a high temperature the lamb will become get a browned crust.
- The second cook is at a very high temperature to form a nice crust so you may experience some smoking in the oven due to the oil and juices in the pan. To reduce smoking, transfer the lamb roast to a clean pan. If the lamb has a browned crust to your liking but hasn’t reached 125°F yet, you can turn the oven off and leave it in the oven until it reaches the desired temperature.
- Be sure to rest before cutting.
- Do not overcook. The lamb leg will continue to rise 5-10°F as it rests so be sure to take it out early.
Medium Rare 135°F Dark pink center
Medium 145°F Pink center
Medium Well 155°F Browned center with very little pink
Calories: 343 | Carbohydrates: 1g | Protein: 44g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 137mg | Sodium: 1048mg | Potassium: 652mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 222IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course
Cuisine American
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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