Roast Leg of Lamb
A leg of lamb is an elegant meal and almost effortless to prepare. At its simplest, all it takes is a drizzle of olive oil, a sprinkle of sea salt, and freshly ground pepper. Pop it in the oven, and it can take just five minutes to prepare. It’s also the most forgiving cut of meat — moist and flavorful even if slightly overcooked, making it nearly foolproof.
While leg of lamb is impressive for the holidays, it's a fabulous ingredient for everyday meals. Serve it warm or cold, and there are endless possibilities for repurposing the leftovers. After the recipe, I have plenty of ideas for you.
- Prep Time: 5 minutes
- Cook Time: About 45 minutes
- Total Time: 50 minutes
Ingredients
1 bone-in or boneless leg of lamb — any size
Garlic cloves
Olive oil
Sea salt & freshly ground pepper
Optional
- Butter, optional
- Fresh rosemary, thyme, or herbes de Provence
Instructions
Preheat the oven to 425° F.
Optional —
- Peel the garlic cloves and slice them lengthwise into slivers — about 6 cloves for a 3-pound leg of lamb.
- Cut deep, 1-inch wide slits into the lamb.
- Insert the cut garlic into the slits.
Drizzle lamb with olive oil to lightly coat it.
Optional: Add a few pats of butter on top.
Sprinkle the lamb with sea salt & freshly ground pepper.
Optional: Top with rosemary, thyme, or herbes de Provence.
Place in a roasting dish with a rack or directly in a baking dish.
Roast the lamb at 425° F for 20 minutes, then reduce to 350° and roast until done (about 45 minutes for 3 pounds to rare).
Remove from the oven and cover with foil. Let it rest for 10–15 minutes. The temperature will rise about 5° to 10° F while resting.
Cover loosely with foil and let sit for 10 minutes before cutting and serving.
Slice and serve, or slice the lamb at the table.
Notes:
Cooking temperatures:
- Rare: 125° F
- Medium-rare: 130–135° F
- Medium: 140–145° F
- Medium-well: 150–155° F
- Well-done: 160° F+
For the best texture and juiciness, aim for medium-rare to medium.
Serving Ideas:
Slice and serve warm with the pan drippings to drizzle on top.
Lamb served cold with Dijon mustard or aioli is a typical summer dish in the south of France. We roast the leg of lamb the night before, or early in the morning before it gets hot, and store it in the refrigerator. To serve, remove the lamb about an hour before serving and slice.
Leftover lamb can be used for sandwiches and Indian dishes, and you can freeze some leftovers too!
You may also like:
Rack of lamb with Dijon and rosemary
Leftover lamb pasta for an easy dinner or packed lunch for school or work
Rissoto is a fabulous side with lamb.
Lamb leftovers with marsala, rosemary, and pasta.
Time Tip:
Since it Can take just 5 minutes to prepare a leg of lamb is a great ingredient to cook in the evening or on the weekend and then you can use it throughout the week.
A picture is worth a thousand words, so here are several made with the same simple recipe. What differs is the cut of the leg of lamb and how one simple change created a new and exciting dish.
Fresh rosemary and garlic on the side
Sprinkled with herbs de Provence and roasted with potatoes
Just olive oil, sea salt & freshly ground pepper
Sprinkled with dried rosemary and baked with flageolet beans
Rosemary and butter
Rosemary and baked with potatoes and tomatoes
Rosemary and butter
Rosemary and butter with onions, celery, carrots, and red wine in the roasting pan to make a ragu.
Even if you only use olive oil, salt & pepper, it's perfect!
You may find this recipe video helpful too!
Find it online: https://returntothetable.com/leg-of-lamb/