Herb Roasted Leg of Lamb (Juicy, Tender & Easy)
Wondering how to roast leg of lamb so it turns out tender and juicy every time? This herb roasted leg of lamb recipe uses a simple garlic, rosemary, and thyme rub. It starts with a quick high-heat roast, then finishes at a lower temperature for a flavorful crust and perfectly succulent lamb—perfect for Easter or holiday gatherings.
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My Go-To Herb Roasted Leg of Lamb Recipe
If you’ve ever felt intimidated by cooking lamb, this simple recipe will change your mind.
Over the years, I’ve tested several lamb recipes—some slow roasted, some marinated overnight, and others heavily seasoned. What I’ve learned is that lamb already has a rich flavor, so it really shines with simple herbs like rosemary and thyme, plenty of garlic, and good olive oil.
The method I use here—starting the lamb at a high temperature and then lowering the heat—creates a beautiful crust while keeping the inside tender and juicy.
Roasted leg of lamb might look like a special-occasion dish, but it’s actually very easy to make at home. If you’re cooking lamb for the first time, don’t worry—I’ll walk you through my simple technique and tips so you can make this family-favorite roast lamb recipe with confidence.
Ingredients Notes
This herb roasted leg of lamb recipe uses simple ingredients that enhance the lamb rather than overpower it. A few fresh herbs and pantry staples are all you need.
For a full ingredients list with measurements, check the recipe card below.
- Boneless leg of lamb – A boneless roast cooks evenly and is much easier to slice. I like to tie it with kitchen twine so it keeps a uniform shape while roasting.
- Herb Garlic Rub (garlic, olive oil, Dijon mustard, rosemary, thyme, salt, and black pepper) – A simple herb paste that coats the lamb and creates a flavorful crust while roasting.
Why these ingredients work- Dijon mustard: Adds subtle tang and helps the herb mixture stick to the lamb.
- Rosemary + thyme: Classic herbs for roasted lamb leg that complement the rich flavor perfectly.
- Olive oil: Helps the rub spread evenly and encourages browning.
Boneless vs Bone-In Leg of Lamb
Both boneless and bone-in leg of lamb work well for roasting, but there are a few differences.
Boneless leg of lamb
- Easier to slice and serve
- Cooks more evenly when tied with twine
- Great for beginner cooks
Bone-in leg of lamb
- Slightly richer flavor
- Takes a little longer to cook
- Can be more difficult to carve
For this herb roasted leg of lamb recipe, I prefer boneless leg of lamb because it roasts evenly and is much easier to slice into neat servings.
How to Make Herb Roasted Leg of Lamb
This herb roasted leg of lamb recipe is very easy to make. I’m sharing the exact steps and technique I use so the lamb turns out tender, juicy, and full of flavor every time.
Step 1. Preheat the Oven & Prep the Lamb
Preheat the oven to 475°F. Pat the leg of lamb dry with paper towels. Drying the surface helps the lamb develop a better crust while roasting.
Step 2. Make the Garlic Herb Rub
In a small bowl, combine the garlic, olive oil, Dijon mustard, rosemary, thyme, salt, and black pepper. Stir until the mixture forms a thick herb paste
Step 3. Coat the Lamb
Rub the herb mixture evenly over the entire leg of lamb, coating all sides well. Press the herbs gently into the meat so they stick during roasting.
Step 4. Truss the Lamb.
If the lamb isn’t already tied, truss it with kitchen twine. Lay several pieces of twine on a cutting board, place the lamb on top, and tie each piece snugly around the roast. This helps the lamb cook evenly and keeps its shape for cleaner slices.
Step 5. Roast the Lamb
Roast the lamb at 475°F for 10 minutes to develop a flavorful crust. Reduce the oven temperature to 375°F and continue roasting for about 70 minutes, or until the lamb reaches your desired doneness:
- Medium: 145–150°F
- Well done: about 160°F
Tip: For best results, use a meat thermometer to check doneness.
Step 6. Rest and Serve
Remove the lamb from the oven and let it rest for about 10 minutes before slicing. This allows the juices to redistribute so the meat stays tender and juicy. Slice against the grain and serve.
TIPS FROM NELI’S KITCHEN
Top Tips for Perfect Roasted Leg of Lamb
After making this herb roasted lamb recipe for several years, these are the tips that consistently make the biggest difference.
- Use a Meat Thermometer. The best way to know when your roasted leg of lamb is done is by checking the internal temperature with an instant-read thermometer. I usually cook it to 140–150°F for medium doneness.
- Start with High Heat for Better Flavor. Roasting at 475°F for the first 10 minutes helps create a nicely browned crust and deeper flavor. When I tested roasting entirely at a lower temperature, the lamb didn’t develop the same depth of flavor or color.
- Pat the Lamb Dry. Drying the surface helps the seasoning stick and allows the lamb to brown properly.
- Use Fresh Herbs. Fresh rosemary and thyme give this herb roasted leg of lamb the best flavor. If using dried herbs, use a smaller amount.
- Don’t Skip Trussing. Tying the lamb with kitchen twine helps it cook more evenly and keeps the roast neat for slicing.
- Tent with Foil if Needed. If the lamb starts browning too quickly, I loosely cover it with foil while it finishes roasting.
- Let the Lamb Rest. Rest the lamb for about 10 minutes before slicing so the juices redistribute and the meat stays tender.
- Slice Against the Grain. Cutting against the grain shortens the muscle fibers and makes the lamb more tender.
- Use the Pan Juices for Extra Flavor. Spoon the pan juices over the sliced lamb before serving for added flavor and moisture.
How Long to Roast Leg of Lamb (Quick Guide)
In my experience, the exact roasting time can vary depending on the size of the lamb and how you like it cooked. For this roasted leg of lamb recipe, I start the lamb at 475°F for 10 minutes to help develop a flavorful crust, then reduce the oven to 375°F to finish roasting it more gently.
After that initial high-heat roast, I usually plan on about 15–18 minutes per pound, until the lamb reaches the right internal temperature.
If you’re wondering how long to roast leg of lamb, a 5-pound leg of lamb typically takes about 60–75 minutes total in my oven, depending on the exact shape of the roast. I personally like cooking lamb to medium, which keeps it tender, juicy, and slightly pink in the center.
Here’s a helpful internal temperature guide I use when roasting a boneless leg of lamb:
| Doneness | Internal Temperature | Approx. Time at 375 F |
|---|---|---|
| Medium-rare | 135–140°F | 50–65 minutes |
| Medium | 140–150°F | 60–75 minutes |
| Medium-Well | 150–155°F | 70–85 minutes |
| Well Done | 160°F | 80–95 minutes |
That said, I always rely on a meat thermometer rather than time alone. Ovens can vary, and checking the internal temperature helps ensure the lamb turns out tender and juicy instead of overcooked.
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Preheat and prepare the lamb. Preheat your oven to 475°F. Pat the leg of lamb dry with paper towels and place it in a roasting pan or baking dish.
Make the herb mixture. In a small bowl, combine the garlic, olive oil, Dijon mustard, rosemary, thyme, salt, and black pepper. Stir until well mixed.
Season the lamb. Rub the herb mixture evenly over the entire leg of lamb, coating all sides well.
Truss the lamb. Lay 4–5 pieces of kitchen twine on a cutting board, spaced a few inches apart. Place the seasoned lamb on top of the twine, then tie each piece snugly around the lamb. This helps the meat hold its shape and cook more evenly.
- Roast the lamb. Place the lamb in the oven and roast at 475°F for 10 minutes to develop a nice crust. Then reduce the oven temperature to 375°F and continue roasting for about 70 minutes or until the lamb reaches your desired doneness: Medium: 145–150°F internal temperature, Well Done: about 160°F. (Roasting usually takes 50–90 minutes total, depending on the exact size and preferred doneness.)
Rest and serve. Remove the lamb from the oven and let it rest for 10 minutes before slicing. Transfer to a serving platter, cut the twine, and serve with sautéed carrots and peas.
- Let the lamb sit at room temperature for 45–60 minutes before roasting so it cooks more evenly.
- Use an instant-read thermometer to check doneness, inserting it into the thickest part of the lamb. I usually remove the lamb at 140–150°F for medium doneness.
- Roast at 475°F for 10 minutes, then reduce the oven to 375°F and cook about 15–18 minutes per pound.
- Tent loosely with foil if the lamb starts browning too quickly before it reaches the correct internal temperature.
Internal Temperature Guide for Roasted Leg of Lamb
| Doneness | Internal Temperature |
|---|---|
| Medium-Rare | 135–140°F |
| Medium | 140–150°F |
| Medium-Well | 150–155°F |
| Well Done | 160°F |
Tip: Remove the lamb from the oven about 5°F before your target temperature, as it will continue cooking slightly while resting.
Calories: 280kcal | Carbohydrates: 1g | Protein: 37g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 114mg | Sodium: 1004mg | Potassium: 534mg | Fiber: 0.3g | Sugar: 0.04g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 4mg
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
Serving Suggestions for Lamb Roast
One of the reasons I love this herb roasted leg of lamb recipe is that it pairs well with so many side dishes.
My favorite combinations include:
For holidays, I often serve it with creamy scalloped potatoes, roasted vegetables and a fresh herb sauce like basil pesto or chimichurri to brighten the rich lamb flavor. A creamy tzatziki sauce goes perfectly with this lamb roast too.
Storing and Reheating
- Refrigerator – Store leftover roasted lamb in an airtight container for 3–4 days.
- Freezer – Sliced lamb freezes well for up to 3 months. Wrap it tightly to prevent freezer burn.
- Reheating Tip – Reheat gently in a skillet with a splash of broth or water to keep the lamb from drying out.
