Roasting a leg of lamb is simple and easy. This recipe uses bone-in lamb with a garlic herb and olive oil marinade. Packed with flavor, this is a recipe to impress. Serve it with mashed or roasted potatoes, salad, and bread for a wonderful festive meal. Leftovers are great in sandwiches and wraps.
A leg of lamb is a very impressive cut of meat. It comes from the back haunches of the animal. You can buy it boneless or bone-in. In addition, the average weight of a lamb leg is around 5 to 7 lbs. Also, it is best to buy a medium, not too young and not too old lamb; otherwise, the meat can be quite tough.
I love leg of lamb because it looks impressive but really doesn’t need much work. Garlic, fresh herbs, olive oil, and a few simple spices are enough to give the meat plenty of flavor.
For me, the most important part isn’t a complicated marinade — it’s cooking the lamb to the right temperature and letting it rest before slicing. That’s what keeps it tender and juicy.
And, whenever I serve this garlic-marinated lamb to friends and family, it’s met with rave reviews. In fact, this dish has become one of the many favorites at our gatherings. It’s a testament to the power of simple, flavorful cooking and the enduring influence of a single memorable dining experience.
Why you’ll love this leg of lamb
- This is my super easy lamb to make any time of the year. Plus, it is so packed with flavor.
- Today, I am using garlic, herbs, and oil marinade without any butter, and yet, look at the wonderful color I got on this meat.
- Today, I am using bone-in lamb leg, but you can also use boneless leg of lamb or lamb shoulder with this marinade.
Ingredients and substitutes for the Best Leg of Lamb Marinade
- Lamb – I use a bone-in leg of lamb because it stays juicy and makes a beautiful roast. You can use the same marinade for a boneless leg of lamb; just adjust the cooking time and cook by internal temperature.
- Herbs – Fresh rosemary and thyme work beautifully with lamb. If you don’t have fresh herbs, use about 1 teaspoon each of dried rosemary and thyme.
- Garlic – Fresh garlic gives the marinade the best flavor. I use plenty because this is a large cut of meat.
- Olive oil – Helps carry the garlic, herbs, and spices over the surface of the lamb and encourages browning.
- Lemon juice – Adds acidity and balances the richness of the lamb.
- Spices – Smoked paprika and coriander add warmth without overpowering the lamb. A little cumin is also a good variation.
How to make Leg of lamb with garlic oil marinade (Step by Step)
- Prep Lamb – Trim excess fat off the lamb and pat dry on all sides.
Pro tip – If the lamb is wet, the marinade will slide off the meat as soon as it starts cooking. Also, If the meat was frozen, ensure that it is thawed at least an hour before marinating. - Marinade – In a mortar and pestle (or food processor), crush the garlic, rosemary, and thyme. Next, add the paprika, coriander powder, olive oil, and lemon juice. Set aside.
- Marinate the lamb – Season the lamb with salt and pepper on all sides. Then, brush the marinade on all sides. Leave to marinate for an hour or up to 12 hours in the fridge. Thaw at least an hour or two before roasting.
- Preheat the oven at 350°F / 180°C / Gas mark 4
- Place the leg of lamb in a roasting pan on the roasting rack. If using a thermometer, insert it into the center of the thickest part of the meat.
- Roast until you reach the desired temperature of doneness:
- Medium rare – between 130 F to 135 F, approximately 20 minutes per pound.
- Medium – between 135 F to 140 F, approximately 22 to 23 mins per pound
- and Medium well – between 145 F to 150 F, approximately 25 minutes per pound
- Well Done is between 155 to 165 F, approximately 30 minutes per pound.
- When the thermometer reaches your desired temperature, remove the lamb from the oven. Then, loosely tent it with aluminum foil and let it rest for at least 15 minutes before slicing. In the meantime, make the gravy.
- Serve with mashed potatoes or roast potatoes.
Storage and Make Ahead
- Make ahead: You can season the leg of lamb with the garlic-herb marinade up to 24 hours ahead. Cover and refrigerate, then remove it from the fridge about 45–60 minutes before roasting.
- Store leftovers: Keep leftover lamb in an airtight container in the refrigerator for 3–4 days.
- Freeze: Cooked lamb can be frozen for up to 3 months. Slice or portion it first and store with some of the pan juices to help prevent it from drying out.
- Reheat: Cover and warm gently in a 300°F (150°C) oven with a splash of stock or pan juices until heated through. Avoid high heat, which can quickly dry out the lamb.
- Leftovers: Thinly sliced roast lamb is great in sandwiches, wraps, salads, grain bowls, or served with roasted vegetables.
Variations – Try a different Marinade for Leg of Lamb
- Moroccan Roast Leg of lamb
- Roast leg of lamb with garlic butter marinade
- Lamb Shoulder in red wine
- Lamb Roast Shoulder Boneless
- Boneless Leg of Lamb
Leg of Lamb (garlic herb marinade)
This leg of lamb is simple, easy, and uses my fool-proof method of roasting. If you are new to cooking meat, this is the recipe you can make to impress family and friends.
Video
Ingredients
- 5 lbs (2.25 kg) Leg of lamb (bone in)
- 1 tsp Salt
- 1 tsp Pepper
- 1 sprig Rosemary leaves removed
- 4 sprigs Thyme leaves removed
- 6 – 8 large Garlic cloves
- 1 tbsp Paprika smoked
- 1 tsp Corinder powder
- 2 tbsp Olive oil
- 2 tbsp Lemon juice
Method
- Prep Lamb – Trim excess fat off the lamb and pat dry on all sides.5 lbs Leg of lamb, 1 tsp Salt, 1 tsp Pepper
- Marinade – In a mortar and pestle (or food processor), crush the garlic, rosemary, and thyme. Add the paprika, coriander powder, olive oil, and lemon juice. Set aside.1 sprig Rosemary, 4 sprigs Thyme, 6 – 8 large Garlic cloves, 1 tbsp Paprika, 1 tsp Corinder powder, 2 tbsp Olive oil, 2 tbsp Lemon juice
- Marinate the lamb —Season the lamb on all sides with salt and pepper. Then, brush the marinade on all sides. Leave to marinate for an hour or up to 12 hours in the fridge. Thaw for at least an hour or two before roasting.
- Preheat the oven at 350°F / 180°C / Gas mark 4
- Place the leg of lamb in a roasting pan on the roasting rack. If using a thermometer, insert it into the center of the thickest part of the meat.
- Roast until you reach the desired temperature of doneness.– Medium rare – between 130 F to 135 F, approximately 20 minutes per pound.– Medium – between 135 F to 140 F, approximately 22 to 23 mins per pound – Medium well – between 145 F to 150 F, approximately 25 minutes per pound– Well Done is between 155 to 165 F, approximately 30 minutes per pound.
- When the thermometer reaches your desired temperature, remove the lamb from the oven. Loosely tent it with aluminum foil and let it rest for at least 15 minutes before slicing. In the meantime, make the gravy.
- Serve with mashed potatoes or roast potatoes.
Notes
- Use temperature as your guide. Cooking time per pound is only an estimate because the shape, thickness, bone, and starting temperature of the lamb affect roasting time.
- Don’t touch the bone with the thermometer. Insert it into the thickest part of the meat for an accurate reading.
- Allow for carryover cooking. The internal temperature will continue to rise slightly while the lamb rests.
- Rest before carving. Give the lamb at least 15 minutes so the juices redistribute instead of running out when you slice it.
- For frozen lamb: Thaw completely in the refrigerator before roasting.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Pat the lamb dry first – Removing excess surface moisture helps the marinade stick and gives you better browning.
- Season generously – A whole leg of lamb is a large cut, so don’t be shy with the garlic, herbs, salt, and pepper.
- Roast fat-side up – The fat bastes the meat as it cooks and helps create a flavorful browned crust.
- Use a meat thermometer – Cooking times are only a guide. Check the thickest part of the meat without touching the bone.
- Start checking early – Check the temperature about 15–20 minutes before you expect the lamb to be done. You can always cook it longer.
- Allow for carryover cooking – The internal temperature will rise a few degrees after the lamb comes out of the oven.
- Don’t skip the rest – Rest the lamb for 15–20 minutes before carving so the juices redistribute.
- Slice against the grain – This shortens the muscle fibers and gives you more tender slices.
What side dish do you serve with roast leg of lamb
- Roast potatoes or mashed potatoes.
- Festive rice pilaf with dried fruit and nuts,
- Salad – Cherry Tomato Mozzarella, Cabbage, Celery, Carrot Salad.
- Quick garlic sesame asparagus or garlic Parmesan asparagus,
- Swiss chard patties, sesame green beans,
- oven-baked butternut squash, oven-baked carrot sticks.
Troubleshooting Leg of Lamb
| Problem | Likely Cause | Solution (with Keywords) |
|---|---|---|
| Lamb is dry after roasting | Overcooked or carved too soon. | Cook by internal temperature, rest for 15–20 minutes, and slice thinly against the grain. |
| Marinade flavor didn’t penetrate | Not marinated long enough, or not enough seasoning. | For best flavor, marinate leg of lamb overnight with garlic, rosemary, and olive oil. Make sure the lamb is fully coated. |
| Meat cooked unevenly | Lamb wasn’t thawed properly before roasting. | Always thaw the leg of lamb in the fridge overnight, then let it sit at room temp 1–2 hours before cooking. |
| Lamb roast is tough | Cooked past 150°F (well-done) or cooked too quickly. | Roast low and slow at 350°F. Stick to proper lamb roast cooking times per pound and avoid high heat. |
| No crust or sear on the outside | Lamb roasted directly on pan without airflow. | Place the lamb leg on a roasting rack so air circulates and a flavorful crust forms. |
| Too much juice lost while checking | Frequent poking or cutting into meat. | Insert a thermometer for lamb roast once and leave it in until the desired doneness. Avoid cutting before resting. |
| Garlic/herbs burnt on surface | Marinade applied too heavily on outer fat layer. | Pat lamb dry, brush on a thin coat of garlic herb marinade, and baste halfway through roasting. |
Frequently asked questions
If stored properly, a roast leg of lamb will keep in the fridge for 3 to 4 days. You can also freeze it for up to a month.
To make the best leg of lamb marinade, use garlic, rosemary, thyme, olive oil, lemon juice, and spices like paprika or coriander. Rub the marinade generously over the lamb and let it sit for at least 1 hour, or overnight in the fridge for maximum flavor.
A quick 1–2 hours works, but for the most flavorful roast leg of lamb, marinate overnight (8–12 hours). Always bring the lamb back to room temperature before roasting so it cooks evenly.
Yes! A boneless leg of lamb roast works beautifully with the same garlic-herb marinade. Just tie the roast with kitchen twine so it cooks evenly and absorbs the flavors.
Roast the lamb uncovered so it forms a golden crust. If the outside browns too quickly, you can tent it loosely with foil while finishing the roast.
I personally prefer to use a meat thermometer, so I don’t have to calculate and watch the clock every so often. But you can certainly do without it. However, if you are new to cooking or roasting meat, a thermometer can take the guesswork out. Also, make sure you insert the thermometer needle in the middle, deepest part of the thick meat.
I cook my lamb medium rare, about 135 F, using a meat thermometer. But if you don’t own a thermometer, here’s a guide you can use.
– Medium rare – between 130 F to 135 F, approximately 20 minutes per pound.
– or Medium – between 135 F to 140 F, approximately 22 to 23 minutes per pound.
– and Medium well – between 145 F to 150 F, approximately 25 minutes per pound.
– Well Done is between 155 to 165 F, approximately 30 minutes per pound
Don’t overcook it, let it rest for at least 15 minutes before carving, and always use a roasting rack so air circulates and the meat retains its juices.
more lamb roast
- Kleftiko: Greek Roast Leg Of Lamb Recipe
- Boneless Leg of Lamb
- Lamb Shoulder Roast Boneless
- The Secret Weapon To Perfectly Cooked Meat
- Boneless Roast Lamb
Don’t lose this recipe! Save it for Later!
📌 Save this Recipe for later on Pinterest so you can easily find it again.
⭐ Add Veena Azmanov Kitchen to your Google Preferred Sources.
It helps Google show you more of our recipes.
📧 Subscribe for new recipes delivered to your inbox.
🎥 Follow us for more recipes
Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
I was nervous to cook lamb but your instructions were so clear—it came out perfect! Juicy, flavorful, and totally worth the splurge. My husband went back for thirds and the kids were disappointed we had not leftovers!!
Thank you so much for the lovely feedback, Mark
Made this for Easter and my whole family went silent at the table… they were too busy eating! The garlic and herbs made the house smell amazing. Definitely saving this for every holiday now.
Thank you so much for the lovely feedback, Sarah
Flavourful meat and gravy. It was the first time I made leg of lamb and it turned out well. The recipe was easy to follow and I have all the ingredients on hand. I followed the cooking time for medium (22-23 min per pound) but it turned out to be well done. The meat was still very tasty and not tough at all but next time I may need to check the doneness earlier instead of waiting until the end of the calculated time as suggested.
Thank you, Lamyku, for your feedback. The cooking time is a standard guideline so yes, it has to be adjusted per type, thickness, weight, etc. I prefer to use a [eafl id="54660" name="Meat Thermometer" text="cooking thermometer"] to ensure I always cook it to the correct doneness. Plus, it is stress-free.
Hi Veena we had the leg of lamb on Easter Sunday with my mother in law and it was cooked to perfection. Brown on the outside and very moist and tender in the center. Followed the recipe and it turned out the way I expected it. This recipe is a keeper in our family.
Thanks
Phil Milan Elmira Ontario Canada
Thank you so much for the lovely feedback Phil.
We tried this on a 2.6 kg lamb leg that included a bit of shank. We salted it a bit more than what you suggested (a bit more cumin too) and we had to roast it a bit longer to get to medium (~2h) because our oven isn’t the best at keeping a steady temperature. It turned out great. The meat was tender and juicy, and the crust is very flavorful. Thank you for this wonderful recipe.
Thank you for the lovely feedback, Zi. Happy you enjoyed this recipe.
Hi, Looks good Veena, thanks.
But do I have to score the meat before applying the marinade?
I don’t score the meat, Theresa. I just trim the excess fat.
I miss having lamb. I usually have this on special occasions. Saving this recipe, can always use a new marinade in my home!
Thanks Connie.
I bought a leg of Lamb and I am going to try your Mariade. Do you keep the leg covered while cooking?
thx for all tge tips.!!!
Sami, I often keep it open in the fridge so that excess moisture is evaporated. But, you can keep it covered in the fridge for a few hours or on the counter for a shorter time. Make sure the meat is thawed to room temperature before roasting.
My brother made this tonight and it really came out well. Thanks for sharing this recipe.
Thank you so much for the feedback, Gunjan. I am so happy you enjoyed this
i just bought a great looking leg. i’ll be putting this recipe to use tomorrow!
Sounds good. Let me know how it was Kerri. Love some feedback
I used your recipe for tonight’s Sunday dinner and it was the best leg of lamb we ever had!
I am so happy to hear that, Denise. Thank you so much for the lovely feedback