Roast Leg of Lamb (Garlic oil marinade)
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 recall the first time I tasted leg of lamb with a simple garlic marinade was at a quaint restaurant while I was on a date with my husband (before we got married). The tender meat practically melted in my mouth, and the garlic-infused flavors left me craving more. Experimenting with different ratios of garlic, olive oil, and herbs, I finally created a marinade that captured the essence of that memorable meal.
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 am using the bone-in leg of lamb. But you can also use the shoulder for this recipe. Just make sure to thaw the meat an hour or two before roasting. Read more about cuts of lamb.
- Herbs – For red meat, it is very important to use fresh herbs. And yet, you can also use 1 tsp dry rosemary and 1 tsp dry thyme in the marinade.
- Lemon juice – Helps tenderize the meat and rounds all the flavors together. I highly recommend not to substitute it.
- Spices – Smoked paprika and mild coriander add a subtle, delicate flavor. You can also use 1/2 tsp cumin to add some extra smoky flavor.
- Garlic – This has to be fresh garlic. As you can see, we do have a nice, generous portion of garlic for flavor.
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.
Pro tip – This is a large chunk of meat and not much exposed, so make sure to season generously with salt and pepper. Some of it will be absorbed inside the meat. - 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.
Three secrets to cooking red meat
- Good meat – Buy good quality meat from the right source. That way, you will have meat that’s right for what you’re cooking.
- A good marinade – This does not have to be a long list of ingredients. In fact, salt, pepper, and lemon juice are usually enough. However, add some fresh herbs and spices to take it to the next level.
- Cook it just right – Don’t undercook or overcook it. And the best way to get it right, stress-free, is to use a thermometer so there is no calculation and no guessing. When the thermometer reaches the desired internal temperature, your meat is ready.
Variations – Different Marinades 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
Tips for Juicy Roast Lamb Every Time
- Choose the right cut – A well-marbled leg of lamb with a layer of fat gives the juiciest, most flavorful roast.
- Thaw before roasting – Always let lamb thaw fully; chilled meat cooks unevenly.
- Season generously – A leg is thick, so overseasoning helps flavor penetrate while forming a crust.
- Use a roasting rack – Keeps juices flowing underneath and helps create that seared crust.
- Cook to temperature, not time – For medium-rare, pull lamb at 135°F; it will rise to about 140°F while resting.
- Avoid oven peeking – Each time you open the oven, heat escapes and slows roasting.
- Use a thermometer – Insert once and leave it in to avoid losing juices.
- Rest before carving – Let lamb rest at least 15 minutes so juices redistribute for a tender roast.
Troubleshooting Leg of Lamb (with Marinade)
| Problem | Likely Cause | Solution (with Keywords) |
|---|---|---|
| Lamb is dry after roasting | Overcooked or carved too soon. | Use a meat thermometer and pull the leg of lamb roast at 135°F for medium-rare. Always rest the lamb at least 15 minutes before slicing. |
| 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. |
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.
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.
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
Tips for Success
- Choose the right cut – A well-marbled leg of lamb with a layer of fat gives the juiciest, most flavorful roast.
- Thaw before roasting – Always let lamb thaw fully; chilled meat cooks unevenly.
- Season generously – A leg is thick, so overseasoning helps flavor penetrate while forming a crust.
- Use a roasting rack – Keeps juices flowing underneath and helps create that seared crust.
- Cook to temperature, not time – For medium-rare, pull lamb at 135°F; it will rise to about 140°F while resting.
- Avoid oven peeking – Each time you open the oven, heat escapes and slows roasting.
- Use a thermometer – Insert once and leave it in to avoid losing juices.
- Rest before carving – Let lamb rest at least 15 minutes so juices redistribute for a tender roast.
Cooking time and temperatures
I cook my lamb medium-rare, about 135 F using a meat thermometer. Here’s a guide you can use.- Medium rare – between 130°F and 135°F, approximately 20 minutes per pound.
- Medium – between 135 F to °F and 140°140 F, approximately 22 to 23 minutes per pound.
- Medium well – between 145°F and 150°F, approximately 25 minutes per pound.
- Well Done is between 155 and 165°F, approximately 30 minutes per pound.
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