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Roast Leg of Lamb

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The PERFECT Roast Leg of Lamb with Baby Potatoes

This roast leg of lamb is marinated with garlic and fresh herbs, roasted alongside baby potatoes and finished with a delicious red wine gravy. The perfect dish to make for the weekend or when entertaining family and friends.

How to roast a lamb leg with baby potatoes and red wine gravy
How to Roast a Leg of Lamb

The leg of lamb is the upper part of the leg without the shank bone. The butcher will usually ask if you want it bone-in or no bone. Today, we are using bone-in. If you choose a boneless leg of lamb, you can still use this recipe, and yet the cooking time will need to be adjusted. That is why having a meat thermometer is very helpful.

Another great cut of meat to use for this recipe would be lamb shoulder. We made a delicious Roast Lamb Shoulder with red wine sauce. In fact, both of these recipes could be used interchangeably.

About this roast leg of lamb

This leg of lamb is marinated with wonderful herbs, including rosemary, oregano, and thyme. In addition, the garlic adds a punch of flavor while the paprika also adds a bit of color. We added some red wine to the gravy, but you can certainly use stock instead.

I cook my lamb medium-rare, about 135 F using a meat thermometer. But, you can also cook it without a thermometer and cook it to your desired doneness. 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.
  • not really my favorite - Well Done is between 155 to 165 F,   approximately 30 minutes per pound.
How to roast a lamb leg with baby potatoes and red wine gravy
How to Roast a Leg of Lamb

Ingredients and substitutes

  • Veggies - If you plan to cook veggies with your meat, it's always wise to use vegetables that will benefit from the long cooking process. Potatoes, carrots, parsnips, and turnip are excellent for such roasting. On the other hand, never use veggies like zucchini or tomatoes because they cook fast and release a lot of liquids. As a result, they tend to steam, rather than roast, the meat.
  • Potatoes - I love using small roast potatoes because they really look elegant on the dinner table when entertaining. And, they also hold their shape well despite the long cooking.
  • Fresh herbs - When making a dish like this, you want to make an effort to buy fresh herbs. It makes a huge difference. Having said that, if dried herbs are all you have, go ahead and use them. One tbsp each would be a good measure to start. Adjust according to your preference.
  • Paprika - I use this for color, but I also like a little bit of zing. You can use sweet paprika, and yet I often go for the smoked hot paprika.
  • Red wine - If you like gravy and can consume wine, I highly recommend adding red wine to the gravy. Red wine pairs so beautifully with lamb.
How to roast a lamb leg with baby potatoes and red wine gravy
How to Roast a Leg of Lamb

How to make a roast leg of lamb (save/pin)

Marinade

  • Chop some fresh herbs - rosemary, thyme, and oregano - about 2 tbsp each.
  • In a mixing bowl, combine chopped fresh herbs, sliced garlic, paprika, lemon juice, and olive oil - Set aside.

Marinate the lamb

  • Wash clean and pat dry the leg of lamb. Season with salt and pepper.
  • Rub the marinade with your hands all over the lamb.
  • Leave to marinate for two hours up to overnight in the fridge.
  • An hour before cooking - take it out of the fridge and let it come to room temperature.

Roast the leg of lamb

  • Preheat the oven at 390 F or 200 C for 20 minutes.
  • Place the leg of lamb in the roasting pan surrounded by baby potatoes.
  • Season with salt and pepper. Add some sprigs of fresh rosemary and thyme.
  • Insert the meat thermometer in the thickest part of the meat, but without touching the bone.
  • Place in the preheated oven on the middle rack.
  • Immediately, reduce oven temperature to 320 F or 160 C.
  • For medium-rare, roast until the internal temperature of the meat reaches 130 F to 135 F, which usually takes between 60 to 70 minutes.
  • When the thermometer reaches your desired temperature, remove the lamb out of the oven.
  • Loosely tent it with aluminum foil and let rest for at least 15 minutes before you cut into it.

Make the gravy

  • Transfer the meat and potatoes to a serving platter.
  • Place the roasting pan on medium-low heat.
  • Add wine (or stock/water), and deglaze the pan by scraping with a spatula.
  • Gather as much of the flavor as you can - add one tbsp flour and cook until the gravy is thick.
  • If necessary, add more water, so it's not too thick. Cook for another minute.
  • Strain the gravy through a sieve and pour into a gravy boat.
  • Enjoy!
How to roast a lamb leg with baby potatoes and red wine gravy
How to Roast a Leg of Lamb
How to roast a lamb leg with baby potatoes and red wine gravy

Roast Leg of Lamb

Author: Veena Azmanov
5 from 19 votes
Print Pin Rate
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Calories: 366kcal
Adjust Servings Here: 16 servings

Description

This roast leg of lamb is marinated with garlic and fresh herbs, roasted alongside baby potatoes and finished with a delicious red wine gravy. The perfect dish to make for the weekend or when entertaining family and friends.
ADJUST SERVINGS HERE - 16 servings

Ingredients

A Leg of lamb with bone is usually between 4 to 6 lbs (2 to 3 kgs)

  • 5 lbs (2.5 kg) Leg of lamb with bone

Marinade

  • 4 cloves Garlic (thinly sliced)
  • 2 sprigs Rosemary fresh
  • 4 sprigs Thyme fresh
  • 2 sprigs Oregano
  • 1 tbsp Coarse salt
  • 1 tsp Pepper
  • 1 tsp Paprika
  • 4 tbsp Lemon juice
  • 4 tbsp Olive oil

Extra

  • 4 sprigs Thyme and rosemary each
  • 2 sprigs Rosemary
  • 2 tbsp Olive oil
  • 2 lb (1 kg) Baby roasting potatoes 2 lbs

For the gravy

  • 1 tbsp All-purpose flour
  • 1/2 cup (120 ml) Red wine or stock/water

Instructions

Marinade

  • Chop some fresh herbs - rosemary, thyme, and oregano - about 2 tbsp each.
  • In a mixing bowl, combine chopped fresh herbs, sliced garlic, paprika, lemon juice, and olive oil - Set aside.

Marinate the lamb

  • Wash clean and pat dry the leg of lamb. Season with salt and pepper.
  • Rub the marinade with your hands all over the lamb.
  • Leave to marinate for two hours up to overnight in the fridge.
  • An hour before cooking - take it out of the fridge and let it come to room temperature.

Roast the leg of lamb

  • Preheat the oven at 390 F or 200 C for 20 minutes.
  • Place the leg of lamb in the roasting pan surrounded by the baby potatoes.
  • Season with salt and pepper. Add some sprigs of fresh rosemary and thyme.
  • Insert the meat thermometer in the thickest part of the meat, but without touching the bone.
  • Place in the preheated oven on the middle rack.
  • Immediately, reduce oven temperature to 320 F or 160 C.
  • For medium-rare, roast until the internal temperature of the meat reaches 130 F to 135 F, which usually takes between 60 to 70 minutes.
  • When the thermometer reaches your desired temperature, remove the lamb out of the oven.
  • Loosely tent it with aluminum foil and let rest for at least 15 minutes before you cut into it.

Make the gravy

  • Transfer the meat and potatoes to a serving platter.
  • Place the roasting pan on medium-low heat.
  • Add wine (or stock/water) and deglaze the pan by scraping with a spatula.
  • Gather as much of the flavor as you can - add one tbsp flour and cook until the gravy is thick.
  • If necessary, add more water, so it's not too thick. Cook for another minute.
  • Strain the gravy through a sieve and pour into a gravy boat.
  • Enjoy!

Recipe Notes

 

  1. You want to choose a well-marbled piece of meat with a decent amount of fat on top. The fattier the meat the more juicy and flavorful the roast.
  2. Always thaw the leg of lamb before cooking - a few hours at least 2 to 3 hours. Cooking chilled meat can result in uneven baking causing the outer parts of the meat to overcook.
  3. A leg of lamb is a large chunk of meat and not much exposed. So, make sure to over season the meat, because only some of it will penetrate the meat. The rest of it will get crusted on.
  4. Use a roasting rack, don't just place the meat on the baking tray. The roasting rack will let the juices flow below and let the outside of the leg forms a crust almost a sear that keeps all the juices in.
  5. Elevate the bone from the base if possible. This encourages even cooking by circulating the air.
  6. Cook the meat just until you reach desired doneness, not a minute more. The meat continues to cook to about 5 to 10 degrees more after you take it out of the oven.
  7. If you are entertaining and want to ensure you have the perfect roast. Remove the lamb at about 140 F - this will be perfectly pink and about 145 F by the time you serve.
  8. Don't open the oven door too often to check doneness. Instead, calculate the cooking time and check closer to the time.
  9. Don't poke too many holes in the meat while checking for doneness. The moment you poke a hole in the meat you will see juices flow out. You want these to stay in so don't make too many holes. I poke the thermometer just ones and leave it there until it reaches the desired temperature.
  10. Let the meat rest after cooking. If you cut the meat too soon all the juices will flow out of the meat and give you a dry roast. Instead, let the meat rest for at least 15 minutes if not more.

Equipment

Roasting Rack
Cutting boards
Kitchen Knife
Baking Tray
Nutrition Information
Serving: 227gCalories: 366kcalCarbohydrates: 15.4gProtein: 24.6gFat: 22.5gSaturated Fat: 9.6gPolyunsaturated Fat: 12.9gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 83mgSodium: 687mgPotassium: 0mgFiber: 2.2gSugar: 1.7gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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Frequently asked questions

How long will this roast leg of lamb keep?

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.

Can I use a lamb shoulder instead of a leg of lamb?

Absolutely, both the shoulder and leg of lamb are very similar hard-working muscles and would need the same cooking method and temperature. You can also see my recipe for lamb shoulder in red wine sauce.

Should I cook the roast leg of lamb covered or uncovered?

Place the lamb on the roasting rack, fat side up uncovered. This will give a nice brown color and crust on the outside.

Should I sear the leg of lamb before cooking?

No. Since we cook the first few minutes on high heat this does the job of searing the meat and melting the fat. It will produce a juicy tender leg of lamb.

What can I do with the leftover roast meat?

Leftover roast meat works great in sandwiches and wraps. But, I also use leftover lamb in my chicken pot pie or shepherd's pie.

Do I need a meat thermometer for this roast?

I personally prefer to use meat thermometer so I don't have to calculate and watch the clock ever 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. The most important point to note is to make sure you insert the thermometer needle in the middle deepest part of the thick meat.

What do you serve on the side with this roast leg of lamb?

I love to serve my roast lamb leg either on a bed of roast potatoes or mashed potatoes. My kid's favorite is my rice pilaf with dried fruit and nuts. I love a side of salad such as my
Cherry Tomato Mozzarella Salad
Cabbage Salad with Toasted Sunflower Seeds
Easy Celery Salad with Cranberries and Pecans
Carrot Salad with Raisins, Cranberries, and nuts
Oven-baked Potato Chips
Spinach Potato Patties
Lemon Rosemary Roast Potatoes
Leek Potato Patties

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How to roast a lamb leg with baby potatoes and red wine gravy
How to Roast a Leg of Lamb

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Author - Veena Azmanov

Veena Azmanov

Veena is the author of three blogs - Veena Azmanov, Cake Decorating Tutorials, and East Indian Recipes.
She writes about cooking, baking, desserts, and cake decorating. Being a professional cake decorator and food blogger for over ten years she has been featured in many online magazines and publications around the world. On her blogs, you will find delicious, easy and practical recipes often with instructional videos and tutorials for the home cook.

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    Recipe Rating




  1. swathi

    I like that your roasted the lamb with wine and herbs. I always thought we can cook lamb only with spices .But this recipe changed my opinion. Delicious.

    Reply

    • Veena Azmanov

      Thank you, Swathi. I love lamb and wine together.

      Reply

  2. Michelle

    I love a good roasted leg of lamb. Lamb definitely signifies that it's holiday season for me, it usually what my family eats for most holiday meals

    Reply

    • Veena Azmanov

      Thank you, Michelle. Us too we love lamb on festive occasions.

      Reply

  3. Catherine

    Oh Veena, your herb crusted lamb looks and sounds magnificent! I haven't prepared one since last season and I know my family would absolutely love this!

    Reply

    • Veena Azmanov

      Thank you, Catherine. You must try this recipe. So simpple.

      Reply

  4. Jenni LeBaron

    This looks delicious. I bet it was devoured at your Passover celebration. I also agree that adding a little red wine directly to the gravy is a good call!

    Reply

    • Veena Azmanov

      Thanks, Jenni. yes, it was very much enjoyed.

      Reply

  5. Eileen Kelly

    Roasted leg of lamb is a favorite of mine. Your recipe has everything I love in a homemade roast The marinade, fresh herbs, and adding a side of roasted potatoes, Perfection!

    Reply

    • Veena Azmanov

      Thank you, Eileen. So happy to hear you like this recipe. Hope you try it soon.

      Reply

  6. Noel Lizotte

    What an elegant dinner centerpiece! This would make a fabulous Christmas or New Year's Eve dinner so fancy. Yet, I love that the recipe seems so simple.

    Reply

    • Veena Azmanov

      Absolutely Noel. Perfect for, Thanksgiving, Christmas Dinner or New Years dinner.

      Reply

  7. Pavani

    Wow, that sounds like a very flavorful and delicious roasted leg of lamb. I love your posts -- all the tips and tricks you include are very helpful to easily follow the recipe.

    Reply

    • Veena Azmanov

      Thank you, Pavani. Happy you like my writing style.

      Reply

  8. Lauren Vavala

    My fiance is a huge fan of lamb and is always buying it. I never know what to do with it since I don't eat it, so thank you for a great recipe! He will love it!

    Reply

    • Veena Azmanov

      This is a simple recipe Lauren. You must make it for him.

      Reply

  9. Dianna

    We love lamb at my house. What a great holiday recipe for sharing with the family. This meal looks lovely.

    Reply

    • Veena Azmanov

      Absolutely, Dianna. Perfect for the holiday dinners

      Reply

  10. Dan Zehr

    Wow and Wow! The recipe for this lamb is impressive! This is absolutely fantastic! So YUMMY! Is good food and this looks like one of the BEST!

    Reply

    • Veena Azmanov

      Thanks Dan. Glad you think so.

      Reply

  11. Karyl Henry

    I love lamb, but I don't eat it nearly as much as I'd like. This is such an elegant dish for a dinner party, plus some leftovers to eat the next day! I'll have to give this a try

    Reply

    • Veena Azmanov

      Thanks, Karyl. This is so easy you will love it.

      Reply

  12. Gloria

    This looks delicious. We love lamb, and I know this would make a great dinner...great for a special occasion too.

    Reply

    • Veena Azmanov

      Absolutely, Gloria. Perfect for special occasions

      Reply

  13. Claudia Lamascolo

    we really love lamb and I never seem to get a good cut of meat here in Florida. I usually buy the whole leg too .. I love that its herb crusted , I have to marinade ours for 4 days or its tough here. Wish we lived closer to Australia that where they get it from here in Florida maybe it sits too long! this looks marvelous! I am drooling!

    Reply

    • Veena Azmanov

      Slow cooking would really help tough meats. This is really simple and easy.

      Reply

  14. Natalie

    I absolutely love all the spices and herbs you combined and used here. Lamb meat is absolutely delicious on his own but with all these spices I bet is just incredible and even better. Just yum!

    Reply

    • Veena Azmanov

      Thank you, Natalie. Yes, it's packed with flavor. I think you will love this.

      Reply

  15. Laura | Wandercooks

    Roast lamb is a massive favourite in our families, reserved for special days like Christmas. I'm sooo excited to cook it this year for family and love your mix of spices - but definitely intrigued by the Indian blend. Would love to try this if you do share it on your blog! 🙂

    Reply

    • Veena Azmanov

      Thank you Laura, I'm sure you will love this - I too plan to make lamb this Christmas. I will definitely share my mom's recipe with Indian spices very soon too! Thanks for the comment

      Reply

  16. Luci {Luci's Morsels}

    Mmm, the herbs you used in this recipe sound like an amazing and fragrant combo! Next time I cook lamb, I'll remember your tips on how to get it nice and crusty. Thanks!

    Luci's Morsels | fashion. food. frivolity.

    Reply

    • Veena Azmanov

      Thank you so much Luci. So glad you like the tips. Thanks for the comment.

      Reply

  17. Melanie

    The meat looks so tender and delicious, yum!!

    Reply

    • Veena Azmanov

      Thank you Melanie. What was very tender and delicious

      Reply

  18. Jessy @ The Life Jolie

    I am a lover of all things lamb- in my family it's tradition to find lamb at many holiday meals. Your recipe looks delicious!

    Reply

    • Veena Azmanov

      Thanks Jessy. We are lamb lovers too! If I could afford it I'd be having lamb every week .. he he.. Thanks for the comment.

      Reply

  19. April J Harris

    You've shared some wonderful tips on cooking lamb in this post and I love the rub you have used. It's full of flavour. What a delicious recipe!

    Reply

    • Veena Azmanov

      Thank you April. Glad you like my tips. Yes the flavors are definitely amazing

      Reply
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