If you’re looking for a show-stopping centerpiece for Easter or any special meal, herb-roasted leg of lamb is an absolute classic. It’s flavorful, tender, and surprisingly simple to make. A savory garlic and herb rub gives the meat a fragrant crust, while the inside stays juicy and melt-in-your-mouth delicious. It’s one of those dishes that feels fancy but is super approachable—even if it’s your first time cooking lamb.
Why You’ll Love This Recipe
- Elegant & Flavorful – A garlic-herb crust infuses deep flavor in every bite.
- Perfect for Gatherings – Feeds a crowd with minimal hands-on effort.
- Impressive Yet Easy – A simple prep and a good roast do most of the work.
- Great Leftovers – Use slices in wraps, sandwiches, or salads.
How to Make Herb-Roasted Lamb
Ingredients:
- 1 (4–5 lb) bone-in leg of lamb
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lemon, zested and juiced
- Optional: 1 cup white wine or broth for roasting pan
Instructions:
- Preheat oven to 400°F (200°C). Let lamb sit at room temp for 30–45 minutes before roasting.
- Make the herb rub – In a small bowl, mix garlic, rosemary, thyme, mustard, olive oil, lemon zest/juice, salt, and pepper.
- Prep the lamb – Pat the lamb dry and make small incisions all over with a paring knife. Rub the herb mixture all over, pressing into the slits.
- Roast – Place lamb on a rack in a roasting pan. Add wine or broth to the bottom if desired. Roast for 20 minutes, then reduce oven to 350°F (175°C) and roast another 60–75 minutes, or until internal temp reaches 135°F for medium-rare or 145°F for medium.
- Rest & Serve – Remove from oven, tent with foil, and let rest 15–20 minutes before carving.
Storage Information
- Refrigerator: Store sliced lamb in an airtight container for up to 4 days.
- Freezer: Freeze slices in a freezer-safe container or bag for up to 2 months.
- Reheating: Gently reheat in a covered pan at 300°F, or microwave with a splash of broth.
Variations to Try
- Mint-Infused Rub – Add chopped fresh mint for a classic flavor combo.
- Spicy Mediterranean Style – Add smoked paprika and cumin for a twist.
- Garlic-Butter Crust – Replace olive oil with melted butter for a richer taste.
Tips & Notes
- Use a meat thermometer to avoid overcooking.
- Let the lamb rest before slicing to retain juices.
- Serve with roasted potatoes, asparagus, or a fresh spring salad.
- Don’t skip the wine/broth in the pan—it adds moisture and flavor.
FAQ
1. Can I use boneless leg of lamb?
Yes! Adjust cook time slightly (about 20–30 minutes less), and still use a meat thermometer.
2. What internal temperature should lamb be?
- Medium-rare: 135°F
- Medium: 145°F
- Well-done: 155°F
3. Can I prep it ahead of time?
Yes! Rub the herb mixture on up to 24 hours in advance, then cover and refrigerate until ready to roast.
4. What pairs well with lamb?
Roasted vegetables, creamy mashed potatoes, tzatziki, or a fresh mint sauce.
Nutrition Information (Per Serving, Approx. 8 Servings)
- Calories: 420 kcal
- Total Fat: 24g (37% DV)
- Saturated Fat: 9g (45% DV)
- Carbohydrates: 2g (1% DV)
- Sugars: 0g
- Protein: 45g (90% DV)
- Iron: 3.5mg (20% DV)
Percent Daily Values are based on a 2,000-calorie diet.
Required Tools & Equipment
- Roasting pan with rack
- Small mixing bowl
- Basting brush (optional)
- Paring knife
- Meat thermometer
- Aluminum foil
- Carving knife
Difficulty Level: Intermediate
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Rest Time: 20 minutes
Total Time: 2 hours 5 minutes
This herb-roasted lamb is everything you want in a holiday centerpiece: tender, flavorful, and a true labor of love (that doesn’t actually take much labor!). Let me know if you want sauce pairings or side ideas!
Herb-Roasted Leg of Lamb
Ingredients
Instructions
Preheat oven to 400°F (200°C). Let lamb sit at room temp for 30–45 minutes before roasting.
Make the herb rub – In a small bowl, mix garlic, rosemary, thyme, mustard, olive oil, lemon zest/juice, salt, and pepper.
Prep the lamb – Pat the lamb dry and make small incisions all over with a paring knife. Rub the herb mixture all over, pressing into the slits.
Roast – Place lamb on a rack in a roasting pan. Add wine or broth to the bottom if desired. Roast for 20 minutes, then reduce oven to 350°F (175°C) and roast another 60–75 minutes, or until internal temp reaches 135°F for medium-rare or 145°F for medium.
Rest & Serve – Remove from oven, tent with foil, and let rest 15–20 minutes before carving.
Nutrition Facts
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 9g45%
- Total Carbohydrate 2g1%
- Protein 45g90%
- Iron 3.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use a meat thermometer to avoid overcooking.
- Let the lamb rest before slicing to retain juices.
- Serve with roasted potatoes, asparagus, or a fresh spring salad.
- Don’t skip the wine/broth in the pan—it adds moisture and flavor.
