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Garlic Rosemary Roast Leg of Lamb

This garlic rosemary roast leg of lamb is the perfect holiday dinner. Full of garlic and fresh herb flavor and roasted to perfection.

Garlic Rosemary Roast Leg of Lamb served in a cast iron skillet.

Are you craving the most delicious roasted leg of lamb recipe?

Well, I’ve got you covered with this tasty lamb recipe, which is paired with tons of fresh herbs and lots of garlic.

The best part about this recipe is that it’s great for holiday dinners (Hello, Easter, and Thanksgiving!) or a simple weekend family meal. It’s the perfect all-year recipe!

I used lots of grated garlic and minced fresh herbs for my spice rub on top. This combination is easy and affordable, and I grow both herbs in my herb garden so that is a plus!

I placed full heads of garlic and full sprigs of rosemary around the lamb for extra aromatics and flavor while roasting.

Plus, you’ll be left with roasted garlic, which is delicious to have on hand! Try it on my Roasted Garlic Chicken Pizza!

Need more roasted meat recipes? Try my Air Fryer Beef Tenderloin, Garlic Herb Maple Roast Turkey, Roasted Cornish Hens, or my Stuffed Pork Tenderloin.

Sliced Garlic Rosemary Roast Leg of Lamb.

Ingredients for roast leg of lamb

  • Boneless leg of lamb – I’m using a 6-pound boneless leg of lamb for this recipe.
  • Fresh garlic – I use grated fresh cloves and whole heads of garlic.
  • Olive oil – This helps coat the lamb.
  • Fresh mint – Just a touch for herby flavor.
  • Fresh rosemary sprigs – I love the intense flavors of rosemary with lamb.
  • Ground pepper – Just a pinch!
  • Kosher salt – Gotta love salt for perfectly flavored meat!

How to cook lamb in the oven

Making lamb might feel intimidating, but I swear it’s easy!

  1. Preheat your oven and add lamb to a large roasting pan with high sides.
  2. Mix olive oil, garlic, fresh herbs, kosher salt, and black pepper in a small bowl.
  3. Rub your mixture over the outside of the lamb.
  4. Add the garlic bulbs and extra rosemary to the roasting pan surrounding the lamb.
  5. Roast your lamb until it is done and at the desired internal temperature.

You can use a large, high-sided roasting pan or cast iron skillet. Cast iron leg of lamb is delicious and homey!

Adaptations and changes

If you want to make a few changes, you can adapt this recipe in a few tasty ways.

  • Zest a lemon and add the lemon zest to the olive oil mixture.
  • Add a tablespoon Dijon mustard.
  • Use other fresh herbs like fresh thyme or oregano.
  • Add a teaspoon of fresh lemon juice to the zip.
  • Serve with jarred mint sauce in the grocery store near the jams and jellies.
  • You can use bone-in leg of lamb but must adjust the cooking time.
Garlic Rosemary Roast Leg of Lamb on the table surrounded by side dishes.

What to serve with lamb

Carb side dishes

Veggie side dishes

How to serve leg of lamb

You can serve lamb in various ways, but here are a few of my favorites!

If you’re in the mood for a sandwich, try stuffing sliced lamb in pita bread (it’s excellent with tzatziki sauce!) or putting it between a soft sandwich bun.

Are you craving it plain? Serve your lamb slices with any of the side dishes I link above!

Chop it up and cook it with potatoes and vegetables to make a breakfast hash. It’s extra delicious if you serve a fried or poached egg on top.

Internal temperature of cooked lamb

This handy chart shows exactly what you need to roast your lamb perfectly. Now, whatever doneness you desire, you will have the perfect internal temperature!

Doneness

Rare

Medium-rare

Medium

Well done

Internal Temp

120 – 125 degrees F

130 – 135 degrees F

140 – 145 degrees F

160-165 degrees F

Time Per Pound

15 minutes

20 minutes

25 minutes

30 minutes

Tips for buying lamb

I like to get my lamb from butcher stores or smaller meat markets. They often have fresher lamb and more selection.

Never buy lamb labeled “mutton,” as it refers to older lambs, so the meat may be tough or gamey.

Garlic Rosemary Roast Leg of Lamb sliced in a pita.

Tips and tricks to make lamb perfectly

Here a few tips to making the BEST roast lamb recipe!

  • Use an instant-read meat thermometer to check the internal temp of the lamb. This ensures perfectly cooked meat every single time!
  • Line the bottom of your roasting pan with foil to help collect the fat that will cook off the lamb roast.
  • Buy fresh, young lamb, as it’s less gamey and more robust in flavor. If you see mutton, do not buy it, as it’s an older lamb and will be tough.
  • DO NOT cut the netting off the lamb before it is fully cooked. If you do, the lamb will unroll and not hold its roast shape.

Storage and leftovers

Store any leftover lamb in an air-tight container in the refrigerator for up to 3 days.

If properly stored, you can freeze leftover lamb for up to 3 months. To properly store lamb meat for the freezer, add it to a freezer-safe ziptop baggie, remove the air from the bag, and place it in the freezer.

Garlic Rosemary Roast Leg of Lamb served whole.

More delicious lamb recipes

Garlic Rosemary Roast Leg of Lamb

This garlic rosemary roast leg of lamb is the perfect alternative Thanksgiving dinner. Full of garlic and fresh herb flavor and roasted to perfection. Great when served alone or piled high on flatbread with homemade tzatziki sauce.
4.80 from 5 votes
Print Pin
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
Servings 6 servings

Ingredients

For lamb:

  • 5 pound boneless leg of lamb
  • 6 cloves garlic grated
  • 3 tablespoons olive oil
  • 2 tablespoons minced fresh rosemary
  • 1 tablespoon minced fresh mint
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper

For pan:

  • 5 heads garlic optional
  • 4 sprigs fresh rosemary optinal

Instructions

  • Preheat oven to 325 degrees F.
  • Add your leg of lamb to a roasting dish or large cast iron skillet for roasting.
  • In a small bowl add garlic, olive oil, minced rosemary, minced mint, kosher salt and cracked pepper. Mix together till combined.
  • Rub the herb mixture all over the leg of lamb coating all sides. Add your extra garlic and rosemary around the sides of the lamb.
  • Add lamb to the oven and roast for about 20 minutes per pound for medium rare. For a 5-pound roast I roasted my leg of lamb 100 minutes.
  • Let the leg of lamb rest for 15-20 minutes before slicing.

Nutrition

Serving: 1g | Calories: 408kcal | Carbohydrates: 9g | Protein: 51g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 152mg | Sodium: 540mg | Potassium: 806mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 60IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 5mg
Course Main Course
Cuisine American
Keyword garlic roasted lamb, garlic rosemary roast leg of lamb, lamb roast, roast leg of lamb, roasted lamb
Did you try this recipe?Leave a comment and 5 star review!
Garlic Rosemary Roast Leg of Lamb pin for Pinterest.
Brandy

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

Recipe Rating




Jessica | The Novice Chef

Tuesday 22nd of November 2016

This looks incredible! Anyone would LOVE to have this on their Holiday table!

Krista

Tuesday 22nd of November 2016

I think I am in love! What a great dinner!

Carrie @Frugal Foodie Mama

Tuesday 22nd of November 2016

Wow! Now this would be an impressive holiday dinner! :) It looks perfect!

Kelly @ Nosh and Nourish

Tuesday 22nd of November 2016

Will you make it for me?!?!? Pretty please? I pay in pie.

Brenda@Sugarfreemom.com

Tuesday 22nd of November 2016

My family would adore this as an alternative to turkey! I'm all about fresh herbs and garlic! Happy Thanksgiving!

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