Go Back
–+ servings
Herb Roasted Leg of Lamb

Herb Roasted Leg of Lamb

iamwinfred
This Herb Roasted Leg of Lamb is a stunning centerpiece roast featuring a bone-in leg generously studded with garlic and coated in a fragrant paste of fresh rosemary, thyme, parsley, lemon, and olive oil. Seared at high heat for a beautifully caramelized crust, then slow-roasted to a juicy, pink medium-rare, this recipe delivers restaurant-quality results with straightforward technique. Perfect for Easter, holiday feasts, or any special Sunday dinner, it comes together with pantry staples and produces incredible pan drippings for a simple, deeply flavorful jus.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Resting Time 20 minutes
Total Time 2 hours 5 minutes
Course Main Course
Cuisine Mediterranean
Servings 8 servings
Calories 380 kcal

Equipment

  • Large roasting pan with rack At least 13x16 inches; rack lifts lamb for even heat circulation
  • Instant-read meat thermometer Essential for checking doneness accurately
  • Sharp paring knife For scoring slits in the lamb
  • Cutting board
  • Small mixing bowl For making the herb paste
  • Aluminum foil For tenting the lamb during rest
  • Basting brush or spoon For basting lamb with pan drippings
  • Tongs
  • Large carving knife and fork For carving the rested roast
  • Fat separator or gravy strainer For skimming fat from pan drippings to make jus

Ingredients
  

For the Lamb

  • 1 bone-in leg of lamb about 5–6 lbs (2.3–2.7 kg)
  • 6 cloves garlic thinly sliced

For the Herb Paste

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh rosemary leaves finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh flat-leaf parsley finely chopped
  • 1 teaspoon dried oregano
  • 1 lemon zested and juiced
  • 1½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon red pepper flakes optional, for heat

For the Roasting Pan

  • 1 cup dry white wine 240ml; or substitute chicken broth
  • 1 cup chicken or lamb broth 240ml
  • 1 large onion roughly chopped
  • 2 carrots roughly chopped
  • 3 sprigs fresh rosemary for the roasting pan

Instructions
 

  • Remove the leg of lamb from the refrigerator 45 minutes to 1 hour before cooking and pat it completely dry with paper towels. Preheat your oven to 450°F (230°C) with the rack in the lower third.
  • In a small bowl, combine the olive oil, chopped rosemary, thyme, parsley, dried oregano, lemon zest, lemon juice, salt, pepper, and red pepper flakes. Stir into a rough, fragrant paste.
  • Using a paring knife, cut 20–25 slits about 1 inch deep all over the lamb. Push a thin slice of garlic into each slit, distributing all 6 cloves evenly across the meat.
  • Rub the herb paste all over the lamb, coating both sides and working it into every crevice. For deeper flavor, cover and refrigerate for up to 24 hours, then bring back to room temperature before roasting.
  • Scatter the chopped onion, carrots, and rosemary sprigs in the roasting pan, then pour in the white wine and broth. Set the rack inside the pan and place the lamb fatty-side up on the rack.
  • Roast uncovered at 450°F (230°C) for 20 minutes to caramelize the herb crust. Do not open the oven during this time.
  • Lower the oven to 350°F (175°C) and continue roasting, basting with pan drippings every 30 minutes, for 1 hour to 1 hour 30 minutes until the desired internal temperature is reached. Add a splash of broth if the pan looks dry.
  • Insert a thermometer into the thickest part of the lamb away from the bone. Pull at 125°F (52°C) for rare, 130–135°F (54–57°C) for medium-rare, or 140–145°F (60–63°C) for medium — the lamb will rise 5–10°F while resting.
  • Transfer the lamb to a cutting board and tent loosely with foil. Rest for 20 minutes before carving so the juices redistribute throughout the meat.
  • Strain the pan drippings into a small saucepan, skim the fat, and simmer to taste for a simple jus. Carve the lamb in long slices parallel to the bone and serve with the pan sauce.

Notes

  • Bring to room temperature: Always let the lamb sit out for 45–60 minutes before roasting for more even cooking from edge to center.
  • Marinate overnight: Applying the herb paste the night before and refrigerating uncovered deepens flavor significantly and is highly recommended.
  • Use a thermometer: Internal temperature is the only reliable way to gauge doneness — guessing leads to overcooked lamb.
  • Medium-rare is ideal: 130–135°F after resting gives pink, juicy, tender slices. Well-done lamb (155°F+) can be tough and dry.
  • Fresh herbs are essential: Dried rosemary and thyme won't produce the same vibrant, fragrant crust. Use fresh whenever possible.
  • Keep pan liquid topped up: If the drippings are burning, add a splash of broth or water to prevent a bitter sauce.
  • Boneless option: Use a butterflied boneless leg, apply the same paste, roll and tie with twine. Check temperature earlier — around 45 minutes after the initial sear.
  • Storage: Refrigerate carved lamb in an airtight container with a splash of pan jus for up to 4 days, or freeze for up to 3 months.
  • Reheating: Warm slices covered with foil at 325°F (165°C) with a few tablespoons of broth for 15–20 minutes, or reheat gently in a covered skillet over low heat.
  • Leftover idea: Cold sliced lamb in pita bread with tzatziki and cucumber is one of the best sandwiches imaginable — don't skip the leftovers.

Nutrition

Serving: 1ServingCalories: 380kcalCarbohydrates: 1gProtein: 45gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 135mgSodium: 480mgPotassium: 520mgVitamin A: 4IUVitamin C: 6mgCalcium: 3mgIron: 20mg
Keyword Easter lamb recipe, herb roasted leg of lamb, holiday roast, leg of lamb, roasted lamb recipe
Tried this recipe?Let us know how it was!