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Oven Roasted Leg of Lamb

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This garlic and herb roasted leg of lamb is juicy, flavorful, and perfectly crisp on the outside. A stunning one-pan dinner with tender vegetables—ideal for holidays or special occasions.

Ingredients

For the Lamb:

1 (5–6 lb) leg of lamb

2 cloves garlic, minced

2 tbsp olive oil (plus extra for roasting pan)

1 tbsp Dijon mustard

1 tbsp fresh rosemary, chopped

½ tbsp fresh thyme, chopped

1 tsp dried oregano

1 tsp salt

Ground black pepper, to taste

For the Vegetables:

1.5 lbs baby potatoes, hasselbacked

4 large carrots, peeled and cut into chunks

1 tbsp olive oil

1 tbsp chopped fresh rosemary

Salt & pepper, to taste

2 heads garlic, halved

Instructions

Preheat Oven:

Heat oven to 450°F (230°C). Place an empty roasting pan inside to preheat.

Season the Lamb:

Pat lamb dry with paper towels.

In a small bowl, mix garlic, olive oil, mustard, herbs, salt, and pepper.

Rub the mixture all over the lamb.

Sear the Lamb:

Carefully remove hot pan from the oven.

Add 1–2 tbsp oil, then place seasoned lamb inside.

Roast for 10 minutes at 450°F to sear.

Roast the Lamb:

Reduce oven temp to 360°F (180°C).

Continue roasting until internal temperature reaches desired doneness:

Medium: 145°F–150°F

Well-Done: ~160°F

Total roast time: ~50–90 minutes depending on lamb size and doneness preference.

Add Vegetables:

About 30 minutes before the lamb is done, remove the pan.

Scatter potatoes, carrots, and garlic around the lamb.

Drizzle with olive oil and season with salt, pepper, and rosemary.

Return to oven and roast until vegetables are tender and lamb is done.

Rest and Serve:

Let the lamb rest on a cutting board for 10 minutes before slicing.

Serve with roasted vegetables and garlic cloves.

Notes

Ingredient Notes:

Bone-in or boneless leg of lamb can be used; boneless cooks slightly faster.

Fresh herbs provide the best flavor, but you can substitute with half the amount of dried herbs.

You can swap in other vegetables like sweet potatoes, parsnips, or Brussels sprouts.

Tips:

Use a preheated pan for a great sear.

A meat thermometer is highly recommended to ensure proper doneness.

Resting the lamb after roasting ensures juicier, more flavorful meat.

Storage:

Fridge: Store lamb slices and veggies in an airtight container up to 3 days.

Reheat: Warm lamb in a 300°F oven and reheat veggies in a skillet for best texture. Reheat to 165°F internal temp.

Find it online: https://allrecipesmade.com/oven-roasted-leg-of-lamb/