This whole bone-in roasted leg of lamb is the perfect holiday dinner because it's juicy, tender, and full of flavor thanks to an easy, aromatic herb rub! Fork-tender, perfectly seasoned potatoes make this a one-pan meal worth sharing with the whole family!
Bone-In Roasted Leg Of Lamb
Many people find lamb daunting and opt for something like a pot roast or roasted turkey for special occasions. Well, you'll be pleasantly surprised to know that even an inexperienced cook can make a restaurant-worthy leg of lamb!
Lamb is a wonderful option for Christmas, Easter, or any holiday. It makes for a fabulously dramatic (and delicious) centerpiece that can be sliced and shared with the whole family.
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This is your year to serve up an elegant, bone-in leg of lamb on top of a heaping pile of perfectly seasoned yellow potatoes. Then give yourself a pat on the back and watch everyone dig in!
❤️ Why I Love This Recipe
Serves the Whole Family! A 5-pound leg of lamb can serve up to 8 people!
Out-of-the-Norm! It's not often most people get to enjoy roast lamb in any form. It makes the meal feel extra special!
Totally Delicious! Roasting the lamb low and slow preserves all the flavor and keeps it moist and tender!
🥘 Ingredients
There are plenty of herbs and seasonings in this dish, but the most important thing is finding a good piece of meat. Look for meat that is lighter in color, darker meat is not as fresh.
- 5 pound Leg of Lamb - Bone-in lamb leg portion, anywhere between 4 and 7 pounds.
- 2 tablespoons Olive Oil - Extra virgin olive oil is preferred (and a better quality brand is recommended for best flavor).
- Salt & Pepper - Enough to generously season your lamb.
Herb Rub
- 1 large Lemon - Zested and juiced, or use 2 small lemons.
- 2 tablespoons Garlic - About 6 garlic cloves, minced.
- 1-2 tablespoons Olive Oil - Use EVOO for your lamb rub too.
- Fresh Herbs - Include: 2 sprigs rosemary, 1 small bunch of thyme, 1 stem of basil, 1 small bunch of oregano, and 1 stem of mint.
Roasted Vegetables
- 2 cups Chicken Broth - If using salted, make sure to adjust salt as needed.
- 2 pounds Yellow Potatoes - Washed, then halved or quartered.
- 1 large Yellow Onion - Sliced in thick rings, or quartered.
- 2 teaspoons Garlic - Minced.
- 1-2 sprigs Rosemary - In a pinch, you could try one of these rosemary substitutes.
- 2 Bay Leaves - Try to use bay leaves, but if not there are a few bay leaf alternatives you could try.
- Seasoning - ½ a teaspoon each of salt, pepper, garlic powder, and onion powder. You may add ½ a teaspoon of paprika (I like to), but it's optional.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Instructions
There may be a lot of steps, but they are all easy! Follow them closely, and you can't mess this recipe up.
Sear Lamb
- Bring to room temperature. Before starting, set your 4-7 pound lamb leg out for 30 minutes to an hour to take the chill off and bring it to room temperature for best results while roasting. (This helps it to cook evenly.)
- Score the fat. Rinse and pat the lamb leg dry with paper towels. Trim any excess fat, if needed (*see note). Score the upward facing fatty layer in a criss-cross pattern using a (not too sharp) knife without cutting into the meat.
- Season. Apply 2 tablespoons of olive oil and season generously with salt & pepper. For the best flavor, use kosher salt & freshly ground black pepper.
- Sear. Place your seasoned lamb into a roasting pan with a rack inside and set your oven to 450°F (232°C). Place the lamb into your oven while it preheats. Roast for 8 minutes per side once the oven reaches 450°F (232°C) then remove from the oven.
Make Herb Rub
- Blend rub. While your lamb is roasting, mix the rub ingredients (1 large lemon, 2 tablespoons garlic, 1-2 tablespoons olive oil, 2 sprigs of rosemary, 1 small bunch of thyme, 1 stem of basil, 1 small bunch of oregano, 1 stem of mint) by placing them in a food processor or blender. Then, puree or pulse until well combined. Set aside.
Roast Lamb and Veggies
- Cool the oven down. Reduce the oven temperature to 325°F (163°C) while you allow the lamb to cool enough so that you can apply the rub. Add the 2 cups of chicken broth, 2 pounds of potatoes, 1 yellow onion, 2 teaspoons garlic, 1-2 sprigs of rosemary, and 2 bay leaves (remove the roasting rack, if necessary).
- Season the veggies. Sprinkle combined seasoning ( ½ a teaspoon of both salt & pepper, ½ a teaspoon garlic powder, ½ a teaspoon onion powder, and ½ a teaspoon of paprika if using) over the potatoes before replacing the roasting rack and lamb over the veggies.
- Apply rub. Apply the mixed herb rub liberally and generously over the entire surface of the lamb leg, massaging the herbs into all areas of the meat.
- Roast. Return the lamb to the oven at the reduced temperature and roast for 25 minutes per pound for medium (with an internal temp of 135-145°F) or until desired doneness (*see note).
- Rest. Once cooked to your desired doneness, cover the lamb loosely with aluminum foil and rest for 20-30 minutes before serving.
I enjoy slicing the lamb at the table in front of everyone and dishing out portions. You can serve it as-is with the potatoes, or make a few sides like oven-roasted brussel sprouts or lemon asparagus orzo. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Roasting times for different levels of doneness:
- Rare: 15 minutes per pound- internal temp of 125°F (52°C)
- Medium-rare: 20 minutes per pound- internal temp of 130-135°F (55°C-57°C)
- Medium: 25 minutes per pound- internal temp of 135-140°F (57°C-60°C)
- Done/Well Done: 30 minutes per pound- internal temp of 140°F+ (60°C+)
- Fall Off The Bone Tender: 40 minutes per pound- internal temp of 175°F+ (179°C+)
- Be sure not to buy mutton. It is older and tougher than lamb.
- Utilize your butcher. You can always ask your butcher to trim the thick layer of fat for you.
- Always rest your meat! Resting the lamb is important! It allows the meat to reabsorb some of it's own juices so they aren't lost when you slice it.
🥡 Storing & Reheating
Let the lamb cool off before placing it in a container with a tight-fitting lid. It can be refrigerated for 3-4 days.
To freeze a leg of lamb, I generally remove the bone. Then, place the meat portions in an airtight container or freezer bag for up to 2 months.
Defrost leftover lamb in the fridge overnight.
Reheating Roasted Leg of Lamb
To reheat the leg of lamb place it in a baking dish with a bit of broth, cover it with foil, and bake it at 325°F (163°C) until heated through. Usually about 25-30 minutes depending on the size of your portion(s).
🥩 More Delicious Lamb Recipes
- Roasted Lamb Shanks
- Slow Cooker Boneless Leg of Lamb
- Pan Seared Lamb Leg Steak
- Pan Seared Lamb Shoulder Chops
- Grilled Lamb Chops
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📖 Recipe Card
Roasted Leg of Lamb
Ingredients
- 5 lb leg of lamb (bone-in, anywhere between 4-7 pounds on average)
- 2 tablespoon olive oil
- salt & pepper
Herb Rub
Roasted Veggies
- 2 cups chicken broth
- 2 lbs yellow potatoes (washed and halved or quartered)
- 1 large onion (sliced in thick rings, or quartered)
- 2 teaspoon garlic (minced)
- 1-2 sprigs rosemary
- 2 bay leaves
- ½ teaspoon each, salt & pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika (optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Sear Lamb
- Before starting, set the lamb leg out for 30 minutes to an hour to take the chill off and bring it to room temperature for best results while roasting.
- Rinse and pat the lamb leg dry using paper towels. Trim any excess fat, if needed. Score the upward facing fatty layer in a criss-cross pattern using a (not too sharp) knife without going so deep that you cut into the lamb meat.
- Apply the olive oil and season generously with salt & pepper - use kosher salt & freshly ground black pepper for best taste.
- Place your seasoned lamb into a roasting pan with a rack inside and set your oven to 450°F (232°C). Move the oven rack down if needed, then place the lamb into your oven while it heats. Roast for 8 minutes per side once the oven reaches 450°F (232°C) then remove from the oven.
Make Herb Rub
- While your lamb is roasting, mix the rub ingredients by placing into a food processor or blender. Then, puree or pulse until well combined. Set aside.
Roast Lamb
- Next, reduce the oven temperature to 325°F (163°C) while you allow the lamb to cool enough so that you can apply the rub. Add the broth, potatoes, onion, garlic, rosemary, and bay leaves (remove the roasting rack, if necessary).
- Sprinkle combined seasoning (salt, pepper, garlic powder, onion powder, and paprika if using) over the potatoes before returning the lamb and roasting rack over the veggies.
- Apply the mixed herb rub liberally and generously over the entire surface of the lamb leg, massaging the herbs into all areas of the meat.
- Return the lamb to the oven at the reduced temperature and roast for 25 minutes per pound for medium (with an internal temp of 135-145°F) or until desired doneness (*see note).
- Cover loosely with aluminum foil and rest for 20-30 minutes before serving.
Notes
- Roasting times for different levels of doneness:
- Rare: 15 minutes per pound- internal temp of 125°F (52°C)
- Medium-rare: 20 minutes per pound- internal temp of 130-135°F (55°C-57°C)
- Medium: 25 minutes per pound- internal temp of 135-140°F (57°C-60°C)
- Done/Well Done: 30 minutes per pound- internal temp of 140°F+ (60°C+)
- Fall Off The Bone Tender: 40 minutes per pound- internal temp of 175°F+ (179°C+)
- When buying your lamb, avoid buying mutton. It is an older and tougher type of meat.
- You can ask your butcher to trim the thick layer of fat for you, if desired.
- Resting the lamb is essential in allowing all the juices to redistribute throughout the meat before slicing, do not skip this step.
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