Easter is a time for family, celebration – and delicious food. What could be more fitting for the occasion than a perfectly roasted leg of lamb? It’s classic, filled with flavor, and surprisingly simple to prepare.
With a garlicky herb crust and a tender, juicy interior, this is the recipe your family will beg you to make year after year. Here’s how to make a perfectly roasted leg of lamb without stressing out about it.
How Do You Make A Perfectly Roasted Leg of Lamb?
To make a perfectly roasted leg of lamb, rub the meat with a mixture of garlic, rosemary, thyme, and Dijon mustard, then roast at 425°F for 20 minutes, then reduce the heat to 350°F. In our experience, letting the lamb reach room temperature before cooking and resting it for 15-20 minutes after ensures a tender, juicy result every time.
Why This Recipe Works
Our team recommends using room-temperature eggs because they help ensure even cooking—and the same principle applies to your lamb! By taking the meat out of the fridge an hour early, you ensure the center cooks perfectly without drying out the exterior. We have found that sea salt enhances the flavor profile better than standard table salt when combined with fresh rosemary.
Recipe: Perfectly Roasted Leg of Lamb
Ingredients:
For the lamb:
- 1 TBS leg of lamb (bone-in or boneless)
- 5 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 ½ tsp salt
- 1 tsp black pepper
Optional for the roasting pan:
- 1 onion, quartered
- 3–4 carrots, cut into chunks
- 1 cup dry white wine or broth
Directions:
1. Preheat & Prep
Take the lamb out of the fridge about 1 hour before cooking, pat dry with paper towels, and let it come to room temperature. Preheat the oven to 425°F. If using the onion and carrots, place them in the bottom of the roasting pan.
2. Season the Lamb
In a small bowl, mix together the garlic, rosemary, thyme, Dijon mustard, olive oil, lemon juice, salt, and pepper. Rub the herb mixture all over the lamb, making sure to coat it evenly.
3. Roast the Lamb
Set the lamb fat side up on top of the vegetables in the roasting pan. Pour the wine or broth into the pan. Roast at 425°F for 20 minutes, then reduce the heat to 350°F and continue roasting until done.
- Medium rare: 20 minutes per pound (internal temp 130–135°F)
- Medium: 25 minutes per pound (135–145°F)
4. Rest & Serve
Remove the lamb from the oven and let it rest for 15-20 minutes. Slice against the grain and serve with the roasted vegetables and pan juices.
Tips & Variations
- Don’t overcook: Lamb is best served medium or medium-rare. Use a meat thermometer to make sure you don’t overcook it.
- Mix up the flavors: Try adding lemon zest, orange zest, or a splash of red wine to the roasting pan.
- Serving suggestions: Round out your Easter table with roasted asparagus, warm dinner rolls, and a spring salad.
The Perfect Roast Comes from The Butcher Shop
A perfectly roasted leg of lamb sounds intimidating, but it’s one of the most forgiving dishes you can make for your family’s Easter celebration. The first step to a juicy, tender leg of lamb is choosing the right cut, and that’s what you’ll find at The Butcher Shop.
Like all of our meats, our lamb is locally sourced and pasture-raised for a cleaner taste. We also carry farm-fresh produce, freshly baked loaves of bread, local wines and beers, and everything else you need for your Easter meal. We’re taking Easter pre-orders while supplies last, so get your order in now. Stop by today or give us a call to pre-order your ingredients.
Frequently Asked Questions
What is the secret to a tender leg of lamb?
The secret is two-fold: let the meat rest for at least 15 minutes after cooking to allow juices to redistribute, and always slice against the grain.
Can I use dried herbs instead of fresh?
While fresh herbs offer the most vibrant flavor for the crust, you can use dried herbs. In our experience, you should reduce the measurement by half as dried herbs are more concentrated.