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Bone In Roast Leg of Lamb
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Roast Leg of Lamb

Juicy, tender roast leg of lamb with herbs and garlic.
Prep Time30 minutes
Cook Time1 hour 45 minutes
Resting Time15 minutes
Total Time2 hours 30 minutes
Course: Main Course
Cuisine: American
Keyword: Easter, leg of lamb, roasting
Servings: 8 servings

Equipment

  • large skillet to sear the lamb
  • Roasting Pan with Rack
  • Meat Thermometer

Ingredients

US Customary - Metric

Instructions

Prep the Lamb

  • Remove the bone-in leg of lamb from the fridge 1 hour before cooking to bring it to room temperature. Pat it dry with paper towels.
    This ensures even cooking and a beautiful sear.

Season Generously

  • Rub the lamb with salt, pepper, minced garlic, fresh rosemary, thyme, and a drizzle of olive oil.
  • Make small cuts in the fat cap and insert some garlic and rosemary sprigs for maximum flavor infusion.

Preheat the Oven

  • Set your oven to 375°F (190°C).
  • Use a rack in a roasting pan, so the heat circulates evenly around the meat.

Sear the Lamb (optional but recommended)

  • Heat a large skillet over medium-high heat and sear the lamb on all sides for 2–3 minutes until golden brown.
    This locks in juices and develops a rich, caramelized crust.

Roast to Perfection

  • Transfer the lamb to the oven. Roast about 15–18 minutes per pound for medium-rare (130–135°F internal temp), or 20 minutes per pound for medium (140°F).
    Tip: Use a meat thermometer to ensure accuracy.

Baste During Roasting

  • Every 20–25 minutes, spoon the pan juices over the lamb to keep it moist and flavorful.
    Optional: add a splash of broth or white wine for extra depth.

Rest the Meat

  • Remove the lamb from the oven and tent loosely with foil. Let it rest 15–20 minutes.
    This step allows the juices to redistribute, ensuring tender, juicy slices.

Carve Correctly

  • Slice against the grain following the bone structure.
    For presentation, arrange thick slices on a warm platter, drizzle with pan juices, and garnish with fresh herbs.

Optional Finishing Touches

  • Serve with a light mint sauce, rosemary gravy, or pan jus.
    Pair with festive sides like roasted carrots, spring vegetables, or garlic mashed potatoes for a complete Easter feast.

Notes

Cooking times may vary depending on your oven and the size of the lamb leg, so it's always a good idea to use a meat thermometer to ensure accurate doneness.