Name: Oven Roasted Leg of Lamb
Prep time: 15 min
Cook time: 90 min
Total time: 120 min
Ingredients: 1 5-6lb leg of lamb; 2 cloves garlic (minced); 2 tablespoons olive (plus extra); 1 tablespoon mustard; 1 tablespoons chopped rosemary; 1/2 tablespoon chopped thyme; 1 teaspoon dried oregano; 1 teaspoon salt; ground black pepper (to taste); 1.5 lbs baby potatoes (hasselbacked); 4 large carrots (peeled and cut into chunks); 1 tablespoon olive oil; 1 tablespoon chopped rosemary; salt & pepper (to taste); 2 heads of garlic (sliced in half)

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5 from 1 vote

Try this classic leg of lamb recipe for Easter – it's easy to make with quick prep and a slow roast in the oven.

Prep 15 mins

Cook 1 hr 30 mins

Total 2 hrs

Makes servings

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Ingredients
Instructions
Cooking tips
Side dishes
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Ingredients

Lamb

1 5-6lb leg of lamb
2 cloves garlic (minced)
2 tablespoons olive (plus extra)
1 tablespoon mustard
1 tablespoons chopped rosemary
1/2 tablespoon chopped thyme
1 teaspoon dried oregano
1 teaspoon salt
ground black pepper (to taste)

Potatoes

1.5 lbs baby potatoes (hasselbacked)
4 large carrots (peeled and cut into chunks)
1 tablespoon olive oil
1 tablespoon chopped rosemary
salt & pepper (to taste)
2 heads of garlic (sliced in half)

Instructions

Prep:
Heat oven to 450°F. Put a roasting pan in the oven to heat.
Season lamb:
Pat lamb dry with paper towels. Combine garlic, oil, mustard, herbs, salt and pepper in a small bowl. Spread all over leg of lamb.
Sear:
Carefully remove roasting pan from oven and add 1-2 tablespoons oil. Carefully place seasoned lamb on pan and roast 10 minutes in the hot oven.
Roast:
Reduce oven temperature to 360°F and roast lamb to preferred internal temperature: Rare ~135°F / Medium ~140°F – 150°F / Well-done ~160° This will take around 50 – 90 minutes depending on preferred doneness and exact size of leg of lamb.
Potatoes:
Around 30 minutes before lamb is done, carefully remove from oven. Scatter potatoes and carrots around lamb and toss with olive oil, salt, pepper and rosemary. Place back in oven and roast until lamb and vegetables are done.
Rest:
Rest lamb on counter for 10 minutes before slicing to serve.

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Cooking tips

Please test the internal temperature of the lamb with a meat thermometer to make sure it has reached a safe temperature.
If you don’t have any fresh herbs on hand, you can substitute dried.
Do not skip the 10 minutes of resting time, otherwise the meat juices cannot redistribute and the lamb may turn out dry.