Roasting a leg of lamb in the oven is so easy! Seasoned with a garlic herb butter and roasted with potatoes and carrots, it’s the perfect classic Easter dinner recipe.
Easy leg of lamb recipe
I know – a leg of lamb can seem so intimidating to cook. But don’t worry: It’s actually incredibly easy!
- The entire recipe roasts in the oven, complete with vegetables on the same pan!
- The vegetables go on the pan about 30 minutes before the lamb is done, so no need to worry about overcooked sides.
- The lamb is wonderfully seasoned with garlic and herbs for so much flavor without having to do much hands-on work.
- This is such an easy recipe to make for Easter – and the leftovers make a great sandwich, too!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Ingredient notes
- Herbs: If you don’t have any fresh herbs on hand, you can substitute dried.
- Mustard: I used a Dijon mustard, but regular old yellow mustard works just as well.
- Potatoes: I used baby potatoes, but small fingerling potatoes or small Yukon Gold potatoes can also work.
- Carrots: Feel free to use badges baby carrots in place of regular carrots. Baby carrots can just be left whole, which cuts down on prep time!
How to roast a leg of lamb
Before you start, you’ll want to turn on your oven and place a rimmed sheet pan in the oven to heat it up. This will help the lamb to immediately brown and yields more flavor.
1 Combine the olive oil with all of the herbs and seasoning.
2 Rub all over the lamb, making sure to evenly coat the whole surface.
3 Carefully remove the hot pan from the oven (use oven gloves!) and add oil, then place the seasoned leg of lamb on the pan.
Now you’ll want to roast the lamb at 450°F (225°C) for 10 minutes, then reduce the temperature to 360°F (180°C) and roast for 60-90 minutes, until your preferred internal temperature is reached. The exact time will depend on your exact size and shape of lamb, and what internal temperature you prefer.
Internal temperature chart for a leg of lamb
Medium: ~145°F – 150°F (63-65°C)
Well-done: ~160°F (71°C)
The USDA recommends an internal temperature of at least 145°F. See full chart. Rare is at around 135°F, but again, it is not recommended.
4 While the lamb is roasting, prepare the vegetables.
5 Around 30 minutes before your lamb is done (so 30-60 minutes into roasting), add the vegetables to the pan. Add some oil and seasoning, stir, then finish roasting.
Once done, remove the pan from the oven and set it on a cooling rack on the counter. Allow to rest for 10 minutes before carving to serve.
Recipe tips
- Please test the internal temperature of the lamb with a meat thermometer to make sure it has reached a safe temperature.
- Do not skip the 10 minutes of resting time, otherwise the meat juices cannot redistribute and the lamb may turn out dry.
- If you’re unsure of when to add the vegetables, just:
- add them after 30 minutes if you’re going for medium
- after 45 minutes if you have a large leg of lamb and are going for medium
- or after 60 minutes if you’re going for well-done.
- If your vegetables are not done once your lamb is done, remove the lamb to a large cutting board for its 10 minute rest. Return the vegetables to the oven and they should be done by the time you have carved your lamb.
- If your vegetables are done before your lamb is done, carefully remove them from the pan and place them in a casserole dish. Cover with foil and set aside while the lamb returns to the oven to finish cooking. Place the vegetables in the hot oven while the lamb rests to heat them back up, if you want.
Side dish ideas
We enjoy a big green salad (with white balsamic vinaigrette!) with the lamb and roast vegetables. Also delicious: Classic gravy or a fresh yogurt dip with herbs.
More vegetable sides that are a great fit:
Watch the recipe video
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Oven Roasted Leg of Lamb
Recipe details
Ingredients
Lamb
- 1 (5-6lb) leg of lamb
- 2 cloves garlic minced
- 2 tablespoons olive oil plus extra
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped rosemary
- ½ 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 cut 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: Medium ~145°F – 150°F / Well-done ~160° (rare is at 135°F, but it is not recommended by the USDA). 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.
Notes
Ingredient notes
- Herbs: If you don’t have any fresh herbs on hand, you can substitute dried.
- Mustard: I used a Dijon mustard, but regular old yellow mustard works just as well.
- Potatoes: I used baby potatoes, but small fingerling potatoes or small Yukon Gold potatoes can also work.
- Carrots: Feel free to use badges baby carrots in place of regular carrots. Baby carrots can just be left whole, which cuts down on prep time!
Recipe tips
- Please test the internal temperature of the lamb with a meat thermometer to make sure it has reached a safe temperature.
- Do not skip the 10 minutes of resting time, otherwise the meat juices cannot redistribute and the lamb may turn out dry.
- If you’re unsure of when to add the vegetables, just:
- add them after 30 minutes if you’re going for medium
- after 45 minutes if you have a large leg of lamb and are going for medium
- or after 60 minutes if you’re going for well-done.
- If your vegetables are not done once your lamb is done, remove the lamb to a large cutting board for its 10 minute rest. Return the vegetables to the oven and they should be done by the time you have carved your lamb.
- If your vegetables are done before your lamb is done, carefully remove them from the pan and place them in a casserole dish. Cover with foil and set aside while the lamb returns to the oven to finish cooking. Place the vegetables in the hot oven while the lamb rests to heat them back up, if you want.
Nutrition
More recipe information
Recipe first published on 04/07/2020. Updated on 03/23/2021.
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