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 oil (plus extra); 1 tablespoon Dijon mustard; 1 tablespoon 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 (cut in half)

If you’re dreaming of a holiday dinner that will have everyone at the table asking for seconds, this roasted leg of lamb is your golden ticket. It’s the perfect centerpiece – juicy, flavorful, and so simple to make that you’ll have plenty of time to sip wine and chat while it roasts

overhead view of roasted leg of lamb on platter with potatoes and carrots

Whether you’re cooking for your kids, grandkids, or the whole extended family, this dish will turn any gathering into a celebration!

Why you’ll love this recipe

I know – a leg of lamb can seem so intimidating to cook. But don’t worry: It’s actually incredibly easy!

One-pan perfection: The lamb and veggies roast together in the oven, making this a fuss-free dish that’s as easy to clean up as it is to prepare.
Perfectly timed sides: No more mushy vegetables! They join the party about 30 minutes before the lamb is done, so everything is cooked just right.
Big flavor, little effort: With a simple rub of garlic and herbs, the lamb turns out beautifully seasoned and holiday-ready without hours of prep—plus, the leftovers make a mean sandwich!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

overhead view of ingredients for roasted leg of lamb with text labels — Ingredients to make a roasted leg of lamb: Leg of lamb, oil, mustard, rosemary, thyme, garlic, dried oregano, carrots, potatoes, salt and pepper.

Ingredient notes

Leg of lamb: This recipe calls for a 5-6 lb bone-in leg of lamb, but you can also use boneless if that’s what you have. Just adjust the cooking time slightly and keep an eye on the internal temperature.
Herbs: Fresh rosemary and thyme bring incredible flavor, but if you’re out of fresh herbs, you can substitute with half the amount of dried. Feel free to play around with other herbs like parsley or mint if you’re feeling adventurous.
Potatoes and carrots: Baby potatoes are ideal for this recipe, but larger potatoes can be used if you cut them into smaller pieces. Sweet potatoes, parsnips, or even Brussels sprouts are great swaps for the carrots, too! Baby carrots can be used for faster prep.
Dijon mustard: Adds a lovely tangy depth to the lamb seasoning, but you can use whole-grain mustard or even skip it if you prefer a simpler flavor.
Garlic: Don’t skimp on the garlic – it infuses both the lamb and vegetables with rich flavor. Pre-minced garlic works in a pinch, but freshly minced always packs more punch.

How to roast a leg of lamb

Let’s roll up our sleeves and get this show on the road! Don’t worry, I’ll walk you through every step to make this roasted leg of lamb absolutely unforgettable.

1. Prep your oven and pan: Start by preheating your oven to 450°F.

Here’s a little secret: pop your roasting pan into the oven while it heats up. A hot pan is key to getting a beautifully seared crust on your lamb – just like the pros!

2. Season the lamb: Pat your leg of lamb dry with some paper towels (this helps the seasoning stick better).

In a small bowl, mix up the magic: minced garlic, olive oil, Dijon mustard, rosemary, thyme, dried oregano, salt, and a good sprinkle of black pepper.

Now, give your lamb a flavor treatment – rub that mixture all over, making sure every inch is coated. You’re building the flavor here, so don’t be shy!

overhead view of seasoning mix for leg of lamb in small white bowl — combine seasoning

overhead view of raw leg of lamb covered in seasoning — rub over lamb

3. Sear it in the oven: Carefully pull that hot roasting pan out of the oven (remember, it’s super hot—use those oven mitts!). Drizzle in a tablespoon or two of olive oil to keep things from sticking, then place your seasoned lamb right in the center of the pan.

Pop it back in the oven for a quick 10-minute roast at 450°F. This step locks in all those wonderful juices and gives the lamb a gorgeous golden crust.

overhead view of raw leg of lamb on black roasting pan — place on hot, oiled pan

overhead view of seared leg of lamb on black roasting pan — sear in the oven

4. Roast to perfection: After the searing, turn the oven temperature down to 360°F. Roast it to your preferred level of doneness: medium (145°F-150°F) or well-done (160°F). This can take anywhere from 50 to 90 minutes, depending on the size of your lamb and how you like it cooked.

Use a meat thermometer if you have one – it’s the easiest way to make sure your lamb is perfectly cooked.

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.

5. Add the veggies: Here comes the fun part! About 30 minutes before the lamb is done, carefully pull the roasting pan out of the oven. Scatter the hasselbacked baby potatoes, carrot chunks, and those glorious halved garlic heads all around the lamb.

overhead view of roasted leg of lamb with raw carrots and baby potatoes in black roasting pan — add vegetables

overhead view of roasted leg of lamb with roasted carrots and baby potatoes in black roasting pan — finish roasting

Drizzle everything with olive oil, sprinkle on some salt, pepper, and a little more rosemary, and toss it gently. Back into the oven it goes until the lamb and veggies are beautifully roasted and ready to wow your guests.

6. Let it rest: Pat yourself on the back—you’re almost there! Take the lamb out of the oven and let it rest on the counter for about 10 minutes. This little break allows the juices to settle, making the meat even more tender and delicious when you slice into it.

overhead close up of roasted leg of lamb

And that’s it! You’ve just created a stunning one-pan roasted leg of lamb that’s perfect for any holiday table. Pour yourself a cup of tea (or a glass of wine!) and get ready to serve up something truly special.

Recipe tips

Start with a hot pan: Heating the roasting pan in the oven before adding the lamb ensures you get a beautiful sear right away, locking in all those amazing juices. Don’t skip this step—it makes all the difference!
Use a meat thermometer: For perfectly cooked lamb, a meat thermometer is your best friend. Aim for 145°F-150°F for medium doneness or 160°F for well-done. This takes the guesswork out and guarantees the lamb is just how you like it.
Let the lamb rest: Resting the lamb for 10 minutes before slicing is crucial. It helps the juices redistribute, so every bite is juicy and tender. Resist the temptation to cut into it right away—it’s worth the wait!
Season generously: Don’t be shy with the garlic, herbs, salt, and pepper. This seasoning mix is the key to bold, unforgettable flavors, so make sure every inch of the lamb is covered.
Don’t overcook the veggies: Adding the potatoes and carrots about 30 minutes before the lamb is done ensures they’re perfectly tender and caramelized—not mushy. Give them a quick toss in olive oil, salt, and rosemary for maximum flavor.
- 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.

Helpful recipe hints

Recipe variations

Boneless lamb: If you’re working with a boneless leg of lamb, no problem! It’s a little easier to carve and cooks slightly faster. Just adjust the roasting time and keep an eye on that internal temperature.
Different veggies: Not a fan of carrots or baby potatoes? No worries—this recipe is super flexible. Try swapping in sweet potatoes, parsnips, Brussels sprouts, or even chunks of butternut squash for a colorful and flavorful twist.
Herb swaps: While rosemary, thyme, and oregano are classics, you can mix it up! Try sage or parsley for a slightly different flavor, or add a sprinkle of smoked paprika to the seasoning for a hint of warmth.
Citrusy kick: Add a fresh, zesty touch by rubbing the lamb with a bit of lemon or orange zest along with the garlic and herbs. You can even tuck a few citrus slices under the lamb while it roasts for an extra aromatic boost.
Minty fresh: Lamb and mint are a classic combo. Serve with a dollop of mint jelly on the side or add some finely chopped fresh mint to the veggie seasoning for a fresh and vibrant finish.

overhead view of sliced leg of lamb on platter with potatoes and carrots

Storing leftovers

Got leftovers? Lucky you – this roasted leg of lamb tastes just as amazing the next day! Here’s how to store it:

Refrigerate: Once the lamb has cooled completely, slice it and store the pieces in an airtight container. The veggies can go in a separate container. Everything will keep in the fridge for up to 3 days.
Reheat: To warm up, place the lamb slices in a covered baking dish and heat in the oven at 300°F until heated through to 165°F. For the veggies, a quick turn in a hot skillet brings them back to life. Avoid using the microwave if you can – it tends to dry out the lamb.

Bonus tip: Use your leftovers for delicious sandwiches, salads, or wraps. Just slice the lamb thinly, and you’ve got an easy, flavor-packed lunch!

Serving ideas

overhead view of roasted leg of lamb slices with potatoes and carrots on white plate

Elevate your roasted leg of lamb into a memorable meal with these delightful pairings:

Classic Holiday Feast: Serve the lamb alongside a generous helping of Creamed Peas and a basket of warm Dinner Rolls. Finish with a dollop of mint sauce to complement the lamb’s rich flavors.
Springtime Celebration: Pair the lamb with Garlic Parmesan Roasted Asparagus. A fresh garden salad with a light vinaigrette adds a refreshing balance, while Strawberry Shortcake makes for a great dessert.
Casual Family Dinner: Serve the lamb with a side of Easy Sautéed Green Beans. Some crusty bread completes this comforting meal.
Mediterranean Twist: Accompany the lamb with a Greek Orzo Salad and sautéed zucchini. A side of tzatziki sauce brings a cool, tangy contrast to the savory lamb.
Elegant Dinner Party: Serve the lamb with Roasted Beet Salad and a basket of homemade French bread. A glass of red wine and Tiramisu round out this sophisticated spread.

More holiday dinner mains

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable recipe

Recipe first published on 04/07/2020. Updated on 03/23/2021 and on 12/05/2024.

Oven Roasted Leg of Lamb

Why you’ll love this recipe