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.
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.
Video
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.