Oven Roasted Leg of Lamb

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

5 from 5 votes

This roasted leg of lamb is seasoned with garlic and herbs, then roasted to perfection alongside tender vegetables for an effortless one-pan meal. Perfect for holidays or special dinners, it’s easy to make and full of bold, savory flavors your whole family will love!

Prep Time15

Cook Time1 30

Total Time2

Course: Main Course

Cuisine: Traditional

Difficulty: Easy

Servings: servings

Calories: 475kcal

Author: Nora from Savory Nothings

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°. 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

Leg of lamb: Use bone-in or boneless; adjust cooking time for boneless.
Herbs: Fresh rosemary and thyme are best; substitute with half the amount of dried if needed.
Veggies: Baby potatoes and carrots are classic, but sweet potatoes, parsnips, or Brussels sprouts work too.

Recipe tips

Hot pan: Preheat the roasting pan for a perfect sear.
Meat thermometer: Cook lamb to 145°F (medium) or 160°F (well-done) for best results.
Veggies: Add potatoes and carrots 30 minutes before the lamb is done to avoid overcooking.
Rest time: Let the lamb rest 10 minutes before slicing for juicier meat.

Leftover storage

Fridge: Store cooled lamb slices and veggies in airtight containers for up to 3 days.
Reheat: Warm lamb in a 300°F oven and reheat veggies in a skillet for best texture. Make sure everything reaches an internal temperature of 165°F.

Nutrition