This roasted leg of lamb recipe is a showstopper! Juicy, tender and seasoned with rosemary and garlic, it’s perfect for Easter, Sunday lunch or a special dinner.

Leg of lamb roasted to juicy perfection, seasoned simply with fresh garlic and herbs is a main suitable to any feast table. Roast lamb is a classic main dish for Easter dinner but is also a classic Sunday lunch dish served with all the sides.

If you’re looking for a centrepiece that is both elegant and comforting, look no further than roasted leg of lamb.

Ingredients and Substitutions

This leg of lamb recipe requires only a handful of ingredients and can be prepped in minutes. The rosemary can be substituted with other herbs like fresh thyme or sage but the fresh garlic is non-negotiable. Avoid using crushed garlic from a tub as the aroma and flavor can be over powering.

Leg of lamb. I like using bone-in leg of lamb as the flavor is so much better, however boneless leg of lamb can also be used. The cooking time will need to be adjusted as a boneless joint will cook much quicker.
Olive oil. Avocado oil can be substituted.
Fresh rosemary sprigs.
Fresh garlic cloves.
Salt and black pepper.
Onion. Other vegetables like carrots, celery, etc. can be added to the pan for extra flavor.
Lemon.

Leg of lamb seasoned with garlic and rosemary.

Tips for the best Roasted Leg of Lamb

Bring the lamb to room temperature: Before roasting, remove the lamb from the fridge at least an hour before cooking. This ensures even cooking.
Use a meat thermometer: Using a meat thermometer guarantees perfectly cooked lamb. Relying only on time guidelines can result in under- or overcooked lamb. Remember to insert the thermometer into the thickest part of the lamb leg.
Don’t skip the resting time: Meat needs a good amount of resting time after cooking to allow the juices to redistribute through the meat. It also gives you time to finish the gravy or any side dishes you’re serving alongside.

Juicy lamb roasted with garlic and rosemary

How long to cook a leg of lamb

This really depends on whether you want sliceable, classic roasted meat or fall-apart tender lamb that you can pull apart easily.

For roasted lamb: I always work on 25-30 minutes per 500g (1lb) of lamb at with the final half an hour at a higher heat to brown the meat. This delivers a super juicy, slightly blushing medium cooked meat. The internal temperature should be around 57ºC/135ºF when taken with a meat thermometer.
For pull-apart tender lamb: Cook the lamb for 6-7 hours at 160ºC/320ºF, covered with foil, until the lamb is tender and can be pulled apart with two forks.

Can I make this ahead?

The lamb can be seasoned, placed in a roasting dish and covered with foil then refrigerated overnight. The roasted lamb can be kept covered with foil and a few tea towels at room temperature for up to 2 hours before serving – it will keep warm for quite some time. Leftovers can be kept in the fridge in an airtight container for up to 3 days. Ps. Sliced leg of lamb makes the best sandwiches!

Serving Suggestions

Roast leg of lamb is fantastic with a variety of side dishes. We love it with crispy potatoes, candied sweet potatoes and sautéed green beans for a classic Sunday lunch. Add scalloped potatoes, asparagus or glazed carrots if you’re serving this for Easter.