Go Back
roasted leg of lamb recipe

Savory Roasted Leg of Lamb Recipe for Your Next Celebration

This roasted leg of lamb recipe is a flavorful centerpiece for any celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting Time 15 minutes
Total Time 2 hours 15 minutes
Course dinner
Cuisine American
Servings 8 slices
Calories 350 kcal

Equipment

  • - Oven
  • - Roasting pan
  • - Meat thermometer
  • - Mixing bowl

Ingredients
  

For the Herb Oil

  • ¼ cup Olive Oil Substitute with avocado oil for a different flavor.
  • 6 cloves Garlic (minced) Fresh is preferred over pre-minced.
  • 2 tablespoons Rosemary (minced) Substitute with thyme if unavailable.
  • 2 tablespoons Thyme (minced) Fresh is recommended; dried thyme can be used.

For the Roast

  • 6 lb Leg of Lamb Choose bone-in for more flavor.
  • 2 tablespoons Kosher Salt Use sea salt as a substitute.
  • 1 teaspoon Black Pepper (freshly ground) Freshly ground for best flavor.
  • 1 head Garlic (cloves peeled) Roasting enhances sweetness.
  • 8 oz Cipollini Onions Can substitute with shallots.
  • 2 whole Lemons (halved) Provides brightness and acidity.
  • ¼ cup Water Creates steam for a tender roast.

Instructions
 

Instructions

  • Preheat your oven to 400°F. Begin by mixing ¼ cup of olive oil with minced garlic, rosemary, and thyme to create a fragrant herb oil blend that infuses the lamb with flavor.
  • Brush this herb oil over the leg of lamb generously, then season liberally with kosher salt and freshly ground black pepper, ensuring every surface is coated.
  • Roast the lamb for 30 minutes at 400°F. This initial high temperature helps to develop that lovely crispy exterior you are looking for.
  • Combine whole garlic cloves, cipollini onions, rosemary, and halved lemons in a bowl with some olive oil, salt, and pepper. This delightful mixture will enhance the roast's flavor.
  • Reduce the oven temperature to 350°F. Spread the onion and lemon mixture around the lamb in the roasting pan, brushing everything with the remaining herb oil.
  • Pour ¼ cup of water into the roasting dish. This step is key for maintaining moisture throughout the cooking process. Continue roasting for another 1 to 1.5 hours until a meat thermometer reads 145°F to 150°F.
  • Rest the lamb for at least 15 minutes before carving to allow the juices to redistribute, resulting in more succulent slices.

Notes

Optional: Garnish with fresh herbs for a beautiful finish. Exact quantities are listed in the recipe card below.
Keyword celebration meal, festive dish, herb infused lamb, holiday dinner, lamb roast, roasted leg of lamb recipe