Roasted Leg of Lamb Recipe

Roasted Leg of Lamb Recipe

How To Make Roasted Leg of Lamb

Leg of lamb recipe flavored with a succulent sauce made of lemon, rosemary, and mustard and roasted for the juicy Thanksgiving or Easter main dish!

Preparation: 20 minutes
Cooking: 1 hour 10 minutes
Total: 1 hour 30 minutes



  • 5clovesgarlic,crushed
  • 2tbsplemon juice,freshly squeezed
  • 3tbsprosemary,fresh, chopped
  • 1tbspdijon mustard
  • 2tspolive oil
  • tspkosher salt,more or less to taste
  • ground black pepper,fresh
  • 4lbslamb leg,uncooked trimmed, boneless, rolled and tied


  1. Preheat oven to 375 degrees F.

  2. Line a roasting pan with aluminum foil and place a rack in the pan.

  3. Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix well and rub mixture all over lamb.

  4. Roll the lamb and use butcher’s twine to tie it together and place it on the prepared roasting pan.

  5. Roast in the oven until medium-rare and a meat thermometer inserted in center reads 135-140 degrees F, anywhere from 70 minutes and up depending on the size of your roast.

  6. Remove the lamb and let it rest about 15 minutes on a cutting board.

  7. Keep in mind the temperature will increase a few degrees once it rests.

  8. Slice lamb into 1/4-inch thick slices and place on a serving platter.


  • Calories: 655.16kcal
  • Fat: 45.30g
  • Saturated Fat: 19.03g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 19.04g
  • Polyunsaturated Fat: 3.68g
  • Carbohydrates: 2.11g
  • Fiber: 0.53g
  • Sugar: 0.18g
  • Protein: 56.25g
  • Cholesterol: 205.63mg
  • Sodium: 593.87mg
  • Calcium: 37.81mg
  • Potassium: 817.75mg
  • Iron: 5.39mg
  • Vitamin A: 1.63µg
  • Vitamin C: 2.94mg
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