Leg of Lamb

This Leg of Lamb Recipe is infused with rosemary and garlic, then oven roasted to perfection until tender. Easy recipe for your next Sunday dinner, Easter or holiday meal.

What You Need

Start by preheating your oven to 350 F and place a rack in your roasting pan. Use paper towel to pat dry leg of lamb then make shallow cuts on top. Place on your prepared baking rack.


Add olive oil, Dijon mustard, garlic, rosemary, thyme, salt and pepper to a small bowl and mix.


Rub the sauce over the leg. You’ll want most of the mixture to be on top, then cover the sides and a bit on the bottom.


Roast leg of lamb in the oven until your preferred doneness. Broiling at the end is optional for a golden-brown crust.


Remove roast from the oven and rest for 15 minutes uncovered to allow juices to settle. Use a sharp knife and slice. I find it easiest to start at the meaty part and cut perpendicular to the bone.



Refrigerate leftover sliced roast in an airtight container for up to 5 days. It tastes so good cold.

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