Leg of Lamb Roast Recipe

Leg of Lamb Roast

Serves 8-12
A savory roasted leg of lamb is an impressive entree that's actually really easy to prepare. Our method offers two options for flavorful rubs to enhance the tender meat. Leftovers make a delicious sandwich on baguette with fresh salad greens.


  • 1 (4-6 lb) leg of lamb
  • 3 cloves garlic, peeled and cut into slivers
  • Small red potatoes, optional
  • Classic Dijon Mustard Rub:
  • 1/4 cup Metropolitan Market Extra Virgin Olive Oil
  • 1/4 cup Dijon mustard
  • 2 Tbsp chopped fresh rosemary
  • 1 tsp salt
  • Pepper, to taste
  • Spring Rosemary, Lavenderand Lemon Rub:
  • 2 Tbsp chopped fresh rosemary
  • 2 Tbsp Metropolitan Market Extra Virgin Olive Oil
  • 1 Tbsp dried culinary lavender
  • 1 Tbsp kosher salt
  • 1 tsp lemon zest
  • 1 tsp salt
  • Garnish (optional):
  • sprigs of fresh rosemary Directions


  1. Preheat oven to 425°F.
  2. Mix rub ingredients in small bowl and set aside.
  3. Place the leg of lamb in a shallow roasting pan. With the tip of a paring knife, make small incisions in the skin of the lamb. Insert garlic slivers in the slits.
  4. Rub the mixture all over the leg of lamb. (Please note: Steps 2 and 3 can be done the night before. Cover the lamb and refrigerate until ready to roast.)
  5. If desired, add small red potatoes to pan around lamb.
  6. Roast lamb for 45-55 minutes or until an instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare; for medium, continue cooking for an additional 5-10 minutes until temperature reaches 140°F. Remove from oven and cover with foil; let rest for 20 minutes.
  7. To serve, carve lamb into thin slices. Arrange on a warm platter with cooked potatoes. Drizzle with pan juices. Garnish with fresh rosemary sprigs.
  8. Cook’s Tip:
  9. Out of a concern for safety, the USDA recommends cooking whole cuts of lamb to an internal temperature of 145°F. Nutrition Info

Ratings and Reviews

“I made this with the new potatoes and it was good. served it with salad and that was all. ”

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