Leg of Lamb Roast Recipe

Photo of Leg of Lamb Roast

Leg of Lamb Roast

Serves 8 to 12

A savory, roasted leg of lamb is an impressive entrée that's actually very easy to prepare. Leftovers make a delicious sandwich.


  • 1 (4-6 pound) boneless leg of lamb
  • 1/4 cup Dijon mustard
  • 4 sprigs fresh rosemary, needles removed and chopped (about 2 tablespoons)
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons kosher salt
  • 1 teaspoon pepper


  1. Preheat oven to 425°F.
  2. Rub lamb all over with mustard. In a small bowl, whisk together rosemary, garlic, salt, and pepper. Sprinkle mixture generously all over lamb. Proceed with step 3 or for more flavor, cover with plastic wrap and refrigerate up to overnight.
  3. Place lamb in shallow roasting pan. Allow to sit at room temperature for 30 minutes if previously chilled.
  4. Roast lamb 45 to 55 minutes or until a probe thermometer inserted into thickest part of meat registers 130°F for medium-rare; for medium, continue cooking an additional 5 to 10 minutes until temperature reaches 140°F.
  5. Remove from oven and cover loosely with foil. Let rest 20 minutes. Internal temperature will continue to rise.
  6. To serve, carve lamb into thin slices. Arrange on a warm platter. Drizzle with pan juices.


Amount Per Serving (based on 12 servings)
Calories: 360
Fat: 16 g
Saturated Fat: 4.5 g
Trans Fat: 0 g
Cholesterol: 160 mg
Sodium: 470 mg
Carbohydrates: 0 g
Fiber: 0 g
Sugar: 0 g
Added Sugars: 0 g
Protein: 51 g
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“I made this with the new potatoes and it was good. served it with salad and that was all. ”

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