Garlic roasted leg of lamb is a mouth-watering and flavorful dish that is suited to special occasions or holiday dinners. Roasting the leg of lamb with garlic infuses it with a rich and savory flavor that pairs perfectly with the tender meat.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Roast Leg of Lamb

The flavors of garlic and lamb are a classic combination that has been enjoyed for centuries. The pungent and sweet flavor of garlic complements the rich and savory taste of the lamb. The addition of fresh rosemary and olive oil adds depth and complexity to the dish, creating a flavor profile that is both satisfying and good.

Leg of Lamb Ingredients

To make this recipe, you will need:

Boneless leg of lamb: The leg of lamb is the star of this dish and provides a rich, meaty flavor that is tender and juicy when roasted.
Olive oil: The olive oil helps to make a paste with the garlic, garlic powder, Italian herbs, and sea salt, which is rubbed onto the lamb. The oil also adds a rich and fruity flavor to the lamb.
Garlic: Garlic is a key ingredient in this dish and provides a pungent, savory flavor that complements the lamb's meaty taste. The garlic is minced and mixed with the other herbs and seasonings to make a flavorful paste that is rubbed onto the lamb.
Garlic powder: Garlic powder is a concentrated form of garlic that provides an extra punch of garlic flavor to the dish. It is added to the herb mixture to enhance the garlic flavor.
Italian herbs: Italian herbs, such as rosemary, thyme, and oregano, provide a combination of earthy and floral flavors that complement the lamb. These herbs also add a fresh and aromatic quality to the dish.
Sea salt: Sea salt enhances the natural flavors of the lamb and helps to season the dish. It also helps to create a crust on the lamb when it is roasted, which adds texture and flavor to the dish.

Once you've gathered your ingredients, we will use the following process:

Preheat the oven to 375°F (190°C). In a small bowl, combine the olive oil, minced garlic, garlic powder, Italian herbs, and sea salt to make a paste.

Prep to Roast

Place the boneless leg of lamb on a roasting rack in a roasting pan. Rub the garlic-herb paste all over the surface of the lamb, making sure to coat it evenly.

Roast

Roast the lamb in the preheated oven for about 25-30 minutes per pound for medium-rare, or until the internal temperature reaches 135°F (57°C) on a meat thermometer. For medium, roast the lamb for 30-35 minutes per pound, or until the internal temperature reaches 145°F (63°C).

Rest and Enjoy

Once the lamb is done, remove it from the oven and let it rest for about 15 minutes before carving. Carve the lamb into thin slices and serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a green salad.

Kitchen notes

Buy a quality cut: To ensure a good leg of lamb, choose a high-quality cut from a reputable source. Look for meat that is bright red and has a good amount of marbling.

Let the lamb come to room temperature: Take the lamb out of the refrigerator at least an hour before cooking to allow it to come to room temperature. This ensures even cooking and helps the meat stay tender.

Season well: Use a generous amount of seasoning, such as garlic, herbs, and salt, to enhance the flavor of the lamb. A flavorful marinade can also be used to infuse the meat with flavor.

Use a meat thermometer: To ensure that the lamb is cooked to the desired level of doneness, use a meat thermometer to check the internal temperature. For medium-rare, cook the lamb until it reaches 135°F (57°C), and for medium, cook it until it reaches 145°F (63°C).

Let the lamb rest: After cooking, let the lamb rest for at least 15 minutes before carving. This allows the juices to redistribute and ensures that the meat stays tender and juicy.

Carve the lamb properly: Use a sharp carving knife to slice the lamb against the grain. This ensures that the meat is tender and easy to chew.

Serve with complementary sides: Leg of lamb pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, or a green salad. Choose sides that complement the flavors of the lamb to create a good and well-rounded meal.

Serve it with

Carrots: If you're looking for solid Easter sides, we love serving lamb with Easy Grilled Carrots or Honey Garlic Roasted Carrots. For a bit of a sweeter kick, try our Brown Sugar Glazed Carrots or for a simple dish, our Pan Roasted Butter Carrots! Of course, there is also Carrot Caketoo!

Mashed potatoes: Creamy mashed potatoes are a comforting and good side that pairs well with the savory flavors of the lamb. Using up leftovers? Try our Easy Loaded Leftover Mashed Potato Soup!

Grilled or roasted asparagus: Asparagus is a fresh and flavorful side that adds a pop of color to the plate. Grilling or roasting the asparagus brings out its natural sweetness.

Rolls: Light, fluffy Buttery Soft Dinner Rolls are a great Parker House style roll that are foolproof even for beginner bakers – and The Best Yeast Rolls Recipe is a fan favorite for family meals!

Green salad: A fresh and crisp green salad with a simple vinaigrette dressing like our Salade de Chèvre Chaud is a refreshing side that balances the richness of the lamb.

For more of our sides, find our recent favorites below:

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Roasted Leg of Lamb FAQs

What temperature should we cook a leg of lamb?

Cook a leg of lamb at 375°F (190°C) for about 25-30 minutes per pound for medium-rare, or until the internal temperature reaches 135°F (57°C) on a meat thermometer. For medium, roast the lamb for 30-35 minutes per pound, or until the internal temperature reaches 145°F (63°C).

How do we season a leg of lamb?

Season a leg of lamb with a mixture of garlic, herbs, salt, and pepper. You can also add other seasonings, such as lemon zest or mustard, to enhance the flavor.

Can we marinate a leg of lamb?

Yes, you can marinate a leg of lamb to infuse it with flavor. A mixture of olive oil, garlic, herbs, and citrus is a popular choice for marinating lamb.

How do we know when the leg of lamb is done?

Use a meat thermometer to check the internal temperature of the lamb. For medium-rare, cook the lamb until it reaches 135°F (57°C), and for medium, cook it until it reaches 145°F (63°C). The lamb should also feel tender and slightly firm to the touch.

How long should we let the lamb rest before carving?

Let the lamb rest for at least 15 minutes before carving to allow the juices to redistribute and ensure that the meat stays tender and juicy.

What sides go well with roast leg of lamb?

Roast leg of lamb pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, or a green salad. Choose sides that complement the flavors of the lamb to create a good and well-rounded meal.

Ingredients

4 pound leg of lamb
2 tablespoons olive oil
1 tablespoon celtic sea salt or kosher salt
2 tablespoons italian herbs
1 tablespoon minced garlic
2 teaspoons fresh cracked black pepper

Method

Preheat the oven to 375°F (190°C).
In a small bowl, combine the olive oil, minced garlic, garlic powder, Italian herbs, and sea salt to make a paste.
Place the boneless leg of lamb on a roasting rack in a roasting pan.
Rub the garlic-herb paste all over the surface of the lamb, making sure to coat it evenly.
Roast the lamb in the preheated oven for about 25-30 minutes per pound for medium-rare, or until the internal temperature reaches 135°F (57°C) on a meat thermometer. For medium, roast the lamb for 30-35 minutes per pound, or until the internal temperature reaches 145°F (63°C).
Once the lamb is done, remove it from the oven and let it rest for about 15 minutes before carving. This allows the juices to redistribute and ensures that the meat is tender and juicy.
Carve the lamb into thin slices and serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a green salad.