5 from 759 votes
Roasted Leg of Lamb
Roasted Leg of Lamb is prepared by scoring a bone-in leg of lamb and rubbing it with a garlic and herb mixture including rosemary, thyme, Dijon mustard, salt, and pepper. The lamb is roasted in the oven to medium doneness with a tender, flavorful crust formed by the herb rub. Resting before slicing allows the juices to redistribute.
Prep Time
20 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs 5 mins
Servings:
8
servings
Course:
Main Course
Cuisine:
Canadian
Ingredients
- 1 (5 pound) leg of lamb trimmed, bone-in
- 4 cloves garlic minced
- 1 tablespoon olive oil
- 1 tablespoon rosemary chopped, fresh
- 1 tablespoon thyme chopped fresh leaves
- 1 tablespoon Dijon mustard
- 1 tablespoon kosher salt
- 2 teaspoons black pepper ground
Instructions
- Preheat oven to 350 degrees F. Line a shallow roasting pan with aluminum foil.
- Using paper towels, pat lamb dry. Using a sharp knife, score the top side of the lamb by making shallow cuts in a diamond pattern.
- In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.
- Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.
- Place into oven and roast until it reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing.
- Serve immediately with mini hasselback potatoes.
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