Perfect Roasted Leg of Lamb (Bone In)

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Last Updated on October 22, 2025 by Kiersten

This roasted leg of lamb with garlic, herbs, and Dijon mustard is a simple, fool proof recipe for Easter or Christmas.

If you’ve been looking for an easy leg of lamb recipe that turns out perfect every time, this is it. We make this whole leg of lamb every Easter and sometimes again at Christmas. It’s simple, it looks impressive on the table, and it always comes out juicy with a golden, crispy crust.

You don’t need a ton of ingredients or fancy prep—just garlic, herbs, olive oil, and Dijon mustard. The flavor comes from the lamb itself and the slow roasting process. Whether you’re cooking for a crowd or just want to serve a traditional Easter lamb roast, this recipe is a keeper.

Tips for a Perfect Roasted Leg of Lamb

Choose bone-in

For the best flavor and tenderness, use a roast leg of lamb bone-in instead of boneless. The bone helps the meat cook evenly and keeps it juicy.

Score the surface

Use a sharp knife to make shallow cuts on the top of the meat. This helps the seasoning soak in and gives you that classic crispy roasted lamb finish.

Go heavy on garlic and herbs

Lamb pairs perfectly with rosemary, thyme, and garlic. It’s the same trio you’ll find in most traditional Mediterranean lamb leg roast recipes because it just works.

Use a meat thermometer

Don’t go beyond 135 degrees F for medium rare. That’s the sweet spot for tender, pink slices.

Let it rest

After roasting, give it 15 minutes before carving. This step locks in the juices so your roast doesn’t dry out.

When We Serve It

In our home, roasted leg of lamb is part of our Holy Week tradition. On Easter Sunday, after Mass, this roast is in the oven while everyone’s relaxing and the table’s getting set.

Lamb holds a deep significance in our faith, representing Christ, the Lamb of God, and nothing else feels more fitting to serve as part of the celebration of the Resurrection.

We’ll sometimes make it again at Christmas or on a special Sunday, but Easter is where this meal really belongs.

Perfect Roasted Leg of Lamb (Bone In)

Ingredients:

• 8-pound bone-in leg of lamb
• 9 cloves of garlic, peeled and minced
• 3 tablespoons extra virgin olive oil
• 2 tablespoons dried rosemary
• 2 tablespoons dried thyme
• 2 tablespoons dijon mustard
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper

Instructions:

Preheat the oven to 350°F and place a rack inside a large roasting pan. You can also line the pan with foil, if desired.

Pat the lamb dry with paper towels. Score the top side of the meat by making shallow cuts vertically and horizontally.

Combine the garlic, rosemary, thyme, dijon mustard, salt, pepper, and olive oil in a mason jar or small bowl.

Put the leg of lamb fat side up on the roasting rack.

Massage the marinade mixture evenly over the lamb, paying special attention to the scored cut marks.

Place the lamb in the oven and bake for 20 minutes per pound until the meat reaches an internal temperature of 135°F. (For an 8-pound roast, 2 and a half hours will produce a perfectly medium-rare result.)

Let the meat rest for at least 15 minutes before slicing.

If you’ve got pan drippings left, make a quick gravy with a corn starch slurry. It adds even more flavor without any extra work!

What to Serve with a Lamb Roast

Keep it simple and classic. The sides don’t need to be fancy – they just need to complement the roast.

• Bob Evans Copycat Stand Mixer Mashed Potatoes (above)
• Green beans or asparagus tossed in butter and garlic.
• Fresh salad with lemon vinaigrette to cut the richness.
• Homemade bread or rolls (like the Hot Cross Buns below).

More Holiday Family Recipes

Italian Garlic Prime Rib Roast

Oven Baked Italian Stuffed Mushrooms

Eggplant Rollatini

Homemade Italian Stromboli

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