Dinner

Roast Leg of Lamb

Name: Roast Leg of Lamb
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 10 servings
Ingredients: 1 bone-in leg of lamb (6–7 lbs); 8 cloves garlic, peeled and slivered; 3 tablespoons fresh rosemary leaves, chopped; 2 tablespoons fresh thyme leaves, chopped; 4 tablespoons olive oil; 2 teaspoons kosher salt; 1 teaspoon black pepper; 1 cup beef or lamb stock; ½ cup dry red wine; 2 medium onions, roughly chopped

A showstopping centerpiece with a golden, herb-crusted exterior and perfectly pink, succulent meat inside. Feeds a crowd and fills the house with an irresistible aroma.

297calper serving 36gprotein 4gcarbs 13gfat 15min prep 90min cook 10serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Roast Leg of Lamb — common questions

Should I cook it bone-in or boneless?

Bone-in is the classic choice—the bone conducts heat, speeds cooking slightly, and adds flavor to the pan juices. A 6–7 lb bone-in leg serves 10 people and takes about 90 minutes total.

What's the biggest mistake people make?

Not resting the lamb long enough or checking the temperature too early. A 15-minute rest at room temperature is non-negotiable. Use a meat thermometer for accuracy—130°F is medium-rare, and the meat rises another 5°F as it rests.

Can I use a slow cooker?

Not recommended for a whole leg. If you must, brown it in a hot skillet first, then cook on low for 5–6 hours, but the meat will be gray and lack the crust of a roasted leg.

What should I serve alongside?

Roasted potatoes, mint sauce, creamed peas, or a sharp green salad. Lamb's richness pairs beautifully with acidic sides and starches that soak up the pan juices.

How do I store and reheat leftovers?

Slice cooled lamb, wrap tightly, and refrigerate for up to 4 days. Reheat slices gently in a 300°F oven for 8–10 minutes, or serve at room temperature with a drizzle of good olive oil and fresh herbs.

Can I make this ahead?

Season and refrigerate the lamb uncovered for up to 24 hours (this dries the surface for browning), then let it come to room temperature before roasting. The pan sauce can be prepared up to 2 hours ahead and reheated gently.