Roast leg of lamb makes an unforgettable main dish for your Easter celebration! Roast lamb is so delicious, moist, and tender when it is done right. The secret is to crank up the oven to 500 degrees for a few minutes to get that blackened honey Dijon crust, then lower the temperature to get the most tender, juicy roast lamb you’ve ever had. Originally published April 03, 2019.
Table of Contents
- Make roasted leg of lamb the star of your holiday table
- What cooking method is best for lamb?
- How long should you cook roast lamb?
- Ingredients for roast leg of lamb
- How to make roast leg of lamb
- What seasoning is best for lamb?
- Is it better to roast lamb covered or uncovered?
- How to store roast leg of lamb
- How to freeze roast leg of lamb
- How to reheat roast leg of lamb
- More stunning main dishes you will love for a holiday meal!
- Roast Leg of Lamb with Blackened Honey Dijon Crust Recipe
We just got back a couple of weeks ago from a cruise with the whole family, which was so fun, but also required a 5-hour flight to Florida, which was less “fun” and more “endure to the end.” People who travel with children and manage not to strangle anyone or be strangled by fellow travelers deserve an honorary Olympic medal, I say.
Honestly, though, the kids were amazing. I was the problem. I just kept losing track of all our stuff. At our first TSA security check, I left one of our suitcases behind while shuffling passports. It’s a good thing we had our name on it or I’m sure they would have taken it to a remote location and detonated it. Probably I forgot it because I was distracted by the TSA lady who INSISTED that all our kids hold their own passports and boarding passes, even the baby. She’s like, “It makes it easier,” and I’m sitting there literally sweating, carrying 5,000 items, and thinking, um, easier for WHO, lady?? Who gives a 2-year-old an irreplaceable document??
Then there was the fact that there just weren’t enough hands to carry everything. Instead of carrying Valentine in our arms, we had her ride on our hard shell suitcase, seated right on top. This works great most of the time, except for the times when she randomly launches herself off of it, wailing loudly and glaring at us like it’s our fault, while other people stare.
Don’t let this innocent face fool you.
Then when we actually got on the plane, I left my suitcase again, just completely abandoned it in the center of the plane aisle while dealing with Valentine and trying to help Eric get our other bags up in the overhead bins. It blocked Charlotte and I turned around eventually to see her struggling to carry two suitcases while dozens of seated passengers looked on awkwardly. “Did you see that incredibly frazzled looking mom leave her kid to carry two suitcases?? Oh, the humanity!” I’m sure that’s what they were whispering.
And finally, we made it to our room on the boat, and we’re unpacking, and Eric’s like, where’s the other bag, and I’m panicking like, I don’t know!! And he opened the door and I had just left it in the hallway.
Seriously I don’t know what it is with me. I needed a nice long cruise just to meditate and prepare for the plane ride home.
Make roasted leg of lamb the star of your holiday table
Who is ready for Easter?? I’m so excited. Have you ever had lamb for Easter? If you have never had roast leg of lamb, you have never liiiived! Lamb is just not that common in the United States, and it’s honestly tragic. Lamb (when cooked properly) is juicy, tender, and has gorgeous flavor. I am here to teach you the right way to get it done!
What cooking method is best for lamb?
When it comes to cooking lamb, there are so many ways it can go wrong. Lamb is easy to overcook, and that’s why I stick with roasting low and slow. This will bring out the rich, savory flavors of the lamb, and the rub we are going to use will give it that beautiful, crispy exterior we all love.
How long should you cook roast lamb?
I like to blast it with an initial burst of high heat (like 500 degrees) then I turn it down and roast it low and slow for a few hours, depending on the size of your leg, until it’s just shy of 145 degrees. Your lamb will keep cooking even after you remove it from the oven which is why I recommend removing it before it hits 145 degrees. You want your leg of lamb to be tender and moist, not overcooked and dry. But in terms of actual cooking time, you can plan on about 20 to 25 minutes per pound on average. (Remember, actual cooking times will vary!)
Ingredients for roast leg of lamb
What really brings this lamb together is this incredible rub I combined some honey Dijon mustard with a bunch of garlic a few dried herbs (thyme, oregano, rosemary), and plenty of salt to pull out the lovely natural flavors found in lamb. Seriously, this rub is amazing and so full of flavor. I want to put it on everything. But today, it´s all about the lamb. Here’s a quick ingredient list you can take shopping with you. For full ingredients and instructions, scroll down to the recipe card below!
- bone-in leg of lamb (I used a 5 pound bone-in roast for 8 people)
- garlic
- dried oregano
- dried thyme
- dried rosemary
- kosher salt
- black pepper
- honey Dijon mustard
- olive oil
- red onions
- carrots
- flour
- white cooking wine
- chicken broth
How to make roast leg of lamb
Lamb is best when it is not overcooked. Technically it is supposed to hit 145 F before you take it out of the oven, but if you do that you will end up with tough lamb. Walk on the wild side a little bit and take it out a few degrees before that. You will get the most flavorful, succulent lamb roast. In the notes, I go over the precise temperature to aim for according to what doneness level you like (medium or medium rare, etc.).
One thing that cannot be compromised on though is blasting the lamb with an incredible amount of heat in the first few minutes. This is how you achieve that gorgeous crusty exterior. (It’s the same method used in my most popular recipe, Cuban Mojo Marinated Pork. To.die.for.) Crank up your oven to 500 degrees (yes, really, 500) for the first 10 minutes of cooking to sear the outside, then lower the temperature to roast the inside into juicy, tender submission.
(Word to the wise: if you live in a crappy one-bedroom apartment with questionable appliances, do not blast your oven to 500 degrees. You will smoke out the neighbors. At least that’s what happened to me and Eric every time we tried to make homemade pizza at 450 back in our college days. Those apartment ovens were terrible! I had my oven up to 500 for at least an hour while prepping my lamb, making sure it was really hot, and the smoke alarm didn’t even go off. It’s the little things, guys.)
What seasoning is best for lamb?
The secret to really flavorful lamb is to use tons of GARLIC. Garlic and lamb pair so well together, and honestly, I’ve never seen a roast lamb recipe that doesn’t use it. It’s basically essential! We are tossing some garlic in the roasting pan as an aromatic (it ends up in the gravy, yum), using several cloves in the rub itself, and there’s one more: use a long sharp knife to make cuts in the lamb, and insert a sliver of garlic into each cut. This infuses the lamb with tons of flavor so there is no bite left behind! It’s easy to do and takes your lamb from good to WOW.
Is it better to roast lamb covered or uncovered?
Uncovered is the way to go if you want a deliciously crispy, caramelized crust on the outside while keeping the inside juicy and tender. Imagine that golden-brown, flavorful exterior that makes everyone’s mouth water the moment it comes out of the oven – that’s the goal! However, if you notice that the top is getting too dark too quickly, you can tent it loosely with some aluminum foil to prevent it from burning while the rest of the meat continues to cook. But remember to remove the foil towards the end of the cooking time to let that crust firm up again.
How to store roast leg of lamb
Ok, you’ve wowed everyone with your delicious roast leg of lamb, and now you’ve got some delicious leftovers. Storing your lamb properly means you can enjoy it all over again. First things first, let that lamb cool down to room temperature. Popping it into the fridge while it’s still hot is a no-go; it’ll warm your fridge up and could make other foods spoil faster. Once it’s cooled, wrap your roast leg of lamb tightly in aluminum foil or place it in an airtight container. This helps keep it juicy and prevents it from drying out or picking up any weird fridge smells. Pop your wrapped-up lamb into the fridge, where it’ll stay good for about 3-4 days.
How to freeze roast leg of lamb
If you’re not planning to eat it within a few days, slice it up and freeze those pieces in a single layer on a baking sheet. Once they’re frozen solid, transfer them to a freezer-safe bag or container. This way, you can grab just what you need without defrosting the whole leg. Your lamb can chill in the freezer for up to 2-3 months.
How to reheat roast leg of lamb
When you’re ready for round two, thaw your frozen lamb overnight in the fridge. Then reheat your lamb gently in the oven at a low temperature (around 325°F) until it’s warmed through. Microwaving is an option too, but be careful not to zap it for too long, or it might get tough.
You will have to let me know if you try out this recipe! I am a total lamb convert!
More stunning main dishes you will love for a holiday meal!
Prime Rib Recipe To Impress Your Guests >> a holiday main dish worth the hype!!
How to Cook Tri Tip (Grilled or Oven Roasted) >> huge favorite of mine!
Cuban Mojo Marinated Pork (Lechon Asado) >> this is the number one recipe on my blog!
Honey Baked Ham Recipe (Copycat) >> I’ve got the special technique you need!
Easy Sriracha Ham (Slow Cooker) >> this one has 3 ingredients. Can’t beat that!
How to Cook Ribeye Steak (Grilled or Pan-Seared) >> steak for a special occasion? Yes!
Sage Butter Roasted Turkey >>he classic you never get tired of
Honey Dijon Chicken Recipe from Dinners, Dishes, and Dessert
Ribs with Honey Mustard Glaze from Taste and Tell
Slow Cooker Honey Mustard Drumsticks from Foolproof Living
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Roast Leg of Lamb with Blackened Honey Dijon Crust
Ingredients
- 5 pound leg of lamb, bone in
- 2 cloves garlic, smashed and thinly sliced (to insert in lamb)
For the Honey Dijon Garlic Rub
- 10 cloves garlic
- 1 tablespoon dried oregano
- 1 tablespoons dried thyme
- 1 teaspoon dried rosemary
- 1 & 1/2 tablespoons kosher salt
- 2 teaspoons black pepper
- 1/4 cup honey Dijon mustard
- 1 tablespoon olive oil
For the roasting pan
- 4 cloves garlic, smashed
- 2 medium red onions, *thinly sliced
- 10-11 whole carrots, peeled
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
For the onion gravy
- 1/4 cup flour
- 2 tablespoons honey Dijon mustard
- 1/2 cup white cooking wine, or use chicken broth
- 3 cups chicken broth
- salt and pepper, to taste
Instructions
- Get your lamb out of the fridge and let it sit on the counter while you make other preparations.
- Prepare all the garlic that you will need for today’s roast: use the side of a chef’s knife to smash 2 cloves. Slice thinly and set aside (this is for inserting into the roast.) Smash and peel about 14 more cloves of garlic. Add 10 to a food processor or blender (for the rub), and 4 to the bottom of your roasting pan. (aromatic)
- Place your lamb on a work surface, the more rounded side up. If it is tied, leave the kitchen twine in place. Use a long thin knife to make 1 inch cuts all over the lamb, one for each slice of garlic. Slide your knife vertically into the lamb. Insert a slice of garlic into each cut. See photo (in the photo I had already rubbed the lamb with the honey Dijon mixture. It doesn't matter which one you do first).
- Make the Honey Dijon Garlic Rub: to your food processor or blender that has 10 cloves of smashed garlic, add 1 tablespoon oregano, 1 tablespoon thyme, 1 teaspoon rosemary, 1 and 1/2 tablespoons kosher salt, 2 teaspoons black pepper, 1/4 cup honey Dijon mustard, and 1 tablespoon olive oil. Blend or pulse until the garlic is well chopped and the mixture has come together. Scrape the sides and bottom if necessary.
- Pour the honey Dijon mixture over the lamb and use your hands to rub it all over. Set aside.
- Prepare the other vegetables: thinly slice the red onions and add to the bottom of the roasting pan, where you should already have 4 smashed cloves of garlic. Peel a bunch of carrots and add to the bottom of the pan.
- Drizzle the vegetables with about 2 tablespoons of olive oil, and sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Toss to coat.
- Place the leg of lamb on the rack, and place the rack on top of the vegetables.
- Let the roast rest with the herb rub for at least 15 minutes, or up to an hour (at room temperature.)
- Meanwhile, place your oven rack on the second to lowest level so that the lamb will sit in the center of the oven. Preheat your oven to 500 degrees F. Give it a good 30 minutes to heat up, even if it says it’s at temperature earlier. You want that oven screaming hot when you put the lamb in, that’s what creates that crispy blackened exterior.
- If you have an oven-safe digital thermometer, insert it now into the center of the leg, making sure it is not touching the bone.
- Place the lamb in the oven, shutting the door as fast as you can to keep the heat in.
- Set a timer for 10 minutes. After 10 minutes, do NOT open the oven door, lower the oven temperature to 400 degrees F.
- Continue cooking at 400 F for about 1 hour and 10-25 minutes. This will depend on how well done you want your lamb. See notes for a temperature guide. Trust your meat thermometer more than the clock. Once you take your lamb out of the oven, it will continue cooking and the temperature will rise about another 5 degrees, so consider that in your calculations. Keep in mind that overly cooked lamb is not very tasty. I prefer it in the medium range. See notes for a guide on internal temperatures.
- Once you have taken your lamb out of the oven, remove the rack to a cutting board. Cover the lamb loosely with tin foil. Let it rest for about 20 minutes. If you skip this step and slice it right away, all the juices will flow out and you will have sad dry lamb. Don’t do it.
- Meanwhile, remove the carrots to a serving platter and keep warm. Leave the onions in the pan.
- Drain any excess fat from the roasting pan, leaving about 2 tablespoons. (If there is not enough fat, add a tablespoon or 2 of olive oil).
- Place your roasting pan over two burners on your stove and turn both on to medium.
- Add 1/4 cup flour to the onions and fat. Stir until coated and starting to sizzle. Add 2 tablespoons honey Dijon mustard and stir to coat for about 1 minute.
- Add 1/2 cup white cooking wine and stir for 2-3 minutes until it has evaporated.
- Slowly stir in 3 cups of chicken broth, just a little bit at a time, stirring well as you go, and breaking up the flour from the onions. It will gradually thicken. If you add it too fast you might get chunky gravy, who wants that.
- Continue cooking over medium heat until it has come to a boil. Continue cooking for about 3-5 minutes until it has thickened. Add salt and pepper to taste. (If the gravy doesn’t seem very rich, add 2 tablespoons butter.)
- Pour the gravy into a large gravy boat.
- Slice the lamb. (remove any kitchen twine with scissors) Use a long, thin, and very sharp knife. Begin by slicing on the edge parallel to the bone, until you reach the bone. Turn the leg so that the flat part (that you just sliced) is on your work surface. Cut perpendicular from the end of the lamb, slicing all the way through until you reach the bone. Once you reach the bone, continue slicing in the same direction down to the bone. Once you have sliced all the way across the top of the bone, slide your knife against the bone to cut underneath all the slices you just made.
- Serve with carrots and onion gravy. It would be amazing served with my Aunt Shirley’s Famous Creamy Mashed Potatoes.
Sounds wonderful but, curious, have you tried this with a boneless leg of lamb?
No, we haven’t tested it with a boneless leg of lamb Joey, but if you do, come back and let us know how it turns out!
This looks so good for Easter. Will definitely be making it. Years ago I made a leg of lamb and it also turned out great. My addition to the recipe was a frozen can of lemonade poured over roast the last 30 or more minutes of cooking. Defrost can of lemonade and pour over roast. Adds great flavor to meat. Would still use your mustard prep.
Love all your recipes.
Joan
That looks so good Karen!!
And I love that picture of Valentine – she’s so adorable!!!
Thanks Gemma! Valentine really is just the cutest. I hope you get to try the lamb soon!!
Can you use a semi boneless leg of lamb?
Absolutely John! Just rely on your meat thermometer and follow the guide below the recipe for what doneness level you want. Enjoy!