How to Roast a Leg of Lamb

I admit, I do love a nice roasted leg of lamb. Once that’s perfectly pink, juicy, tender and melts in your mouth like buttah. Swoon. I received  a sample of lamb from Superior Farms. One of which included this gorgeous leg of lamb. Roasting it was a given. It was to become Father’s Day Dinner. I have a secret for you. Come closer…roasting a leg of lamb is one of the easiest dinner’s you could possibly make. I wouldn’t kid you. Not about food at least ; )

We put together a nice marinade of herbs, oil and citrus. Popped it into a zip top bag (you know I hate doing dishes) and let it do it’s thing. So hard right? When it’s finished having it’s flavor bath we pop it into a French Oven and roast it until it reaches 130 degrees. No more. No less.  This was the first time I used the built in probe in my new KitchenAid Range and it worked like a charm. I swear my range does everything but the dishes.  I love Ada. I do.

Using a internal meat thermometer will save your meats. If you don’t have one. Get one. And I beg of you, be sure to let your meat “rest” before slicing into it. You don’t want all that flavor to spill out onto the plate by slicing into it too early. Resist. You will be rewarded with juicy, tender, lip-smacking slices of luscious lamb. The. End.


Disclaimer: I was provided with a sample of products from Superior  Farms. I was not compensated for this post. Opinions are my own. Always have been. Always will be. I just happen to like a good piece of lamb ; )

Adapted from “LOLA ’S LEG OF LAMB” recipe from Chef Liam Spence, Lola – Seattle, Washington

How to Roast a Leg of Lamb

Serving Size: 6-8

What You Will Need:

  • 1 boneless leg of American lamb
  • ½ bunch of oregano - minced
  • ½ bunch of rosemary - minced
  • 3 tablespoons kosher salt
  • 1 tablespoons pepper
  • Juice of 2 lemons
  • 2 ounces extra-virgin olive oil

What To Do:

  1. Combine: oregano, rosemary, salt/pepper, lemon juice and olive oil in a small bowl.
  2. Rub mixture onto lamb. Place lamb into a zip top bag to marinate. Refrigerate for a minimum of 4 hours.
  3. Preheat oven 325°F. Place lamb into a large French oven, roast leg of lamb until it reaches an internal temperature of 130°F. After lamb reaches 130°F, let it rest for approximately 20 minutes before slicing.


  1. 1

    Wow, that looks amazing and sounds super simple to make!

  2. 2

    I see lamb fajitas on the beach in our future :D Be sure to bring that gorgeous hunk of love with you {wink}

  3. 3

    Wow, that lamb looks so good! It’s cooked perfectly and I love the way you seasoned it.

  4. 4

    Yum, Paula! And of course, amazing shots!

  5. 5

    That looks so delicious! Thanks for the recipe and the great source for quality lamb.

  6. 6

    Hi Paula, this is a great recipe and not complicated. :)

    • 6.1
      Eva /

      the meat is raw common sense tells you not to eat garbage like this that will make you sick

  7. 7

    Would you believe that I have never roasted a leg of lamb? Really. I don’t know why I think it’s so intimidating. I now see beautifully roasted lamb in the near future. Thanks for a great recipe, Paula!

  8. 8

    Wow, Paula, that looks amazing! Perfectly rare and I am drooling over the fresh herb and lemon marinade. One of my favorite cuts as well!

  9. 9

    Gorgeous! I love lamb.

  10. 10

    Did you name your new range? That’s hilarious! This marinade looks so simple, I love it. Rosemary and lamb go together like peanut butter and jelly!

  11. 11

    Oh yes!! Paula, this looks so fabulous!

  12. 12

    This looks great! Lamb is one of my favorite proteins. I especially love the flavorful herb marinade…yum!

  13. 13
    Eva /

    I am a R&D chef (research and development) this lamb looks awful, its raw, bloody red. This is how people get sick from eating raw meat, yet it’s advertised that it o.k. to such a runny bloody meat.
    What makes us better than animals that eat raw meat, nothing!!!
    we are no better than animals who eat raw meat.
    Take my advise, don’t eat any type of raw meat its not healthy for you and it will get you very sick.
    Cook the meat properly, there should be no pink on the inside, better yet there should be no runny blood.

    • 13.1

      I’d be curious to know what company Eva works for in R&D because I couldn’t disagree more with. This lamb is not raw and I highly doubt it would make anyone sick. In point of fact, I’d eat a ton of it because it looks delicious. It’s a misconception in the United States that everything has to be overcooked. Paula states that the lamb should be cooked to 130 degrees on the inside, which is the industry standard for red meats….but you should know this working in food R&D.

  14. 14
    Jeff /

    I have been an artist of meats for 40 years. Please the worst thing you can do is roast a piece of meat with the silver skin still on. And even worse is serving it. You roast shows that in the photo, maybe I am wrong. The silver skin can protect the meat during roasting by holding in the moisture. At the end of roasting slide your knife under the skin, remove it then brown that section under the broiler or back into the convection. Oh we all have opinions

  15. 15

    I just posted 2 leg of lamb recipes myself! Your presentation is fabulous!

  16. 16

    I love roasted leg of lamb! I have so many fantastic wine pairing options for it!!


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