Roasted Leg of Lamb—This recipe is so good! Doesn’t even require much time, effort + ingredients. Easy and fool-proof even for first-timers!

If you haven’t cooked a leg of lamb before, don’t be intimidated. I know it seems incredibly daunting but it’s so much easier than you think. This roasted leg of lamb recipe here is fool-proof and fuss-free, I promise. And you don’t even need a long drawn-out ingredient list. The ingredient list is super simple here.

Ingredients

• 1 (5 pound) bone-in leg of lamb, trimmed
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon Dijon mustard
• 1 tablespoon kosher salt
• 2 teaspoons ground black pepper

Equipment

• Shallow Roasting Pan
• Instant Read Thermometer

Instructions

1. Preheat oven to 350 degrees F. Line a shallow roasting pan with aluminum foil.
2. 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.
3. In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.
4. 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.
5. 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.
6. Serve immediately with mini hasselback potatoes.

Tips and tricks for success

• Go to a reputable butcher. Cooking such a large cut of meat can be daunting! We recommend purchasing a leg of lamb that is preferably grass-fed and organic. Ask for market weight, avoiding baby lamb or mutton. The butcher can also trim the excess fat.
• Bone-in is ideal. Bone-in will have extra flavor, but if you are nervous about carving and serving, boneless can be used.
• Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are key here, delivering the best kind of flavor.
• Use an instant-read thermometer for the most accurate results. Check your lamb halfway through cooking, inserting through the thickest part of the meat but avoiding the bone. The internal temperature should reach 135°F for medium.
• Let your meat rest. As with any large cuts of meat, let your lamb rest for at least 15 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.