Garlic Herb Roasted Leg Of Lamb
This Garlic Herb Roasted Leg of Lamb is the ultimate centerpiece, tender, juicy, and packed with garlic, rosemary, and mustard flavor. Roasted to perfection and served with a rich optional pan gravy, it’s perfect for holidays or any meal that calls for a little extra wow.
Servings: 4 to 6
Calories: 395kcal
Ingredients
- 4-5 pound bone-in leg of lamb
- 6 cloves garlic minced
- 1 tablespoon dried rosemary
- 2 tablespoons Dijon grainy mustard
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 cup chicken broth or water
Gravy (Optional)
- ½ cup dry red wine
- 1 cup chicken broth
- 1 tablespoon all-purpose flour
Instructions
- In a small bowl whisk together the mustard, garlic, rosemary, olive oil, salt and pepper.
- Trim off any excess fat that may lie beneath the fell, but not all, you might want to leave some to enrich the flavor of the meat and/or gravy. Make incisions with a knife that are about 1 inch long and ½ inch deep.
- Apply the rub to the leg of lamb evenly, making sure to fill the incisions with some of the rub. Let the leg of lamb sit at room temperature for about half hour.
- Preheat oven to 425℉. You'll need a large roasting pan fitted with a rack, pour the broth in the bottom of the pan and transfer leg to the pan. Roast it for about 30 minutes, then reduce temperature to 325℉ and continue roasting until cooked to your liking. For medium rare, you want the temperature to be 135℉, for more well done, you need it to be 160℉, this will take a couple hours.
- Let the lamb rest for 20 minutes before carving it.
- While the lamb rests, pour the lamb drippings in a small saucepan and place it over medium heat. Add the wine and then whisk in broth with the tablespoon of flour to thicken the gravy. Cook for 1 or 2 minutes until the gravy has thickened. Taste it and season it to your liking. Pour into a gravy bowl and serve with lamb.
Video
Notes
- Leg of lamb: This recipe uses a bone-in leg, which gives more flavor and helps keep the meat juicy. A 4–5 lb leg will serve about 4–6 people depending on appetites and sides.
- Grainy mustard: Dijon is the base of the rub, it adds tang and helps the garlic and herbs stick. Don’t skip it!
- Garlic & rosemary: Classic combo. Use fresh rosemary if you have it (1 tablespoon chopped = 1 teaspoon dried).
- Roasting temps: Start high at 425°F for color, then reduce to 325°F to finish. Aim for 135°F for medium-rare or 145°F for medium.
- Let it rest: This step is non-negotiable. At least 20 minutes so the juices redistribute and the meat stays tender.
- Optional gravy: Quick and so worth it. Just whisk in red wine and broth with a little flour right in the roasting pan, zero waste, maximum flavor.
- Make ahead: Rub the lamb and refrigerate up to 24 hours in advance. Bring to room temp before roasting.
Nutrition
Serving: 1serving | Calories: 395kcal | Carbohydrates: 6g | Protein: 46g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 137mg | Sodium: 452mg | Potassium: 746mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 5mg
