Melissa Jo’s Roast Leg of Lamb
My grandma always served Roast Leg of Lamb every Easter as the main course. And this recipe is exactly how she made her leg of lamb, It’s fall of the bone savory delicious with a lemony olive oil marinade with herbs and garlic. I am going to teach you just like she taught me! And of course, serve with a side of mint jelly to really seal the deal for an amazing Easter dinner! You will be surprised just how easy this is, Let’s Make it!
This All-Clad Roaster Pan is my go-to pan when I make my roast leg of lamb and Thanksgiving turkey. The roasting pan is a heavy duty, durable, non-stick pan which helps with an easy clean-up!
TIP: Looking for baking times that fit your style, Click here!
Leg of Lamb Cooking Times & Temperatures
Cooking a leg of lamb starts with a higher temperature to begin browning the outside, then lowering the heat so the meat slowly roasts until tender. In this recipe, the lamb roasts at 400°F for the first 30 minutes, then finishes at 350°F for the remaining time until it reaches your desired doneness.
| Doneness | Temp | Total Time |
|---|---|---|
| Medium Rare | 130–135°F | 2 hr to 2 hr 15 min |
| Medium | 140–145°F | 2 hr 15 min to 2 hr 30 min |
| Medium Well | 150–155°F | 2 hr 30 min to 2 hr 45 min |
| Well Done (My Method) | 160°F+ | about 3 hours |
Pro Tip: Always allow the lamb to rest for at least 30 minutes before carving. This helps the juices redistribute through the meat so every slice stays moist and flavorful.
Leg of Lamb Cooking Time Per Pound
Because this recipe starts the lamb at a higher temperature for 30 minutes at 400°F, the remaining cooking time happens at 350°F until the lamb reaches your desired doneness. Cooking times can vary slightly depending on oven accuracy and the shape of the roast, but this chart is a helpful guideline.
| Doneness | Minutes Per Pound | Temp |
|---|---|---|
| Medium Rare | 18–20 min/lb | 130–135°F |
| Medium | 20–22 min/lb | 140–145°F |
| Medium Well | 22–24 min/lb | 150–155°F |
| Well Done (My Method) | 25–30 min/lb | 160°F+ |
Important: These times include the initial 30 minutes at 400°F followed by roasting at 350°F until fully cooked.
Helpful tip: Always use a meat thermometer when cooking lamb. It’s the most reliable way to know when your roast is perfectly done.
🤔 Common Questions
Absolutely! Depending on your preference it won’t impact the dish drastically!
If you’re worried about lamb tasting too strong, there’s a simple trick that makes a big difference: fresh lemon juice. The natural acidity in lemon helps balance the rich flavor of lamb and gently cuts through any gaminess without overpowering the meat.
In this recipe, the lamb is rubbed with a marinade made from fresh lemon juice, olive oil, garlic, oregano, salt, and pepper, which not only tenderizes the meat but also brightens the overall flavor. Letting the lamb marinate for at least 1–2 hours (or overnight) allows the citrus to soak into the meat and mellow the flavor even more.
Another small tip: don’t remove the fat from the leg of lamb. The fat slowly renders while roasting, keeping the meat juicy and balancing the citrus and garlic flavors beautifully.
Melissa Jo’s Roast Leg of Lamb
Ingredients
- 5.5 lbs Leg of lamb I do NOT remove fat
- 2 quartered red onions
- 20-25 cloves of garlic some sliced in slivers; some left whole
- 3 lemons juiced
- 1/2 cup of olive oil
- 3 tbsp. of oregano dried flakes
- 1 tsp. of crushed red pepper
- 3 tsp. of kosher salt
- 3 tsp. of cracked black pepper
- 2-3 sprigs of rosemary
- mint jelly for serving
Instructions
- defrost the leg of lamb the night before prepping and make sure you bring the lamb to room temperature before prepping.
- add about 7-8 cloves of garlic left whole at the bottom of the roasting pan
- place the leg of lamb on top of the garlic cloves fattiest side up
- stab wholes (make slits) all over the leg of lamb on BOTH sides. Slice up about 15 cloves go garlic into slivers. Push the slivers into the holes. (This adds tremendous flavor as the garlic caramelizes as it roasts in the lamb)
- make the marinade by whisking together the juice of 3 lemons, 1/2 cup of olive oil, crushed red pepper, dried oregano, salt and pepper.
- pour the marinade over both sides of the lamb and rub and massage it in all over. Allow the lamb to marinate for 1-2 hours at least before roasting. OR, you can marinate overnight. But be sure to bring it to room temperature out of the refrigerator before roasting.
- Scatter 2 quartered red onions around the roast and add a few sprigs of rosemary.
- Cover tightly with foil and add to a 400 degree F. oven and roast for 30 minutes. Then, drop the heat to 350 degrees F. and roast an additional 2-2 & 1/2 hours. Baste the lamb with the pan drippings halfway through the cooking time. I roasted my lamb for almost 3 hours total.
- Allow the lamb to rest at least 30 minutes before carving.
- Serve with potatoes and mint jelly and enjoy!
- Happy Easter! Make it!
Video
Nutrition
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
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