Roast Bone In Leg of Lamb Recipe

This roast bone in leg of lamb is marinated overnight in garlic, fresh rosemary, thyme, and white wine, then oven-roasted until juicy and perfectly pink inside. It takes me about 10 minutes to prep and the oven does the rest.

Whenever I am making lamb, it is one of my best days in the kitchen. It is hands down one of my favorite proteins because nothing else delivers the same combination of juicy, tender, and flavorful in a single roast. I seriously crushed five slices the last time I made this before I even plated it for the table. If you love lamb as much as I do, check out my braised lamb shanks for a low and slow version or my Greek lamb for something with a Mediterranean profile.

Leg of Lamb

Roasting a whole leg of lamb is one of the oldest cooking traditions in the world. Lamb has been a centerpiece of springtime celebrations across the Mediterranean, the Middle East, and Europe for thousands of years because lambs were born in early spring and the first harvest of young lamb coincided with religious festivals.

In Italian tradition, a roasted leg of lamb served with browned potatoes is called abbacchio al forno, and it is the standard Easter dinner in many Italian households. If you told an Italian family you were making abbacchio al forno, they would automatically know potatoes were coming with it. That tradition runs deep, and it is one I grew up around.

My technique here is straightforward and it starts with the marinade. I score the lamb in a chessboard pattern on all sides, then rub it down with olive oil, minced garlic, fresh rosemary and thyme leaves, a splash of white wine, and a generous amount of sea salt and pepper. Then, I wrap it up and let it marinate in the refrigerator overnight.

When it comes out of the fridge, I roast it at 425°F for 25 minutes to brown the outside and take the chill off, then drop the temp until it hits my target temperature internally. My wife does not even like lamb, but the last time I made this she walked into the kitchen and told me how incredible it smelled. That is how good this recipe is. If it can win over someone who does not eat lamb, it can win over anyone at your table. I highly recommend making this recipe following my step by step directions below.

Ingredients and Substitutions

A leg of lamb is a big impressive piece of meat, but the ingredient list is simple.

Bone-In Leg of Lamb – I use a 7 to 9 pound bone-in leg. About 2 pounds of that will be bone weight, so plan accordingly. If you can only find boneless, it works with the same method but will cook faster and weigh between 2 and 4 pounds. Bone-in has more flavor because the bone conducts heat slowly and keeps the meat juicier.

Garlic – I use about 10 cloves, finely minced. I run them through a garlic press because I do not like chopping garlic by hand. The garlic gets pushed into the score marks and seasons the lamb from the inside.

Fresh Rosemary – I pull the leaves off the sprigs and leave them whole.

Fresh Thyme – My favorite herb. It is so versatile and adds an earthy flavor that complements lamb better than almost anything else. I strip the leaves from the stems and use them whole.

Olive Oil – Extra virgin. It helps the garlic and herbs adhere to the meat and promotes browning in the oven.

White Wine – Any drinking white wine works. It adds acidity to the marinade and helps tenderize the surface of the meat. Skip it if you prefer, but it does make a difference.

Sea Salt and Pepper – I season generously on all sides.

How to Roast a Bone In Leg of Lamb

Score the lamb: I take a sharp knife and score the lamb in a chessboard pattern about 1/2″ inch to 3/4″ inch deep on all sides.

Season and rub: I rub the entire lamb with olive oil on all sides first, then press the minced garlic into the score marks. I add the rosemary and thyme leaves and rub them in on all sides. Then I add a splash of white wine and finish with generous amounts of sea salt and cracked pepper on every surface.

Marinate overnight: I wrap the lamb tightly in plastic wrap, place it in a pan, and refrigerate. I marinate for at least 12 hours overnight, but I can take it up to 48 hours for even deeper flavor.

Preheat and roast high: I preheat the oven to 425°F. I transfer the lamb to a roasting pan with a rack and roast at 425°F for 25 minutes.

Drop the temperature: After 25 minutes, I reduce the oven to 350°F and continue roasting for 80 to 90 minutes or until the internal temperature reaches 135°F to 140°F for medium. For a 7 to 9 pound bone-in leg, the general rule is 15 to 20 minutes per pound total.

Rest before carving: I remove the lamb and let it rest for at least 15 minutes on a cutting board. The temperature will continue to rise a few degrees during the rest, and the juices redistribute throughout the meat.

Carve and serve: I use a large slicing knife and carve against the grain into thick slices. I plate the lamb over the roasted potatoes and garnish with fresh herbs.

Serving Suggestions

If you want to keep it traditional Italian style, serve this with roasted potatoes. I cut yellow potatoes into 2 inch pieces, brown them on the stovetop in olive oil with sliced shallots, then finish them in the oven at 350°F during the last 30 minutes of the lamb’s cooking time. Another option I recommend is my Italian roasted potatoes recipe.

For a bigger holiday party like Easter or Christmas, I add my easy glazed carrots and sauteed green beans alongside the potatoes and lamb. A basket of homemade dinner rolls on the table lets people mop up the pan juices, which is half the point of making a roast this good. For sauces, my mint sauce is the classic pairing with lamb, and my chimichurri works fantastic if you want something herby and bright.

Make-Ahead and Storage

Make-Ahead: This lamb is best served right out of the oven after resting. If dinner is running behind, I keep it warm in the oven at 225°F loosely covered in foil for up to 1 hour. The marinade can be applied up to 48 hours in advance, which actually improves the flavor.

How to Store: I let the lamb cool, then cover and refrigerate for up to 5 days. It freezes well covered for up to 3 months. I thaw it in the refrigerator for 1 day before reheating.

How to Reheat: I place sliced lamb in a pan, add a splash of beef au jus or beef stock to keep it moist, cover, and heat at 350°F for 8 to 12 minutes until warmed through. I avoid the microwave because it can dry out the edges.

More Comforting Lamb Recipes

• Lamb Stew
• Grilled Lamb Lollipops
• Boneless Leg of Lamb
• Rack of Lamb
• Kofta Kebabs