Rosemary and Garlic Leg of Lamb Roast

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This Rosemary and Garlic Leg of Lamb Roast is an amazing, tender cut of meat slow roasted to perfection.

Rosemary and Garlic Leg of Lamb Roast recipe from

Rosemary and Garlic Leg of Lamb Roast

Yield: 6 to 8 servings

Prep Time: 15 minutes

Cook Time: 2 hours and 30 minutes

  • 4 to 5 pounds boneless leg of lamb
  • 1/4 cup lemon juice, freshly squeezed
  • 8 cloves garlic, minced
  • 3 tablespoons chopped fresh rosemary
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  1. Preheat oven to 450 degrees F.
  2. Using your hands, rub lamb all over with lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with salt and pepper and place the lamb in a roasting pan.
  3. Place the lamb in the oven and roast for 20 minutes. Reduce the oven temperature to 325 degrees F. and continue to roast (general rule is 30 minutes per pound) 2 to 2 1/2 hours, or until meat thermometer inserted into center of the roast registers 145 to 150 degrees F.
  4. Remove lamb from the oven and allow to rest for about 15 minutes before carving (the temperature will continue to rise about 5 or 6 more degrees).
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  • David Bilinsky wrote:

    This was the best roast lamb recipe that we have ever tried.  It turned out fabulous – tender, juicy and just tasting incredible.  Easy too! Thank you!

  • Jessica wrote:

    Do you cover with foil after the first 20 mins, or at all?

    • Lori Lange wrote:

      Not at all.

  • Clemence wrote:

    The seasoning was great; however, 30 min per pound was way too long for a lamb prepared to medium rare, which is the way my family likes it. I should have noticed that the meat temperature wasn’t mentioned in the recipe.

  • Karen Fitch wrote:

    In the oven now — adding some potatoes to roast as well!

  • jaden wrote:

    For dinner tonight!

    • Lori Lange wrote:

      Cool- hope ya like it as much as we do!