This garlic-and-herb-crusted leg of lamb is an elegant main course that’s surprisingly easy to prepare. With juicy, tender meat encased in a flavorful crust of rosemary, thyme, and garlic, it’s the kind of dish I like to serve when I want to impress without stressing. Roasted over a bed of vegetables, it’s hearty, aromatic, and perfect for holiday gatherings or a special Sunday dinner.

Why You’ll Love This Recipe

I love this recipe because it balances bold flavors with a simple technique. The garlic-and-herb rub forms a golden crust that locks in moisture, while the vegetables underneath soak up all the savory drippings. It’s a one-pan meal that feels luxurious without requiring complicated steps. Plus, the leftovers are just as delicious the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/4 cup extra-virgin olive oil, plus more for drizzling

• 3 garlic cloves, minced

• 2 heads garlic, cloves separated but not peeled

• 1 tablespoon minced rosemary

• 3 sprigs rosemary

• 1 tablespoon minced thyme

• 1 (6-pound) bone-in leg of lamb, aitch bone removed

• Kosher salt

• Freshly ground black pepper

• 1 large sweet onion, cut into 1/2-inch-thick wedges

• 2 large carrots, cut on the diagonal 1/2-inch thick

• 2 large celery ribs, cut on the diagonal 1/2-inch thick

• 1/4 cup water, plus more as needed

Directions

1. I start by preheating the oven to 400°F. In a small bowl, I mix the 1/4 cup of olive oil with the minced garlic, rosemary, and thyme.

2. Then, I score the top fatty side of the lamb about 1/4-inch deep. After seasoning the entire lamb with salt and pepper, I toss the whole garlic cloves, onion, carrots, and celery with olive oil on a large baking sheet. I make sure everything is evenly spread and seasoned.

3. I place the rosemary sprigs on top of the vegetables, then lay the leg of lamb on top, fatty side up. I rub half of the garlic-and-herb mixture all over the lamb, pressing it into the scored fat.

4. I roast the lamb for 20 minutes, then apply the remaining herb mixture and pour 1/4 cup of water onto the baking sheet.

5. I continue roasting for another 1 hour and 20 minutes, rotating the baking sheet occasionally. I check the internal temperature, making sure it hits 145°F for medium. If the veggies look too dark, I add a bit more water to keep them from burning.

6. Once done, I let the lamb rest for 20 minutes before carving it into 1/2-inch-thick slices. The vegetables, now perfectly roasted, are served alongside the meat.

Servings and timing

This recipe yields about 8 servings.

• Active prep time: 25 minutes

• Total time: Approximately 2 hours and 15 minutes

• Resting time: 20 minutes

• Roasting time: 1 hour 40 minutes total

Variations

• I sometimes swap thyme for oregano if I want a different herb profile.

• For a more Mediterranean twist, I add lemon zest and a touch of ground cumin to the herb rub.

• If I’m looking for extra richness, I deglaze the pan with a splash of white wine halfway through roasting for a light pan sauce.

• For those who prefer boneless lamb, the same recipe works—just adjust cooking time accordingly.

• I’ve also added potatoes to the vegetable mix when I want it to be a more complete one-pan meal.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I slice the lamb and warm it gently in the oven at 300°F, covered with foil, for about 10-15 minutes to keep it from drying out.
The vegetables can be reheated the same way or quickly sautéed on the stovetop with a splash of broth or water.

FAQs

What cut of lamb is best for roasting?

I find that a bone-in leg of lamb is ideal for roasting because it stays juicy and flavorful. The bone adds depth to the meat and helps with even cooking.

Can I prepare this lamb in advance?

Yes, I often prepare the herb rub and marinate the lamb a few hours ahead—or even overnight—to let the flavors really soak in. I just keep it covered in the fridge until ready to roast.

How do I know when the lamb is perfectly cooked?

I always use an instant-read thermometer. For medium, I pull it out at 145°F, and after resting, it stays juicy and tender. If I want it more rare, I aim for 135°F before resting.

What can I serve with leg of lamb?

Aside from the roasted vegetables, I like to serve it with herbed rice, tzatziki sauce, or a crisp green salad with lemon dressing to balance the richness of the lamb.

Can I freeze leftover lamb?

Absolutely. I slice the lamb and freeze it in airtight containers or freezer bags. It keeps well for up to 2 months, and I thaw it in the fridge before gently reheating.

Conclusion

This garlic-and-herb-crusted leg of lamb is the kind of show-stopping dish I return to time and again. It’s rich, flavorful, and comes together with minimal fuss. Whether it’s for a holiday feast or a dinner party, it never fails to impress—and always earns me compliments at the table.

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