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Leg of lamb roasted with lemon juice and fresh garlic and rosemary, topped with a drizzling of sauce made from its own pan drippings and herbs. This is the best way to prepare lamb!

roasted leg of lamb, sliced with sauce being drizzled on top

Lamb is a special treat. It is the under-rated red meat in the United States. We really should be eating more of it, because it is just so delicious! This lamb is a total crowd pleaser. It produces a succulently flavored meat, and the sauce‚Ķoh the sauce! It is packed full of flavor and really jus brings out all of the mild, delicate flavors of the lamb. Perfect for Easter, Christmas, or even just a Sunday supper. 

Lamb is a nice tender meat because it comes from sheep that are less than a year old. The taste of lamb is affected a lot by what the animal eats. The most delicate lamb you can buy is milk fed, but most lamb you’ll come across in the United States is finished on grain (like pretty much every other animal for consumption).

There are 5 different grades of lamb: prime, choice, good, utility, and cull. Prime is the highest quality, cull is the lowest.

Leg of lamb is best prepared by stewing, braising, or roasting.

  • How long should a leg of lamb rest?

    No matter how you choose to cook your lamb, giving it time to rest is key if you want it to turn out well. This is because letting your lamb rest will help it become juicer, as well as allow it to finish some of its internal cooking. The FDA recommends that you let your lamb rest for a minimum of 3 minutes before slicing and eating. If you have the patience, you should wait 15 minutes. 15 minutes of rest gives lamb enough time for the inside to finish cooking and delivers the juiciest cut of meat you can get.

  • What temperature should a leg of lamb be cooked to?

    The FDA recommends that you cook your lamb to an internal temperature of 145 degrees Fahrenheit, which is 63 Celsius. This will help ensure that all the harmful bacteria is killed and that it is safe for you and your family to enjoy.

  • What should I serve on the side of a roasted leg of lamb?

    You should always consider mashed potatoes on the side of lamb, as well as some roasted brussel sprouts and garlic bread. This meal is sure to impress!

If you like this recipe, you may be interested in these other delicious main course recipes:

Leg of lamb roasted with lemon juice and fresh garlic and rosemary, topped with a drizzling of sauce made from its own pan drippings and herbs. This is the best way to prepare lamb!


  • 1 leg of lamb somewhere close to 6 lbs
  • 1/4 cup lemon juice freshly squeezed
  • 8 cloves garlic minced
  • 3 tablespoons fresh rosemary chopped
  • 1 tablespoon salt
  • 2 tsp pepper


  • Pan drippings
  • 1 white onion diced
  • 1/3 cup fresh rosemary chopped
  • 1/3 cup fresh chives chopped
  • 1/3 cup fresh parsley chopped
  • 1 tablespoon flour.
  • 2 cups chicken stock
  • 1 cup red grape juice
  • Preheat oven to 400 degrees.
  • Put your leg of lamb in a roasting pan. Pour the lemon juice over it. In a small bowl mix together the garlic, rosemary, salt and pepper. Using your hands, rub the spices all over the lamb.
  • Roast the lamb for 30 minutes at 400 degrees. After 30 minutes, reduce the heat to 350 degrees. Continue roasting for about 1 hour longer, until your meat thermometer reads 145 degrees.
  • Remove lamb from oven and let rest for 15 minutes before serving.
  • While the lamb is resting, make your sauce by pouring all of the drippings from the roasting pan into a medium-sized sauce pan. Get all the little bits, and burned chunks that you can. Heat the sauce pan over medium-high heat. Add in the onions and saute for 5-7 minutes. Add in the herbs and flour and saute for another minute. Add in the chicken stock and grape juice and bring to a boil. Sauce should begin to thicken. Remove from heat. Strain out all the herbs and onions (if desired), leaving a pure sauce. Serve the sauce drizzled over the lamb once it is sliced.
Recipe adapted from Emeril Lagasse 2004
Course: Main Course
Cuisine: American
Keyword: Roasted Leg of Lamb
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