Roasted Bone-In Leg of Lamb Recipe

A roasted leg of lamb is perfect for any occasion — from a weeknight dinner for a small family to a stunning holiday centerpiece. This garlic-studded bone-in leg of lamb is rubbed with Savenor’s Garlic and Rosemary Rub and roasted low and slow over onions and wine, giving you rich pan drippings to serve alongside. It’s an easy way to learn how to roast a leg of lamb, and just one of many ways to enjoy this cut.

Set the leg size below — ingredients, roasting time and resting time adjust automatically.

‹ ›

Ingredients

• 3 lbbone-in lamb leg, trimmed
• 1¼ tbspoil
• 3garlic cloves, thinly sliced
• 1¼ tspkosher salt
• ¾ tspblack pepper, freshly ground
• ¾ tbspSavenor’s Garlic and Rosemary Rub
• ½large onion, quartered
• ½ cupdry white wine or beef stock

Instructions

1. Bring lamb to temperature
   Take the lamb out of the fridge 1–2 hours before roasting so it cooks more evenly. Pat it dry with paper towels.
2. Stud with garlic
   Cut 8–12 small slits all over the lamb and tuck a slice of garlic into each one.
3. Rub the lamb
   Mix the Savenor’s Garlic and Rosemary Rub, oil, salt, and pepper into a paste and rub it all over the lamb.
4. Set up the roasting pan
   Preheat the oven to 325°F. Scatter the onion in the bottom of a roasting pan, then set a roasting rack over the onions and place the lamb on the rack fat-side up. Pour in the wine or stock. Insert a meat thermometer into the thickest part, avoiding the bone.
5. Roast
   Roast on the lower rack until the thermometer reads about 5°F below your target (125°F rare, 130°F medium-rare, 140°F medium). At this weight, that’s roughly 45 min–1½ hrs depending on doneness. Tent loosely with foil if it browns too fast.
6. Rest
   Tent loosely with foil and let the lamb rest 15–25 minutes so the juices redistribute before carving.
7. Carve and serve
   Slice thinly against the grain, working around the bone. Serve warm with the pan drippings, roasted potatoes, or mint sauce.

Roasting Guide by Size