The Most Tender Roasted Leg Of Lamb!

Roasting Leg of Lamb is actually easier than you think. It’s effortless with only a few ingredients, you’ll have the most juiciest lamb ever.

Serving the leg of lamb is always fun because you can choose almost any toppings to garnish it in. I laid my leg of lamb over yellow rice that I made. Garnished with roasted pine nuts, almonds, and parsley. On the side to compliment the yellow rice and lamb, I made Mansaf. Mansaf is a traditional Arab dish made of lamb cooked in a sauce of fermented dried yogurt that is served with rice. Since the lamb was cooked in the oven, all that juice of lamb that fell in the water created an infused fragrant lamb broth. I reserved about 2 cups of lamb broth and poured it in the yogurt sauce, (Mansaf)

What to do with all that lamb broth?

  • You can make rice. Instead of adding water to cook the rice in, pour the lamb broth. This will give the rice a lot of flavors.
  • Soup! This is a great way of combing lamb broth to your favorite vegetables and making a hearty soup. Don’t forget to add your noodles!


This recipe is so easy and doesn't require too much time. You will get the most perfect and tender lamb ever!
Prep Time10 mins
Active Time4 hrs
Course: Main Course
Keyword: holidays, lamb, leg of lamb, meat
Yield: 10


  • Non stick Roaster If you don't have a nonstick roaster, a large aluminum baking pan with a lid would work too.


  • 1 Cup Olive Oil
  • 4 tbsp Rosemary fresh or dried rosemary would work
  • 4 tbsp all spice
  • 1 Whole Garlic Bulb diced
  • Salt
  • Pepper
  • 2 Cinnamon Sticks
  • 1 Bay Leaf
  • 8 Pieces of Whole Cloves
  • 1 Leg of Lamb


  • Preheat oven to 400°
  • Pat lamb dry with paper towels. Using a sharp knife, score the top side of lamb by making shallow cuts all over.
  • In a small bowl, combine diced garlic, olive oil, rosemary, all spice, salt, and pepper.
  • Place lamb, fat side up on a nonstick roasting pan with a nonstick roasting rack. If you don't have that, a large aluminum foil baking pan would work perfect too.
    Spread the garlic mixture evenly over the lamb. Make sure you rub the mixture thoroughly into the scored cuts. This will add flavor into the meat inside.
    Add 2 cups of water on the bottom of the pan. Doing so, will let the juice of the lamb fall in the water and will make the best lamb infused broth ever.
    On the bottom of the pan, add your cinnamon sticks, whole cloves, and bay leaf.
  • Cover pan entirely with aluminum foil. Place into oven and let it roast on 400° for the first 15 minutes.
  • After 15 minutes, turn down oven to 350° and cook lamb for 3 hours and 30 minutes until tender.
  • I usually like to check on the lamb as its cooking every hour to make sure it is looking right. You want the lamb to be very tender and juicy. Using a fork , shred a little piece on the side of the lamb to ensure it is cooking thoroughly. You want the meat to fall from its bone once its done.

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