Juicy, tender Oven-Roasted Leg of Lamb with Mint and Dill is not only delicious, but the meat melts in your mouth.
Although we love our Weber Q Roasted Lamb, we still cook it in the oven.
And we get not everyone has a Weber Q, so I want to share with you how to get the perfect, juicy oven-roasted leg of lamb.
This recipe is simple with fresh mint and dill, even for the beginner cook.
What to serve with this Oven-Roasted Leg of Lamb
There are a few options that you can choose from to serve with this recipe.
- Air Fryer Roast Potatoes are a great option. It also saves room in the oven for other things you may want to roast, such as:
- Roast Pumpkin
- Roasted Sweet Potato
- Roasted Carrots
- Or even a mixture of roasted vegetables.
- Honey Gravy is the perfect complement to the meat. But you could also use a mint sauce instead.
- Grilled Cheese Sauce over broccoli and cauliflower is a must for us. However, you can skip the grilling part and pour it over your vegetables.
- Potato Salad with Egg and Bacon is not only a nice change but great during the warmer weather. Paired with other salads such as:
- Pasta Salad
- Garden Salad
- Cesar Salad; there is a great recipe for that, but you can leave out the chicken.
- Or any other salads you like.
How to make the perfect oven-roasted leg of lamb at home
I advise you to have a roasting pan with a rack for this recipe. Having the rack allows heat to circulate all around the meat, helping to create a more even cook.
Pro Tip: Never cook your leg of lamb cold; always bring it up to room temp before cooking. Depending on the size, it takes approximately 1 and ½ to 2 hours for the lamb to come to room temperature. Doing this will also allow for a more even cook.
- Leg of Lamb
- Olive Oil
- Salt and Pepper
- Fresh Mint
- Fresh Dill
Preheat your oven to 180°C (350°F) if you use a fan-forced one or 200°C (400°F) if it is conventional.
Remove the lamb from its bag and cut off the shank if attached. Neko loves when we cook a lamb roast as he gets this part. However, we can never seem to get a pic of him with it as he is quick to grab it and bury it…lol.
Place the lamb on a plate or prep board. Using a sharp knife, make incisions into the meat for you to place the mint and dill into. Make the incision around 2 cm deep so that the mint and the dill flavour can penetrate the meat while cooking.
Place some dill on top of a mint leaf, then insert into one of the incisions you made. Make sure to push it right down into the meat, leaving some sticking out.
Coat lightly with olive oil, then season with salt and pepper. Do this all over, including underneath.
Place the leg of lamb onto a wire rack or roasting rack and place in a roasting pan.
If you have a wireless meat thermometer, insert that into the meat. Usually in the thickest part. Otherwise, you can use an instant-read meat thermometer to check the internal temp of the meat throughout the cook.
Place in the oven and cook till the internal temperature reaches 58°C (137°F) for a medium rear or 63°C (146°F) for medium.
Cover loosely with aluminium foil and allow the roast to rest for 20 minutes. While resting, the lamb will continue to cook, and the internal temperature will increase by a couple of degrees. Increasing the internal temperature to around 60°C (140°F) for medium rear and 65° (149°F) for medium.
Pro Tip: It is essential to allow your oven-roasted leg of lamb to rest, as it will enable the muscles in the meat to relax, which helps create a tender, juicy meat
How to know if your oven-roasted leg of lamb is cooked
To check the internal temp of the lamb, you can use the Meater. This wireless meat thermometer stays in the meat throughout the cook and resting time.
The Meater also reads the ambient temperature of your oven while you cook. It connects to your phone via wifi using the meater app, allowing you to monitor the temp.
It also has preset cook times for roasting lamb and other meats, allowing you to set your ideal internal temp of the meat. The app will then prompt you when to remove it from the oven to rest and how long to rest it for. It can even tell you when to put your veggies on to cook.
However, if you do not have one of these, the inkbird instant-read thermometer is a great option to use instead. I have always used this in the past and still use it from time to time with other meats.
But what if you don’t have a meat thermometer of any kind? Below is a table of suggested cooking times for a leg of lamb with the bone in.
Suggested Cooking Times – per 500g
|Oven Type||Temp||Rare||Medium||Well Done|
|Fan-Forced||180°C or 350°F||20-25 min||25-30 min||30-35 min|
|Conventional||200°C or 400°F||20-25 min||25-30 min||30-35 min|
To check the readiness of your roast lamb, you can do the touch test. Do this by using your tongs and pressing lightly on the centre of the meat.
- Soft and springy – Rare
- Firm but still springy – Medium
- Firm to touch – Well Done
What to do with leftover roast lamb
Sometimes you can have some leftover oven-roasted leg of lamb, but don’t worry, there are plenty of things you can do with that meat.
- You can use it in a wrap for lunch the next day or even a lamb roll with gravy over the top.
But there are times when we have had enough leftovers to make another meal. Here are a couple of recipes that we have done so far for you to try.
- Hearty Leftover Roast Lamb and Vegetable Soup – a great quick and easy recipe to make. And perfect for those colder days or nights during winter.
- Cost Saving Leftover Roast Lamb Stroganoff is another super easy meal to make. It tastes absolutely delicious, especially when it’s on top of a bed of creamy mashed potatoes.
We’re an affiliate
We hope you love the products we recommend! Just so you know, we may collect a share of sales or other compensation from the links on this page. Thank you if you use our links, we really appreciate it!
Juicy Oven-Roasted Leg Of Lamb With Mint And Dill
- 2 kg Leg of Lamb
- 8 Mint Leaves
- 8 Dill
- 2 tbsp Olive Oil
- Sea Salt for seasoning
- Cracked Black Pepper for seasoning
- Preheat your fan-forced oven to 180°C or 350°F
- Place lamb on a prep board and make around 8 incisions into the top of the meat about 2cm deep. Place some dill on top of a mint leaf and insert it into one of the incisions. Repeat with the rest of the mint and dill.
- Coat the lamb in olive oil, including underneath. Then season with salt and pepper all over.
- Place the lamb on a rack in a roasting pan, then place in the oven to cook until the internal tempeture reaches 58°C or desired temp.
- Once cooked, remove the lamb from the oven and place the meat on a meat board. Cover it with aluminium foil and allow to rest for 20 minutes. The internal temperature will also increase while it rests.