How to Roast Lamb Perfectly

  • Author: Christine Pittman
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8-10 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American


I’ll show you how to roast lamb perfectly. A delicious leg of lamb roast is only about 1 and ½ hours and a few ingredients away!


  • 1 tsp. garlic powder
  • 1 tsp. pepper
  • ½ tsp. salt
  • 1 (4 ½– to 5-lb.) boneless leg of lamb
  • 3 ribs celery (optional)


  • Preheat the oven to 350°F.
  • Mix together the garlic powder, pepper, and salt.
  • Trim any fat on the lamb to a thin layer. Unroll the lamb and, if you want, trim any silver skin from the inside (see note). Sprinkle with about of the seasoning mixture. Roll the lamb back up into a log and tie with kitchen twine every 1 and ½ to 2 inches. Sprinkle with the remaining seasoning mixture.
  • Put the lamb on a rack in a roasting pan fat side up. If you don’t have a rack use 3 stalks of celery lying side by side.
  • Roast until the internal temperature is 125°F for medium-rare to 150°F for well done, 15 to 25 minutes per pound (the temperature will increase as the meat rests).
  • Cover the roasting pan with foil and let rest for 30 minutes.
  • Meanwhile, increase the oven to 475°F.
  • Roast uncovered for another 10 minutes, until the meat is nicely browned.
  • Carve and serve immediately.


Here’s a post on how to trim silver skin.