Leg of Lamb with Rosemary

This fast and easy leg of lamb with rosemary, thyme, Dijon, and garlic uses only 6 ingredients. With a few minutes of prep, set it in the Dutch oven for a special dinner or a busy weeknight. Cook for 20 minutes per pound.

Course Main Course

Cuisine American

Keyword easy leg of lamb, leg of lamb, leg of lamb recipe, leg of lamb with rosemary, leg of lamb with rosemary recipe

Prep Time 5

Cook Time 1 40

Resting 10

Servings 5

Ingredients

Leg of lamb
3 - 4 tablespoons olive oil
3 - 4 tablespoons Dijon mustard
2 white or yellow onions
1 - 2 tablespoon garlic powder
2 tablespoons dried rosemary or 5 - 6 sprigs fresh rosemary however much you have
1 tablespoon dried thyme or 5 - 6 sprigs of fresh thyme

Instructions

Preheat oven to 325ºF; set to roast or bake.
Use a teaspoon of olive oil to coat the bottom of Dutch oven or pot, covering lightly.
Wash and chop onions; put in Dutch oven.
Take lamb out of packaging, rinse, and place in pot on top of onions.
In a medium bowl, combine remaining olive oil, Dijon mustard, garlic powder, rosemary, thyme, and stir.
Apply mixture to lamb on all sides while it's in the Dutch oven.
Place the lamb fat side up; cover with lid.
Set in preheated oven for 20 minutes per pound of lamb.
When timer goes off, remove from oven and set on stovetop.
Check for doneness in the center and in the thickest part of the lamb with meat thermometer. It should be a minimum of 145ºF for medium. If not, cover, and return to oven for 5 - 10 minutes and check again.
Let rest for 5 - 10 minutes on stovetop. Serve directly out of the Dutch oven.

Notes

Lamb should be cooked to an internal temperature of 145ºF. Use a food thermometer in the thickest part of the lamb.
Save time by seasoning the lamb leg directly in the Dutch oven.
Let the lamb rest in the Dutch oven for 5 - 10 minutes before cutting and serving.
Use this recipe to make boneless lamb or bone-in lamb.