Roasted Leg of Lamb with Creamy Garlic Sauce

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This Roasted Leg of Lamb with Creamy Goat Cheese Sauce is the most delicious no-fail lamb recipe. It is much simpler to make than it looks and it is loaded with flavor and the lamb is tender, soft and is absolutely a crowd pleaser.

  • Prep Time: 30 mins
  • Cook Time: 90 mins
  • Total Time: 2 hours

Yield: Serves 8




  • 3 to 4 lb leg of lamb, bone-in or out (fat trimmed)
  • Sea salt and black pepper


  • 10 garlic cloves, peeled
  • 2 tablespoons dried oregano
  • 1 tablespoon paprika
  • 1/4 cup¬†avocado oil or olive oil
  • 1 lemon, juiced
  • Sea salt and black pepper

Creamy goat cheese sauce:

  • 1/2 cup greek yogurt
  • 4 ounces goat cheese
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • Sea salt and black pepper to taste


  1. First bring the leg of lamb to room temp. Take the leg of lamb out of the refrigerator and leave in room temperature for about 30 minutes to 1 hour
  2. Prepare the rub. In a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance)
  3. Once the meat is at room temperature, add lamb to a large baking dish or roasting pan and pat the lamb dry and make a few slits in it on both sides and season with salt and pepper (I add in some sliced onion here too!)
  4. Turn the oven on broil. Place the leg of lamb on a wire rack and put it directly on the top rack so that it’s only a few inches away from the broiler element
  5. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared
  6. Remove from the oven, then adjust the oven temperature to 325 degrees F
  7. Tent a large piece of foil over the roasting pan (making sure it does not touch the lamb)
  8. Place the pan on the middle rack of the oven and roast covered for about 1 hour
  9. While the lamb cooks, prepare the goat cheese sauce and set aside
  10. Remove the foil and return the roasting pan to the oven for another 15 to 20 minutes or until the lamb temperature registers 125 degrees F
  11. Remove the pan from the oven and let the leg of lamb rest for about 15 to 20 minutes before serving (the lamb will continue to cook after the oven and its internal temperature will continue to rise to around 130 degrees F)
  12. You will notice there are juices in the baking dish from the lamb, save these! Great to use to reheat leftovers too
  13. Carve the lamb and serve with desired sides and sauce


*Store leftovers in airtight container in fridge for 3-5 days. I don’t recommend freezing this.

  • Author: Rachel