Recipe

Spiced Leg of Lamb Recipe

Luscious, rich roast lamb with a bold spice rub, crisp edges, and a bright lemon yogurt sauce. Big dinner energy, very doable at home.

By Matt Campbell

•

4.8

A browned spiced leg of lamb resting on a carving board with herbs and lemon halves nearby

Jump to Recipe

If you have ever wanted to put a real centerpiece roast on the table without turning dinner into a full time job, this spiced leg of lamb is it. We are going for deeply seasoned meat, a dark, crispy exterior, and slices that stay juicy because we do not rush the rest time. The spice mix leans warm and savory, think cumin, coriander, smoked paprika, garlic, and a little cinnamon that makes people ask, “What is that?” in the best way.

This is the kind of recipe that feels fancy, but it is mostly hands off once the lamb hits the oven. I like serving it with a bright lemony yogurt sauce, because rich meat loves a tangy sidekick.

A small bowl of lemon yogurt sauce with minced garlic and chopped herbs on a wooden counter

Why It Works

Big flavor with accessible ingredients: a pantry spice rub does the heavy lifting.
Juicy slices, not dry roast: we use a thermometer and a proper rest.
Crisp edges, tender center: a hot start and a steady roast gives you both.
Built-in balance: a quick lemon yogurt sauce cuts the richness and makes leftovers taste brand new.

Pairs Well With

Storage Tips

Refrigerate: Cool lamb completely, then store in an airtight container for up to 4 days. Keep sauce separate.

Freeze: Slice or shred, wrap tightly, and freeze up to 3 months. A little pan sauce or broth in the container helps protect texture.

Reheat without drying it out:

Best: add slices to a skillet with a splash of broth or water, cover, and warm on low.
Oven: wrap in foil with a spoonful of juices, warm at 300°F until hot.
Microwave: short bursts at 50 to 70% power with a damp paper towel over the meat.

Leftover move: stuff lamb into warm pita with the yogurt sauce, sliced cucumbers, and a quick squeeze of lemon.

Allergen note: the yogurt sauce contains dairy unless you use a plant-based yogurt. Some side ideas (like the couscous) may include nuts.

Common Questions

What cut of lamb should I buy?

Look for a bone-in leg of lamb for the best flavor and juiciness, usually 5 to 7 pounds. Boneless works too and is easier to carve. If your leg is boned and tied or butterflied, it will cook faster, so start checking the temperature earlier.

Do I need to marinate overnight?

It helps, but it is not required. If you can, rub the lamb and refrigerate 8 to 24 hours. If you are short on time, let it sit out 30 to 60 minutes while the oven preheats. In general, do not leave it out longer than 1 to 2 hours total (less if your kitchen is warm).

What internal temperature is best?

For most people, medium-rare to medium is the sweet spot. Pull at 125 to 130°F for medium-rare, 135°F for medium. Resting will carry it up about 5 to 10 degrees. Food safety note: USDA guidance is 145°F with a 3 minute rest. Many cooks prefer lower for a more tender, rosy result, so choose the target that fits your comfort level.

How do I stop the spices from burning?

Use a little oil in the rub, start hot to brown, then drop the oven temperature. If your lamb is browning too fast, loosely tent with foil.

Can I make the sauce dairy-free?

Yes. Swap the yogurt for a thick unsweetened plant-based yogurt, or go with a lemon herb vinaigrette instead.

Any quick carving tips?

Let the lamb rest, then look for the natural seams between muscle groups and slice along them first. The grain can change direction across the leg, so rotate pieces as needed and keep slicing against the grain for the most tender bite.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Roasting pan with rack (or a sheet pan with a wire rack)
Instant read thermometer or probe thermometer
Small bowl for spice rub
Chef’s knife and carving knife
Cutting board
Aluminum foil (for resting)

I used to think roasting lamb was reserved for holiday tables and people with extremely calm kitchens. Then I started treating it like a weeknight mindset recipe: season aggressively, trust the thermometer, and do not overcomplicate the sides. The first time I made this spiced version, the smell alone felt like I had done something heroic. The real win was how forgiving it was. Even with a little chaos, the lamb came out juicy, the edges were crisp, and that lemon yogurt sauce made every bite feel bright instead of heavy.

Spiced Leg of Lamb Recipe

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Total Time 2 hours 15 minutes

Servings 8

Ingredients

For the lamb

1 bone-in leg of lamb (5 to 7 lb), trimmed of excess surface fat
2 tbsp olive oil
6 cloves garlic, finely grated or minced
1 tbsp kosher salt (use 2 tsp if using fine salt)
2 tsp freshly ground black pepper
2 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
1 tsp dried oregano
1 tsp ground turmeric
1 tsp ground cinnamon
1/2 tsp crushed red pepper flakes (optional)
1 tbsp lemon zest (about 1 large lemon)
2 tbsp fresh lemon juice
1 large onion, thickly sliced (for the pan)
1 cup chicken stock or water (for the pan)
Fresh rosemary or thyme sprigs (optional, for the pan)

For the lemon yogurt sauce

1 cup plain Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice, plus more to taste
1 tsp lemon zest
1 small garlic clove, finely grated
2 tbsp chopped fresh mint or parsley (or a mix)
Pinch of salt and black pepper

Instructions

Season the lamb. Pat the lamb dry. In a bowl, mix olive oil, garlic, salt, pepper, cumin, coriander, smoked paprika, oregano, turmeric, cinnamon, red pepper flakes (if using), lemon zest, and lemon juice. Rub all over the lamb, getting into any seams. For best results, cover and refrigerate 8 to 24 hours. If not, let it sit at room temperature for 30 to 60 minutes before roasting (avoid leaving it out longer than 1 to 2 hours total, less in a warm kitchen).
Heat the oven and set up the pan. Heat oven to 450°F. Add onion slices to a roasting pan and pour in stock or water. Add herb sprigs if using. Set a rack on top. If you do not have a rack, place the lamb directly on the onions. They act as a buffer from the pan, but airflow is a little less, so browning may be slightly less even.
Roast hot, then steady. Place lamb fat side up on the rack. Insert a thermometer into the thickest part, avoiding the bone. Roast at 450°F for 20 minutes to jump start browning. Reduce oven to 325°F and continue roasting until the thickest part reads: 125 to 130°F for medium-rare, or 135°F for medium. Timing varies a lot by shape and how your leg is cut, but a very loose estimate is about 12 to 15 minutes per pound after the initial blast. Use it only as a guide and trust the thermometer. If your leg is boned and tied or butterflied, start checking early.
Rest like you mean it. Transfer lamb to a cutting board and tent loosely with foil. Rest 20 to 30 minutes. This is not optional if you want juicy slices.
Make the lemon yogurt sauce. Stir yogurt, olive oil, lemon juice, lemon zest, garlic, herbs, salt, and pepper. Taste and adjust. Want it looser? Add a teaspoon of water or more lemon juice. This makes about 1 cup, enough for 6 to 8. Double it if you are a sauce person.
Optional quick pan juices. Skim excess fat from the roasting pan if needed. Mash the onions a bit. If the pan looks dry, add a splash of stock or water. Simmer pan juices on the stove for 3 to 5 minutes to concentrate. Strain if you want it smooth.
Slice and serve. For easier carving, separate along natural seams between muscle groups first, then slice each piece against the grain (the grain direction changes across the leg, so rotate pieces as needed). Serve with the lemon yogurt sauce and spoon a little pan juice over the top.

Sliced spiced leg of lamb arranged on a platter with a spoonful of pan juices

Nutrition information is estimated.

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