Photo of Roasted leg of lamb with garlic, thyme, and lemon by WW

Roasted leg of lamb with garlic, thyme, and lemon

SmartPoints® value per serving
Total Time
1 hr 40 min
10 min
1 hr 30 min
This delicious leg of lamb is rubbed with a fragrant mixture of fresh thyme, lemon zest, olive oil, and garlic. You can roast whole garlic bulbs alongside the lamb and squeeze out the softened cloves when they come out of the oven. It's one of our favorite ways to add lots of savory flavor to any dish. Also, if you don't have an instant-read thermometer, now is the perfect time to invest in one, as it's the best, most accurate way to measure doneness for a leg of lamb. And be sure not to discard any of those delicious pan juices; they'll help tie everything together right before serving.


Garlic clove(s)

3 bulb(s)

Lemon zest

1 Tbsp, freshly grated

Fresh thyme

2 Tbsp, fresh, chopped

Olive oil

3 tsp, divided

Kosher salt

1¼ tsp, or to taste

Black pepper

½ tsp, freshly ground

Uncooked lean and trimmed lamb leg(s)

3½ pound(s), boneless, rolled and tied


  1. Preheat oven to 375ºF. Line a roasting pan with aluminum foil.
  2. Pull off 4 cloves from a head of garlic. Peel and mince the 4 cloves; place in a small cup (you should have about 1 1/2 Tbsp). Add lemon zest, thyme, 2 tsp oil, salt, and pepper; mix well and then rub mixture all over lamb.
  3. Place lamb in prepared roasting pan. Slice about 1⁄4-inch off tops of heads of garlic. Rub cut ends of garlic with remaining tsp oil; place around lamb in roasting pan.
  4. Roast lamb until medium-rare and a meat thermometer inserted in center reads 145ºF, about 70-80 minutes. Remove lamb to a cutting board; let rest 15 minutes. If garlic isn't soft, place back in pan and roast until soft, about 10 minutes more.
  5. Slice lamb into 1/4-inch-thick slices and place on a serving platter; squeeze roasted garlic from garlic bulbs over lamb. If desired, skim fat off top of any pan juices and drizzle over sliced lamb.
  6. Serving size: 2 slices lamb