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Italian Marinated Leg of Lamb – this super easy recipe for roasted leg of lamb is delicious, tender, juicy, and bursting with Italian herb flavor.
Leg of lamb is one of our favorite foods for Easter dinner – served with buttery soft dinner rolls, scalloped corn, tabbouleh, and tzatziki for a delicious meal!
This is hands down the easiest roasted leg of lamb recipe ever – it is super simple, and bursting with flavor.
Lamb and I have a complicated relationship.
Lamb can be very game-y (which is precisely why my husband loves it so much), but when slow roasted, it can be soft and rich like a roast- with tons of flavor.
Luckily, its pretty easy to get a delicious, un-fussy leg of lamb with this incredibly easy Italian Marinated Leg of Lamb recipe that includes just 3 ingredients!
We hope you love this easy marinated lamb recipe as much as we do.
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of contents
Tips to Perfect Leg of Lamb
It’s important to note that I don’t recommend skipping the browning step before the lamb goes in the oven.
Searing your meat helps to lock in juices and flavor so your lamb doesn’t dry out- and gives it a delicious flavor you won’t just get by tossing in a dutch oven to bake right off the bat.
Luckily, you can brown the meat and roast it in the exact same pan- use a heavy dutch oven with a lid and sear it without the lid, adding the lid when it goes into the oven.
One less pan to clean- my kind of meal!
What to Serve With Leg of Lamb
Lamb is naturally gluten free and low carb – and this preparation works into tons of different meals!
We love pairing roasted lamb with salads like tabbouleh or tzatziki – but we’re sharing some of our other favorite foods to serve with lamb below:
To find our complete side dish recipe archives, please click here.
For more Easter or holiday dinner ideas from our archives, please click here.
FAQs
Lamb can be kept in an airtight container in the refrigerator for up to four days.
Lamb is considered fully cooked at 145 degrees.
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Italian Marinated Leg of Lamb
Ingredients
- 1 leg of lamb
- 6 cloves garlic
- 8 oz Italian salad dressing
- dry white wine
Instructions
- Poke holes in leg of lamb, stuff with garlic.
- Add dressing to a large plastic bag, add lamb in.
- Refrigerate overnight to let lamb marinate.
- Preheat oven to 375 degrees.
- In a heavy dutch oven, sear lamb on all sides (reserve the marinade in the bag to baste the lamb if it dries out).
- Place in oven (if adding wine, add it to the dutch oven as lamb goes in).
- Cook 1/2 hour for each pound of meat (around 2-3 hours for a 4-5 pound leg of lamb).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
hey,
thanks for sharing such delicious recipes it helps a lot to me to cook delicious food at home.