Lemon-Thyme Roasted Lamb with Garlic and Shallots

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent lamb leg roasted with fresh lemon, thyme, garlic, and shallots, creating a fragrant and flavorful centerpiece. This mediterranean ready in about 125 minutes pairs bone-in leg of lamb, fresh lemon juice, fresh thyme sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 105 min Serves 6 Mediterranean cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a small bowl, combine 3 tbsp fresh lemon juice, 4 tbsp olive oil, 2 tsp salt, and 1 tsp black pepper.
  2. Step 2: Place 3 lbs bone-in leg of lamb in a roasting pan. Use a sharp knife to make 12 small slits all over the lamb and insert 6 sliced garlic cloves and 4 thyme sprigs evenly into the slits.
  3. Step 3: Arrange 4 halved shallots around the lamb in the pan. Brush the lemon and olive oil mixture generously over the lamb and shallots.
  4. Step 4: Roast uncovered for 1 hour 30 minutes to 1 hour 45 minutes, basting occasionally with pan juices, until internal temperature reaches 135°F for medium-rare.
  5. Step 5: Remove from oven and let rest for 15 minutes before slicing. Serve with the roasted shallots and pan drippings.

Frequently asked questions

How long does Lemon-Thyme Roasted Lamb with Garlic and Shallots take to make?

Total time is about 125 minutes (20 min prep + 105 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Thyme Roasted Lamb with Garlic and Shallots?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in leg of lamb from drying out.

Can I substitute ingredients in Lemon-Thyme Roasted Lamb with Garlic and Shallots?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Thyme Roasted Lamb with Garlic and Shallots for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon-Thyme Roasted Lamb with Garlic and Shallots?

Mediterranean mediterranean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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