Description
This Herb-Crusted Roasted Lamb recipe offers a flavorful and tender leg of lamb perfectly crusted with fresh herbs and garlic. Roasted to medium-rare or medium doneness, it’s ideal for special occasions or holiday meals, delivering a succulent and aromatic centerpiece that pairs beautifully with roasted vegetables or a simple salad.
Ingredients
Scale
Meat
- 1 (5 to 6-pound) bone-in leg of lamb, trimmed and patted dry
Herb Paste
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon Dijon mustard
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 1 tablespoon lemon zest
Roasting Liquid
- 1 cup dry white wine or chicken broth
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it reaches the perfect temperature for an initial high-heat roast that will start the cooking process and develop a flavorful crust.
- Prepare herb paste: In a small bowl, combine the minced garlic, chopped rosemary, fresh thyme leaves, Dijon mustard, kosher salt, black pepper, olive oil, and lemon zest. Mix thoroughly until a thick paste forms to coat the lamb evenly with fragrant herbs and spices.
- Coat the lamb: Rub the herb paste all over the leg of lamb, pressing it into the meat to help the flavors adhere and penetrate during roasting for maximum taste.
- Set up for roasting: Place the coated lamb on a rack inside a roasting pan with the fat side facing up. Pour the white wine or chicken broth into the bottom of the pan to keep the lamb moist and add subtle flavor while cooking.
- Initial roasting: Roast the lamb at 425°F (220°C) for 20 minutes to develop a delicious herb crust and start rendering the fat.
- Reduce temperature and continue roasting: Lower the oven temperature to 350°F (175°C) and roast the lamb for an additional 1 to 1½ hours. Check for doneness by measuring the internal temperature: 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Baste occasionally with pan juices to keep the meat moist.
- Rest the lamb: Once cooked to your preferred temperature, remove the lamb from the oven. Tent it loosely with foil and let it rest for 15 to 20 minutes; this allows the juices to redistribute, ensuring moist and tender slices.
- Serve: Slice the rested lamb and serve warm, spooning some of the pan juices over the top for added flavor.
Notes
- If fresh herbs are unavailable, substitute with 1 teaspoon dried rosemary and ½ teaspoon dried thyme for similar flavor.
- This roast pairs excellently with roasted vegetables like carrots, potatoes, or a simple mixed green salad for a balanced meal.
- For easier carving, consider asking your butcher to partially debone the leg of lamb before cooking.
