Description
This Herb-Crusted Roasted Lamb recipe offers a tender and flavorful leg of lamb coated with a fragrant mixture of fresh rosemary, garlic, lemon zest, and Dijon mustard. Roasted to medium-rare perfection and resting to lock in juices, this elegant main dish is perfect for family gatherings or special occasions.
Ingredients
Scale
Herb Crust Mixture
- 2 tablespoons fresh rosemary, finely chopped
- 4 cloves garlic, minced
- Zest of 1 lemon
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
Lamb
- 1 (5 lb) bone-in leg of lamb
- 3 tablespoons extra virgin olive oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting.
- Bring Lamb to Room Temperature: Remove the leg of lamb from the fridge and let it sit at room temperature for about 30 minutes to ensure even cooking.
- Prepare Herb Paste: In a bowl, combine the fresh rosemary, minced garlic, lemon zest, salt, pepper, and Dijon mustard. Mix until a fragrant paste forms.
- Coat Lamb: Rub the olive oil evenly over the lamb, then generously coat the entire surface with the herb paste to infuse flavors.
- Roast Lamb: Place the lamb on a roasting rack inside a roasting pan. Insert into the oven and roast for approximately 1 hour, or until the internal temperature reaches 135°F (57°C) for medium-rare doneness.
- Rest the Meat: Remove the lamb from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute for juicy slices.
Notes
- For more well-done lamb, cook until internal temperature reaches 145°F (63°C) or desired doneness.
- Use a meat thermometer to ensure accurate cooking temperature.
- Resting time is crucial to keep the meat tender and juicy.
- Leftover lamb can be used in sandwiches or salads.
