Roast Leg of Lamb
Roast leg of lamb with garlic herb crust is an easy and flavorful centerpiece for any occasion. Juicy, tender, and packed with bold seasoning.
Equipment
- Mixing Bowl
- Sharp knife
- Roasting Tray
Ingredients
Herb Rub:
- 5 cloves garlic minced
- 2 tablespoons fresh rosemary finely chopped
- Zest of 2 lemons
- 1 tablespoon fresh thyme finely chopped
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
Lamb:
- 5-6 pound bone-in leg of lamb
- 1 lemon sliced (for garnish)
- Fresh rosemary and thyme sprigs for garnish
Instructions
- Preheat the oven to 375°F (190°C). Take the lamb out of the fridge and let it sit at room temperature for 30-60 minutes.
- Mix the herb rub ingredients in a small bowl to form a paste.
- Pat dry the lamb with paper towels. Make shallow cuts (about ½ inch deep) all over the lamb with a sharp knife.
- Rub the herb mixture over the lamb, pressing it into the cuts. Place the lamb on a roasting rack in a large roasting pan.
- Roast uncovered for 1 hour 40 minutes to 2 hours 30 minutes, until the internal temperature reaches 130°F (55°C) for medium-rare, 140°F (60°C) for medium or 150°F (65°C) for medium well. Use a meat thermometer for accuracy.
- Remove from the oven and tent loosely with foil. Let rest for 15-20 minutes.
- Slice the lamb thinly and arrange on a platter. Garnish with lemon slices and fresh herbs.
Nutrition
Calories: 361kcalCarbohydrates: 4gProtein: 50gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 152mgSodium: 952mgPotassium: 751mgFiber: 1gSugar: 1gVitamin A: 94IUVitamin C: 12mgCalcium: 45mgIron: 5mg
Tried this recipe?Let us know how it was!