Herb-Crusted Roast Leg of Lamb with Mint and Garlic
A succulent herb-crusted roast leg of lamb infused with mint and garlic, perfect for a special dinner occasion. The fresh herbs and garlic create a flavorful crust while the mint adds a refreshing finish. This dish is a delightful centerpiece for spring celebrations and festive gatherings.
Prep time: 15 minutesCook time: 1 hour 45 minutesServes: 8
Ingredients
1 leg of lamb (
5 lbs)
2 tbsp olive oil
1/4 cup fresh mint leaves, chopped
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
4 cloves garlic, minced
2 tsp kosher salt
1 tsp black pepper
1 lemon, zested and juiced
2 tbsp Dijon mustard
2 large carrots, cut into chunks
1 large onion, quartered
2 cups chicken broth
2 tbsp all-purpose flour
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the olive oil, mint, rosemary, thyme, minced garlic, salt, pepper, lemon zest, and Dijon mustard to form a paste.
3. Rub the herb paste all over the leg of lamb, ensuring it is evenly coated.
4. Place the lamb on a rack in a roasting pan and arrange the carrots and onion around it.
5. Pour the chicken broth into the bottom of the roasting pan to keep the lamb moist.
6. Roast the lamb in the oven for about 1 hour and 45 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
7. Remove the lamb from the oven and let it rest for 15 minutes before carving.
8. For the gravy, strain the pan drippings into a saucepan and skim off excess fat.
9. Stir in the flour and cook over medium heat, whisking until thickened.
10. Serve the lamb slices with the roasted vegetables and drizzle with gravy.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in the oven at 300°F (150°C) until warmed through, approximately 15-20 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
