This Herb-Crusted Roast Lamb with Orange Glaze combines savory herbs with a sweet citrusy glaze for a dish that's both elegant and comforting. Perfect for special occasions or a unique Sunday dinner, this roast lamb will impress with its flavors and simplicity.
The star of this dish is the leg of lamb, which provides a rich, tender base for our flavors. We use olive oil to help the herbs stick and to add a touch of healthy fat. Fresh garlic, rosemary, and thyme create an aromatic herb crust that is earthy and fragrant. We season with salt and black pepper to enhance all the natural flavors. The orange zest and juice bring a bright, citrusy contrast, while honey adds a hint of sweetness. Chicken broth adds depth to the glaze, and Dijon mustard gives it a subtle tang. Finally, unsalted butter rounds out the glaze, adding a silky finish.
This lamb pairs beautifully with roasted vegetables like carrots and potatoes. A simple side salad with a citrus vinaigrette complements the flavors well. For a more robust meal, serve with creamy mashed potatoes or a wild rice pilaf.
First, preheat your oven to 375°F (190°C). This will ensure your oven is nice and hot, ready to give the lamb a good roast. While that's heating up, we'll prepare our herb crust. In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, and black pepper. Mix these until they form a paste. Now, it's time to get hands-on. Rub this paste all over the lamb, pressing it into the meat. Make sure every nook and cranny is covered for maximum flavor.
Place the lamb on a roasting rack within a large roasting pan. This setup helps the heat circulate evenly around the meat. Pop it in the oven and let it roast for about 1.5 to 2 hours. You'll want to check the internal temperature aiming for 135°F for medium-rare. While the lamb is roasting, prepare the glaze. In a small saucepan over medium heat, combine the orange zest, orange juice, honey, chicken broth, Dijon mustard, and butter. Bring this mixture to a simmer and let it reduce until it thickens slightly, which should take about 10 minutes.
Once the lamb has reached the desired temperature, take it out of the oven and brush it generously with your orange glaze. Let it rest for about 15 minutes. This resting period allows the juices to redistribute, making for a juicier slice. Finally, slice up the lamb and serve it while it's still warm.
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