Herb-Crusted Roast Leg of Lamb

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 8
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Herb-Crusted Roast Leg of Lamb is a show-stopping centerpiece that carries both elegance and comfort, making it perfect for special gatherings or a cozy family dinner. This recipe combines robust herbs and a touch of citrus to elevate the natural flavors of the lamb, ensuring every bite is a delightful experience.

Ingredients for Herb-Crusted Roast Leg of Lamb

The star of the show is the lamb leg, ideally bone-in for added flavor and moisture retention. We use salt and black pepper to season the meat, both enhancing its natural taste. The olive oil helps the herb crust adhere while adding a subtle richness. Garlic brings its signature pungency and warmth. Fresh rosemary and thyme add earthy and aromatic notes, whereas lemon zest introduces a bright, citrusy contrast. Carrots and onions serve as a hearty bed that absorbs the roasting juices, and red wine and beef broth create a savory, sumptuous sauce.

Tips & Tricks

  • Use a meat thermometer for accuracy to prevent overcooking.
  • Let the lamb come to room temperature before roasting for even cooking.
  • For a deeper flavor, marinate the lamb with the herb mix overnight in the fridge.

Serving Suggestions

This roast pairs wonderfully with creamy mashed potatoes or a light couscous salad, which will complement the rich flavors of the lamb. A side of roasted asparagus or green beans adds a fresh, crunchy contrast. Serve with a glass of the same red wine used in cooking to tie everything together.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, but use only half the amount, as dried herbs are more concentrated in flavor.
What if I prefer my lamb well-done?
Roast the lamb until the internal temperature reaches 145°F for medium-well or 160°F for well-done.
Can I make this recipe with a boneless lamb leg?
Absolutely, but reduce the cooking time slightly and keep an eye on the internal temperature.

Herb-Crusted Roast Leg of Lamb Recipe Walkthrough

Start by preheating your oven to 450°F. This initial high heat will help form a beautiful crust on the lamb. In a small bowl, combine 2 teaspoons of salt, 1 teaspoon of black pepper, 1/4 cup of olive oil, 6 minced garlic cloves, 2 tablespoons each of chopped rosemary and thyme, and the zest of one lemon. Mix these ingredients until they form a fragrant paste.

Rub the herb mixture all over the lamb leg, ensuring you cover every nook and cranny. This will ensure even flavor distribution. Place the lamb in a roasting pan and surround it with the sliced carrots and quartered onions. These vegetables will cook alongside the lamb, soaking up the flavors.

Pour 1 cup each of red wine and beef broth into the pan. This liquid will help keep the meat moist and form a delicious gravy. Roast the lamb in the oven for 20 minutes at 450°F to seal in the juices. Then, reduce the heat to 325°F and continue roasting for 1.5 to 2 hours until the internal temperature reaches 135°F for medium-rare.

Once done, remove the lamb from the oven. This is crucial: let it rest under a loose foil cover for about 15 minutes. This resting period allows the juices to redistribute throughout the meat, making it tender and juicy when carved.

Why You'll Love This Recipe

  • Aromatic herb crust creates a flavorful, crispy exterior.
  • Red wine and beef broth add depth and richness to the dish.
  • Simple preparation allows the lamb's natural flavors to shine.
  • Perfect for impressing guests without extensive effort.

Ingredients

Lamb leg (bone-in, 5-6 lbs)
Salt (2 tsp)
Black pepper (1 tsp)
Olive oil (1/4 cup)
Garlic cloves (6, minced)
Fresh rosemary (2 tbsp, chopped)
Fresh thyme (2 tbsp, chopped)
Lemon zest (1 lemon)
Carrots (2, sliced)
Onions (2, quartered)
Red wine (1 cup)
Beef broth (1 cup)

Step-by-step Instructions

1. Preheat your oven to 450°F.
2. In a small bowl, mix together salt, black pepper, olive oil, garlic, rosemary, thyme, and lemon zest.
3. Rub the herb mixture all over the lamb leg, ensuring even coverage.
4. Place the lamb in a roasting pan, surrounded by carrots and onions.
5. Pour the red wine and beef broth into the pan.
6. Roast in the oven for 20 minutes, then reduce the heat to 325°F and continue roasting for 1.5 to 2 hours, or until the internal temperature reaches 135°F for medium-rare.
7. Remove the lamb from the oven, cover it loosely with foil, and let it rest for 15 minutes before carving.

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