Herb-Crusted Roast Leg of Lamb with Mint and Garlic

Name: Herb-Crusted Roast Leg of Lamb with Mint and Garlic
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 8 servings
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

🕒 Prep: 15 min

🔥 Cook: 1 hour 45 min

🍽 Serves: 8

★★★★★

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If you're in the mood for a showstopper at your dinner table, this Herb-Crusted Roast Leg of Lamb with Mint and Garlic will do the trick. It's an elegant dish that combines the earthy flavors of fresh herbs and garlic with the rich, juicy taste of lamb, perfect for any special occasion or a delightful Sunday dinner.

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Ingredients for Herb-Crusted Roast Leg of Lamb with Mint and Garlic

Lamb: The star of the dish, a leg of lamb is a tender, flavorful cut ideal for roasting. Choose a fresh piece for the best results.

Olive oil: Helps bind the herbs and garlic to the lamb, while adding a subtle, fruity richness.

Mint, rosemary, and thyme: These fresh herbs create a vibrant, aromatic crust that complements the lamb perfectly.

Garlic: Adds depth and a savory kick that pairs beautifully with the herbs.

Kosher salt and black pepper: Essential seasonings that enhance all the flavors.

Lemon: Both zest and juice provide a bright, tangy contrast to the rich lamb.

Dijon mustard: Adds a bit of tang and helps emulsify the herb paste.

Carrots and onion: Roasted alongside the lamb, these vegetables soak up the flavors and juices.

Chicken broth: Keeps the lamb moist during roasting and forms the base for a luscious gravy.

All-purpose flour: Thickens the gravy for a smooth finish.

Tips & Tricks

Allow the lamb to come to room temperature before applying the herb paste for more even cooking.
Use a meat thermometer to avoid overcooking. It’s worth the investment for perfectly cooked meat every time.
If you’re short on time, prepare the herb paste a day ahead and refrigerate it.

Serving Suggestions

This lamb pairs wonderfully with roasted potatoes or a creamy potato gratin. A side of sautéed green beans or asparagus would add a nice pop of color and fresh flavor to the plate. For a wine pairing, consider a full-bodied red like a Bordeaux or a Syrah, which complements the richness of the lamb.

Frequently Asked Questions

Can I use dried herbs instead of fresh?: Yes, but reduce the quantity by about one-third since dried herbs are more concentrated.
What if I prefer my lamb well done?: Continue roasting until the internal temperature reaches 145°F (63°C) for medium-well or 160°F (71°C) for well done.

Herb-Crusted Roast Leg of Lamb with Mint and Garlic Recipe Walkthrough

First, preheat your oven to 375°F (190°C). This is a crucial step to ensure an even roast. Meanwhile, grab a mixing bowl and combine the olive oil, mint, rosemary, thyme, garlic, salt, pepper, lemon zest, and Dijon mustard. Stir everything together to form a paste. This is your flavor-packed herb crust.

Now, take your leg of lamb and rub this paste all over it. Make sure it's evenly coated — you want every bite to burst with flavor. Place the lamb on a rack in a roasting pan, then arrange the carrots and onion around it. These will roast alongside and absorb all those delicious juices.

Pour the chicken broth into the bottom of the roasting pan. This not only keeps the lamb moist but also becomes the base for your gravy later on. Slide the pan into the oven and let it roast away for about 1 hour and 45 minutes. You're aiming for an internal temperature of 135°F (57°C) for a lovely medium-rare.

Once done, remove the lamb from the oven and let it rest for 15 minutes before carving. This resting period allows the juices to redistribute, making each slice tender and juicy.

Meanwhile, let's move on to the gravy. Strain the pan drippings into a saucepan and skim off any excess fat. Add in the flour and cook over medium heat, whisking constantly until the mixture thickens to your desired consistency. This gravy is the finishing touch, tying all the flavors together beautifully.

Why You'll Love This Recipe

Aromatic herb crust that enhances the lamb's natural flavors.
Simple preparation with a sophisticated result.
Moist and tender meat thanks to the roasting method and added broth.
The gravy is a game-changer, adding depth and richness to each bite.

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

Step-by-step 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.