Description
This Herb-Crusted Roasted Lamb recipe features a tender, bone-in leg of lamb coated with a flavorful mixture of fresh rosemary, garlic, lemon zest, and Dijon mustard, then roasted to juicy perfection. The result is a deliciously aromatic and succulent centerpiece perfect for special dinners or holiday celebrations.
Ingredients
Scale
Lamb
- 1 (5 lb) bone-in leg of lamb
Herb Paste
- 2 tablespoons fresh rosemary, finely chopped
- 4 cloves garlic, minced
- Zest of 1 lemon
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
Other
- 3 tablespoons extra virgin olive oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the lamb.
- Prepare Lamb: Take the leg of lamb out of the refrigerator and allow it to sit at room temperature for about 30 minutes, which helps it cook more evenly.
- Make Herb Paste: In a bowl, combine the finely chopped rosemary, minced garlic, lemon zest, salt, pepper, and Dijon mustard, mixing until a paste forms.
- Rub Lamb: Coat the leg of lamb with olive oil first, then generously apply the herb paste all over the surface, ensuring full coverage for maximum flavor.
- Roast Lamb: Place the lamb onto a roasting rack set inside a roasting pan. Roast in the preheated oven for about 1 hour, or until a meat thermometer inserted into the thickest part reads 135°F (57°C) for medium-rare doneness.
- Rest and Carve: Remove the lamb from the oven and let it rest uncovered for at least 15 minutes. This resting period allows the juices to redistribute, resulting in a juicy and tender roast. After resting, carve into slices and serve.
Notes
- Allowing the lamb to come to room temperature before cooking ensures even roasting.
- Use a roasting rack to promote even heat circulation and prevent the lamb from sitting in its juices.
- Adjust roasting time if you prefer your lamb cooked to different levels of doneness (use a meat thermometer for accuracy).
- Letting the lamb rest after roasting is crucial for juicy slices.
- Leftovers can be stored in the refrigerator for up to 3 days and used in sandwiches or salads.
