Description
Succulent herb-crusted roasted lamb elevates home cooking with Mediterranean flavors. Rosemary, thyme, and garlic create a perfect herb coating that infuses tender meat with rich, aromatic nuances you’ll savor.
Ingredients
Scale
- 1 bone-in leg of lamb (5 lb/2.3 kg)
- 3 tbsps extra virgin olive oil
- 2 tbsps fresh rosemary, finely chopped
- 2 tbsps Dijon mustard
- 4 cloves garlic, minced
- Zest of 1 lemon
- Salt
- Pepper
Instructions
- Allow lamb to reach room temperature by removing from refrigerator 30 minutes prior to cooking.
- Create a fragrant herb crust by combining rosemary, minced garlic, lemon zest, salt, black pepper, and Dijon mustard into a uniform paste.
- Massage lamb surface with olive oil, ensuring complete and even coverage.
- Generously apply herb mixture across entire lamb surface, pressing mixture firmly to adhere.
- Position lamb on roasting rack within a deep cooking pan to capture drippings.
- Roast in preheated 400°F (200°C) oven for approximately 1 hour, monitoring internal temperature until it reaches 135°F (57°C) for medium-rare doneness.
- Remove lamb from oven and allow to rest undisturbed for 15-20 minutes, enabling juices to redistribute throughout meat.
- Slice lamb against the grain into thin, elegant portions for serving.
Notes
- Bring lamb to room temperature before roasting to ensure even cooking and tender meat throughout.
- Use a meat thermometer for precise doneness, checking internal temperature in the thickest part without touching bone.
- Pat lamb dry with paper towels before applying herb mixture to help seasonings adhere better and create a crispy crust.
- Consider trimming excess fat for leaner dish, but leave a thin layer to keep meat moist and add rich flavor during roasting.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 10
- Calories: 390 kcal
- Sugar: 0 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 33 g
- Cholesterol: 110 mg