Ultimate Herb-Crusted Roasted Leg of Lamb Recipe
Discover how to make the ultimate herb-crusted roasted leg of lamb, infused with garlic, rosemary, thyme, and Dijon mustard, for a perfect Easter feast or a special family dinner. This guide ensures a moist, tender, and flavorful lamb that will be the star of your meal.
Servings 8
Ingredients
- 5 lb bone-in leg of lamb trimmed
- 4 cloves of garlic minced
- ¼ cup olive oil
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme leaves
- 2 tablespoons Dijon mustard
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper
Instructions
Preparation:
- Preheat the oven to 350°F (175°C).
- In a small bowl, combine the minced garlic, olive oil, rosemary, thyme, Dijon mustard, kosher salt, and black pepper to create a flavorful marinade.
Marinate the Lamb:
- Place the lamb in a roasting pan.
- Make shallow cuts all over the lamb using a small knife.
- Evenly rub the marinade over the lamb, ensuring some marinade gets into the cuts to deepen the flavors.
Roasting:
- Insert a meat thermometer into the thickest part of the lamb, avoiding the bone.
- Roast in the preheated oven, basting halfway through with the lamb's juices. The general guideline is about 20 minutes per pound for medium-rare (internal temperature of 145°F or 63°C).
Resting:
- Once cooked to your liking, remove the lamb from the oven.
- Cover it loosely with foil and let it rest for at least 15 minutes. This step is crucial for ensuring the meat is moist and tender.
Serving:
- Carve the lamb against the grain into slices.
- Serve with your choice of sides, such as roasted vegetables or a refreshing spring salad.
Notes
Enjoy your perfectly roasted leg of lamb, a dish that promises to delight your guests with its rich flavors and tender texture.