Description
This Best Roasted Leg of Lamb recipe delivers tender, juicy meat with a flavorful garlic-herb crust. Perfect for holidays or a cozy Sunday dinner, it’s simple to prepare and guaranteed to impress.
Ingredients
1 (5-6 lb) bone-in leg of lamb, trimmed
6 garlic cloves, minced
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
1 tablespoon kosher salt
1 teaspoon black pepper
1 tablespoon Dijon mustard
Zest of 1 lemon
2 tablespoons olive oil
Juice of 1 lemon
1/2 cup dry white wine or chicken broth
Instructions
1. Pat the lamb dry with paper towels and score the fat in a crisscross pattern without cutting into the meat.
2. Mix minced garlic, rosemary, thyme, salt, pepper, Dijon mustard, lemon zest, lemon juice, and olive oil to form a rub.
3. Rub the mixture all over the lamb, pressing into the cuts. Let sit at room temperature for 30-45 minutes.
4. Preheat oven to 425°F (220°C). Place lamb on a rack in a roasting pan. Pour wine or broth into the pan.
5. Roast for 20 minutes. Reduce heat to 350°F (175°C) and roast for 1 to 1 hour 15 minutes, or until internal temp reaches 130°F (54°C) for medium-rare.
6. Transfer lamb to a cutting board, tent with foil, and let rest 15-20 minutes before carving.
Notes
Bring the lamb to room temperature before roasting to ensure even cooking.
Always use a meat thermometer for perfect doneness.
Leftovers are great for wraps, grain bowls, or freezing.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/8 of lamb
- Calories: 410
- Sugar: 0 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 44 g
- Cholesterol: 130 mg
Keywords: leg of lamb, roasted lamb, garlic herb lamb