Succulent Herb-Crusted Lamb Leg (Printable Version)

Tender herb-crusted lamb leg roasted to juicy perfection with aromatic garlic and rosemary.

# What You Need:

→ Meat

01 - 1 bone-in leg of lamb (10–11 lb), trimmed

→ Marinade & Rub

02 - 4 cloves garlic, minced
03 - 2 tbsp fresh rosemary, finely chopped
04 - 1 tbsp fresh thyme leaves
05 - 2 tsp kosher salt
06 - 1 tsp freshly ground black pepper
07 - 2 tsp Dijon mustard
08 - 3 tbsp olive oil
09 - Zest of 1 lemon

→ Vegetables

10 - 2 large onions, quartered
11 - 3 carrots, cut into large chunks
12 - 2 celery stalks, cut into large pieces

→ Liquids

13 - ¾ cup dry white wine or low-sodium chicken broth

# How to Make It:

01 - Set the oven to 400°F and allow it to reach temperature before roasting.
02 - Combine minced garlic, chopped rosemary, thyme, kosher salt, black pepper, Dijon mustard, olive oil, and lemon zest in a mixing bowl to create a paste.
03 - Dry the lamb leg with paper towels and make small incisions evenly over the surface. Rub the herb paste thoroughly, pressing it into the cuts for enhanced flavor penetration.
04 - Place quartered onions, carrots, and celery evenly in a large roasting pan to create a flavorful base for the meat.
05 - Set the lamb leg atop the vegetables with the fat side facing up to allow self-basting during cooking.
06 - Pour dry white wine or chicken broth around the lamb in the pan, avoiding direct contact with the meat surface.
07 - Roast uncovered at 400°F for 20 minutes to develop a crust.
08 - Lower oven temperature to 350°F and roast for an additional 1 hour 10 minutes, or until the internal temperature reaches 135–140°F for medium-rare doneness.
09 - Transfer the lamb to a cutting board, tent loosely with aluminum foil, and allow it to rest for 15–20 minutes to redistribute juices.
10 - Skim excess fat from the roasting pan liquids, strain, and serve alongside the carved lamb for enhanced flavor.

# Expert Advice:

01 -
  • The herb crust locks in moisture while creating a restaurant-quality golden exterior that'll have everyone asking for your secret
  • It looks dramatically impressive but is surprisingly straightforward—no fancy techniques required, just good timing and a meat thermometer you can trust
  • Feeds a crowd beautifully and actually gets easier the more you make it, becoming your go-to dish when you want to feel like a confident home cook
02 -
  • The internal temperature is everything—use a good meat thermometer and trust it, not the color or time. Lamb cooked past 65°C becomes grainy and loses its magic
  • Resting the lamb isn't optional; it's the difference between a good roast and one people ask for the recipe for. Those 15 minutes of patience pay back in every bite
  • The herb paste needs to touch dry meat, so that patting-dry step is non-negotiable. Moisture is the enemy of crust, and crust is your promise
03 -
  • If fresh herbs aren't available, use one-third the amount of dried herbs—they're more concentrated and can overpower easily, so go gentle with the substitution
  • A meat thermometer isn't just helpful; it's your insurance policy against overcooking. The difference between medium-rare and overdone is just a few degrees and a few minutes

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