Description
A flavorful herb-crusted roasted leg of lamb recipe featuring fresh rosemary, garlic, and lemon zest, perfect for a savory and tender main dish ideal for special occasions or family dinners.
Ingredients
Scale
Lamb and Herb Mixture
- 1 (5 lb) bone-in leg of lamb
- 2 tablespoons fresh rosemary, finely chopped
- 4 cloves garlic, minced
- Zest of 1 lemon
- 2 tablespoons Dijon mustard
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the lamb.
- Bring lamb to room temperature: Remove the leg of lamb from the refrigerator and let it sit for about 30 minutes to ensure even cooking.
- Prepare herb paste: In a mixing bowl, combine finely chopped rosemary, minced garlic, lemon zest, salt, pepper, and Dijon mustard to create a flavorful paste.
- Coat the lamb: Rub the olive oil all over the lamb, then generously spread the herb paste on the surface, coating thoroughly for maximum flavor.
- Roast: Place the lamb on a roasting rack inside a roasting pan and roast in the preheated oven for about 1 hour, or until the lamb reaches an internal temperature of 135°F (57°C) for medium-rare doneness.
- Rest the meat: Remove the lamb from the oven and let it rest for at least 15 minutes to allow the juices to redistribute before carving into slices.
Notes
- Letting the lamb rest before roasting helps it cook evenly.
- Use a meat thermometer to ensure perfect medium-rare doneness.
- Resting after cooking is crucial for juicy, tender meat.
- Leftover lamb can be stored in the refrigerator for up to 3 days.
