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Perfect Herb-Roasted Leg of Lamb Recipe

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A simple and flavorful herb-roasted leg of lamb infused with garlic and fresh herbs, perfect for special occasions or a comforting family meal.

Ingredients

  • Leg of Lamb (about 5 pounds / 2.3 kg, bone-in or boneless)
  • Garlic (6–8 cloves, minced or crushed)
  • Fresh Rosemary (2 tbsp, finely chopped)
  • Fresh Thyme (2 tbsp, finely chopped)
  • Olive Oil (1/4 cup / 60 ml)
  • Sea Salt (1 tbsp)
  • Freshly Ground Black Pepper (1 tsp)
  • Lemon Zest (optional, from 1 lemon)
  • Dijon Mustard (2 tbsp)
  • Red Wine or Beef Broth (1/2 cup / 120 ml, optional)

Instructions

  1. Pat the leg of lamb dry with paper towels to help the rub stick. Trim any excessive fat, but leave a thin layer for moisture. Using a sharp knife, make small slits about 1 inch apart all over the meat to allow the garlic and herbs to penetrate deeply.
  2. In a mixing bowl, combine minced garlic, chopped rosemary, thyme, lemon zest (if using), Dijon mustard, olive oil, sea salt, and freshly ground black pepper. Mix into a spreadable paste.
  3. Rub the herb mixture all over the lamb, pressing it into the slits. For best flavor, marinate the lamb in the fridge for at least 1 hour or overnight if possible.
  4. Preheat oven to 375°F (190°C). Place the lamb on a roasting rack inside a roasting pan. Roast uncovered until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium, about 1 hour 30 minutes for a 5-pound roast. Start checking temperature at 1 hour 15 minutes.
  5. Remove the lamb from the oven and tent loosely with aluminum foil. Let it rest for 15-20 minutes to redistribute juices. Slice against the grain and serve.
  6. Optional: For a pan sauce, pour off most fat from the roasting pan, deglaze with red wine or beef broth over medium heat, scraping browned bits. Simmer until slightly reduced and pour over sliced lamb.

Notes

Let the lamb sit at room temperature for 30 minutes before roasting for even cooking. Use an instant-read thermometer to avoid overcooking. Rest the meat covered loosely with foil for at least 15 minutes after roasting to keep it juicy. Rotate the pan halfway through roasting if your oven cooks unevenly. Marinating overnight improves flavor. For a gluten-free version, this recipe is naturally safe. You can substitute rosemary with oregano or add smoked paprika for a smoky note. Dijon mustard helps the rub stick but can be substituted with olive oil and lemon juice.

Nutrition

Keywords: herb roasted leg of lamb, garlic lamb recipe, easy lamb roast, holiday lamb, garlic herb crust, roasted lamb, simple lamb recipe

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