Description
This Herb-Crusted Roasted Lamb recipe features a succulent bone-in leg of lamb coated with a fragrant blend of fresh rosemary, garlic, lemon zest, and Dijon mustard. Roasted to perfection, this dish results in tender, flavorful meat with a crispy herb crust. Ideal for a special dinner, it serves eight and is simple enough to prepare with basic ingredients.
Ingredients
Scale
Meat
- 1 (5 lb) bone-in leg of lamb
Herb Paste
- 2 tablespoons fresh rosemary, finely chopped
- 4 cloves garlic, minced
- Zest of 1 lemon
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
Other Ingredients
- 3 tablespoons extra virgin olive oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for roasting the lamb.
- Prepare Lamb: Remove the leg of lamb from the refrigerator and let it sit at room temperature for about 30 minutes to promote even cooking.
- Make Herb Paste: In a bowl, combine the finely chopped rosemary, minced garlic, lemon zest, salt, pepper, and Dijon mustard, mixing well until you form a smooth paste.
- Apply Paste: Rub the olive oil evenly over the entire surface of the lamb. Then generously coat the lamb with the herb mixture, pressing it into the meat to adhere well.
- Roast Lamb: Place the lamb on a roasting rack inside a roasting pan to allow air circulation around the meat. Roast in the preheated oven for about 1 hour, or until the internal temperature reaches 135°F (57°C) for medium-rare doneness.
- Rest and Serve: Remove the lamb from the oven and let it rest covered loosely with foil for at least 15 minutes to allow the juices to redistribute before carving into slices.
Notes
- Allowing the lamb to reach room temperature before roasting ensures even cooking and prevents the meat from being cold in the center.
- Resting the meat after roasting is essential for tender, juicy slices.
- Use a meat thermometer to check internal temperature accurately for perfect doneness.
- If preferred, cooking time can be adjusted for different levels of doneness (e.g., 125°F for rare, 145°F for medium).
- You can add other herbs like thyme or parsley for extra flavor variations.
