Description
This herb-crusted roasted leg of lamb features a fragrant blend of fresh rosemary, garlic, and lemon zest, perfectly complemented by Dijon mustard and olive oil. Roasting the lamb to a juicy medium-rare creates a tender, flavorful centerpiece ideal for special occasions or an elegant dinner.
Ingredients
Scale
Lamb and Herb Crust
- 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 Oven: Preheat the oven to 400°F (200°C) to ensure it’s hot enough to create a flavorful crust on the lamb.
- Bring Lamb to Room Temperature: Remove the leg of lamb from the fridge and let it sit at room temperature for about 30 minutes. This helps the meat cook more evenly.
- Prepare Herb Paste: In a bowl, combine the finely chopped rosemary, minced garlic, lemon zest, salt, pepper, and Dijon mustard. Mix until a uniform paste is formed.
- Coat the Lamb: Rub the extra virgin olive oil all over the lamb, then generously coat it with the prepared herb paste, ensuring even coverage for maximum flavor.
- Roast the Lamb: Place the lamb on a roasting rack inside a roasting pan. Roast in the preheated oven for approximately 1 hour, or until the internal temperature reaches 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. This allows the juices to redistribute, ensuring a moist and tender result before slicing.
Notes
- For medium doneness, roast until the internal temperature reaches 145°F (63°C).
- Use a meat thermometer to accurately monitor internal temperature for desired doneness.
- Letting the lamb rest is crucial to retain its juices and avoid dryness when carving.
- The herb paste can be prepared a few hours ahead and kept refrigerated for enhanced flavor infusion.
