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Perfect Herb Roasted Leg of Lamb Recipe with Crispy Herb Crust

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A simple yet impressive herb roasted leg of lamb with a crispy herb crust that locks in juices and flavor, perfect for casual dinners and special occasions.

Ingredients

Scale
  • 4 to 5 pounds leg of lamb, bone-in or boneless
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 4 cloves garlic, minced
  • Zest of 1 medium lemon
  • 3 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • Optional: 1 tablespoon fresh parsley, chopped
  • Optional: 1 teaspoon crushed fennel seeds

Instructions

  1. Remove the leg of lamb from the fridge about 30 minutes before cooking to bring it to room temperature. Trim any thick excess fat with a sharp knife, then score the surface lightly in a crisscross pattern about ¼ inch deep.
  2. In a mixing bowl, combine rosemary, thyme, garlic, lemon zest, salt, pepper, and optional parsley and fennel seeds. Add Dijon mustard and olive oil, mixing until it forms a thick, spreadable paste.
  3. Using a basting brush or your hands, spread the herb mixture evenly all over the lamb, pressing down gently to ensure it sticks well into the scored surface.
  4. Preheat the oven to 425°F (220°C). Place the lamb on a roasting rack inside a roasting pan.
  5. Roast the lamb at 425°F (220°C) for 15 minutes to develop a crisp crust.
  6. Reduce the oven temperature to 350°F (175°C) and continue roasting for 45 to 60 minutes, depending on preferred doneness. For medium-rare, aim for an internal temperature of 135°F (57°C) measured with a meat thermometer.
  7. Remove the lamb from the oven and tent loosely with aluminum foil. Let it rest for 15-20 minutes to allow juices to redistribute.
  8. Slice the lamb against the grain in thin slices and serve immediately with your favorite sides.

Notes

If the crust browns too fast, tent the lamb loosely with foil midway through cooking to avoid burning but keep the crispiness intact. Use a meat thermometer for best results. Resting the lamb after roasting is crucial for juicy slices. Fresh herbs are preferred for best flavor; if using dried, use one-third the amount.

Nutrition

Keywords: leg of lamb, herb roasted lamb, roasted lamb recipe, crispy herb crust, easy lamb recipe, rosemary lamb, thyme lamb, garlic lamb, holiday roast

Find it online: https://blairrecipes.com/perfect-herb-roasted-leg-of-lamb-recipe-with-crispy-herb-crust-easy-guide/