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Flavorful Garlic Herb Roasted Leg of Lamb Recipe for Juicy Crispy Crust

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A simple yet impressive roasted leg of lamb with a garlic herb rub that creates a juicy, tender interior and a crispy, caramelized crust. Perfect for special occasions or a comforting family dinner.

Ingredients

Scale
  • 4 to 5 pounds bone-in leg of lamb
  • 6 to 8 garlic cloves, minced
  • 3 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 3 tablespoons extra virgin olive oil
  • Zest of 1 lemon
  • 2 teaspoons kosher or sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon Dijon mustard (optional)

Instructions

  1. Remove the leg of lamb from the fridge about 30 minutes before cooking to bring it to room temperature.
  2. Score the fat layer in a crosshatch pattern about 1/4 inch deep using a sharp knife.
  3. In a mixing bowl, combine minced garlic, chopped rosemary, thyme, lemon zest, olive oil, salt, pepper, and optional Dijon mustard to form a paste.
  4. Rub the garlic herb mixture all over the lamb, including into the scored cuts.
  5. Preheat the oven to 425°F (220°C).
  6. Place the lamb fat-side up on a rack in a roasting pan and roast at 425°F for 15 minutes to develop the crust.
  7. Reduce the oven temperature to 350°F (175°C) and continue roasting for about 15 minutes per pound for medium-rare (internal temperature 130°F/54°C) or until desired doneness.
  8. Remove the lamb from the oven and tent loosely with foil. Let rest for at least 15 minutes to lock in juices.
  9. Carve the lamb against the grain into thin slices and serve.

Notes

Score the fat carefully to avoid cutting too deep. Use a meat thermometer to ensure perfect doneness. Rest the lamb before carving to keep it juicy. Tent with foil if crust browns too quickly. For a dairy-free version, omit Dijon mustard or substitute with olive oil and lemon juice.

Nutrition

Keywords: leg of lamb, roasted lamb, garlic herb lamb, crispy crust lamb, holiday roast, easy lamb recipe, dinner party lamb

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