Description
A classic roast lamb with herb-forward flavors, perfect for family dinners or holiday meals.
Ingredients
Scale
- 1 (5-6 lb) bone-in leg of lamb, trimmed
- 6 garlic cloves, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon Dijon mustard
- Zest of 1 lemon
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1/2 cup dry white wine or chicken broth
Instructions
- Pat the lamb dry with paper towels and score the fat in a crisscross pattern without cutting into the meat.
- Mix minced garlic, rosemary, thyme, salt, pepper, Dijon mustard, lemon zest, lemon juice, and olive oil to form a rub.
- Rub the mixture all over the lamb, pressing into the cuts.
- Let sit at room temperature for 30–45 minutes.
- Preheat oven to 425°F (220°C).
- Place lamb on a rack in a roasting pan and pour wine or broth into the pan.
- Roast for 20 minutes at high heat.
- Reduce heat to 350°F (175°C) and roast for 1 to 1 hour 15 minutes, or until internal temperature reaches 130°F (54°C).
- Transfer lamb to a cutting board, tent with foil, and let rest 15–20 minutes before carving.
Notes
Letting the meat rest under tented foil will prevent juice loss. Ensure to use a meat thermometer for proper doneness.
- Prep Time: 45 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 65g
- Cholesterol: 110mg