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Perfect Herb-Crusted Leg of Lamb Recipe Easy Garlic Rosemary Roast

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A simple and flavorful herb-crusted leg of lamb roast featuring garlic, rosemary, and thyme, perfect for special occasions or a comforting family dinner.

Ingredients

Scale
  • 4 to 5 pounds leg of lamb, bone-in or boneless
  • 4 to 6 cloves fresh garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, chopped (optional)
  • 3 tablespoons olive oil
  • 2 teaspoons kosher or sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 large onions, cut into thick rings
  • 1 teaspoon lemon zest (optional)
  • 1 tablespoon Dijon mustard (optional)

Instructions

  1. Pat the leg of lamb dry with paper towels and trim any excess fat if desired.
  2. In a medium bowl, combine minced garlic, chopped rosemary, thyme, olive oil, salt, pepper, lemon zest, and Dijon mustard if using. Mix into a paste-like consistency.
  3. Score the fat layer of the lamb in a diamond pattern about 1/4 inch deep.
  4. Rub the herb mixture all over the leg of lamb, massaging gently into the scored fat.
  5. Arrange onion rings evenly at the bottom of a roasting pan.
  6. Place the lamb on top of the onion bed and roast in a preheated oven at 375°F (190°C) for about 20 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare.
  7. Remove from oven, tent loosely with foil, and let rest for 15-20 minutes.
  8. Slice the leg against the grain in thin slices and serve with pan juices and your favorite sides.

Notes

If the crust browns too quickly, loosely cover the lamb with foil halfway through roasting. Check onions occasionally to avoid burning. Resting the meat is essential for tenderness. Fresh herbs provide the best flavor; if using dried, reduce quantity to one-third. Lamb continues to cook slightly while resting, so remove from oven at 135°F for medium-rare.

Nutrition

Keywords: leg of lamb, herb crust, garlic, rosemary, roast lamb, easy lamb recipe, holiday roast, dinner recipe

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