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Perfect Herb Crusted Leg of Lamb Recipe with Zesty Mint Gremolata

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A simple and elegant leg of lamb recipe featuring a fragrant herb crust and a bright, zesty mint gremolata that balances the rich flavors. Perfect for dinner parties or a special family meal.

Ingredients

Scale
  • 4 to 5 pounds bone-in leg of lamb, trimmed of excess fat
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 4 cloves garlic, minced
  • Zest of 1 lemon
  • 3 tablespoons olive oil (good quality like Colavita or California Olive Ranch)
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • For the Mint Gremolata:
  • 1/4 cup fresh mint leaves, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • Zest of 1 lemon
  • 1 clove garlic, minced
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Remove the leg of lamb from the fridge about 30 minutes before roasting to come to room temperature. Pat it dry with paper towels.
  2. In a medium bowl, combine rosemary, thyme, parsley, minced garlic, lemon zest, kosher salt, black pepper, and olive oil. Mix until a paste-like consistency forms.
  3. Spread the herb mixture evenly all over the leg of lamb, pressing gently to adhere.
  4. Preheat oven to 425°F (220°C). Place the lamb on a roasting rack in a roasting pan.
  5. Roast at 425°F for 20 minutes to develop a crust, then reduce heat to 350°F (175°C) and continue roasting about 15-20 minutes per pound for medium-rare (internal temperature 135°F/57°C). Use a meat thermometer to check.
  6. Remove lamb from oven when desired temperature is reached. Tent loosely with foil and let rest for 15-20 minutes.
  7. While lamb rests, combine mint, parsley, lemon zest, minced garlic, olive oil, salt, and pepper in a small bowl to make the gremolata.
  8. Slice the lamb against the grain into thick slices and spoon the mint gremolata over the top. Serve immediately.

Notes

Use a meat thermometer for best results; medium-rare is 135°F (57°C). Resting the meat is essential to keep it juicy. If crust browns too quickly, loosely cover with foil. The gremolata can be made ahead and refrigerated. Trim excess fat for better crust and less flare-ups. Fresh herbs are preferred for best flavor.

Nutrition

Keywords: leg of lamb, herb crust, mint gremolata, roasted lamb, easy lamb recipe, dinner party, gluten-free, dairy-free

Find it online: https://yumnode.com/perfect-herb-crusted-leg-of-lamb-recipe-with-zesty-mint-gremolata-easy-step-by-step/