Description
Herb Crusted Roasted Lamb brings Sunday dinner elegance straight to your table with minimal fuss. Tender meat kissed by rosemary and thyme creates a memorable meal that feels both classic and comforting.
Ingredients
Scale
Main Protein:
- 1 bone-in leg of lamb (about 5 lbs / 2.27 kg)
Herbs and Aromatics:
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 6 garlic cloves, minced
- Zest of 1 lemon
Seasonings and Liquids:
- ¼ cup extra virgin olive oil
- Salt to taste
- Pepper to taste
- 2 cups carrots, chopped
- 2 cups potatoes, chopped
Instructions
- Ignite your oven to a blazing 425°F (220°C), positioning the rack in the center for even heat distribution.
- Create a vibrant herb mixture by combining 6 minced garlic cloves, 2 tablespoons fresh rosemary, 2 tablespoons thyme leaves, lemon zest, ¼ cup olive oil, kosher salt, and cracked black pepper into a fragrant paste.
- Carefully slice shallow diamond patterns across the lamb’s fat layer, helping the herbs penetrate deeply into the meat.
- Massage the entire herb paste thoroughly into the lamb, ensuring complete and even coverage from top to bottom.
- Scatter 2 cups chopped carrots and 2 cups chopped potatoes around the lamb in a large roasting pan, creating a flavorful vegetable bed.
- Position the lamb in the center of the pan, fat side up, to allow natural basting during roasting.
- Transfer the pan to the preheated oven and roast for precisely 60 minutes, aiming for an internal temperature of 135°F (57°C) for a perfect medium-rare result.
- Remove the roasting pan and tent the lamb with aluminum foil, allowing it to rest for 15-20 minutes before carving to seal in the succulent juices.
- Slice against the grain and serve the lamb with its roasted vegetable companions, capturing every aromatic herb-infused moment.
Notes
- Scoring the fat helps render it and create a crispy exterior that adds incredible flavor to your roast.
- Fresh herbs make a huge difference, so grab them from the garden or a quality produce section if possible.
- Let the lamb rest for at least 15 minutes after roasting to ensure the juices redistribute and the meat stays tender.
- For a lower-carb version, swap potatoes with roasted root vegetables like turnips or parsnips to keep the dish hearty and satisfying.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Roasted
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 8
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 140 mg