Herb-Roasted Leg of Lamb
A show-stopping Easter main course. A butterflied leg of lamb is marinated in garlic, rosemary, and lemon, then roasted to juicy, flavorful perfection.
Equipment
- Roasting Pan
- Meat Thermometer
Ingredients
Lamb & Marinade
- 1 4-5 lb butterflied leg of lamb
- 4 cloves garlic minced
- 2 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme leaves
- 1 lemon zest only
- 3 tbsp olive oil
- 2 tbsp Dijon mustard
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 400°F (200°C). Pat the lamb dry and place it fat-side down on a rack in a roasting pan.
- In a small bowl, mix garlic, rosemary, thyme, lemon zest, olive oil, mustard, salt, and pepper into a paste.
- Rub the herb paste all over the lamb, including into any crevices.
- Roast for 40-50 minutes for medium-rare (internal temp of 135°F / 57°C) or until desired doneness.
- Transfer the lamb to a cutting board, tent with foil, and let rest for 15 minutes before slicing against the grain. Serve with pan juices.
Notes
Butterflying the lamb allows for even cooking and more surface area for the delicious herb crust. Use a meat thermometer for perfect results. Letting it rest is non-negotiable for juicy meat.
Nutrition
Calories: 420kcalCarbohydrates: 1gProtein: 40gFat: 28gSaturated Fat: 10gCholesterol: 130mgSodium: 150mgPotassium: 480mgVitamin A: 50IUVitamin C: 4mgCalcium: 30mgIron: 3.8mg
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