The Perfect Herb-Crusted Roasted Leg of Lamb

Ella Cooks

The Perfect Herb-Crusted Roasted Leg of Lamb

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Few dishes capture the spirit of Easter quite like a beautifully roasted herb-crusted leg of lamb. This dish is a showstopper—deeply flavorful, aromatic, and irresistibly tender. The combination of garlic, fresh herbs, and a golden, crispy crust envelops the juicy, perfectly roasted meat, making it an unforgettable centerpiece for your holiday table.

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Prep Time 15

Cook Time 2 45

Servings: 6

Course: Main Course

Calories: 380

Ingredients Method Nutrition Notes

Ingredients

Ingredients:

For the Lamb:

5-7 lb leg of lamb bone-in or boneless
2 tsp kosher salt
1 tsp black pepper
3 tbsp olive oil
2 tbsp Dijon mustard

For the Herb Crust:

6 cloves garlic minced
3 tbsp fresh rosemary finely chopped
2 tbsp fresh thyme chopped
2 tbsp fresh parsley chopped
1 tbsp lemon zest
½ cup panko breadcrumbs optional, for extra crunch

Method

Instructions:

Preheat the Oven: Set to 450°F (230°C) and place a rack in the center.
Prepare the Lamb: Pat dry and score the fat cap. Rub with salt, pepper, and Dijon mustard.
Make the Herb Crust: Mix garlic, herbs, lemon zest, olive oil, and panko (if using). Press the mixture evenly onto the lamb.
Roast at High Heat: Place lamb in a roasting pan and cook for 15–20 minutes.
Reduce the Heat: Lower to 350°F (175°C) and continue roasting until the internal temperature reaches your desired doneness (see temperature chart above).
Rest the Meat: Remove from oven and let rest 15–20 minutes before slicing to retain juices.

Nutrition

Calories: 380kcalCarbohydrates: 2gProtein: 45gFat: 20gSaturated Fat: 8gFiber: 0.5gSugar: 0g

Notes

Storage & Reheating

Leftovers? Store in an airtight container in the refrigerator for up to 4 days. Reheat slices gently in a low oven (300°F) or microwave with a splash of broth to keep them moist.

💡 Bonus Tip: Thinly sliced lamb makes amazing sandwiches the next day with a little mustard or tzatziki!

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