The Perfect Herb-Crusted Roasted Leg of Lamb
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.
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
Instructions
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.
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!
Nutrition
Calories: 380kcalCarbohydrates: 2gProtein: 45gFat: 20gSaturated Fat: 8gFiber: 0.5g
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