​ A traditional recipe, Herb-Crusted Roasted Leg of Lamb blends succulent, juicy lamb with a tasty crust of garlic and fresh herbs. This recipe produces a succulent roast that is both spectacular and delicious, making it ideal for special events or festive parties.

_{Image Credit:  zkruger from Getty Images}

Ingredients:

• 1 bone-in leg of lamb, trimmed​ (5 to 6-pounds)
• 4 cloves garlic, minced
• 2 tablespoons olive oil​
• 2 tablespoons Dijon mustard​
• 1 tablespoon fresh rosemary, finely chopped​
• 1 tablespoon fresh thyme, finely chopped​
• 1 tablespoon fresh parsley, finely chopped​
• 1 teaspoon kosher salt​
• 1 teaspoon freshly ground black pepper​
• 1 cup fresh breadcrumbs (optional, for added crust texture)​

Instructions:

Prepare the Lamb:

Remove the lamb from the refrigerator and let it sit at room temperature for about 1 hour.​

Preheat your oven to 400°F (200°C).​

Pat the lamb dry with paper towels. Using a sharp knife, score the fatty side of the lamb in a diamond pattern, making shallow cuts about 1/4-inch deep. This helps the seasoning penetrate and renders the fat during roasting.​

Season the Lamb:

In a small bowl, combine the minced garlic, olive oil, Dijon mustard, chopped rosemary, thyme, parsley, salt, and pepper to form a paste.​

Rub this herb mixture evenly over the entire surface of the lamb, ensuring it gets into the scored cuts. If using breadcrumbs, press them onto the lamb to adhere to the herb mixture, forming an additional crust.​

Roast the Lamb:

Place the lamb on a rack in a roasting pan, fat side up. The rack permits heat to circulate the meat evenly.​

Insert an oven-safe meat thermometer into the thickest part of the lamb, avoiding the bone.​

Roast in the preheated oven until the internal temperature reaches your desired doneness:​

• Medium-Rare: 130-135°F (54-57°C), approximately 1 hour and 30 minutes.
• Medium: 135-145°F (57-63°C), approximately 1 hour and 45 minutes.

Cooking times may vary based on your oven and the size of the lamb, so it’s best to rely on the internal temperature for accuracy.

​Rest and Serve:

Once the lamb reaches the desired temperature, remove it from the oven and tent it loosely with aluminum foil. Resting allows the juices to spread around the meat, making a more tender and flavorful roast, so let it rest for at least 20 minutes.

After resting, carve the lamb into slices and serve it warm.​

Tips:

• Boneless Option: You can use a leg of lamb without bones if you’d like. To keep it in shape while roasting, ask your butcher to debone it and then tie it with kitchen twine.
• Serving Ideas: This roast goes nicely with a fresh salad, roasted potatoes, or seasonal veggies.
• Sauce Pairing: For extra taste, serve the lamb with a red wine reduction sauce or a mint gremolata.

This recipe, Herb-Crusted Roasted Leg of Lamb, will be the talk of your dinner table. Enjoy!