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Garlic Herb-Crusted Lamb Leg

This Garlic Herb-Crusted Lamb Leg is a succulent and juicy roast infused with fresh garlic, herbs, and lemon, perfect for special occasions or family gatherings.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: European
Calories: 375
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 leg leg of lamb (about 5 lbs) Choose a well-marbled cut for the juiciest results. Grass-fed lamb can offer a richer flavor.
  • 4 cloves garlic, minced Fresh is best! Substitute with garlic powder in a pinch, but you’ll miss that aromatic punch.
  • 2 tbsp olive oil Opt for high-quality extra virgin olive oil for enhanced flavor.
  • 1 tbsp rosemary, chopped Fresh herbs are key! If not available, dried can work, but use half the amount as dried herbs are more concentrated.
  • 1 tbsp thyme, chopped Like rosemary, fresh offers the best results.
  • 1 tsp salt Sea salt or kosher salt works beautifully here.
  • 1 tsp black pepper Freshly ground for a stronger flavor.
  • 1 lemon juiced Fresh lemon juice brightens the dish. You can also add a sprinkle of lemon zest for extra zing!

Method
 

Preparation
  1. Preheat your oven to 375 degrees F (190 degrees C). This ensures your lamb gets a nice sear and retains its juiciness.
  2. Prepare the garlic herb mixture: In a medium bowl, mix together the minced garlic, olive oil, chopped rosemary, chopped thyme, salt, black pepper, and lemon juice until well combined.
  3. Rub the mixture over the lamb: Use your hands to generously coat the leg of lamb with this aromatic blend.
  4. Place the lamb on a roasting rack: Set the lamb in a roasting pan. This allows air to circulate, cooking it evenly.
Cooking
  1. Roast the lamb for 1.5 to 2 hours, checking for doneness with a meat thermometer; the internal temperature should reach 145 degrees F (63 degrees C) for perfect medium-rare.
  2. Let the lamb rest for about 10 minutes before slicing to allow juices to redistribute.
  3. Slice and serve, adjusting seasoning with additional salt and pepper to taste if necessary.

Notes

Check your lamb every 20 minutes during roasting and baste it with pan juices for maximum flavor. Leftover lamb can be stored in an airtight container for up to 3 days in the fridge. You can also freeze it for about 3 months.