Herb-Crusted Leg of Lamb Recipe

Garlic-and-Herb-Crusted Leg of Lamb

5.0

(105)

1 Review

This leg of lamb is perfectly juicy in the center, with a fantastic crust.

Mike Lata

Updated on February 3, 2024

Garlic-and-Herb-Crusted Leg of Lamb — Photo: © Paul Costello

Active Time:

25 mins

Total Time:

2 hrs 15 mins

Yield:

8 servings

This herb-crusted leg of lamb recipe is so easy while impressive that it's ideal for a dinner party, as well as for Easter.

Frequently asked questions

What enhances the flavor of lamb?

Lamb pairs well with an array of herbs and spices, and you can't go wrong with the classic duo of rosemary and thyme along with plenty of garlic. Here, all three are minced and combined with olive oil to make a generous rub, creating a gorgeous herb-crusted leg of lamb as the meat roasts.

What is the best oven temperature for roasting lamb?

The ideal temperature for roasting lamb depends on the cut. Fatty cuts like the flank and shoulder have more connective tissue and are thereby tougher, so they require a long, slow roast at a lower temperature to render the fat and become tender. Leg of lamb, which is much leaner, is roasted at a higher temperature. For this recipe, you'll want to turn your oven up to 400°F. Don't let the lamb cook past an internal temperature of 145°F or you'll risk it becoming too dry.

Notes from the Food & Wine Test Kitchen

As with other types of meat, it's important to allow lamb to rest after removing it from heat. This large leg of lamb roast will need about 20 minutes of resting time before being sliced, which is long enough for it to continue carryover cooking and for the juices to be redistributed throughout.

Suggested pairing

Spicy and dark Carignane, a red grape typically grown in Spain and southern France but occasionally found in California, is fantastic with this herb-crusted leg of lamb.

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Ingredients

1/4 cup extra-virgin olive oil, plus more for drizzling
3 garlic cloves, minced, plus 2 heads garlic, cloves separated but not peeled
1 tablespoon minced rosemary, plus 3 sprigs
1 tablespoon minced thyme
1 (6-pound) bone-in leg of lamb, aitch bone removed
Kosher salt
Freshly ground black pepper
1 large sweet onion, cut into 1/2-inch-thick wedges
2 large carrots, cut on the diagonal 1/2-inch thick
2 large celery ribs, cut on the diagonal 1/2-inch thick
1/4 cup water, plus more as needed

Directions

Preheat the oven to 400°F. In a small bowl, combine the 1/4 cup of olive oil with the minced garlic, rosemary, and thyme.
Score the fatty top side of the lamb about 1/4-inch deep. Season the lamb all over with salt and pepper. On a large rimmed baking sheet, toss the whole garlic cloves, onion, carrots, and celery with a generous drizzle of olive oil. Arrange the vegetables in an even layer and season with salt and pepper. Scatter the rosemary sprigs over the vegetables and set the leg of lamb on top, fatty side up. Spread half of the garlic-and-herb rub all over the lamb, making sure to rub it into the score marks. Roast the leg of lamb for 20 minutes.
Spread the remaining rub over the lamb and add 1/4 cup of water to the baking sheet. Roast the lamb for about 1 hour and 20 minutes longer, rotating the baking sheet a few times, until an instant-read thermometer inserted in the thickest part of the meat registers 145°F for medium. Add a few more tablespoons of water to the baking sheet at any point if the vegetables start to get quite dark.
Transfer the lamb to a carving board and let it rest for 20 minutes. Discard the rosemary sprigs. Carve the leg of lamb into 1/2-inch-thick slices and serve with the roasted vegetables.

Originally appeared: April 2012