Herb-Crusted Roasted Leg Of Lamb Recipe

Herb-Crusted Roasted Leg Of Lamb

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The secret to a perfectly roasted leg of lamb? Cook it low and slow and then turn up the heat so the exterior can brown and form a crust.

Southern Living Test Kitchen

Updated on October 31, 2023

herb-crusted roasted leg of lamb - Southern Living — Photo:
GREG DUPREE; PROP STYLING: AUDREY DAVIS; FOOD STYLING: EMILY NABORS HALL

Active Time:

20 mins

Stand Time:

1 hr

Total Time:

3 hrs

Servings:

10 to 12

If you are in charge of the centerpiece dish this holiday season, give the hams a break and consider the leg of lamb. This may sound like a special order cut of meat, but you can find it at most major grocery chains, especially around the holidays.

The secret to a perfectly roasted leg of lamb? Cook it low and slow, and then turn up the heat so the exterior can brown and form a crust. This flavorful lamb is wonderfully crisp on the outside and tender on the inside.

A leg of lamb is the perfect candidate for pre-seasoning, which concentrates the flavor and results in a crispier browned crust. Scoring the fat cap helps the seasoning penetrate the meat. Cutting the meat off the bone can be tricky.

After your guests have seen and been suitably impressed with the large bone in roast, return it to the kitchen to carve. Serve the platter of sliced meat with a parsley-mint sauce on the side. If you want to make it easier, ask your butcher to debone the leg of lamb and then truss it together.

Ingredients

1 (6- to 7-lb.) bone-in leg of lamb, trimmed and patted dry
1 Tbsp. finely chopped fresh rosemary
1 Tbsp. chopped fresh thyme
1 1/4 cups olive oil, divided
1 Tbsp. plus 1/2 tsp. grated garlic (from 4 cloves), divided
1 tsp. black pepper
6 tsp. kosher salt, divided
2 cups loosely packed fresh flat-leaf parsley leaves
1 cup loosely packed fresh mint leaves
2 Tbsp. red wine vinegar

Directions

Prepare a baking sheet:

Set a wire rack inside a rimmed baking sheet lined with aluminum foil.
Season lamb:

Score the fatty top of the lamb 5 times (1/4 inch deep and 4 inches long). Stir together rosemary, thyme, 1/4 cup of the oil, and 1 tablespoon of the garlic. Rub mixture all over lamb. Season with pepper and 5 teaspoons of the salt. Place on wire rack on baking sheet. Let stand at room temperature 1 hour.
Roast lamb:

Preheat oven to 325°F. Cook lamb until a thermometer inserted in thickest portion of meat registers 125°F to 130°F for medium doneness, 1 hour, 45 minutes. Remove from oven; rest 30 minutes.
Broil lamb:

Meanwhile, increase oven temperature to 450°F. Return lamb to oven; cook until meat is browned and a crust has formed, 10 to 15 minutes. Rest on wire rack 15 minutes.
Make parsley-mint sauce:

Process parsley, mint, vinegar, and remaining 1/2 teaspoon garlic in a food processor 20 seconds. With machine running, pour remaining 1 cup oil into mixture until blended, 20 seconds. Stir in remaining 1 teaspoon salt.
Slice and serve:

Slice lamb against the grain; serve with sauce.

Herb-Crusted Roasted Leg Of Lamb

Ingredients

Directions

Prepare a baking sheet:

Season lamb:

Roast lamb:

Broil lamb:

Make parsley-mint sauce:

Slice and serve:

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