Crusted Roasted Leg of Lamb
Succulent, aromatic, and elegantly simple, this garlic-rosemary leg of lamb roasts to juicy perfection with a golden herb crust. A timeless centerpiece for holiday feasts or Sunday dinners, it requires minimal prep for maximum flavor.
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Rest Time: 15 minutes (crucial!)
Servings: 6
Ingredients
- 2.5 lbs (1.1 kg) bone-in leg of lamb (trimmed of excess fat)
- 2 cloves garlic, thinly sliced
- 3–4 sprigs fresh rosemary (plus 1 tbsp chopped leaves)
- 1 tbsp coarse sea salt
- 1 tsp freshly cracked black pepper
- 2 tbsp olive oil or melted butter
Optional Enhancements:
- 1 tbsp Dijon mustard (brushed on before roasting)
- 1 tsp lemon zest (mixed with herbs)
- 4 anchovy fillets (minced into paste for umami depth)
Instructions
1. Prep & Season
- Preheat oven to 350°F (175°C). Grease a roasting pan or line with foil.
- Pat lamb dry. Make 12–15 small slits all over with a paring knife; insert garlic slices.
- Rub meat with oil, then press salt, pepper, and chopped rosemary onto the surface.
2. Roast
- Place rosemary sprigs in the pan as a bed. Set lamb on top.
- Roast for 1 hour 30 minutes, basting halfway, until internal temp reaches:
- 135°F (57°C) for medium-rare (pink center)
- 145°F (63°C) for medium
3. Rest & Serve
- Tent with foil; rest 15 minutes before slicing (juices will redistribute).
- Garnish with fresh rosemary and serve with:
- Classic sides: Roasted potatoes, mint jelly, or a red wine reduction.
- Low-carb: Garlic butter asparagus or a Greek salad.
Pro Tips
- Crispy Herb Crust: For the last 10 minutes, increase heat to 425°F (220°C).
- Garlic Hack: Substitute sliced garlic with 4 whole cloves roasted in the pan—squeeze over lamb before serving.
- Leftovers: Thinly slice for gyros or fold into a frittata.
Nutrition (per serving)
Calories: 382 | Fat: 25g | Carbs: 0.4g | Protein: 36g
Chef’s Note: For extra tenderness, marinate overnight with olive oil, lemon juice, and herbs.