Roast Leg of Lamb · Lemon-Herb
Lemon-Herb Roast Leg of Lamb
Screen stays on while you cook
Before you start
Gather your ingredients
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
Swaps for fresh rosemary
Instead of rosemary
- Dried rosemary: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Strong and piney; the dried needles are sharp, so crush or chop them first.
- Fresh thyme: The same amount. Milder and less piney.
- Fresh sage: Half as much. Earthier and softer.
Swaps for fresh thyme leaves
Instead of thyme
- Dried thyme: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Earthier and a little less bright, but dried thyme holds up well in soups, stews and roasts.
- Fresh oregano or marjoram: The same amount. Oregano is stronger; marjoram is sweeter and milder.
- Fresh rosemary: Half as much. Piney and stronger.
Swaps for lemon zest
Instead of citrus zest
- Another citrus zest: The same amount. A different citrus aroma; any of them brightens a dish.
- Dried citrus peel: 1 tsp dried for each 1 tbsp fresh zest. Milder and a little bitter.
- Lemon or orange extract: About ¼ tsp extract for each 1 tsp zest, to taste. Strong citrus flavor, no texture.
Swaps for lemon juice
Instead of lemon juice
- Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
- Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
- White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.
Swaps for olive oil
Instead of olive oil
- Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
- Butter: The same amount. Richer and nutty when browned.
- A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.
Swaps for dijon mustard
Instead of mustard
- Another prepared mustard: The same amount. Yellow is milder and more vinegary; Dijon is sharper; whole-grain adds texture; spicy brown is in between.
- Dry mustard: 1 tsp dry mustard + 1 tsp water + 1 tsp white wine vinegar for each 1 tbsp. Sharper and less smooth.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Step 1 of 9
Mix all the herb rub ingredients in a small bowl.
Step 2 of 9
Pat the lamb dry with paper towels and rub the herb paste all over it, working it into any folds. Wash your hands.
Step 3 of 9
Let the lamb sit at room temperature while the oven heats. Don't leave it out longer than this.
Step 4 of 9
Heat the oven to 450°F (230°C) with a rack in the middle. Set the lamb on the rack in a roasting pan, fat side up.
450°F
Step 5 of 9
Roast (how to roast)
Roast Cook food uncovered in a hot oven so the outside browns while the inside cooks through. 1. Heat the oven fully before the food goes in, usually 400 to 450°F for vegetables.2. Toss vegetables with oil and salt; dry and season meat.3. Spread everything out on a sheet pan or in a roasting pan with room around each piece.4. Roast, turning vegetables once halfway, until browned at the edges.5. For meat, check the center with a thermometer. Done when: Vegetables are browned at the edges and tender in the middle; meat reaches its safe temperature. Safety: Use dry oven mitts (wet ones pass heat straight through) and tilt hot pans away from you to avoid the fat and steam.How to roast meat and vegetables: mistakes to avoidbrown (how to brown)
Brown Cook food in a hot pan until its surface turns brown, which adds rich, roasted flavor. 1. Pat the food dry; for ground meat, let the pan get hot first.2. Add a little oil and spread the food in one layer.3. Leave it alone for a few minutes so the bottom browns, then turn or break it up.4. Work in batches if it won't fit in one layer.5. Pour off extra fat if the recipe says to. Done when: Most surfaces are brown, not gray, and the bottom of the pan has browned bits (they are flavor, not burn). Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Browned outside doesn't mean cooked inside: ground beef needs 160°F, poultry 165°F.How to brown meat and vegetables: mistakes to avoid450°F
Step 6 of 9
Lower the oven to 350°F (175°C) without opening the door and keep roasting. Start checking the temperature in the thickest part after 60 minutes.
350°F
Step 7 of 9
Keep roasting, checking every 10 minutes, until the center reads 145°F (63°C), which is medium and the safe temperature for lamb.
350°F
Step 8 of 9
Move the lamb to a cutting board, tent loosely with foil and so the juices settle.
rest (how to rest)
Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoidStep 9 of 9
Snip off the twine and the lamb across the grain about 1/4 inch thick. Spoon the pan juices over the slices.
slice (how to slice)
Slice Cut food into flat pieces of the same thickness. 1. Give round food a flat side to sit on.2. Hold it with your fingertips curled under.3. Cut with long strokes, pushing the knife forward and down rather than straight down.4. Move your guiding hand back the same distance each time so every slice matches. Done when: The slices are even. For meat, slicing across the grain (across the lines of muscle) gives the tenderest bite. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide. Slice hot roasts on a board with a groove for the juices.How to slice evenly: mistakes to avoidAll done
Enjoy!
Made it? Sign in to rate it and leave a review.