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Lemon-Herb Roast Leg of Lamb

Ingredients · Serves 8 · Prep 20 min · Total 2 hr 50 min

  • Lamb
  • 1 boneless leg of lamb, 4 to 5 lb, tied with butcher's twine
  • Herb rub
  • 6 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • 1 tbsp dijon mustard
  • 2 tsp kosher salt
  • 1 tsp black pepper
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Lemon-Herb Roast Leg of Lamb

Steps

  1. Mix all the herb rub ingredients in a small bowl.
  2. Pat the lamb dry with paper towels and rub the herb paste all over it, working it into any folds. Wash your hands.
  3. Let the lamb sit at room temperature while the oven heats. Don't leave it out longer than this.
  4. 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.
  5. Roast at high heat to brown the outside.
  6. 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.
  7. Keep roasting, checking every 10 minutes, until the center reads 145°F (63°C), which is medium and the safe temperature for lamb.
  8. Move the lamb to a cutting board, tent loosely with foil and rest so the juices settle.
  9. Snip off the twine and slice the lamb across the grain about 1/4 inch thick. Spoon the pan juices over the slices.
  10. Cook to 145°F inside (check with a thermometer).