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Roast Leg of Lamb · Lemon-Herb

Lemon-Herb Roast Leg of Lamb

A boneless leg of lamb rubbed with garlic, rosemary, thyme, lemon and Dijon, seared in a hot oven and roasted until rosy and tender. An elegant Easter centerpiece that's easy to carve.

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Prep
20 min
Cook
1 hr 45 min
Total
2 hr 50 min
Serves
8
Level
Medium

Ingredients

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

Cook to 145°F inside (check with a thermometer).

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.

Tip: A bone-in leg takes longer: plan on about 20 to 25 minutes per pound at 350°F and always go by the thermometer.

Tip: Serve with roasted potatoes tossed in the pan drippings for the last 30 minutes of cooking.

Storage: Refrigerate within 2 hours, up to 4 days. Leftovers are great in pitas with tzatziki.

Make ahead: Rub the lamb with the herb paste up to 24 hours ahead; cover and refrigerate.

Estimated nutrition per serving: 640 calories · protein 46 g · carbohydrates 2 g · fiber 0 g · sugars 0 g · fat 49 g (saturated 20 g) · sodium 600 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 10 of 10 ingredients.