Roasted Leg of Lamb with Garlic & Herbs

1 day ago
3 min read

A roasted leg of lamb rubbed with garlic, rosemary, thyme, Dijon mustard, and lemon — high-heat seared, slow-finished, and rested to perfection. The Easter showstopper that fills the house with something close to the Mediterranean.

by: HF KITCHEN

There is something about a whole leg of lamb — rubbed with garlic, rosemary, Dijon, and olive oil, then carried to a hot oven where it fills the entire house with something close to the Mediterranean — that turns dinner into an event. It is also considerably less intimidating than it looks. The preparation is largely about the paste: a deeply flavoured mixture you rub over the surface and, more importantly, push into slits made all over the meat so the flavour penetrates rather than just sitting on the outside.

Roasted Leg of Lamb with Garlic & Herbs

INGREDIENTS

Serves 6–8 · Prep 20 min + marinate · Cook 1.5–2 hrs

1 bone-in leg of lamb (5–7 lbs / 2.3–3.2 kg)
10 cloves garlic — 6 minced into paste, 4 sliced into slivers
3 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme leaves
2 tbsp Dijon mustard
3 tbsp extra-virgin olive oil
Juice and zest of 1 lemon
2 tsp flaky sea salt
1 tsp cracked black pepper
1 cup chicken or vegetable broth (for the pan)
½ cup dry white wine, optional

METHOD

Make the herb paste. In a small bowl, combine the minced garlic, rosemary, thyme, Dijon mustard, olive oil, lemon zest, lemon juice, salt, and pepper. Stir into a thick, fragrant paste. Taste it — it should be boldly flavoured. This is what will carry the lamb.

Prepare and stud the lamb. Pat the leg completely dry with paper towels. Using a sharp paring knife, make 20 to 25 deep incisions across the entire surface of the leg — top, sides, and underside. Push one garlic sliver deep into each incision. Then rub the herb paste all over the lamb, working it into the incisions as well as across the surface.

Marinate if time allows. Wrap the lamb in cling film and refrigerate for at least 2 hours, or overnight for best results. Remove from the refrigerator 1 to 1.5 hours before you plan to roast it — bringing the meat to room temperature ensures even cooking throughout.

Set up and sear. Preheat the oven to 425°F (220°C). Place the lamb fat-side up on a rack in a roasting pan. Pour the broth and white wine, if using, into the base of the pan. Roast at high heat for 20 minutes — this develops the crust and begins the browning that gives the lamb its character.

Reduce and finish. Lower the oven to 325°F (165°C) and continue roasting for approximately 15 to 20 minutes per pound. For medium-rare, remove at an internal temperature of 130–135°F (54–57°C). For medium, 140–145°F (60–63°C). A meat thermometer is essential — lamb is sensitive to timing, and every oven is different.

Rest and carve. Transfer the lamb to a board, tent loosely with foil, and rest for 20 minutes without cutting into it. Carve against the grain into generous slices. Serve with the pan juices, skimmed of excess fat and poured over at the table.

Note: Fresh rosemary is non-negotiable here — dried works in an emergency but delivers a fraction of the piney, resinous quality that makes this lamb memorable. If you want the full table experience, roast baby potatoes and halved garlic heads directly in the pan beneath the lamb, where they will absorb the dripping juices throughout the cook.