Herb Roast Leg of Lamb Recipe

This recipe prepares a boneless 5-6 pound leg of lamb by first making deep slits in the surface to insert thin slices of garlic. The meat is then seasoned generously with coarse sea salt and black pepper, slathered with Dijon mustard, and pressed with finely chopped fresh rosemary and thyme, creating a herbaceous crust. The lamb rests on a bed of fresh rosemary and thyme sprigs in a lightly oiled roasting pan to impart additional aroma. It is roasted initially at 500°F for 20 minutes to develop a browned crust and seal juices, then the oven temperature is reduced to 350°F to finish cooking. Oven door is briefly opened after the initial sear to moderate heat quickly. The internal cooking time varies based on size and preferred doneness.

The mustard and herbs blend into the crust, complementing the lamb’s rich flavor and tender texture achieved through careful roasting. The garlic slivers infuse mild pungency deep inside the meat while the herb bed transfers an earthy fragrance during roasting.

This roast serves well as a centerpiece for a special meal. Mint jelly can be provided alongside as a traditional accompaniment that cuts the lamb’s richness with fresh sweetness and herbal notes.

Herbs can be chopped efficiently using kitchen shears or a food processor, and the recipe is suitable for bone-in leg of lamb with adjustments.