A tender and flavorful herb-crusted roast lamb, perfect for family dinners or special occasions, featuring aromatic herbs and a golden crust.
Herb-Crusted Roast Lamb
A tender and flavorful herb-crusted roast lamb, perfect for family dinners or special occasions, featuring aromatic herbs and a golden crust.
Ingredients
- 1.5-2 kg boneless leg of lamb trimmed
- 3 tbsp olive oil
- 4 cloves garlic minced
- 2 tbsp fresh rosemary finely chopped
- 1 tbsp fresh thyme finely chopped
- 1 tsp salt
- 0.5 tsp black pepper freshly ground
Instructions
- Preheat oven to 220°C (425°F). Prepare the lamb by patting it dry with paper towels. Score the fatty side in a crosshatch pattern if desired.
- In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper to create the herb rub.
- Rub the herb mixture generously all over the lamb, ensuring it gets into the scored areas.
- Place the lamb in a roasting pan. Roast for 15-20 minutes at 220°C (425°F) to sear the exterior.
- Reduce oven temperature to 190°C (375°F) and continue roasting for 1 hour to 1 hour 30 minutes, or until a meat thermometer inserted into the thickest part reads your desired doneness (e.g., 57-60°C for medium-rare, 63-66°C for medium).
- Remove the lamb from the oven, transfer it to a cutting board, and tent loosely with foil. Let it rest for at least 15-20 minutes before carving against the grain.
- Carve and serve hot with your chosen accompaniments, like mint sauce or gremolata.
Notes
Serve with mint sauce or a light gremolata for a burst of fresh flavor! For an extra crispy crust, pat the lamb dry thoroughly before applying the herb rub. Let the lamb rest for at least 15-20 minutes after roasting for maximum juiciness. Using a meat thermometer is key to achieving your desired doneness.
