Herbed Crusted Lamb Leg Roast
A classic roasted lamb leg infused with the piney flavor of dried rosemary, perfect for a special occasion dinner. The herbed crust adds a satisfying texture and aroma to the dish.
- Prep
- 20 min
- Cook
- 100 min
- Total Time
- 120 min
- Servings
- 6
- Difficulty
- easy
- Cuisine
- Mediterranean
Ingredients
- 4lbsLamb Leg
- 3tbspsDried Rosemary, finely chopped
- 4clovesGarlic, minced
- 2tbspsOlive Oil
- 1tspSalt
- 1/2tspBlack Pepper
Step-by-Step
- 1
Preheat your oven to 375°F (190°C).
5m - 2
In a small bowl, combine the chopped dried rosemary, minced garlic, olive oil, salt, and black pepper. Mix well to create a flavorful paste.
10m - 3
Place the lamb leg on a roasting rack set in a large roasting pan. Using your hands, rub the rosemary-garlic paste all over the surface of the lamb, ensuring it is evenly coated.
10m - 4
Roast the lamb in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare doneness. Baste the lamb with the pan juices every 20 minutes during the cooking process.
90m375°F (190°C) - 5
Remove the roasted lamb from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute throughout the meat.
15m - 6
Slice the lamb leg and serve it warm, with the flavorful pan juices drizzled over the top.
10m