Description
Juicy, tender, and packed with savory flavor, this roasted leg of lamb turns any dinner into a special occasion. One bite and you’ll understand why this classic roast never goes out of style.
Ingredients
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1 bone-in leg of lamb (5–6 lb or 2.2–2.7 kg)
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5 cloves garlic, minced
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3 tbsp olive oil
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2 tbsp fresh rosemary, chopped
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1 tbsp fresh thyme leaves
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2 tsp kosher salt
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1 tsp black pepper
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1 tbsp Dijon mustard
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1 tbsp lemon juice
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1 cup chicken or lamb broth
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1 lb baby potatoes (optional)
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2 carrots, chopped (optional)
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1 onion, sliced (optional)
Instructions
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Remove lamb from the refrigerator 45 minutes before cooking and preheat oven to 375°F (190°C).
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Pat the lamb dry and place it in a roasting pan on a rack.
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Mix olive oil, garlic, rosemary, thyme, Dijon mustard, lemon juice, salt, and pepper in a bowl.
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Cut small slits in the lamb and rub the seasoning mixture all over the meat.
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Pour broth into the roasting pan and add optional vegetables around the lamb.
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Roast the lamb for about 20 minutes per pound, basting occasionally with pan juices.
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Check internal temperature using a meat thermometer.
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Remove from oven when it reaches 130°F for medium-rare or 140°F for medium.
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Let the lamb rest for 15 minutes before slicing and serving.
- Prep Time: 15 minutes
- Category: Dinner
- Cuisine: American