Description
Roast Leg of Lamb with a Twist is a succulent and aromatic masterpiece, perfect for special occasions. This classic dish is elevated with fresh herbs, garlic, and a secret ingredient for an unforgettable flavor. Tender, juicy, and bursting with Mediterranean-inspired taste, it’s a showstopper that’s surprisingly easy to prepare.
Ingredients
Scale
- 1 leg of lamb (5–6 lbs)
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 lemon, zested and juiced
- 1 cup red wine (optional, for deglazing)
- Assorted vegetables (carrots, potatoes, onions) for roasting
Instructions
- Preheat oven to 375°F (190°C). Let lamb sit at room temperature for 30 minutes and pat dry.
- Make small incisions in lamb and insert garlic slivers and rosemary sprigs. Rub herb paste all over.
- Place lamb in roasting pan surrounded by vegetables drizzled with olive oil.
- Roast for 1 hour 30 minutes until internal temperature reaches 145°F (63°C) for medium-rare, basting occasionally.
- Let rest 15 minutes before carving. Serve with roasted vegetables and pan juices.
Notes
- Use a meat thermometer for perfect doneness.
- Resting the lamb ensures juiciness.
- Marinate overnight for deeper flavor.
- Try Mediterranean variations with olives and feta.
- Leftovers keep well refrigerated for 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
Nutrition
- Serving Size: 6 oz cooked lamb with vegetables
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 145mg
Keywords: roast leg of lamb, herb crusted lamb, Easter lamb recipe, holiday main dish, Mediterranean lamb, garlic rosemary lamb, special occasion roast