Herb Crusted Leg of Lamb Recipe
This herb-crusted leg of lamb is a delectable holiday main, perfect for Christmas dinner or Easter Brunch.
How to Make the Best Herb Crusted Leg of Lamb
Few dishes make a more impressive centerpiece for a holiday table than a beautifully herb-crusted leg of lamb. This Mediterranean-inspired recipe transforms a simple cut of meat into a show-stopping main course that’s bursting with the fragrant flavors of fresh rosemary, thyme, sage, and garlic. Whether you’re preparing for Christmas dinner, Easter brunch, or any special occasion, this lamb roast delivers both elegance and incredible taste.
The secret to this recipe lies in the aromatic herb paste that seasons the lamb inside and out, creating layers of flavor in every bite. By butterflying the leg and spreading the herb mixture throughout before rolling and tying, you ensure that the seasonings permeate the entire roast. The optional bed of root vegetables not only catches all those delicious pan drippings but also cooks to caramelized perfection alongside the lamb.
Finish your lamb with a bright and herbaceous mint gremolata that cuts through the richness of the meat perfectly. This simple condiment of fresh mint, parsley, lemon, and capers adds a fresh, zesty contrast that elevates the entire dish. Serve this lamb with your favorite sides and watch it become a new holiday tradition.
Herb Crusted Leg of Lamb
This herb-crusted leg of lamb is a delectable holiday main, perfect for Christmas dinner or Easter Brunch.
Ingredients
Lamb
Roasting Vegetables
Mint Gremolata
Instructions
Prepare the Lamb
- Remove lamb from packaging and pat dry well. Trim away any unwanted fat. A little marbled fat is good, big chunks are not. If desired, remove some or all of the outer layer of fat. If leaving the fat on, score it with a sharp knife in a diagonal criss-cross pattern at 1-inch intervals just until you hit the meat.
- Place all the herbs, garlic, salt, pepper, and lemon zest in a food processor and pulse until it becomes like very coarse sand. Add oil, scraping down the sides if necessary, and pulse until just combined—not too smooth or oily. This should feel like a dry coarse paste.
- Sprinkle all sides with salt and pepper. Spread 2/3 of the herb paste on the inside of the lamb, saving the rest for the outer crust.
- Roll the lamb with the filling on the inside and tie at 2-inch intervals. You can either do individual strings and knots or wrap up with one very long string. Rub the remaining filling paste all over the outside of the lamb. At this point, you can refrigerate for 1-3 days if making ahead. Bring to room temperature at least one hour before roasting.
Roast the Lamb
- Preheat oven to 450°F. You have 2 roasting options: 1) Roast alone on a wire rack over a pan to catch the drippings, giving you a crust on all sides (fastest). 2) Prepare a bed of roasting veggies for the leg of lamb to rest on (longest, but most flavorful).
- If using vegetables, cut any combination of roasting vegetables into bite-size pieces. Toss with olive oil to coat and sprinkle with salt, pepper, and a few sprigs of herbs. Lay the lamb roast directly over top in a large roasting pan.
- Roast at 450°F for 15 minutes, then reduce heat to 325°F. Continue roasting—the size of the lamb will determine roasting time. Use a meat thermometer to check doneness.
- Once cooked to desired doneness, remove the lamb from the baking dish and set aside on a cutting board. Loosely cover with foil and let rest 15-20 minutes. Let the veggies continue to cook if needed while the lamb rests.
Make the Mint Gremolata
- Combine all gremolata ingredients in a small bowl and mix well.
Serve
- Slice the lamb and serve with roasted veggies and mint gremolata.
Notes
- For medium-rare lamb, roast until internal temperature reaches 130-135°F. For medium, aim for 140-145°F.
- Resting the lamb is essential for juicy, tender meat—don't skip this step.
- The herb paste can be made up to 3 days ahead and stored in the refrigerator.
