Herb-Crusted Roasted Leg of Lamb

A classic, elegant roasted leg of lamb seasoned with a vibrant mixture of fresh herbs, garlic, and Dijon mustard for a succulent, flavorful centerpiece.

Prep: 20 min · Cook: 90 min · Yield: 8 · Method: Oven

Ingredients

• 5 lb leg of lamb, bone-in
• 6 clove garlic
• 3 tbsp rosemary
• 2 tbsp thyme
• 0.25 cup Dijon mustard
• 3 tbsp olive oil
• 1.5 tsp salt
• 1 tsp black pepper

Cooking instructions

1. Remove the lamb from the refrigerator 1 hour before cooking to bring it to room temperature. Preheat the oven to 400°F. (about 60 min) — 400°F
2. Mince the garlic, rosemary, and thyme together. In a small bowl, combine the minced herbs with the Dijon mustard, olive oil, salt, and pepper to create a paste.
3. Pat the lamb dry with paper towels and place it in a roasting pan. Evenly coat the surface of the lamb with the herb mustard paste.
4. Roast the lamb until a meat thermometer inserted into the thickest part reaches at least 145°F (63°C). Remove from the oven and rest for at least 3 minutes before carving. (about 90 min) — 400°F
5. Transfer the lamb to a cutting board, tent loosely with foil, and let it rest for at least 20 minutes before slicing to ensure the juices redistribute. (about 20 min)