If you’re searching for a show-stopping main dish that’s packed with flavor and guaranteed to impress your family or guests, you’ve got to try this Herb Crusted Leg of Lamb Roast Recipe. I absolutely love how this turns out—juicy, tender lamb wrapped in a fragrant crust of fresh herbs and garlic, roasted alongside vibrant root vegetables that soak up all those wonderful pan juices. Whether it’s for a holiday feast or a special weekend dinner, this recipe is one you’ll want to keep in your repertoire for years.
Why You’ll Love This Recipe
- Bold, herbaceous flavor: The fresh mix of rosemary, thyme, sage, and parsley makes every bite fragrant and delicious.
- Juicy and tender: Butterflying the leg of lamb and roasting it low and slow guarantees a melt-in-your-mouth texture.
- Perfect for entertaining: It looks as impressive as it tastes, making it ideal for holidays or special occasions.
- Versatile roasting options: Roast it on a rack for a crisp crust or over veggies for extra flavor—you choose what fits your style!
Ingredients You’ll Need
This recipe is all about fresh, vibrant herbs and simple pantry staples working together. When shopping, I recommend choosing a leg of lamb that’s been butterflied if you can find one—that makes prepping much easier. Fresh herbs make a big difference here, so grab the best quality you can find.
- Boneless leg of lamb: Butterflied is best so the herb mix can penetrate and the roast stays juicy.
- Salt and black pepper: Simple seasoning to enhance the natural flavors of the lamb.
- Fresh herbs (thyme, sage, rosemary): Choose a combination you love; these add that classic robust aroma.
- Italian parsley: Adds freshness and a pop of green color.
- Garlic cloves: The star flavor partner of lamb—use plenty!
- Lemon zest: Brightens the herb crust with citrusy notes.
- Olive oil: Helps bind the herb paste and keeps the crust crisp.
- Root vegetables (onions, potatoes, carrots, celery, fennel, parsnips, beets, sunchokes, leeks, whole garlic cloves): These roast beautifully, soaking up lamb juices for a delicious side.
- Mint leaves, capers, lemon juice, shallot: These go into a fresh gremolata—trust me, it’s a game changer!
Variations
I love that this Herb Crusted Leg of Lamb Roast Recipe is flexible enough to suit your taste or what you have on hand. Over time, I’ve tweaked it a bit depending on the season and occasion, and you’ll enjoy making it your own.
- Herb mix swaps: Sometimes I add a bit of oregano or tarragon to change the flavor profile and it’s always good.
- Spice it up: For a bit of warmth, try adding a pinch of crushed red pepper flakes to the herb paste—my family loves the subtle kick.
- Make it dairy-free: This recipe is naturally free of dairy, but if you want a richer sauce on the side, pair with a minted pea puree instead of cream-based sides.
- Vegetable choices: Feel free to swap root veggies for seasonal favorites—sweet potatoes or turnips work beautifully too.
How to Make Herb Crusted Leg of Lamb Roast Recipe
Step 1: Prep the Lamb and Herb Paste
Start by removing the lamb from its packaging and patting it dry thoroughly—this helps the herb crust adhere better. If there’s any large chunks of fat, trim those away, but I actually keep some marbling because it adds moisture and flavor. If you prefer, you can also remove the outer fat layer or score it in a crosshatch pattern to allow the flavors to penetrate better. Then, pop your herbs, garlic cloves, lemon zest, salt, and pepper into a food processor. Pulse it until the mixture looks like coarse sand. Add olive oil gradually while pulsing until you get a dry, coarse paste—not too oily, just enough to hold together. This herb paste is where the magic starts!
Step 2: Assemble and Tie the Roast
Sprinkle salt and pepper all over the lamb, then spread about two-thirds of the herb paste on the inside if you’ve butterflied it—this packs in flavor right where it counts. Roll or fold the lamb back into a rectangular shape and tie it at roughly 2-inch intervals using kitchen twine. Don’t stress if it’s not perfect—I’m usually a little messy but it always turns out delicious! Rub the remaining herb paste all over the outside of the roast. If you want to make this ahead, now’s the time to refrigerate it for up to 3 days—just remember to bring it to room temperature about an hour before roasting so it cooks evenly.
Step 3: Prepare Roasting Vegetables and Roast
Chop your root veggies into bite-size pieces and toss them with a drizzle of olive oil, salt, pepper, and a few herb sprigs. Lay the veggies in a large roasting pan and nestle the lamb right on top. This way, the veggies soak up all those lamb drippings—trust me, it makes them irresistible. Preheat your oven to 325°F and roast low and slow. Cooking time varies depending on the size of your lamb—typically around 3 to 3.5 hours for a 4-6 lb roast—but I always recommend using a meat thermometer to check for doneness: 135°F for medium-rare, 145°F if you prefer medium.
Step 4: Rest, Make Gremolata, and Serve
Once the lamb reaches your desired temperature, remove it from the pan and tent loosely with foil. Let it rest for at least 15-20 minutes—that’s the secret to juicy slices. Meanwhile, let the veggies keep roasting if they need a bit more time to get tender and caramelized. While you wait, whip up the mint gremolata by combining chopped mint, parsley, lemon zest and juice, capers, minced garlic, and onion or shallot. This bright, zesty topping adds fresh contrasts that take this roast to the next level. Slice the lamb, plate with those golden roasted vegetables, and spoon over the gremolata. Yum!
Pro Tips for Making Herb Crusted Leg of Lamb Roast Recipe
- Butterflying the Lamb: I discovered that buying a butterflied leg or asking your butcher to butterfly it saves so much prep time and ensures even cooking.
- Rest Your Roast: Don’t skip the resting step—it lets the juices redistribute, making every bite tender and juicy.
- Use a Meat Thermometer: I learned the hard way that visual cues aren’t enough, so I always rely on a thermometer for perfect doneness.
- Make Ahead Advantage: The herb crust deepens in flavor if you prepare the roast a day or two ahead and let it marinate in the fridge.
How to Serve Herb Crusted Leg of Lamb Roast Recipe
Garnishes
I always top slices of lamb with a generous spoonful of the refreshing mint gremolata—the brightness cuts through the richness perfectly. Sometimes I sprinkle a few extra fresh herb leaves right before serving and a squeeze of lemon juice to add zing. It’s a simple touch that elevates every plate.
Side Dishes
The roasted root vegetables from the pan are my go-to side; they’re tender, caramelized, and full of flavor from the roasting juices. Sometimes I add a crisp green salad alongside or some buttery mashed potatoes for extra comfort. A glass of full-bodied red wine pairs beautifully too.
Creative Ways to Present
For holidays, I’ve laid the sliced roast on a large platter nestled on a bed of fresh herb sprigs and surrounded by the colorful roasted veggies. Drizzling some gremolata artisticly over the top makes it look restaurant-worthy—and it always gets compliments from guests. For casual dinners, serving family-style with the roast and veggies in the pan makes it cozy and accessible.
Make Ahead and Storage
Storing Leftovers
I like to store leftover lamb wrapped tightly in foil or an airtight container in the fridge—it keeps well for about 3 days. The flavors actually deepen a bit overnight, so the next day lunches are fantastic.
Freezing
If you want to freeze leftovers, slice the lamb first and freeze in portion-sized containers or freezer bags. The roasted veggies can freeze too but might be best eaten fresh for texture reasons. I’ve found lamb reheats very well from frozen without losing moisture.
Reheating
To reheat, I gently warm lamb slices in a covered skillet over low heat, adding a splash of broth or water to keep them moist. Alternatively, the oven at low temperature wrapped in foil works great. Avoid the microwave if you can, as it tends to dry the meat out.
FAQs
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Can I use bone-in leg of lamb for this Herb Crusted Leg of Lamb Roast Recipe?
Absolutely! Bone-in legs work wonderfully and add flavor, but you’ll need to adjust roasting time since bone-in cuts typically take a bit longer to cook through. Also, tying the roast securely is even more important to keep everything together.
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How do I know when the leg of lamb is perfectly cooked?
The best way is with an instant-read meat thermometer. For medium-rare, aim for an internal temperature of 135°F, and for medium, about 145°F. Remember, the roast will continue to cook a bit while resting.
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Can I make the herb crust without a food processor?
Yes! If you don’t have a food processor, finely chop the herbs, garlic, and lemon zest by hand and mix with olive oil until you get a coarse paste. It takes a little more elbow grease but yields great results.
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What sides pair best with Herb Crusted Leg of Lamb Roast Recipe?
Roasted root vegetables from the pan are ideal. You can also serve mashed potatoes, green beans, roasted asparagus, or a fresh salad to balance the richness of the lamb.
Final Thoughts
This Herb Crusted Leg of Lamb Roast Recipe has a special place in my heart because it blends simplicity and elegance so effortlessly. Every time I serve it, friends and family ask for seconds—and that’s the kind of recipe you want in your cooking arsenal. It’s approachable enough for a weekday treat but impressive enough for holiday celebrations. Give it a go, and I promise you’ll be amazed at how that glorious herb crust transforms a humble leg of lamb into something extraordinary. Happy roasting!
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Herb Crusted Leg of Lamb Roast Recipe
- Prep Time: 45 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Description
This Herb Crusted Leg of Lamb is a succulent, flavorful roast perfect for special occasions like Christmas or Easter. The lamb is butterflied and generously coated with a coarse herb and garlic paste before roasting on a bed of root vegetables, which soak up all the delicious juices. The final dish is complemented by a fresh, zesty mint gremolata, creating a perfect balance of savory, aromatic, and bright flavors.
Ingredients
Lamb and Herb Paste
- 4-6 lb boneless leg of lamb, preferably butterflied
- Salt and black pepper to taste
- 1 cup fresh herbs, packed (a mix of 2 or 3 of thyme, sage, rosemary)
- 1 cup Italian parsley, packed (about ½ a bunch), tender stems okay
- 15-20 cloves garlic
- 1 tablespoon lemon zest
- ½ tsp salt per pound of lamb
- 5 tablespoons olive oil
Roasting Vegetables
- 6-8 cups variety of chopped root veggies (onions, potatoes, carrots, celery, fennel bulb, parsnips, beets, sunchokes, leeks, whole garlic cloves)
- Olive oil to coat
- Salt and pepper to taste
Mint Gremolata
- ¼ cup olive oil
- ⅓ cup finely chopped mint leaves (packed)
- ⅓ cup finely chopped Italian parsley
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon chopped capers
- 1 finely minced garlic clove
- 2 tablespoons finely chopped onion or shallot
- Salt and pepper to taste
Instructions
- Prepare the Lamb: Remove the lamb from packaging and pat dry thoroughly. Trim away any unwanted large chunks of fat, leaving a little marbling for flavor. If you prefer the outer fat layer, score it diagonally in a criss-cross pattern at 1-inch intervals without cutting into the meat. Place the fatty side down. Butterfly the lamb to form a rectangle if not already done.
- Make Herb Paste: In a food processor, combine all herbs, garlic cloves, salt, pepper, and lemon zest. Pulse until the mixture resembles coarse sand. Add the olive oil gradually, pulsing until just combined into a dry, coarse paste. Avoid making it too smooth or oily.
- Season and Fill Lamb: Sprinkle all sides of the lamb with salt and pepper. Spread about two-thirds of the herb paste evenly inside the lamb. Fold or roll the lamb and tie it at 2-inch intervals with kitchen string to hold its shape. Rub the remaining herb paste all over the outside. If preparing ahead, refrigerate now for 1-3 days and bring to room temperature at least one hour before roasting.
- Prepare Vegetables: Chop a variety of root vegetables into bite-sized pieces. Toss them with olive oil, salt, pepper, and a few sprigs of herbs. Arrange the vegetables in a large roasting pan as a bed for the lamb.
- Roast the Lamb: Preheat the oven to 325°F (163°C). Place the lamb on top of the vegetable bed or a wire rack over a pan if roasting without vegetables. Roast according to the size of the lamb and desired doneness, checking with a meat thermometer. Remove the lamb when done and let it rest loosely covered with foil for 15-20 minutes while the vegetables continue cooking if needed.
- Make Mint Gremolata: In a small bowl, combine olive oil, chopped mint leaves, Italian parsley, lemon zest, lemon juice, chopped capers, minced garlic, chopped onion or shallot, and season with salt and pepper. Mix well.
- Serve: Slice the rested lamb and serve it alongside the roasted vegetables with a spoonful of mint gremolata on top or on the side for added brightness and flavor.
Notes
- This herb-crusted leg of lamb is ideal for holiday meals like Christmas dinner or Easter brunch.
- Resting the lamb after roasting is important to allow juices to redistribute for a tender, juicy result.
- Butterflying the lamb creates an even layer for the herb paste and ensures even cooking.
- You can prepare the herb crusted lamb a day or two in advance to enhance the flavors.
- Roasting the lamb on vegetables allows the veggies to absorb the flavorful drippings, creating a tasty side dish.
Nutrition
- Serving Size: 6 ounces (without vegetables)
- Calories: 407
- Sugar: 0.2 g
- Sodium: 515 mg
- Fat: 22.9 g
- Saturated Fat: 5.5 g
- Unsaturated Fat: Approximately 17.4 g
- Trans Fat: 0 g
- Carbohydrates: 1.9 g
- Fiber: 0.4 g
- Protein: 47.1 g
- Cholesterol: 145 mg
