Are you searching for the ultimate holiday showstopper? A magnificent, jaw-dropping centerpiece for your Christmas or Easter dinner that is the very definition of a celebratory feast? This incredible, from-scratch Roasted Leg of Lamb with a vibrant Lemony Herb Sauce is that perfect recipe. We’re talking an impossibly juicy and tender bone-in roast, with a perfect, rosy-pink center, all encased in a savory, crackly, and deeply flavorful crust, and served with a bright, zesty sauce that cuts through the richness beautifully.
This isn’t just another roast recipe; it’s your definitive guide to mastering one of the most revered and delicious roasts. While a perfect leg of lamb may seem like the exclusive domain of a fancy restaurant, we’ll show you the simple but crucial professional secrets to a flawless, tender roast that never fails. This is a satisfying, soulful, and deeply impressive meal that is destined to become the highlight of your celebration.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate “High-Low” Holiday Centerpiece
What makes this Roasted Leg of Lamb so spectacularly delicious is its incredible depth of flavor and its brilliant, foolproof roasting method. This recipe is a masterpiece of classic, festive cooking with a vibrant, modern twist. The star of the show is a magnificent, bone-in leg of lamb. The brilliant flavor comes from a from-scratch savory paste, made from shallots, garlic, lemon, and mustard, which is rubbed all over the roast. The lamb is then cooked using a “high-low-broil” method—a high-heat blast to create a crust, a long, low-temperature roast for a perfect, even cook, and a final blast under the broiler for a stunning finish. The final, perfect counterpoint is a bright, zesty, and herbaceous homemade Lemony Herb Sauce, made from fresh parsley and mint.
| Metric | Time / Level |
| Total Time | 5 hours (includes 2-hour rest) |
| Active Prep Time | 30 minutes |
| Difficulty Level | Intermediate |
| Servings | 8-10 |
The Butcher’s & The Garden’s Best: The Essential Ingredients
This iconic dish uses a handful of high-quality ingredients and one crucial tool to create its signature rich and savory flavor.
- The Lamb (The Star of the Show!):
- Bone-in Leg of Lamb: For the absolute most flavorful and juiciest result, it is essential to use a bone-in leg of lamb. The bone adds an incredible, deep flavor and helps the meat to stay wonderfully moist as it roasts.
- The Savory “Two-in-One” Paste: The secret to the deep, complex flavor of both the roast and the sauce is this brilliant, multi-purpose paste.
- The Aromatics: A classic and powerful combination of fresh shallots and garlic, sharp Dijon mustard, and bright lemon zest and juice creates the perfect, savory, and tangy flavor base.
- The Lemony Herb Sauce:
- An Herb Explosion: This isn’t a heavy, cooked gravy, but a vibrant, fresh condiment. A huge amount of fresh parsley and mint forms the base, which is the perfect, zesty counterpoint to the rich, savory lamb.
- The Key Equipment (A Meat Thermometer!): This is the single most important, non-negotiable tool for a perfect roast.1 Because a leg of lamb is an expensive cut of meat, an instant-read meat thermometer is the only 100% foolproof way to guarantee that your roast is cooked to your desired, perfect temperature without any guesswork.
The Roasting Masterclass: The Secret to a Perfectly Juicy Roast
This recipe uses a few simple but brilliant professional techniques that guarantee a flawless, impressive result.
- The “Two-in-One” Sauce Base: This is a brilliant and efficient professional trick! You’ll create one flavorful aromatic paste, use half of it to rub on the lamb, and then reserve the other half to use as the flavor-packed starter for your fresh herb sauce.
- The “High-Low-Broil” Method: This recipe uses a classic, multi-stage roasting method. The initial, 20-minute blast of very high heat ($450^{\circ}F$) is the key that creates the beautiful, dark, and crackly crust. The second, lower-temperature ($300^{\circ}F$) stage is what gently and evenly cooks the interior. The final, quick blast under the broiler is the secret that perfectly finishes and crisps the crust.
- Trust Your Thermometer & Rest!: You must let your finished roast rest for at least 20 minutes before you slice into it. This recipe has you pull the roast from the oven at 130°F, and the temperature will continue to rise to a perfect 145°F (medium) as it rests. This is the ultimate secret to a juicy, not dry, slice of lamb.
Step-by-Step to the Perfect Roasted Leg of Lamb
This elegant, festive meal is a joy to prepare.
Part 1: The Art of the Savory Marinade and Herb Sauce Base
Step 1: First, let your 7- to 8-pound leg of lamb rest at room temperature for 45 minutes. Preheat your oven to 450°F ($232^{\circ}C$).
Step 2: In a food processor, pulse your 1 large, roughly chopped shallot, the 1 teaspoon of Dijon mustard, the 1/4 teaspoon of crushed red pepper, the 1 tablespoon of grated lemon zest, 3 tablespoons of the lemon juice, 4 of the garlic cloves, and 1 teaspoon each of the salt and black pepper until they are roughly chopped.
Step 3: With the processor running, gradually add 1 cup of the olive oil and process until smooth. Transfer half of this mixture to a small bowl and set it aside (this will be for your rub). Cover and set aside the remaining mixture in the food processor bowl (this will be for your final herb sauce).
Step 4: Finely chop your remaining 4 garlic cloves and stir them into the reserved 1/2 cup of shallot mixture.
Part 2: The High-Low Roast and Final Rest
Step 1: Pat your leg of lamb dry with paper towels. Using a small paring knife, cut 1-inch slits all over the lamb. Rub your shallot-garlic mixture all over the lamb, pushing it into the slits. Sprinkle with the remaining 3/4 teaspoon each of salt and pepper.
Step 2: Place the lamb on a wire rack in a large roasting pan and bake for 20 minutes.
Step 3: Reduce the oven temperature to 300°F ($150^{\circ}C$) and continue to bake for 1 hour and 20 minutes to 1 hour and 30 minutes.
Step 4 (The Most Important Step!): Start checking the internal temperature. You will know the lamb is ready for the next step when your instant-read thermometer inserted into the thickest part of the meat (avoiding the bone) registers $130^{\circ}F$.
Step 5: Without removing the lamb from the oven, increase the oven temperature to “Broil” and broil for 5 to 10 minutes, until the roast is beautifully browned.
Step 6: Remove the roast from the oven, cover it loosely with aluminum foil, and let it rest for at least 20 minutes.
Part 3: The Vibrant Lemony Herb Sauce
While your lamb is resting, add your 1 cup each of fresh parsley and mint to the shallot mixture that is still in your food processor. Pulse about 20 times, until the herbs are finely chopped.
With the processor running, gradually add the remaining 3/4 cup of olive oil and 2 tablespoons of lemon juice. Add 1 to 2 tablespoons of water until the sauce has reached your desired consistency.
To serve, thinly slice your rested lamb against the grain and serve it with the vibrant, fresh herb sauce.
Roasted Leg of Lamb (with a Lemony Herb Sauce!)
A showstopper recipe for a bone-in leg of lamb, perfect for a holiday centerpiece. The lamb is rubbed with a savory paste of shallots, garlic, and herbs, then slow-roasted using a two-temperature method. It’s first seared at high heat, then roasted low and slow, and finally finished under the broiler for a browned crust. It is served with a fresh, vibrant herb sauce made from parsley, mint, and lemon juice.
Ingredients
- 1 (7- to 8-lb.) bone-in leg of lamb, trimmed and tied
- 1 large shallot, roughly chopped
- 1 tsp. Dijon mustard
- 1/4 tsp. crushed red pepper
- 1 Tbsp. grated lemon zest
- 5 Tbsp. fresh lemon juice, divided
- 8 garlic cloves, divided
- 1 3/4 tsp. kosher salt, divided
- 1 3/4 tsp. black pepper, divided
- 1 3/4 cups olive oil, divided
- 1 cup chopped fresh parsley, plus more for garnish
- 1 cup chopped fresh mint, plus more for garnish
- Lemon slices, to serve
Instructions
- Let the lamb stand at room temperature for 2 hours. Preheat the oven to 450°F.
- Make the Rub/Sauce Base: In a food processor, pulse the shallot, mustard, red pepper, lemon zest, 3 tablespoons of the lemon juice, 4 of the garlic cloves, 1 teaspoon of salt, and 1 teaspoon of pepper until roughly chopped. With the processor running, gradually add 1 cup of the olive oil.
- Transfer 1/2 cup of this mixture to a small bowl. Finely chop the remaining 4 garlic cloves and stir them into the bowl. This is your rub.
- Prepare the Lamb: Cut 1-inch slits all over the lamb. Rub the shallot-garlic mixture (from the small bowl) all over the lamb. Sprinkle with the remaining 3/4 teaspoon each of salt and pepper.
- Place the lamb on a wire rack in a large roasting pan. Bake at 450°F for 20 minutes.
- Reduce the oven temperature to 300°F and continue to bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a thermometer inserted into the thickest portion registers 130°F.
- Without removing the lamb, increase the oven temperature to broil. Broil for 5 to 10 minutes, until well browned.
- Remove the lamb from the oven, cover loosely with foil, and let it rest for 20 minutes.
- Make the Herb Sauce: While the lamb rests, add the parsley and mint to the remaining shallot mixture in the food processor. Pulse until the herbs are finely chopped. With the processor running, gradually add the remaining 3/4 cup of olive oil and the remaining 2 tablespoons of lemon juice. Add 1 to 2 tablespoons of water to reach the desired consistency.
- Thinly slice the rested lamb against the grain. Serve with the herb sauce and garnish with lemon slices.
Notes
- This is a showstopper main course that is perfect for a special holiday dinner like Christmas or Easter.
- Letting the roast sit at room temperature for 2 hours before cooking is a crucial step that helps it to cook more evenly.
- The two-temperature roasting method (starting high, then low, then a broil) is a key technique for developing a flavorful crust while ensuring a tender interior.
- Resting the roast for a full 20 minutes before carving is essential for the juices to redistribute, ensuring the meat is moist and tender when sliced.
Storage and Leftover Ideas
- Make-Ahead: This is the perfect make-ahead holiday meal! You can prepare the Lemony Herb Sauce up to 2 days in advance and store it in an airtight container in the refrigerator (be sure to press a piece of plastic wrap directly onto the surface to prevent it from browning).
- Storage: Store any leftover lamb, well-wrapped, in the refrigerator for up to 4 days.
- The Best Leftovers: Thinly sliced, leftover lamb makes the absolute best sandwiches!
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Frequently Asked questions (FAQs)
Q1: Why is my lamb tough?
The most common culprit is overcooking. Lamb is a delicate meat that is best served medium-rare to medium.2 The only 100% foolproof way to prevent a tough, overcooked roast is to use an instant-read thermometer and to pull it from the oven when it reaches 130°F, as this recipe directs.
Q2: Do I have to let it rest at room temperature first?
Yes! This is a crucial, professional step for a large roast. It takes the chill off the meat, which is the key that allows it to cook much more evenly.
Q3: What if I don’t have a food processor?
If you don’t have a food processor, you can absolutely make both the rub and the sauce by hand! You will just need to mince your shallots, garlic, and herbs very, very finely with a sharp knife, and then whisk them together with the other ingredients in a bowl.
Q4: Can I use a boneless leg of lamb?
You can, but a bone-in leg is highly recommended for the best, most flavorful and juicy result. If you do use a boneless leg of lamb, you will need to significantly reduce the roasting time, so be sure to start checking the internal temperature much earlier.
Q5: What internal temperature should I aim for?
This recipe is written for a final temperature of $145^{\circ}F$ (medium). To achieve this, you must pull your roast from the oven when the internal temperature registers $130^{\circ}F$ to $135^{\circ}F$. The temperature will then continue to rise to a perfect 145°F as it rests.