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. 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 125-130°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 herbs, garlic, and shallots 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 low oven when the internal temperature registers $125^{\circ}F$ to $130^{\circ}F$. The temperature will then continue to rise to a perfect 145°F as it rests.

Roasted Leg of Lamb (with a Fresh Mint-Parsley Sauce!)

Best Roasted Leg of Lamb (with a Fresh Mint-Parsley Sauce!)

A classic showstopper recipe for a holiday meal, this Herb-Crusted Roasted Leg of Lamb is tender, juicy, and full of flavor. A bone-in leg of lamb is scored and coated in a fragrant rub of fresh rosemary, thyme, and garlic. It’s slow-roasted at a low temperature and then finished with a high-heat roast to create a crispy crust. The roast is served with a fresh, vibrant parsley-mint sauce.

Author: Grace

Ingredients

1 (6- to 7-lb.) bone-in leg of lamb, trimmed
1 1/4 cups olive oil, divided
1 Tbsp. finely chopped fresh rosemary
1 Tbsp. chopped fresh thyme
1 Tbsp. plus 1/2 tsp. grated garlic (from 4 cloves), divided
1 tsp. black pepper
6 tsp. kosher salt, divided
2 cups loosely packed fresh flat-leaf parsley leaves
1 cup loosely packed fresh mint leaves
2 Tbsp. red wine vinegar

Instructions

Set a wire rack inside a rimmed baking sheet lined with aluminum foil.
Score the fatty top of the lamb 5 times (1/4 inch deep and 4 inches long).
In a small bowl, stir together the fresh rosemary, thyme, 1/4 cup of the olive oil, and 1 tablespoon of the grated garlic to create a paste.
Rub the herb mixture all over the lamb. Season the lamb all over with 1 teaspoon of black pepper and 5 teaspoons of the kosher salt.
Place the lamb on the wire rack. Let it stand at room temperature for 1 hour.
Preheat the oven to 325°F. Cook the lamb until a thermometer inserted in the thickest portion of the meat (avoiding the bone) registers 125°F to 130°F, about 1 hour and 45 minutes.
Remove the lamb from the oven and let it rest on the rack for 30 minutes.
Meanwhile, increase the oven temperature to 450°F. Return the rested lamb to the hot oven and cook until the meat is browned and a crust has formed, about 10 to 15 minutes.
Remove the lamb from the oven and let it rest on a wire rack for 15 minutes.
Make the Parsley-Mint Sauce: While the lamb rests, add the parsley, mint, red wine vinegar, and the remaining 1/2 teaspoon of garlic to a food processor and pulse for 20 seconds until roughly chopped.
With the food processor running, gradually pour in the remaining 1 cup of olive oil until the sauce is blended. Stir in the remaining 1 teaspoon of salt.
Slice the rested lamb against the grain and serve with the herb sauce.

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 1 hour before cooking is a crucial step that helps it to cook more evenly.
The recipe uses a ‘reverse sear’ method—slow-roasting first and then finishing at a high heat—to ensure a tender interior and a crispy crust.
Resting the roast *twice* (once after the low-temp roast and again after the high-heat finish) is essential for the juices to redistribute, ensuring the meat is moist and tender.

Find it online: https://www.eatswithsoul.com/roasted-leg-of-lamb-2/