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.
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/