Description
This Herb Crusted Leg of Lamb is a succulent and flavorful roast perfect for special occasions like Easter or Christmas. The boneless leg of lamb is butterflied, stuffed with a fragrant garlic and herb paste, and roasted to perfection, either alone on a wire rack or resting on a bed of seasoned root vegetables. Finished with an optional fresh mint gremolata, this recipe delivers a tender, aromatic centerpiece with a crisp herb crust and delicious roasted veggies.
Ingredients
Scale
Lamb and Herb Crust
- 4-6 lb boneless leg of lamb, preferably butterflied
- Salt and black pepper to taste
- 1 cup fresh herbs, packed (mix of 2 or 3 of thyme, sage, rosemary)
- 1 cup Italian parsley, packed (about ½ 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 chopped root vegetables (onions, potatoes, carrots, celery, fennel bulb, parsnips, beets, sunchokes, leeks, whole garlic cloves)
- Olive oil to coat vegetables
- Salt and pepper to taste
Mint Gremolata (optional)
- 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 leg of lamb from packaging and pat dry thoroughly. Trim away large chunks of unwanted fat, leaving some marbled fat for flavor. If keeping the outer fat layer, score it in a diagonal crosshatch at about 1-inch intervals just through the fat. Place the fat side down. If needed, butterfly the lamb to form a rectangle for stuffing.
- Make the Herb Paste: In a food processor, combine fresh herbs, garlic cloves, salt, pepper, and lemon zest. Pulse until the mixture resembles coarse sand. Add olive oil and pulse briefly until combined into a dry, coarse paste—not too smooth or oily.
- Season and Stuff the Lamb: Sprinkle all sides of the lamb with salt and pepper. Spread two-thirds of the herb paste evenly over the inside surface of the butterflied lamb. Fold or roll the lamb and tie securely at 2-inch intervals with kitchen twine. Rub the remaining herb paste over the outside of the tied lamb. At this point, you may refrigerate the lamb for 1 to 3 days, bringing it to room temperature at least one hour before roasting.
- Prepare Roasting Vegetables: Chop a variety of root vegetables into bite-size pieces. Toss them with olive oil, salt, pepper, and a few sprigs of herbs. Spread evenly in a large roasting pan, forming a bed for the lamb.
- Roast the Lamb: Place the herb-crusted lamb on top of the bed of vegetables (or on a wire rack over a pan if you prefer). Preheat the oven to 325°F (163°C). Roast the lamb until it reaches the desired doneness based on weight: generally about 15-20 minutes per pound for medium rare. Use a meat thermometer to check internal temperature (130-135°F for medium rare). Remove the lamb from the oven and transfer it to a cutting board, loosely cover with foil, and let it rest for 15-20 minutes. Meanwhile, continue roasting the vegetables if needed until tender.
- Make the Mint Gremolata (optional): In a small bowl, combine olive oil, chopped mint, parsley, lemon zest, lemon juice, capers, minced garlic, finely chopped onion or shallot, salt, and pepper. Stir well to create a fresh, vibrant sauce.
- Serve: Slice the rested lamb and serve alongside the roasted root vegetables, drizzled or topped with the optional mint gremolata for a fresh herbal punch.
Notes
- This herb-crusted leg of lamb is ideal for festive occasions such as Christmas dinner or Easter brunch.
- Butterflying the lamb creates a perfect surface area for the herb paste and stuffing.
- Resting the lamb after roasting is essential to redistribute juices for tender slices.
- Roasting over vegetables imparts additional flavor and creates a delicious side dish.
- The optional mint gremolata adds freshness and brightness to the rich lamb.
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: 145.2 mg
