Description
A classic and flavorful dish featuring a tender leg of lamb coated with a savory herb crust, perfect for special occasions or a hearty family meal.
Ingredients
Scale
- 1 leg of lamb (4–5 pounds)
- 4 cloves garlic, sliced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 lemon, zested and juiced
- Salt and pepper to taste
- 3 tablespoons olive oil
Instructions
- Preparation Time: 20 minutes
- Cooking Time: 1.5-2 hours
- Total Time: 2-2.5 hours
- Preheat your oven to 375°F (190°C).
- Make small incisions all over the leg of lamb and insert slices of garlic into the cuts.
- In a small bowl, mix the rosemary, thyme, lemon zest, lemon juice, salt, pepper, and olive oil to form a marinade.
- Rub the marinade all over the lamb, ensuring it is well coated.
- Place the lamb on a rack in a roasting pan.
- Roast in the preheated oven for about 20 minutes per pound, or until a meat thermometer reads 145°F (63°C) for medium-rare.
- Remove the lamb from the oven and let it rest for 15-20 minutes before carving.
Notes
- Letting the lamb rest before carving ensures the juices redistribute, making the meat tender and juicy.
- Adjust cooking time based on your desired level of doneness.
- Pair with roasted vegetables and potatoes for a complete meal.
Nutrition
- Calories: 430
- Sodium: 240mg
- Fat: 30g
- Saturated Fat: 12g
- Protein: 35g
- Cholesterol: 115mg