If you’re looking for a special recipe that feels luxurious but isn’t intimidating at all, this Herb-Crusted Leg of Lamb Recipe is going to become your new favorite. I absolutely love how the fresh herbs and garlic form this incredible crust that locks in all the juicy, tender flavor of the lamb—and the bed of roasted root veggies makes it a one-pan, hearty meal that just sings comfort. When I first tried this, my whole family went crazy for it, and I’m betting you’ll enjoy the delicious, rustic flavors just as much as we do.
Why You’ll Love This Recipe
- Rich Herb Flavor: Fresh thyme, rosemary, sage, and parsley create an aromatic crust that makes every bite memorable.
- Juicy, Tender Meat: Butterflying and herb-pasting the lamb ensures it stays moist and full of flavor.
- One-Pan Meal: Roasting on a bed of seasonal root vegetables means fewer dishes and incredible flavor absorption.
- Make-Ahead Friendly: You can prep the lamb days in advance, letting those flavors deepen over time.
Ingredients You’ll Need
The combination of fresh herbs, garlic, and lemon zest in this Herb-Crusted Leg of Lamb Recipe is what creates that unforgettable crust and savory aroma. Plus, the variety of root vegetables adds a touch of sweetness and earthiness that balances beautifully with the lamb.
- Boneless leg of lamb: Look for a butterflied cut if possible; it cooks faster and takes on the herb crust better.
- Fresh herbs (thyme, sage, rosemary): Use fresh—dried won’t deliver the same vibrant flavor here.
- Italian parsley: Adds a fresh, bright note that elevates the crust’s complexity.
- Garlic cloves: The more, the merrier—this dish loves garlic’s punch.
- Lemon zest & juice: They brighten up the rich lamb and cut through the fat.
- Olive oil: The glue that holds the herb crust together and adds silkiness.
- Root vegetables (onions, potatoes, carrots, parsnips, fennel, etc.): Pick a mix of seasonal favorites for tons of flavor and color.
- Salt and black pepper: Essential for seasoning the lamb and veggies perfectly.
- Mint leaves (for gremolata): Fresh mint adds a refreshing pop that livens up the rich lamb at serving.
- Capers, finely minced garlic, shallot: These small additions in the gremolata add layers of bright, tangy flavor.
Variations
I like to customize this Herb-Crusted Leg of Lamb Recipe depending on the season and who’s coming over. It’s flexible enough to tweak and still come out amazing — so feel free to make it your own.
- Herb Mix Change-Up: One time, I swapped out sage for oregano and loved the slightly Mediterranean twist it gave the dish.
- Spicy Kick: Add a pinch of smoked paprika or a dash of chili flakes into the herb paste for an unexpected heat that my family surprisingly loved.
- Vegetarian Version: Instead of lamb, roast a thick cauliflower steak with the herb crust on top—also delicious and a great option for a meatless crowd.
- Cooking Method: If you’re short on time, skip the veggie bed and roast the lamb on a wire rack instead — you’ll still get a beautiful crust.
How to Make Herb-Crusted Leg of Lamb Recipe
Step 1: Prep and Butterfly Your Lamb
Start by removing the lamb from its packaging and patting it dry thoroughly — this helps the crust stick and crisp up nicely. Trim off any big chunks of fat; a little marbling is perfect, but you don’t want huge fatty blobs. If you’d like, you can score the fat layer in a criss-cross pattern, which helps the seasoning penetrate more deeply and forms a pretty crust. Butterflying the leg into a flat rectangle is key — that way, you get an even herb coating inside and out. Don’t stress if your string-tying isn’t perfect; it’s rustic cooking, and doing your best is always enough.
Step 2: Craft the Herb Paste
In a food processor, pulse together your fresh herbs, garlic cloves, salt, pepper, and lemon zest until it looks like coarse sand. Add olive oil little by little, pulsing just until it comes together into a dry, coarse paste. This step is where I discovered that keeping the paste chunky rather than smooth helps the crust get that perfect texture — think rustic and rough, not slick.
Step 3: Season, Spread, and Tie
Season the entire lamb with salt and pepper, then spread about two-thirds of the herb paste over the inside surface if you butterflied it. Roll it up and tie at two-inch intervals—this keeps everything snug and helps the flavors meld during cooking. Rub the remaining herb paste all over the outside of the roast. If you want to make this ahead, you can refrigerate it for up to three days at this stage—just remember to take it out about an hour before roasting so it can come to room temperature.
Step 4: Prepare the Roasting Vegetables and Oven
Chop an assortment of root veggies into bite-sized pieces—onions, carrots, potatoes, fennel, and parsnips are fantastic options. Toss them with olive oil, salt, pepper, and a few sprigs of herbs. Spread the veggies evenly in a large roasting pan and nestle your lamb right on top. This method lets the lamb’s juices drip down and infuse the vegetables, making them irresistibly flavorful.
Step 5: Roast Low and Slow
Pop your pan into a 325°F oven. Roasting time depends on the size of your leg, but generally, plan for about 15-20 minutes per pound for medium-rare. Use a meat thermometer to check for doneness; I love pulling mine out at 135°F—it rests to a perfect medium. Don’t rush this part! After roasting, transfer the lamb to a cutting board, tent loosely with foil, and let it rest at least 15-20 minutes. Resting is the secret I learned after too many dry roasts—it really makes all the difference for juicy slices. Meanwhile, if the veggies need more time, leave them in the oven until they’re tender and caramelized.
Step 6: Whip Up the Optional Mint Gremolata
Mix together finely chopped mint, Italian parsley, lemon zest and juice, capers, garlic, shallot, olive oil, salt, and pepper in a small bowl. This zesty, fresh gremolata is a game-changer that I always make. It cuts through the richness of the lamb and adds a bright, herby finish that feels like a little celebration on your plate.
Pro Tips for Making Herb-Crusted Leg of Lamb Recipe
- Don’t Skip Resting: I used to rush slicing right away and ended up with dry meat—letting it rest locks in the juices beautifully.
- Use a Meat Thermometer: That little gadget takes all the guesswork out and prevents over or undercooking.
- Butterfly the Leg Evenly: This step was a game-changer for me; it helps the lamb cook quicker and absorb more herb flavor.
- Don’t Over-Oil the Herb Paste: Keep the paste dry and coarse so the crust crisps up instead of steaming.
How to Serve Herb-Crusted Leg of Lamb Recipe
Garnishes
I always sprinkle a little extra fresh parsley on top for color, and the mint gremolata is my must-have garnish—it brings that perfect fresh brightness. Sometimes, a drizzle of good-quality olive oil just before serving makes everything shimmer and taste even richer.
Side Dishes
Aside from the roasted root veggies that cook under the lamb, I love serving this with a crisp green salad tossed in lemon vinaigrette and some crusty bread to soak up all the tasty juices. Occasionally, I also pair it with creamy mashed potatoes or a simple couscous salad for a lighter grain option.
Creative Ways to Present
For special occasions, I’ve arranged thin slices of the herb-crusted lamb fanned out on a large platter with the root veggies piled high around it. Adding some edible flowers or fresh herb sprigs makes it look extra festive and inviting. I once served this for Easter brunch with soft poached eggs on the side—unexpected but totally delicious!
Make Ahead and Storage
Storing Leftovers
I usually store leftover lamb in an airtight container in the fridge. It keeps well for 3 to 4 days, and since the meat is so flavorful, even leftovers taste fantastic cold or reheated. The veggies are a bit softer the next day but still delicious.
Freezing
You can freeze leftovers of this Herb-Crusted Leg of Lamb Recipe, though I recommend slicing before freezing to make reheating easier. Wrap individual portions tightly in foil and then place in a freezer-safe bag. It’s best eaten within two months for optimal flavor and texture.
Reheating
To reheat, I gently warm sliced lamb in a skillet over low heat with a splash of broth or water to keep it moist. Reheating slowly ensures the herb crust stays intact and the meat remains tender. The veggies reheat well in the oven at 350°F wrapped in foil to prevent drying out.
FAQs
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Can I use bone-in leg of lamb for this recipe?
Absolutely! A bone-in leg adds extra flavor during roasting, but keep in mind it may need longer cooking time. You can still butterfly it if you’re comfortable doing so, but if not, simply adjust the herb paste application and cook until your thermometer reads the desired internal temperature.
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How long should I roast the lamb for medium-rare?
Plan for about 15-20 minutes per pound at 325°F. Use a meat thermometer and take the lamb out when it hits 135°F, then let it rest to reach the perfect medium-rare. Remember, resting is crucial—you’ll thank me later!
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Can I prepare the herb crust and lamb ahead of time?
Yes! One of my favorite things about this Herb-Crusted Leg of Lamb Recipe is that you can prep it up to three days ahead. Just wrap it tightly and refrigerate. Before roasting, bring it to room temperature to ensure even cooking.
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What if I don’t have a food processor?
No problem! You can finely chop the herbs, garlic, and other ingredients by hand. It will take a little more elbow grease, but it’s totally doable and results in a lovely rustic crust.
Final Thoughts
This Herb-Crusted Leg of Lamb Recipe has become my go-to for big family dinners and celebrations because it’s impressive without being complicated. I love that it lets the lamb’s natural flavor shine through while adding those fresh, herbaceous notes that make every bite sing. Give it a try—you might discover your new signature dish that friends and family keep asking for, just like mine do!
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Herb-Crusted Leg of Lamb Recipe
- Prep Time: 45 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Description
This Herb Crusted Leg of Lamb is a flavorful, elegant dish ideal for festive occasions like Christmas or Easter. Featuring a fragrant crust of fresh herbs, garlic, and lemon zest, this roast is succulent and tender, enhanced by roasting over a medley of root vegetables. Accompanied by a refreshing mint gremolata, it offers a perfect balance of richness and brightness for a memorable meal.
Ingredients
Lamb and Herb Crust
- 4-6 lb boneless leg of lamb, preferably butterflied
- Salt and black pepper to taste
- 1 cup fresh herbs (a mix of 2 or 3: thyme, sage, rosemary), packed
- 1 cup Italian parsley, packed (about ½ a bunch), tender stems ok
- 15-20 cloves garlic
- 1 tablespoon lemon zest
- ½ tsp salt per pound of lamb
- 5 tablespoons olive oil
Roasting Vegetables
- 6-8 cups variety of chopped root veggies – onions, potatoes, carrots, celery, fennel bulb, parsnips, beets, sunchokes, leeks, whole garlic cloves
- Olive oil to coat
- Salt and pepper to taste
Mint Gremolata
- 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 lamb from packaging and pat it dry thoroughly. Trim off any large chunks of fat, leaving some marbled fat for flavor. If keeping the fat layer on the roast, score it diagonally in a criss-cross pattern at 1-inch intervals just until you hit the meat. Place the fat side down. If butterflying the lamb, shape it into a rectangle for even spreading of the herb paste.
- Make the Herb Paste: Combine the fresh herbs, garlic cloves, salt, black pepper, and lemon zest in a food processor. Pulse until the mixture resembles coarse sand. Add the olive oil gradually, pulsing until just combined into a dry, coarse paste—not too smooth or oily. Scrape down the sides as needed to mix evenly.
- Season and Fill Lamb: Sprinkle all sides of the lamb with salt and pepper. Spread two-thirds of the herb paste evenly on the inside surface of the butterflied lamb, reserving the rest for the crust. Roll or fold the lamb with the filling inside and tie securely at 2-inch intervals using kitchen twine, ensuring it holds its shape during roasting. Rub the remaining herb paste all over the outer surface of the rolled lamb.
- Optional Make-Ahead: At this point, you can refrigerate the prepared lamb for 1 to 3 days. Before roasting, bring it to room temperature for at least one hour to ensure even cooking.
- Prepare Roasting Vegetables: Chop a combination of root vegetables into bite-sized pieces. Toss them lightly with olive oil, salt, pepper, and a few sprigs of herbs. Spread them in a large roasting pan to create a bed for the lamb to rest upon during roasting.
- Roast the Lamb: Place the lamb roast on top of the vegetable bed in the roasting pan. Preheat the oven to 325°F (163°C). Roast the lamb until it reaches your desired level of doneness—using a meat thermometer is recommended (see notes for approximate times). The vegetables will cook in the lamb’s juices. Once done, remove the lamb from the oven and transfer it to a cutting board. Loosely cover with foil and let rest for 15-20 minutes while the vegetables continue cooking if needed. Resting ensures the juices redistribute for tender meat.
- Prepare Mint Gremolata: In a small bowl, combine the olive oil, chopped mint leaves, Italian parsley, lemon zest, lemon juice, capers, minced garlic, chopped onion or shallot, and season with salt and pepper to taste. Mix well and set aside.
- Serve: Slice the rested lamb roast and serve it alongside the roasted root vegetables, garnished with a spoonful of mint gremolata for a fresh, vibrant contrast.
Notes
- This herb-crusted leg of lamb is an ideal centerpiece for holiday dinners like Christmas or Easter brunch.
- Roasting time varies by weight: approx. 20 minutes per pound for medium-rare, longer for well done; always use a meat thermometer (medium-rare 135°F, medium 145°F).
- Scoring the fat helps render it and develop a flavorful crust.
- Butterflying the lamb ensures even herb coverage and faster roasting.
- Resting the meat after roasting is essential for juiciness and tender slices.
- The roasted root vegetables infused with lamb juices complement the rich flavor of the meat perfectly.
Nutrition
- Serving Size: 6 ounces (without veggies)
- Calories: 407
- Sugar: 0.2 g
- Sodium: 515 mg
- Fat: 22.9 g
- Saturated Fat: 5.5 g
- Unsaturated Fat: 17.4 g
- Trans Fat: 0 g
- Carbohydrates: 1.9 g
- Fiber: 0.4 g
- Protein: 47.1 g
- Cholesterol: 145.2 mg
