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
Scale
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
