Garlic & Herb Roasted Leg of Lamb - EASY, Juicy & Delicious Recipe!!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

leg of lamb

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Chicken thighs are more affordable and lower in fat.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried thyme

Dried herbs are often more accessible and have a longer shelf life.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: dried oregano

Dried oregano can be a suitable substitute with a similar flavor profile.

Preheat the oven to 350°F (175°C).

In a small bowl, combine 2 tablespoons of coarsely ground dijon mustard, 3-4 tablespoons of olive oil, 1 tablespoon of thyme leaves, 1.5 tablespoons of freshly chopped rosemary, 5 minced garlic cloves, 1 teaspoon of freshly cracked black pepper, and 1.5 tablespoons of kosher salt; whisk together.

Cut larger baby potatoes in half and drizzle some olive oil over them, then season with salt, black pepper, and herb de provence or Italian herb blend; toss to coat.

Score the fat on the boneless leg of lamb with a sharp knife to help the spices penetrate.

Rub the garlic and mustard mixture into the scored fat of the leg of lamb, ensuring it gets into the cuts.

Wrap the leg of lamb with kitchen twine to hold it together snugly for even cooking.

Place the leg of lamb on top of the seasoned baby potatoes in a large casserole pan.

Roast the lamb in the preheated oven for about 1.5 to 2 hours, until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for more well-done.

Remove the lamb from the oven and cut the kitchen twine off.

Pour the drippings from the pan back over the lamb and let it rest for 15-20 minutes before carving.

Carve the lamb and serve it with the roasted potatoes and pan juices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens