The Best Garlic and Herb Roasted Leg of Lamb Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor profile and health benefits.

leg of lamb

💰Cheaper: pork loin

Pork loin is a more affordable protein option.

chicken broth

💰Cheaper: vegetable broth

Vegetable broth can provide a similar flavor base.

mustard

🥗Healthier: honey mustard

💰Cheaper: yellow mustard

Yellow mustard is a more economical option.

In a small food processor, add 14 cloves of garlic, 4 tablespoons of fresh rosemary, 2 tablespoons of fresh thyme, 6 tablespoons of fresh parsley, 2 teaspoons of salt, 1 teaspoon of black pepper, 4 tablespoons of olive oil, and 1 tablespoon of Tabasco sauce.

Process the mixture until it turns into a paste.

Pour the garlic paste over the leg of lamb and rub it all over, ensuring to stuff some inside the boneless part.

Cover the lamb with plastic wrap and marinate in the fridge for at least 4 hours or overnight.

Before roasting, bring the lamb to room temperature for at least 1 hour.

In the bottom of the roasting pan, add 1 medium onion, 2 carrots, and 1 celery rib, then pour in 1 cup of beef broth.

Place the leg of lamb over the rack in the roasting pan.

Roast at 350°F for about 1 hour and 45 minutes, or until the internal temperature reaches 135°F to 140°F for medium-rare to medium.

Let the leg of lamb rest for at least 30 minutes before carving.

While the lamb is resting, make the gravy by adding 2 cups of beef broth to the hot roasting pan to deglaze it, scraping up the brown bits.

Pour the liquid into another container and discard the vegetables.

In a saucepan over medium heat, melt 2 tablespoons of butter, then add 1/4 cup of all-purpose flour and stir for about a minute.

Pour in the deglazed liquid and simmer for 3 to 5 minutes until the gravy thickens.

Remove the twine from the lamb before carving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens