Herb-Crusted Leg of Lamb Roast with Garlic & Rosemary

Looking for amazing lamb roast recipes? This herb-crusted leg of lamb is a showstopper! Easy to prepare, with incredible flavor. Get the recipe and tips now!

June 1, 2025
By Zelia Thorne.

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Recipe Introduction: Your Sunday Roast Just Got an Upgrade!

Fancy a truly unforgettable sunday dinner? ever wondered how to nail that perfect roast? this lamb roast recipe will transform your leg of lamb into a show-stopping centerpiece! the key? a flavourful herb crust and juicy, tender meat.

Quick Hook: Lamb Roast Recipes Made Easy

Craving a restaurant-quality roast at home? honestly, it's easier than you think! this recipe delivers a succulent lamb roast recipe infused with garlic and rosemary.

The taste? pure comfort food with a touch of elegance.

The Lowdown on This Lamb Roast

This lamb roast recipe has roots in hearty european cooking, particularly the british sunday roast tradition. it's about bringing people together over delicious food.

While not super simple, it's totally achievable in about 2 hours (plus some marinating time). this recipe yields about 6-8 servings, perfect for a family gathering! it’s time to get ready to create rosemary garlic lamb chops .

Why You'll Love This Recipe: Taste & Benefits

The main benefit? lamb is packed with protein and essential nutrients. this recipe is perfect for a special occasion where you want to impress.

This lamb is extra special because of the delicious herb crust. don’t forget, you’ll also get better at learning how to cook thick lamb chops .

Now, onto the good stuff – ingredients.

Alright, let's talk about what you'll need for the best lamb roast recipes ever! Honestly, it all starts with quality ingredients and a few trusty bits of kit. You know?

Herb-Crusted Leg of Lamb Roast with Garlic & Rosemary Recipe Card

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Preparation time:20 Mins

Cooking time:01 Hrs 30 Mins

Servings:6-8 servings

Ingredients:

• 1 (5-6 pound) boneless or bone-in leg of lamb (approximately 2.3 - 2.7 kg)
• 4 cloves garlic, minced (approximately 12g)
• 2 tablespoons fresh rosemary, chopped (approximately 6g)
• 2 tablespoons fresh thyme, chopped (approximately 6g)
• 2 tablespoons olive oil (approximately 30ml)
• 1 tablespoon Dijon mustard (approximately 15ml)
• 1 teaspoon kosher salt (approximately 6g)
• ½ teaspoon black pepper (approximately 1g)
• 1/2 cup dry red wine (approximately 120ml)
• Optional: 1 lemon, zested
• 2 cups low-sodium chicken or vegetable broth (approximately 480ml)
• 1 tablespoon cornstarch (approximately 7g)
• 2 tablespoons cold water (approximately 30ml)

Instructions:

• Pat the lamb dry with paper towels. This helps with browning.
• In a small bowl, combine garlic, rosemary, thyme, olive oil, Dijon mustard, salt, pepper, and lemon zest (if using). Mix well to make the herb paste.
• Rub the herb paste all over the lamb. Place the lamb in a large resealable bag or container. Pour red wine over the lamb, ensuring it coats all sides. Refrigerate for at least 2 hours, or preferably overnight.
• Preheat oven to 325°F (160°C).
• Place the lamb on a rack in the roasting pan. Roast for approximately 1 hour 30 minutes to 2 hours, or until a meat thermometer inserted into the thickest part of the lamb registers 135°F (57°C) for medium-rare, 145°F (63°C) for medium, or 155°F (68°C) for medium-well. Check out other lamb roast recipes online if needed
• Remove the lamb from the oven and let it rest for at least 15 minutes before carving. Tent loosely with foil. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
• While the lamb is resting, skim excess fat from the pan juices. Place the roasting pan on the stovetop over medium heat. Add chicken or vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
• In a small bowl, whisk together cornstarch and cold water. Slowly whisk the cornstarch slurry into the simmering pan juices. Cook until the sauce thickens, about 1-2 minutes.
• Carve the lamb against the grain and serve immediately with the pan sauce (if using) and your favourite sides.

Ingredients & Equipment

Main Ingredients: The Lamb's Tale

First, you'll need a leg of lamb, about 5-6 pounds (that's around 2.3 - 2.7 kg for those using metric).

Now, about the lamb itself: look for meat that's a nice, deep pink colour with creamy white fat. you don't want anything that looks grey or slimy, yeah? trust your gut.

For our lamb roast recipe to really shine, we want fresh, quality lamb.

Garlic is a must - 4 cloves , minced. fresh rosemary and thyme, 2 tablespoons each, chopped. good olive oil, 2 tablespoons (about 30ml ).

A dollop of dijon mustard, 1 tablespoon (around 15ml ). salt and pepper, 1 teaspoon of salt ( 6g ) and ½ teaspoon of pepper ( 1g ).

And finally, a splash of red wine, 1/2 cup (approximately 120ml ), and maybe a bit of lemon zest if you're feeling fancy.

I usually group my spices together when I'm planning How To Season Lamb Chops . That way they're all ready and I don't panic while I'm prepping!

Seasoning Notes: The Spice Rack Symphony

For this rosemary garlic lamb chops style roast, the essential combo is, well, rosemary and garlic . obviously! they're the rockstars.

But thyme adds a nice earthy note, and the dijon mustard helps everything stick. if you don't have rosemary, oregano works in a pinch, for seasoning lamb chops .

And don't be afraid to experiment! i once added a pinch of smoked paprika to my lamb loin chop recipes , and it was amazing! consider this too when grilling grilled lamb chop recipes since it can impart a smokey flavor.

Equipment Needed: Keep It Simple, Stupid

You don't need a ton of fancy stuff, thankfully. a roasting pan with a rack is key. it lets the air circulate and helps the lamb cook evenly.

And a meat thermometer is non-negotiable. aim for 135° f (57° c ) for medium-rare, 145° f (63° c ) for medium, or 155° f (68° c ) for medium-well.

Seriously, get a thermometer! this is how to how to cook thick lamb chops perfectly, temperature is king.

If you don't have a roasting pan, a large oven-safe skillet will do. and if you're missing a rack, just pile some roughly chopped veggies (like carrots and onions) under the lamb.

They'll add flavour and keep the meat from sitting in its own juices. you can even use the method when you want to make some lamb chops pan seared , but don't use the oven safe skillet in the pan, obviously.

Alright, let's chat about nailing that perfect lamb roast recipe . Honestly, there's nothing quite like the smell of a good roast wafting through the house.

Prep Like a Pro: Setting the Stage

First, essential mise en place is key. we're talking garlic minced, rosemary and thyme chopped. get your olive oil, dijon mustard, salt, pepper, red wine (or even lemon zest if you're feeling fancy) all measured out.

You know, like they do on tv!

Time-saving organization is your best friend. Prep everything the night before, mix the herb paste, whack it all in a bag, and let it marinate. It's a total game changer.

Safety first! Wash your hands! Keep raw lamb away from other food, and use a separate chopping board. No one wants a dodgy tummy.

Roasting Right: Step-by-Step to Deliciousness

1. Dry the Lamb: Pat that lamb dry with some kitchen towel. This helps with browning .
2. Herb Paste Magic: Mix up your garlic, rosemary, thyme, olive oil, Dijon, salt, pepper and maybe some lemon zest in a bowl. We're making Rosemary Garlic Lamb Chops vibes here.
3. Marinate Time: Rub that paste ALL over the lamb. Get it nice and coated. Then, red wine bath! Bag it up and chuck it in the fridge for at least 2 hours , but overnight is the dream.
4. Oven On: Preheat your oven to 325° F ( 160° C) .
5. Roasting Time: Lamb goes on a rack in a roasting pan. Roast it for 1 hour 30 minutes to 2 hours. Check the temp with a meat thermometer. We're aiming for 135° F ( 57° C) for medium-rare. Or if you're a How To Cook Thick Lamb Chops fan, you know to adjust accordingly for your taste.
6. Rest and Relax: Take it out! Let it rest for at least 15 minutes , tented with foil. Seriously, don't skip this.
7. Pan Sauce Upgrade: (Optional, but seriously, why wouldn't you?) Skim the fat from the pan juices, chuck in broth, and simmer.
8. Thickening Time: Mix cornstarch and water, whisk it in. Cook till it thickens. Boom!
9. Carve and Conquer: Carve it up and serve!

Pro Tips: Level Up Your Lamb Roast

• Meat Thermometer is King: Honestly, don't guess! This is the secret to perfectly cooked lamb.
• The Resting Game: Resting the lamb is crucial. Trust me .
• Marinate for Maximum Flavour: The longer, the better. Overnight is amazing.
• How To Season Lamb Chops the secret is, season aggressively. Don't be shy with those herbs!

There you have it, a lamb roast recipe that's going to knock your socks off. give it a go, and let me know how it turns out! you'll be searching for lamb loin chop recipes in no time.

Think of it as posh lamb chops pan seared , but in roast form! grilled lamb chop recipes are delicious too, of course.

Okay, so you're thinking about lamb roast recipes ? Awesome! It's proper tasty. Let's talk about nailing that perfect roast and all the little bits that make it sing.

Recipe Notes for the Best Lamb Roast

Honestly, these are the things I always think about when I'm whipping up a lamb roast recipe , and you should too!.

Serving Suggestions: Making it Look Swish

Okay, so the lamb is cooked. But how do we make it look amazing ?

First, think about the platter. a nice wooden board, maybe? drizzle some of those pan juices all over – that's liquid gold, mate! for sides, i'm a big fan of roasted root veggies – think carrots and parsnips – all glistening and caramelised.

Oh, my gosh! don’t forget a decent mint sauce; it's a classic for a reason. and to drink? a glass of red to wash it down is a perfect match.

Storage Tips: Keeping it Fresh

So, you've got leftovers. Lucky you!

Pop that lamb roast recipe in an airtight container and it'll be fine in the fridge for 3-4 days. for freezing, slice it up first.

It makes it easier to defrost portions later. reheating? low and slow is the way to go. a gentle oven or even a frying pan with a splash of stock works wonders.

Nobody wants dry lamb, right?

Variations: Mix it Up, Darling!

Feeling adventurous? Let's tweak those lamb chops recipes .

Want to go gluten-free? easy peasy. just make sure your dijon mustard doesn't have any sneaky gluten in it. and for something seasonal, how about swapping out the thyme for some fresh sage in autumn? you know, that proper comfort food vibe.

I sometimes change things based on my mood too - it's all good.

Nutrition Basics: A Little Bit Healthy, Right?

Alright, let's be real. this is a roast, not a kale smoothie. but how to season lamb chops and then roast them properly, you're getting a good whack of protein, which is essential for keeping you strong.

Lamb also brings iron and some vitamins to the table. think of it as a balanced treat, yeah?

And there you have it! some extra tips and tricks for your next lamb roast recipe . whether you are planning to learn how to cook thick lamb chops or learning how to prepare lamb chops , i have you covered.

Get those rosemary garlic lamb chops roasting, and don't be scared to get creative. you got this!.