Garlic and herbs create a magical combination that elevates any dish, and this roasted leg of lamb is no exception. It’s the perfect centerpiece for a memorable meal, filled with rich flavors and aromatic herbs. Whether you’re hosting a family gathering or a special occasion, this recipe promises to deliver a tender and flavorful experience that will have everyone coming back for seconds.
Steps
- Preheat your oven to 400°F to get it ready for roasting the lamb.
- Mince rosemary, thyme, and garlic, then mix them with olive oil to create a flavorful rub.
- Generously coat the leg of lamb with the herb and garlic mixture, ensuring it is fully covered.
- Place the lamb in the oven and roast until it reaches an internal temperature of no more than 145°F to keep it juicy.
- Remove the lamb from the oven and let it rest for about 20 minutes, allowing the juices to redistribute.
- Slice the lamb after resting, and consider pairing it with a spicy and dark Carignane wine for a complementary taste.
Ingredients
- crusted leg of lamb recipe:
- 1 leg of lamb (approximately 5 pounds)
- 4 cloves of garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 1/4 cup olive oil
- Salt, to taste
- Black pepper, to taste
FAQ
- What herbs work well with lamb?
- Lamb harmonizes beautifully with a variety of herbs and spices. A classic combination is rosemary and thyme, complemented by plenty of garlic. These are minced and mixed with olive oil to form a flavorful rub for the lamb.
- At what temperature should lamb be roasted?
- The roasting temperature for lamb varies based on the cut. Fatty cuts like flank and shoulder need a low, slow roast to become tender. A leaner cut, like the leg of lamb, should be roasted at a higher temperature, around 400°F, for optimal results. Avoid letting the internal temperature exceed 145°F to prevent dryness.
- Why is resting lamb important?
- Allowing lamb to rest after cooking is crucial. For a large leg of lamb, a resting period of about 20 minutes is recommended. This helps with carryover cooking and allows the juices to redistribute, ensuring a moist and flavorful result.
- What wine pairs well with herb-crusted leg of lamb?
- A spicy and dark Carignane, often grown in regions like Spain, southern France, and occasionally California, pairs excellently with an herb-crusted leg of lamb.
Tips
- Use a generous amount of rosemary, thyme, and garlic in the herb rub to enhance the flavor of the lamb, as these herbs pair exceptionally well with the meat.
- For a leg of lamb, set your oven to 400°F and ensure the internal temperature does not exceed 145°F to prevent the meat from drying out.
- Allow the lamb to rest for about 20 minutes after roasting. This allows the juices to redistribute and the meat to finish cooking through carryover heat.
- Consider serving the lamb with a spicy and dark Carignane wine, which complements the flavors of the herb-crusted lamb beautifully.
Equipment
- and-Herb-Crusted Leg of Lamb, here is a list of main equipment that might not be commonly found in every home and could be purchased from Amazon:
- Meat Thermometer – To ensure the lamb doesn’t cook past an internal temperature of 145°F.
- Roasting Pan – A quality pan suitable for roasting the leg of lamb at high temperatures.
- Carving Knife – For slicing the lamb after it has rested.
- Spice Grinder or Mortar and Pestle – If you need to finely grind fresh herbs and spices.