A flavorful, tender lamb roast with a fragrant herb crust.
No. of Servings
Ingredients
- 8 oz lamb leg (or lamb chop)
- 1 tbsp olive oil
- 1 clove garlic (minced)
- 1 tsp fresh rosemary (or 1/4 tsp dried)
- ½ tsp thyme (or 1/4 tsp dried)
- 1 tsp Dijon mustard
- 2 tbsp bread crumbs
- pinch salt
- pinch black pepper
- ½ tsp lemon zest
- ¼ cup beef broth
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or use a roasting pan.
- Prepare the herb crust: In a small bowl, mix olive oil, minced garlic, rosemary, thyme, Dijon mustard, bread crumbs, salt, pepper, and lemon zest.
- Pat the lamb dry with paper towels and rub the herb mixture all over. Let it rest at room temperature for 20–30 minutes.
- Roast the lamb: Place the lamb in a roasting pan and pour broth around it. Roast for 20 minutes at 400°F, then reduce heat to 350°F (175°C) and continue roasting for:
- Medium-rare: 15–20 minutes per pound (internal temp 130°F)
- Medium: 20–25 minutes per pound (internal temp 140°F)
- Rest and serve: Let the lamb rest for 10–15 minutes before slicing. Serve warm.
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