Lamb can be such a delicious and easy to cook protein, but I think many people shy away from it because they are unfamiliar with it. Growing up, my family did not eat pork, so holiday ham was never an option. We often made a roasted leg of lamb for larger holiday gatherings. Well, honestly, we just ate a lot of lamb in general! Lamb is so very common in the Middle East, so I grew up very accustomed to it. The leg of lamb, in particular, lends itself very well to roasting. It pairs wonderfully with so many side options and cooks quicker than a turkey, no brining or marinating required! This herb roasted leg of lamb is my family’s absolute favorite way to prepare it.
Where to Purchase:
While a boneless leg of lamb can be used in this recipe, I would highly recommend finding a bone in one, if possible. We find ours at either Central Market or Sara’s Market and Bakery here in the DFW area. I highly recommend local butcher shops as opposed to big box grocery stores to find cuts like this. Call ahead to ensure they have some in stock.
The Rub:
The nicest part about prepping the leg of lamb is that it requires almost no prep! We start by seasoning the leg with salt and pepper. Then, we use an herb and garlic rub on the meat and apply it right before roasting. There is no need for marinating or brining ahead of time. The rub we make has rosemary and mint, as we love how these bright and fresh flavors pair with the lamb. You could opt for parsley as an alternative. We pulse the herbs with lots of fresh garlic and olive oil in our mini food processor and generously slather the leg with it.
Roasting the Leg of Lamb:
Start with high heat (around 500F) to create a nice crust for the lamb. Then, lower the temperature, cover it with foil, and allow it to slow cook for at least one hour, probably closer to two hours, to ensure it’s cooked to the proper temperature and is nice and tender. 125F for medium rare is recommended, or 145F for medium well.
Serving:
You can serve the herb roasted leg of lamb with almost any vegetable pairing of your choice. We elected for some tahini roasted cauliflower to keep with the Mediterranean flavors. Simple roasted potatoes are always perfect as well. Fava beans, lentils, herbed rice, and roasted carrots are all wonderful options too.
So if you are looking for a more unique holiday roast for your Easter, Thanksgiving, or Christmas tables, I cannot recommend this tasty herb roasted leg of lamb more. Cheers!
Mediterranean Herb Roasted Leg of Lamb
Ingredients
- 1 5-7 pound Bone-In Leg of Lamb
- 2 Tablespoons Kosher Salt
- 2 Teaspoons Black Pepper
- 6 Sprigs Fresh Rosemary Stems removed
- 1 Cup Fresh Mint Leaves Stems removed
- 10 Cloves Garlic
- ¼ Cup Olive Oil
Instructions
- Pre-heat the oven to 500F
- In a food processor, combine the rosemary, mint, garlic and olive oil and pulse briefly until everything is well incorporated into a paste. Set aside.
- Season the leg of lamb with the salt and pepper.
- Next, rub the herb and garlic paste all over the leg of lamb. Cover with foil and roast for 30 minutes at 500F.
- Remove the foil, and reduce the oven temperature to 375F. Cook the lamb for another 60-90 minutes or until the lamb reaches your desired temperature (120-125F for medium rare, 140-145F for medium well).
- Allow to rest for about 10 minutes before slicing and serving.