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Garlic-and-Herb-Crusted Leg of Lamb

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A tender, juicy leg of lamb roasted with a golden garlic-and-herb crust and served over a bed of caramelized vegetables. This elegant main dish is simple to prepare yet perfect for holidays and special gatherings.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 40 minutes
  • Total Time: 2 hours 25 minutes (including resting)
  • Yield: 8 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Halal

Ingredients

  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 3 garlic cloves, minced
  • 2 heads garlic, cloves separated but not peeled
  • 1 tablespoon minced rosemary
  • 3 sprigs fresh rosemary
  • 1 tablespoon minced thyme
  • 1 (6-pound) bone-in leg of lamb, aitch bone removed
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 large sweet onion, cut into 1/2-inch wedges
  • 2 large carrots, cut diagonally into 1/2-inch slices
  • 2 celery ribs, cut diagonally into 1/2-inch slices
  • 1/4 cup water, plus more as needed

Instructions

  1. Preheat oven to 400°F (200°C). In a small bowl, mix 1/4 cup olive oil with minced garlic, rosemary, and thyme.
  2. Score the fatty side of the lamb about 1/4-inch deep. Season all over with salt and pepper.
  3. Toss garlic cloves, onion, carrots, and celery with olive oil on a large baking sheet. Season lightly and spread evenly. Place rosemary sprigs on top.
  4. Set the lamb, fatty side up, over the vegetables. Rub half of the garlic-herb mixture into the scored fat.
  5. Roast for 20 minutes. Remove, rub with remaining herb mixture, and pour 1/4 cup water onto the baking sheet.
  6. Continue roasting for about 1 hour 20 minutes, rotating pan occasionally, until lamb reaches 145°F internally for medium doneness. Add more water if vegetables brown too quickly.
  7. Remove from oven and let lamb rest for 20 minutes before carving into 1/2-inch slices. Serve with roasted vegetables.

Notes

  • Swap thyme for oregano or add lemon zest and cumin for a Mediterranean twist.
  • Deglaze pan with white wine for a light sauce.
  • Recipe works with boneless lamb—adjust cooking time as needed.
  • Add potatoes to the vegetable mix for a fuller one-pan meal.
  • Marinate lamb overnight in herb rub for deeper flavor.

Nutrition

Find it online: https://savorymomskitchen.com/garlic-and-herb-crusted-leg-of-lamb/