Ingredients:
- 1 leg of lamb (about 5-7 pounds), bone-in or boneless
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
- 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 1 lemon, zested and juiced
- 1 cup red wine (optional)
- 1 cup chicken or beef broth
Instructions:
- Preheat the Oven: Preheat your oven to 325°F (160°C).
- Prepare the Marinade: In a bowl, combine the minced garlic, rosemary, thyme, olive oil, Dijon mustard, lemon zest, and lemon juice. Mix well to form a paste.
- Season the Lamb: Pat the leg of lamb dry with paper towels. Rub the herb mixture all over the lamb, ensuring it gets into any crevices. Season generously with salt and pepper.
- Sear the Lamb (Optional): For a richer flavor and better crust, heat a large skillet over medium-high heat. Add a bit of olive oil and sear the lamb on all sides until browned (about 4-5 minutes per side). This step is optional but adds depth to the flavor.
- Roasting: Place the lamb in a roasting pan. If using, pour the red wine and broth into the bottom of the pan to keep the meat moist. This also makes a flavorful base for gravy.
- Roast: Roast the lamb in the preheated oven for about 1.5 to 2.5 hours, depending on the size and desired doneness (145°F for medium-rare, 160°F for medium). Baste the lamb with the pan juices every 30 minutes to keep it moist.
- Rest the Meat: Once the lamb reaches the desired internal temperature, remove it from the oven. Tent it loosely with aluminum foil and let it rest for at least 15-20 minutes. This helps the juices redistribute.
- Serve: Slice the lamb against the grain and serve with the pan juices or your favorite sides, like roasted vegetables or mashed potatoes.
Enjoy your delicious roast leg of lamb!