Herb Farm Roast for Leg of Lamb
Elevate your next dinner gathering with this exquisite Herb Farm Roast for Leg of Lamb. Infused with a vibrant blend of fresh rosemary, thyme, parsley, garlic, and zesty lemon, this succulent roast delivers a perfect balance of earthy and citrusy flavors. A generous rub of aromatic herb paste ensures every bite of the lamb is tender, juicy, and packed with flavor, while a splash of white wine or chicken broth adds depth to the luscious pan juices. Roasted to perfection and basted with its own flavorful juices, this elegant centerpiece is ideal for holidays, special occasions, or any time you want to impress your guests with a show-stopping main dish. Serve it warm, carved into slices, with the savory pan sauces drizzled on top for a meal that’s both rustic and refined. Perfect for entertaining, this leg of lamb recipe is surprisingly simple yet undeniably stunning.
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Recipe Information
Ingredients
- 4 pounds leg of lamb (bone-in or boneless)
- 3 tablespoons olive oil
- 6 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup dry white wine or chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Pat the leg of lamb dry using paper towels and set it on a large cutting board.
In a small bowl, combine the olive oil, minced garlic, chopped fresh rosemary, thyme, parsley, lemon zest, lemon juice, salt, and black pepper to form a herb paste.
Using your hands, rub the herb paste all over the leg of lamb, ensuring even coverage. If the leg is bone-in, make small cuts into the meat and fill them with the herb paste for added flavor.
Place the prepared leg of lamb in a roasting pan or large oven-safe dish, fat-side up.
Pour the dry white wine or chicken broth around the lamb in the roasting pan to keep the meat moist and to form the base of the pan juices.
Roast the lamb in the preheated oven for approximately 90 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium, using a meat thermometer.
Baste the lamb with the pan juices every 20 minutes to keep the surface moist and flavorful.
Once the lamb is cooked to your desired doneness, remove it from the oven and cover loosely with aluminum foil. Let it rest for 15 minutes to allow the juices to redistribute.
Carve the leg of lamb into slices and serve warm with the pan juices drizzled over the top.
Nutrition Facts
Calories |
806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 1041 mg | 45% | |
| Total Carbohydrate | 2.9 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.4 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 61 mg | 5% | |
| Iron | 8.0 mg | 45% | |
| Potassium | 1184 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
