Leg of Lamb Crusted Herbed with Roasted Garlic Sauce
Elevate your holiday feast or special dinner with this sumptuous Leg of Lamb Crusted Herbed with Roasted Garlic Sauce! This elegant dish features a tender, oven-roasted leg of lamb coated in a fragrant herb crust made with fresh rosemary, thyme, parsley, and garlic, all melded together with a drizzle of olive oil. As the lamb roasts to perfection, a whole bulb of garlic caramelizes in the oven, infusing the accompanying sauce with rich, sweet, and savory roasted garlic flavors. The garlic sauce, thickened with a buttery roux and a touch of red wine for added depth, perfectly complements the juicy, flavorful lamb. Whether served at a celebratory gathering or an intimate dinner, this main course delivers a robust and aromatic experience. Pair with roasted vegetables or creamy mashed potatoes for an unforgettable meal!
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Recipe Information
Ingredients
- 4.5 pounds Leg of lamb (bone-in or boneless)
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 2 tablespoons Parsley, chopped
- 3 tablespoons Olive oil
- 6 cloves Garlic cloves, minced
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 whole Garlic bulb
- 3 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Beef or lamb stock
- 0.5 cups Red wine (optional)
Instructions
Preheat your oven to 375°F (190°C).
Prepare the herb crust by combining chopped rosemary, thyme, parsley, minced garlic, olive oil, salt, and black pepper in a small bowl. Mix until it forms a paste.
Pat the leg of lamb dry with paper towels, then rub the herb mixture evenly over the surface of the lamb. Let it rest at room temperature for 20 minutes while you prepare the garlic.
Slice the top off the garlic bulb to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap the bulb in aluminum foil, and place it in the oven to roast alongside the lamb.
Place the lamb on a roasting rack in a large roasting pan. Insert a meat thermometer into the thickest part of the lamb, ensuring it doesn’t touch bone.
Roast the lamb in the oven for 90–110 minutes, or until the thermometer reads 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Adjust cooking time based on desired doneness.
Remove the lamb from the oven, tent with foil, and let it rest for 15–20 minutes.
While the lamb rests, remove the roasted garlic bulb from the oven. Squeeze the softened garlic cloves out of their skins into a small bowl and mash into a paste.
In a saucepan over medium heat, melt butter. Whisk in flour to form a roux and cook for 1–2 minutes until golden.
Gradually whisk in beef or lamb stock and red wine (if using), ensuring no lumps remain. Add the roasted garlic paste and simmer for 5–7 minutes until the sauce thickens. Season with salt and pepper to taste.
Carve the rested lamb into slices and serve with the roasted garlic sauce on the side.
Nutrition Facts
Calories |
7075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 549.1 g | 704% | |
| Saturated Fat | 230.9 g | 1154% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 2087 mg | 696% | |
| Sodium | 7125 mg | 310% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 2.8 g | ||
| Protein | 484.9 g | 970% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 486 mg | 37% | |
| Iron | 48.3 mg | 268% | |
| Potassium | 7605 mg | 162% | |
*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.
