Roast Lamb with Lemon and Herbs
Elevate your next dinner gathering with this exquisite Roast Lamb with Lemon and Herbs recipe, a showstopper that's as flavorful as it is impressive. Featuring a bone-in leg of lamb, this dish is infused with Mediterranean-inspired flavors from fresh rosemary, thyme, and citrusy lemon zest. Garlic slivers are tucked into the meat for bursts of savory depth, while a zesty herb paste locks in flavor and creates a golden, aromatic crust. Roasted atop a bed of lemon slices and bathed in white wine or chicken stock, the lamb stays moist and tender, delivering perfectly cooked results every time. With just 15 minutes of prep and a cook time of 90 minutes, this recipe is surprisingly simple for such a luxurious centerpiece. Serve it with a drizzle of pan juices and a garnish of fresh herbs for an elegant finish your guests won’t forget. Perfect for holidays, special occasions, or an indulgent weekend dinner, this roast lamb recipe is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 4 lbs bone-in leg of lamb
- 6 garlic cloves
- 4 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 2 lemon
- 3 tbsp extra-virgin olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 cup dry white wine or chicken stock
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, score the fat layer on the lamb in a crosshatch pattern, being careful not to cut into the meat.
Peel the garlic cloves and slice them into thin slivers.
Make small incisions all over the lamb and insert the garlic slivers into the cuts.
Zest one lemon and slice the other lemon into thin rounds.
In a small bowl, combine the lemon zest, chopped rosemary, thyme leaves (removed from stems), olive oil, salt, and black pepper. Mix to create a fragrant herb paste.
Rub the herb paste evenly over the lamb, ensuring to coat the entire surface.
Place the lemon slices and remaining rosemary sprigs into the bottom of a roasting pan. Lay the seasoned lamb on top.
Pour the white wine or chicken stock into the roasting pan to keep the lamb moist during cooking.
Transfer the lamb to the preheated oven and roast for about 90 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Use a meat thermometer for accuracy.
Remove the lamb from the oven and let it rest for 15 minutes, tented loosely with aluminum foil to retain juices.
Slice the lamb and serve with pan juices drizzled over the top. Garnish with fresh herbs if desired.
Nutrition Facts
Calories |
5956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 465.5 g | 597% | |
| Saturated Fat | 183.5 g | 918% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 3095 mg | 135% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 5.1 g | ||
| Protein | 377.0 g | 754% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 5348 mg | 114% | |
*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.
