Roast Leg of Lamb with Herb Sauce

Name: Roast Leg of Lamb with Herb Sauce
Prep time: 20 min
Cook time: 90 min
Total time: 125 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 2.5 kg leg of lamb (bone-in); 4 cloves garlic (sliced); 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper (freshly ground); 1/2 cup fresh parsley (chopped); 1/4 cup fresh rosemary (chopped); 1/4 cup fresh thyme (chopped); 2 tbsp lemon juice (freshly squeezed); 1 tbsp Dijon mustard; 1/2 cup olive oil

125 min 8 servings Medium

All Recipes

Enjoy a succulent roast leg of lamb complemented by a vibrant herb sauce, perfect for special occasions or a delightful Sunday dinner.

Prep

20 min

Cook

90 min

Total

125 min

Servings

Difficulty

Medium

A roast leg of lamb is a classic dish that brings elegance and flavour to your dining table. This dish is perfect for gatherings, offering a tender and juicy centrepiece that is sure to impress your guests. The accompanying herb sauce adds a burst of freshness and complements the rich flavours of the lamb beautifully. With a combination of garlic, rosemary, thyme, and parsley, this sauce elevates the dish to new heights.

Ingredients

Servings

Lamb

Herb Sauce

Instructions

Prepare the lamb

Remove the leg of lamb from the refrigerator 30 minutes before cooking to bring it to room temperature. Preheat your oven to 375°F (190°C).

Season the lamb

Make small incisions all over the lamb and insert the garlic slices. Rub the lamb with olive oil, salt, and pepper.

Pro tip: This step helps infuse the meat with garlic flavour.

Roast the lamb

Place the lamb in a roasting pan and roast in the preheated oven for 1.5 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.

Pro tip: Use a meat thermometer to check the temperature at the thickest part of the meat.

Prepare the herb sauce

While the lamb is roasting, combine parsley, rosemary, thyme, lemon juice, Dijon mustard, and olive oil in a bowl. Mix well.

Pro tip: Adjust the lemon juice and mustard according to your taste.

Rest the lamb

Once cooked, remove the lamb from the oven and let it rest for 15 minutes before carving.

Pro tip: Resting allows the juices to redistribute, ensuring moist meat.

Serve

Carve the lamb and serve with the herb sauce drizzled over the slices.

Pro tip: Garnish with extra fresh herbs for a vibrant presentation.

💡

Tips & Tricks

<ul><li>Ensure the lamb is at room temperature before roasting for even cooking.</li><li>Rest the lamb for at least 15 minutes before carving to retain juices.</li><li>Use fresh herbs for the sauce to enhance the flavour.</li><li>Probe the thickest part of the lamb to ensure proper doneness.</li></ul>

Serving Suggestions

This roast leg of lamb is best served with roasted vegetables or a creamy potato gratin. You can also pair it with a robust red wine, like a Cabernet Sauvignon, to enhance the flavours. Store any leftovers in an airtight container in the refrigerator for up to three days. The lamb can also be sliced and used in sandwiches for a delicious lunch option.

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More Recipes

medium

160 min

Ingredients

Lamb

Herb Sauce

Instructions

Prepare the lamb

Season the lamb

Roast the lamb

Prepare the herb sauce

Rest the lamb

Serve

Tips & Tricks

Serving Suggestions

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