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If you are searching for a show-stopping centerpiece that bursts with flavor and fills your kitchen with a mouthwatering aroma, look no further than this Roast Leg of Lamb with Garlic and Herbs Recipe. This dish combines tender, perfectly roasted lamb infused with fresh herbs and zesty garlic, resulting in a juicy and fragrant meal that’s sure to impress your family and friends. It’s a perfect blend of simplicity and sophistication, making it one of those recipes you’ll want to keep coming back to time and time again.
Ingredients You’ll Need
Gathering the right ingredients for this Roast Leg of Lamb with Garlic and Herbs Recipe is simpler than you might expect. Each component plays an essential role in creating a rich, aromatic profile and a balanced taste that highlights the natural goodness of the lamb.
- 2 kg Leg of lamb (Bone in): The star of the dish, bone-in lamb offers superb flavor and helps retain juiciness during roasting.
- 30 g Fresh mint (Leaves only): Adds a refreshing brightness that complements the richness of the lamb beautifully.
- 30 g Fresh rosemary (Leaves only): Offers that classic, piney aroma that pairs naturally with lamb’s robust flavor.
- 30 g Fresh parsley: Brings a subtle earthiness and vibrant color to the herb mixture.
- 4 Garlic cloves (Peeled): Infuses the lamb with a savory depth and a gentle pungency that enhances every bite.
- 2 Lemons (Zest only): Provides a fresh citrus kick, balancing the richness with a lovely zing.
- 4 tbsp Olive oil: Helps bind the herb paste while ensuring a crisp and caramelized exterior.
- Sea salt and freshly ground black pepper: Seasoning essentials that bring out and intensify all the flavors.
How to Make Roast Leg of Lamb with Garlic and Herbs Recipe
Step 1: Preheat Your Oven
Begin by setting your oven to 180°C fan/200°C/400°F/Gas Mark 6. This ensures the perfect roasting temperature that crisps the outside while locking moisture inside the lamb, setting the stage for a tender, flavorful roast.
Step 2: Prepare the Herb and Garlic Paste
Blitz the fresh mint, rosemary, parsley, garlic cloves, lemon zest, and olive oil together with a pinch of sea salt and freshly ground pepper in a food processor or blender. The goal is to create a vibrant, fragrant paste that will penetrate the lamb with herbal and citrus notes. Don’t be shy about adding an extra drizzle of olive oil if the mixture seems a bit dry—it should spread easily.
Step 3: Prepare the Lamb
Take your leg of lamb and give it a good visual inspection. Weigh it and note the weight to help gauge cooking time accurately later on. Using a sharp knife, make small, shallow incisions all over the lamb to allow the herb paste to seep deeply into the meat, maximizing flavor in every bite.
Step 4: Apply the Herb Paste
Generously rub the herb and garlic paste all over the lamb, making sure it coats every nook and cranny, including inside the incisions you made. This step is crucial—it’s the secret to ensuring that every mouthful is bursting with fresh, vibrant flavors.
Step 5: Initial Roasting
Place your lamb in a baking tray and pop it into the preheated oven. Roast it for 20 minutes at 180°C fan/200°C/400°F/Gas Mark 6. This high initial heat jumpstarts caramelization, helping to develop a beautifully golden and flavorful crust.
Step 6: Lower the Temperature and Continue Roasting
After the first 20 minutes, reduce the oven temperature to 160°C fan/180°C/350°F/Gas Mark 4. Then, roast the lamb for 15 to 22 minutes per 500g depending on your desired level of doneness—whether you prefer it pink and juicy or more well-done. This slow roasting allows the meat to cook evenly and remain tender.
How to Serve Roast Leg of Lamb with Garlic and Herbs Recipe
Garnishes
To elevate the presentation, sprinkle some freshly chopped parsley and a few whole mint leaves over the sliced lamb. A light drizzle of extra virgin olive oil adds sheen and moisture, while lemon wedges bring a refreshing citrus boost right at the table. These garnishes balance the richness perfectly and add a pop of color.
Side Dishes
This Roast Leg of Lamb with Garlic and Herbs Recipe pairs wonderfully with a variety of side dishes. Creamy mashed potatoes or buttery roast potatoes soak up the lamb’s delicious juices, while roasted seasonal vegetables, such as carrots and parsnips, add natural sweetness. For a fresher note, serve with a crisp green salad tossed in a light vinaigrette.
Creative Ways to Present
Why not turn your roast lamb into a stunning sharing platter? Arrange the thick slices on a large wooden board surrounded by colorful roasted vegetables and small bowls of herbed yogurt or mint sauce. Another idea is to serve the lamb on a bed of couscous or quinoa tossed with fresh herbs and lemon zest, making it a one-dish wonder that’s both inviting and elegant.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from your Roast Leg of Lamb with Garlic and Herbs Recipe, store them in an airtight container in the refrigerator. Properly stored, the cooked lamb will remain flavorful and safe to eat for up to three days.
Freezing
To freeze leftover lamb, slice it first and place the pieces in a freezer-safe container or bag. Be sure to remove as much air as possible to prevent freezer burn. Frozen lamb can maintain its quality for up to 3 months, allowing you to enjoy your delicious roast at a later time.
Reheating
When ready to eat your leftovers, reheat gently in a low oven around 150°C/300°F, covered with foil to keep moisture locked in. Alternatively, gently warm slices in a pan with a splash of stock or water. This ensures the lamb stays juicy and tender, just like when freshly roasted.
FAQs
Can I use a boneless leg of lamb for this recipe?
Absolutely! While bone-in legs provide extra flavor and moisture, boneless leg of lamb can be used and will still yield a delicious result. Just adjust your cooking times slightly and keep an eye on the internal temperature.
How do I know when the lamb is cooked to my preference?
The best way is to use a meat thermometer. For medium-rare, aim for an internal temperature of about 60°C/140°F. Medium is around 65°C/150°F. Remember the lamb will continue to cook slightly while resting.
Can I prepare the herb paste ahead of time?
You can definitely prepare the herb and garlic paste a day in advance. Store it in an airtight container in the fridge and bring it to room temperature before rubbing it on the lamb to help the flavors release fully.
What if I don’t have fresh herbs on hand?
Fresh herbs really make a difference in this Roast Leg of Lamb with Garlic and Herbs Recipe, but if needed, dried herbs can be used in smaller quantities. Use about one-third the amount and crush them to release their aromas before blending.
Is there a way to make the lamb more tender?
Marinating the lamb overnight in a mixture of the herb paste and some lemon juice can help tenderize the meat even more. Also, letting the roast rest after cooking allows the juices to redistribute, ensuring each slice is juicy and tender.
Final Thoughts
This Roast Leg of Lamb with Garlic and Herbs Recipe is one of those dishes that promises—and delivers—an unforgettable dining experience filled with bold, fresh flavors and melt-in-your-mouth texture. Whether for a festive occasion or a cozy weekend dinner, it’s bound to become a trusted favorite. Give it a try and enjoy the wonderful compliments that are sure to come your way!
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Print
Roast Leg of Lamb with Garlic and Herbs Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes to 1 hour 33 minutes
- Total Time: 1 hour 20 minutes to 1 hour 48 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
A succulent roast leg of lamb infused with a vibrant herby garlic and lemon paste, perfect for a flavorful and tender centerpiece dish. This recipe features fresh mint, rosemary, parsley, garlic, and lemon zest combined into a fragrant marinade, roasted to juicy perfection.
Ingredients
Meat
- 2 kg Leg of lamb (Bone in)
Herb Paste
- 30 g Fresh mint (Leaves only)
- 30 g Fresh rosemary (Leaves only)
- 30 g Fresh parsley
- 4 Garlic cloves (Peeled)
- 2 Lemons (Zest only)
- 4 tbsp Olive oil
- Sea salt and freshly ground black pepper
Instructions
- Prepare the Oven: Preheat the oven to 180°C fan/200°C/400°F/Gas Mark 6 to ensure it reaches the perfect roasting temperature for the lamb.
- Make the Herb Paste: Blitz together the fresh mint, rosemary, parsley, garlic cloves, lemon zest, and olive oil along with a generous pinch of salt and pepper. Add extra olive oil if necessary to create a smooth paste.
- Prepare the Lamb: Weigh the leg of lamb to note the exact weight for accurate cooking time. Place the lamb onto a baking tray.
- Infuse the Flavors: Use a sharp knife to make small incisions all over the lamb. Rub the herby garlic and lemon paste thoroughly all over the meat, ensuring it gets into the incisions to deeply penetrate the flavors.
- Initial Roasting: Place the lamb in the preheated oven and cook uncovered for 20 minutes at 180°C fan/200°C/400°F/Gas Mark 6.
- Reduce Heat and Continue Roasting: After 20 minutes, reduce the oven temperature to 160°C fan/180°C/350°F/Gas Mark 4. Continue to cook the lamb for approximately 15-22 minutes per 500g, depending on desired doneness and lamb weight. For a 2 kg leg, this is roughly 60-88 minutes more.
- Rest the Lamb: Once cooked to your liking, remove the lamb from the oven and cover loosely with foil. Let it rest for at least 15 minutes before carving to allow juices to redistribute, resulting in tender and moist meat.
Notes
- Cooking time varies based on the weight and desired doneness: for medium-rare, aim for about 15 minutes per 500g; for medium to well-done, cook closer to 22 minutes per 500g.
- Resting the meat after cooking is crucial to keep it juicy and tender.
- You can adjust herb quantities to taste or swap parsley for thyme if preferred.
- Use a meat thermometer to check internal temperature for precision: medium-rare at 60°C (140°F), medium at 70°C (160°F).
