Perfect Herb-Crusted Leg of Lamb Recipe with Garlic Rosemary Butter for Easy Gourmet Dinner
A simple yet impressive herb-crusted leg of lamb roasted with garlic rosemary butter, delivering juicy, tender meat with a crispy, flavorful crust. Perfect for dinner parties or a special weekend meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings
- Category: Main Course
- Cuisine: Mediterranean
Ingredients
- Leg of lamb (bone-in, about 4-5 pounds / 1.8-2.3 kg)
- Unsalted butter (1/2 cup / 115 g, softened)
- Fresh rosemary (2 tablespoons, finely chopped)
- Garlic cloves (4 large, minced)
- Fresh thyme leaves (1 tablespoon, finely chopped)
- Lemon zest (1 teaspoon)
- Salt (1 teaspoon, kosher salt recommended)
- Black pepper (1 teaspoon, freshly ground)
- Olive oil (2 tablespoons)
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine 1/2 cup softened unsalted butter with 4 minced garlic cloves, 2 tablespoons chopped fresh rosemary, 1 tablespoon fresh thyme leaves, 1 teaspoon lemon zest, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Mix thoroughly.
- Pat the leg of lamb dry with paper towels. Lightly score the fat layer in a crisscross pattern with a sharp knife, being careful not to cut into the meat.
- Rub 2 tablespoons olive oil evenly over the lamb, then generously coat the entire surface with the garlic rosemary butter using a pastry brush or spoon.
- Place the lamb on a roasting rack inside your pan, fat side up.
- Roast the lamb in the preheated oven for 20 minutes to develop a golden crust.
- Reduce the oven temperature to 350°F (175°C) and continue roasting for about 1 hour and 10 minutes for medium-rare (internal temperature 135°F/57°C). Adjust time for preferred doneness.
- Use a meat thermometer to check doneness starting at the 50-minute mark.
- Remove the lamb from the oven and tent loosely with foil. Let it rest for 15-20 minutes before carving.
- Slice against the grain and serve with pan juices or extra garlic rosemary butter if desired.
Notes
Let the lamb rest for 15-20 minutes after roasting to allow juices to redistribute. Use a meat thermometer for best results. If crust browns too fast, cover loosely with foil. Butter should be softened but not melted when applied. Room temperature meat cooks more evenly.
Nutrition
- Serving Size: 3 ounces (85 g)
- Calories: 250
- Fat: 18
- Protein: 20
Keywords: leg of lamb, herb crust, garlic rosemary butter, roast lamb, easy gourmet dinner, dinner party recipe, lamb roast