Roasted Leg of Lamb
March 13, 2025 • 0 comments
This easy, flavorful recipe highlights the quality of Spring House Farm’s pasture-raised lamb. Fresh herbs, garlic, and Dijon mustard create a savory crust, while roasting ensures tender, juicy meat. Perfect for a special dinner or holiday meal, serve this lamb alongside crispy Hasselback potatoes for a farm-fresh feast.
- Prep Time:
- Cook Time:
- Servings: 8
Ingredients
- (5 lb) Leg of Lamb
- (4 cloves) Garlic, minced
- (1 tbsp) Olive Oil
- (1 tbsp) Fresh Rosemary, chopped
- (1 tbsp) Fresh Thyme, chopped
- (1 tbsp) Dijon Mustard
- (1 tbsp) Kosher Salt
- (1 tsp) Ground Black Pepper
Directions
- Preheat oven to 350°F. Line a shallow roasting pan with foil.
- Prepare the lamb – Pat dry with paper towels and use a sharp knife to score the fat in a diamond pattern.
- Make the herb rub – In a small bowl, mix garlic, olive oil, rosemary, thyme, Dijon, salt, and pepper.
- Season the lamb – Place the lamb, fat side up, on a rack in the roasting pan. Rub the herb mixture thoroughly into the scored cuts.
- Roast for 1 hour 30 minutes to 1 hour 45 minutes, or until an instant-read thermometer reaches 135°F for medium(adjust for preferred doneness).
- Rest & Serve – Let the lamb rest for 15 minutes before slicing. Serve immediately with crispy Hasselback potatoes for a hearty, farm-fresh meal.
