roast lamb
Roast lamb with herbs, tender and juicy, perfect for a healthy, comforting Sunday meal. Taste this classic with an Italian twist!
Ingredients
Method
- Preheat your oven to 200°C (392°F). Meanwhile, pat dry the lamb leg with paper towels.
- In a small bowl, mix garlic, rosemary, thyme, lemon zest, olive oil, salt, and black pepper until well combined.
- Rub the lamb leg generously with the herb mixture, making sure to coat all sides evenly. For extra flavor, massage into the crevices.
- Place the lamb leg on a roasting rack inside a baking pan. If you don’t have a rack, use thick-cut onion slices to prop it up for even heat circulation.
- Roast uncovered in the oven for 20 minutes, then lower the temperature to 180°C (356°F), and continue roasting for about 100 minutes, or until the desired internal doneness (medium-rare: 60°C/140°F).
- Remove the lamb from the oven, cover it loosely with foil, and let it rest for 15 minutes before carving. This helps the juices redistribute.
- Slice the lamb against the grain, garnish with extra rosemary or lemon zest if desired, and serve immediately.
Notes
The beauty of roast lamb with herbs is just how adaptable and celebrated it is across family tables and elegant feasts alike. This dish impresses with minimal effort and captures classic Mediterranean flavors that work for intimate dinners or bigger, festive gatherings.
Practical Tips for Perfect Roast Lamb
- Bring lamb to room temperature before roasting. Taking it out of the fridge 30-40 minutes prior helps ensure even cooking and prevents it from drying out.
- Use a meat thermometer for precision. For medium-rare, aim for an internal temperature of 60°C (140°F); for medium, 70°C (160°F).
- If you don’t have fresh herbs on hand, substitute with dried rosemary or thyme using half the quantity, as dried herbs are more intense.
- Add whole garlic cloves and halved onions to the roasting pan for an aromatic, flavorful gravy or side.
- If your lamb fat cap is thick, score it lightly with a sharp knife to help the seasoning penetrate and promote a crispy crust.
Extra Flavor and Technique Insights
For one more layer of flavor, marinate the lamb overnight with the herb mixture. This allows the seasonings to penetrate deeply, resulting in juicy, aromatic meat. Resting the lamb is essential: let it sit covered for at least 15 minutes after roasting to lock in moisture and make slicing easier.Serving Suggestions and Variations
- Pair your roast lamb with classic Mediterranean sides: roasted potatoes with lemon and oregano, sautéed green beans, or a simple rocket salad with parmesan and olive oil.
- Try adding a side of mint or yogurt sauce for a refreshing touch—simply mix plain yogurt, fresh mint, a squeeze of lemon, and salt.
- Leftover lamb shines in sandwiches, wraps, or even stirred through a risotto the next day.
- Want a lighter twist? Replace lamb with boneless turkey thigh, following the same herb treatment and roasting guidelines.
