Ingredients:
1 bone-in leg of lamb (4–6 lbs)
4 cloves garlic, minced
2 tbsp olive oil
2 tbsp fresh rosemary, finely chopped (or 1 tbsp dried)
1 tbsp fresh thyme leaves (or 1/2 tbsp dried)
2 tsp salt
1 tsp black pepper
1 tbsp Dijon mustard (optional, for added tang)
Juice of 1 lemon
1 cup beef or lamb broth (for roasting pan)
Directions:
Preheat Oven:
Preheat your oven to 425°F (220°C). Prepare the Herb Rub:
In a small bowl, mix together olive oil, garlic, rosemary, thyme, salt, pepper, lemon juice, and Dijon mustard (if using) to form a paste. Season the Lamb:
Pat the lamb dry with paper towels.
Make small slits all over the meat with a sharp knife and rub the herb mixture generously over the entire surface of the lamb, pressing it into the slits. Roast the Lamb:
Place the lamb in a roasting pan with a rack, fat side up. Pour 1 cup broth into the bottom of the pan to keep the meat moist.
Roast for 20 minutes at 425°F to develop a crust. Lower the Heat & Continue Roasting:
Reduce oven temperature to 350°F (175°C). Continue roasting for:
Rare: 125°F (52°C) internal temp (approx.
1 hr 20 min)
Medium-rare: 130–135°F (54–57°C)
Medium: 140°F (60°C)
Use a meat thermometer to check doneness. Rest the Roast:
Remove from oven and tent loosely with foil. Let rest for 15–20 minutes before carving.
This allows the juices to redistribute for maximum tenderness. Serve:
Slice thinly across the grain and serve with roasted potatoes, vegetables, or mint sauce. Prep Time: 20 minutes
Cook Time: 1.5–2 hours (depending on size/doneness)
Rest Time: 15–20 minutes
Total Time: ~2.5 hours
Servings: 6–8
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