Description
This Herb-Stuffed Leg of Lamb is a flavorful Mediterranean-inspired main course featuring a succulent boneless leg of lamb infused with a fragrant blend of fresh herbs, garlic, lemon, and Dijon mustard. Perfectly roasted to medium-rare or medium, this impressive dish is ideal for holiday gatherings or special occasions, delivering tender, juicy meat with a zesty herb crust.
Ingredients
Scale
Meat
- 1 boneless leg of lamb, about 4 pounds, butterflied
Herb Mixture
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons Dijon mustard
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
Other
- Kitchen twine for tying
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for roasting the lamb.
- Prepare the lamb: Lay the butterflied leg of lamb flat on a cutting board with the inside facing up, creating a large surface for the herb mixture.
- Mix the herb stuffing: In a small bowl, combine the minced garlic, chopped rosemary, thyme, parsley, Dijon mustard, olive oil, kosher salt, black pepper, lemon zest, and lemon juice until well blended.
- Spread the herbs: Evenly spread the herb mixture over the inside surface of the lamb, ensuring full coverage for maximum flavor.
- Roll and tie the lamb: Carefully roll the lamb up tightly into a cylindrical shape and secure it with kitchen twine tied at 2-inch intervals to hold its shape during roasting.
- Roast the lamb: Place the rolled lamb seam-side down on a roasting rack in a roasting pan. Roast uncovered in the preheated oven for about 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 135°F (medium-rare) or 145°F (medium), using a meat thermometer to check doneness.
- Rest before slicing: Remove the lamb from the oven and let it rest for 15 minutes. This allows the juices to redistribute, ensuring tender and juicy slices.
- Serve: Slice the lamb carefully and serve warm with your choice of sides.
Notes
- For enhanced flavor, prepare the lamb a few hours in advance and refrigerate it, then bring it to room temperature before roasting.
- Feel free to substitute oregano or mint for some of the fresh herbs to change the flavor profile.
- Use a meat thermometer to ensure accurate cooking temperatures for your desired doneness.
