Herb-Crusted Leg of Lamb Recipe

This herb-crusted leg of lamb recipe is so easy while impressive that it’s ideal for a dinner party, as well as for Easter.

Frequently asked questions

What enhances the flavor of lamb?

Lamb pairs well with an array of herbs and spices, and you can’t go wrong with the classic duo of rosemary and thyme along with plenty of garlic. Here, all three are minced and combined with olive oil to make a generous rub, creating a gorgeous herb-crusted leg of lamb as the meat roasts.

What is the best oven temperature for roasting lamb?

The ideal temperature for roasting lamb depends on the cut. Fatty cuts like the flank and shoulder have more connective tissue and are thereby tougher, so they require a long, slow roast at a lower temperature to render the fat and become tender. Leg of lamb, which is much leaner, is roasted at a higher temperature. For this recipe, you’ll want to turn your oven up to 400°F. Don’t let the lamb cook past an internal temperature of 145°F or you’ll risk it becoming too dry.

Notes from the Food & Wine Test Kitchen

As with other types of meat, it’s important to allow lamb to rest after removing it from heat. This large leg of lamb roast will need about 20 minutes of resting time before being sliced, which is long enough for it to continue carryover cooking and for the juices to be redistributed throughout.

Suggested pairing

Spicy and dark Carignane, a red grape typically grown in Spain and southern France but occasionally found in California, is fantastic with this herb-crusted leg of lamb.