Lemon herb leg of lamb is a classic and elegant dish that combines the bright flavors of lemon and fragrant herbs with tender and succulent lamb. This recipe showcases the versatility of lamb as a centerpiece for special occasions or festive meals. The combination of zesty lemon, aromatic herbs, and the rich flavor of lamb creates a delightful and sophisticated flavor profile.

Lamb has been enjoyed as a culinary delight for centuries, with its consumption dating back to ancient times. It has been a popular choice in various cuisines around the world, particularly in Mediterranean and Middle Eastern cultures. The pairing of lamb with citrus and herbs is a traditional combination that brings out the natural flavors of the meat.

The use of lemon juice and zest in this recipe adds a refreshing and tangy element that complements the richness of the lamb. The dried herbs, such as oregano, thyme, and rosemary, contribute their aromatic notes, enhancing the overall taste of the dish. These herbs have been used for centuries to flavor and enhance the flavor of meats.

The technique of marinating the leg of lamb overnight allows the flavors to penetrate the meat, resulting in a more flavorful and tender final product. This method ensures that every bite is infused with the herbaceous and citrusy goodness.

PREP: 10 MIN. + MARINATING

BAKE: 1¾ HOURS + STANDING

MAKES: 12 SERVINGS

INGREDIENTS

• 2 teaspoons lemon juice
• 1½ teaspoons grated lemon peel
• 1 teaspoon garlic salt
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon ground mustard
• 1 boneless leg of lamb (4 pounds), rolled and tied

INSTRUCTIONS

1. In a small bowl, combine the lemon juice, grated lemon peel, garlic salt, dried oregano, dried thyme, crushed dried rosemary, and ground mustard. Mix well to create a flavorful herb and lemon rub.
2. Rub the herb and lemon mixture all over the boneless leg of lamb, ensuring that it is evenly coated. Cover the lamb and refrigerate it overnight, allowing the flavors to infuse and penetrate the meat.
3. Preheat the oven to 325°F (163°C) to prepare for roasting the lamb.
4. Place the marinated leg of lamb on a rack in a shallow roasting pan, allowing the excess marinade to drip off. The rack will help promote even cooking and allow the meat to roast evenly.
5. Bake the lamb, uncovered, in the preheated oven for 1¾ to 2¼ hours, or until the desired doneness is reached. For medium-rare, the thermometer should read 145°F (63°C), for medium it should read 160°F (71°C), and for well-done it should read 170°F (77°C).
6. Once the lamb is cooked, remove it from the oven and let it rest for 15 minutes before slicing. This resting period allows the juices to redistribute, ensuring a moist and flavorful result.
7. Once the leg of lamb has rested and is ready to be sliced, you can anticipate a mouthwatering aroma and an impressive presentation. The lemon herb-infused meat will be tender and succulent, with a delightful blend of zesty citrus and fragrant herbs. Whether you’re hosting a special gathering or simply treating yourself to a gourmet meal, the lemon herb leg of lamb is sure to be a showstopper, leaving your taste buds satisfied and your guests impressed.