Roasted Whole Leg of Lamb with Fresh Herb Rub

Name: Roasted Whole Leg of Lamb with Fresh Herb Rub
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 6- to 7-pound leg of lamb, trimmed; Coarse salt and freshly ground pepper; 2 garlic cloves, thinly sliced; 2 tablespoons plus 2 teaspoons Dijon mustard; 2 tablespoons chopped fresh thyme, plus 1 bunch for pan and garnish; 1 tablespoon chopped fresh rosemary, plus 1 bunch for pan and garnish; 2 tablespoons extra-virgin olive oil; 2 onions, peeled and quartered; 4 carrots, peeled; 4 stalks celery; 6 new potatoes, halved if large; 2 tablespoons all-purpose flour; 2 tablespoons unsalted butter, softened; 1/2 cup dry red wine; 1 cup homemade or low-sodium store-bought beef stock

Servings: persons

1 6- to 7-pound leg of lamb, trimmed
Coarse salt and freshly ground pepper
2 garlic cloves, thinly sliced
2 tablespoons plus 2 teaspoons Dijon mustard
2 tablespoons chopped fresh thyme, plus 1 bunch for pan and garnish
1 tablespoon chopped fresh rosemary, plus 1 bunch for pan and garnish
2 tablespoons extra-virgin olive oil
2 onions, peeled and quartered
4 carrots, peeled
4 stalks celery
6 new potatoes, halved if large
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, softened
1/2 cup dry red wine
1 cup homemade or low-sodium store-bought beef stock

1
Preheat the oven to 500F.
2
Season the lamb with salt and pepper.
3
Make 1-inch slits all over; place a sliver of garlic in each.
4
Rub 2 tablespoons mustard over the lamb; coat evenly with the thyme and rosemary, patting gently.
5
Rub the oil over the bottom of a roasting pan; cover with herb bunches.
6
Place the lamb on top.
7
Roast 20 minutes; reduce heat to 375F.
8
Add the onions, carrots, celery, and potatoes; season with salt and pepper.
9
Roast until a meat thermometer inserted near center, avoiding bone, reads 140F, about 70 minutes.
10
Transfer the lamb and vegetables to a platter; let rest 20 minutes.
11
Meanwhile, make the sauce: Knead the flour and butter together.
12
Pour off the fat; place the pan over medium heat.
13
Add the wine; reduce by half.
14
Add the remaining mustard and stock.
15
Stir; reduce slightly.
16
Strain into a saucepan; simmer.
17
Add the butter mixture in small pieces, whisking constantly.
18
Remove from heat; season with salt and pepper.
19
Garnish with herbs.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 6- to 7-pound leg of lamb, trimmed, Coarse salt and freshly ground pepper, 2 garlic cloves, thinly sliced, 2 tablespoons plus 2 teaspoons Dijon mustard, and more.

Yes, Roasted Whole Leg of Lamb with Fresh Herb Rub falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!