Name: Garlic & Herb Roast Boneless Leg of Lamb for Easter Recipe
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Cuisine: American
Ingredients: 3 pounds boneless leg of lamb (or 5-6 pounds bone-in leg of lamb); 4 cloves garlic, minced; 1 tablespoon olive oil; 2 tablespoons chopped fresh rosemary; 1 tablespoon chopped fresh thyme leaves; 1 tablespoon Dijon mustard; 1 tablespoon kosher salt; 2 teaspoons ground black pepper; 2-3 pounds small potatoes; 2 tablespoons olive oil; Salt and pepper to taste

Description

This Garlic & Herb Roast Boneless Leg of Lamb is a perfect centerpiece for Easter or any special occasion. The lamb is rubbed with a flavorful mixture of garlic, fresh rosemary, thyme, Dijon mustard, kosher salt, and black pepper, then roasted to a tender medium-rare. Roasted small potatoes cooked alongside add a delicious and easy side dish, making this a complete and impressive meal.

Ingredients

Scale

Lamb

3 pounds boneless leg of lamb (or 5–6 pounds bone-in leg of lamb)
4 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
1 tablespoon Dijon mustard
1 tablespoon kosher salt
2 teaspoons ground black pepper

Potatoes

2–3 pounds small potatoes
2 tablespoons olive oil
Salt and pepper to taste

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for roasting the lamb and potatoes.
Prepare the Herb Rub: In a bowl, combine minced garlic, olive oil, chopped fresh rosemary, thyme, Dijon mustard, kosher salt, and ground black pepper. Mix well to form a fragrant herb paste.
Rub the Lamb: Generously rub the garlic and herb mixture all over the surface of the leg of lamb, ensuring it is evenly coated for maximum flavor.
Prepare the Potatoes: Drizzle the small potatoes with olive oil, season with salt and pepper, and place them in the bottom of a casserole dish or roasting pan.
Roast the Lamb and Potatoes: Place the leg of lamb on top of the potatoes in the roasting pan. Roast in the preheated oven for 1 ½ to 2 hours, or until a meat thermometer inserted into the center of the lamb reads 130-135°F for medium-rare doneness. If using bone-in lamb, roasting time may be longer.
Rest the Lamb: Remove the lamb from the oven and transfer it to a cutting board. Let it rest for 15 minutes to allow the juices to redistribute before slicing and serving.

Notes

Use a digital meat thermometer to ensure accurate cooking temperature for perfect medium-rare lamb.
For a more well-done roast, cook to a higher internal temperature as desired.
Bone-in leg of lamb will require a longer roasting time; adjust accordingly.
You can substitute rosemary and thyme with dried herbs if fresh are not available, adjusting quantities to 1 teaspoon each.
Letting the lamb rest is essential to keep it juicy and tender.
Potatoes roasted beneath the lamb absorb delicious meat juices for enhanced flavor.