A whole boneless leg of lamb crusted with rosemary, thyme, garlic, a good Dijon mustard, and lovely lavender honey. This leg of lamb recipe is a fantastic main course for dinner with the family; a show-stopping piece worthy of the most memorable dinner parties.
- One 7-pound leg of lamb, boneless, with trimmed extra fat
- Juice of one lemon – get the zest before squeezing the juice.
- 1 tablespoon sea salt* see notes available in our online shop
- 1/2 tablespoon ground black pepper* see notes
- Head of garlic - Optional
- 1/4 cup chopped rosemary leaves
- 3 teaspoons thyme leaves
- 6 chopped garlic cloves
- 2 tablespoons Dijon Mustard by Edmond Fallot available in our online shop
- 1/4 cup Hellenic Farms Extra-Virgin Olive Oil available in our online shop
- 1/2 cup L’Abeille Occitane Lavender Honey available in our online shop
- Zest of one lemon
- 2 teaspoons sea salt available in our online shop
- 1 teaspoon ground black pepper
- Roast the leg of lamb in a bed of potatoes and carrots or any root vegetables
- Preheat the oven to 500°F for 30 minutes. Let the leg of lamb stand at room temperature while the oven heats, and at least an hour.
- Prepare the seasoning mixture: In a mini food processor, pulse to blend together the rosemary, thyme, garlic, mustard, olive oil, and honey. Season with salt and pepper.
- Wash the leg of lamb with the lemon juice.
- Seasoning: On a baking tray, place the leg of lamb and season with salt and pepper (reserve some), rubbing them into the meat. Spread the herb mustard mixture (reserve 1-2 tablespoons) all over the lamb, inside and out.
- Roll up the meat and tie it with kitchen string. Add more herb mustard on top of the lamb and the remaining salt and pepper.
- Lift the lamb and place the potatoes and carrots in the baking tray. Place the seasoned leg of lamb on top of the vegetables, and add the head of garlic with the top cut off (this is optional)
- Reduce the oven temperature to 325°F and roast the lamb for about 1 and 1/2 hours or until an instant-read thermometer inserted in the center of the meat registers 130°F (medium-rare). See notes about the temperature change. I recommend starting to check the temperature after the first hour and check every 15 minutes thereafter until the lamb is ready.
- Let the lamb rest for 10-15 minutes. Then remove the string, slice, and serve.
The herb honey mustard mix can be made the day before.
Take the lamb out of the refrigerator at least an hour before cooking and bring to room temperature.
The amount of salt and pepper will depend on the size of your lamb, and your taste. The amount listed in the recipe is to season the leg of lamb and there is some left to season the vegetables.
Use an instant-read thermometer to take the meat temperature.
Remove the lamb from the oven when the internal temperature reaches 10 degrees lower than your desire doneness. When resting, the lamb will continue cooking and will increase the temperature around 5-10 degrees.
After cooking, leave the lamb to rest for at least 10 minutes.
Roasted lamb will last in the refrigerator for three days and store in the freezer for up to three months.
- Category: dinner / holiday
- Method: roasting
- Cuisine: International
Keywords: roast lamb, roasted leg of lamb, bone-in leg of lamb, boneless leg of lamb, spring recipe, holiday recipe, Thanksgiving recipe, Christmas recipe, roasting