Easter Sunday, is the traditional American special occasion to prepare and serve the succulent and sumptuous Herb Rubbed Roasted Leg of Lamb. Try this recipe out, and you will surely see and taste why it is such a treasured American culinary repast.
Herb Rubbed Roasted Leg of Lamb Recipe-
- 8 large cloves garlic, peeled and crushed
- 8 large cloves garlic, unpeeled
- 2 tbsp. lemon juice, freshly squeezed
- 3 tbsp. fresh rosemary, chopped, plus some fresh rosemary sprigs for garnish
- 2 tbsp. dried thyme
- 1 tbsp. Dijon mustard
- 2 tbsp. scallion infused olive oil
- 1-1/2 tsp. freshly ground course sea salt, or to taste
- freshly ground black peppercorns, to taste
- 4–5 lb. uncooked, trimmed boneless lamb leg, rolled and tied
- Preheat your oven to 375 degrees Fahrenheit.
- Line a roasting pan with tin or aluminum foil and place a roasting rack on the pan.
- In a mixing bowl, combine salt and pepper, olive oil, mustard, lemon juice, rosemary and crushed garlic, blended together well as one seasoning rub mixture.
- Spread the rub mixture out on a baking pan, and roll the lamb in it to coat it thoroughly, and rub the seasonings into the meat well, then place the rubbed lamb leg on the prepared roasting pan, along with the 8 unpeeled garlic cloves.
- Roast your rubbed lamb leg in the oven until medium rare (135 to 140ºF on a meat thermometer inserted in the center). This should take an hour or a bit longer, depending on the size of your lamb leg.
- Take the lamb out of the oven and allow it to rest for 12 to 15 minutes—be mindful that it will keep cooking, its internal temperature will actually increase a few degrees while resting.
- To serve, carve half of the lamb leg into desired thickness slices, and place the slices together with the rest of the leg and the 8 unpeeled and roasted garlic cloves (they taste great, you just squeeze the soft, gooey garlic out of the peel and into your mouth) on a large, attractive serving platter, garnished with a few sprigs of fresh rosemary.
Herb Rubbed Roasted Leg of Lamb should be served with an excellent dry red wine. We suggest a good quality, aged Merlot or Cabernet Sauvignon. If you do not drink alcoholic beverages, then a fresh strong brew of dark roast coffee will go good with your Herb Rubbed Roasted Leg of Lamb, too.