Garlic and Herb Lamb

Garlic and Herb Lamb
  • PREP TIME
    5 mins
  • COOK TIME
    2 hrs
  • TOTAL TIME
    2 hrs 5 mins
  • SERVING
    10 People
  • VIEWS
    199

Unlock the rich, savory depths of lamb with this simple yet elegant garlic and herb rub. Perfect for a weeknight dinner or a special occasion, this recipe works wonders on both lamb chops and a full leg of lamb, promising a tender and flavorful experience.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    1 g
  • Cholesterol
    100 mg
  • Fiber
    0 g
  • Protein
    25 g
  • Saturated Fat
    7 g
  • Sodium
    393 mg
  • Fat
    14 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat the oven to 325 degrees F (165 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View 15 mins Using a paring knife, make small incisions all over the leg of lamb. Insert a sliver of garlic into each incision. (15 minutes)

Image Step 03
03 Step

Recipe View 2 mins In a small bowl, combine the dried dill weed, kosher salt, crushed dried rosemary, and freshly ground black pepper. (2 minutes)

Image Step 04
04 Step

Recipe View 5 mins Rub the herb mixture evenly over the entire leg of lamb, ensuring all surfaces are well coated. (5 minutes)

Image Step 05
05 Step

Recipe View 2 mins Place the lamb, fat side up, on a roasting rack set inside a shallow roasting pan. (2 minutes)

Image Step 06
06 Step

Recipe View 2 hrs 15 mins Roast uncovered in the preheated oven for approximately 2 to 2.5 hours, or until a meat thermometer inserted into the thickest part of the lamb registers 155 degrees F (68 degrees C) for medium. (120-150 minutes)

Image Step 07
07 Step

Recipe View 18 mins Remove the lamb from the oven, tent loosely with aluminum foil, and let rest for 15 to 20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast. (15-20 minutes)

For an even deeper flavor, consider adding a tablespoon of Dijon mustard to the herb rub.
If you prefer a more well-done lamb, roast until the internal temperature reaches 165 degrees F (74 degrees C).
Serve with roasted vegetables, such as potatoes, carrots, and onions, for a complete and satisfying meal.

Elissa Moen

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 66 Ratings)
Total Reviews: (3)
  • Sophia Larson

    Easy to follow and the results were amazing. The resting period is key – don't skip it!

  • Mario Huel

    This recipe is a game-changer! The lamb was so tender and flavorful. I'll definitely be making this again!

  • Cara Batz

    I was a bit skeptical about the dill, but it added such a lovely aroma and taste. My family loved it!

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