In the bowl of a food processor fitted with a steel blade, combine the rosemary, sage, parsley, garlic, lemon zest, mustard, fennel, and vegetable oil, and pulse to create a paste. Add a bit more oil if the mixture clumps up or is too thick.
Place the lamb on a baking sheet and trim any large pieces of gristle or sinew, leaving most of the fat in place. Smear both sides with the herb mixture. Cover and refrigerate overnight.
Remove the lamb from the refrigerator and prepare the grill for double-bank two-zone grilling. Fill a charcoal chimney with lump charcoal but do not light. Pile half the unlit charcoal to the right and the other half to the left. Set an aluminum drip pan between the charcoal piles and fill halfway with water. Refill the charcoal chimney, stuff newspaper in the bottom of the chimney and light it. When the coals are fully engaged — you should see flames peeking over the top — pour them over the unlit charcoal. Cover the grill and open the vents all the way. If using a gas grill, light the gas and turn on the front and rear, or outside burners, to high.
While the grill is heating, re-truss the lamb. Sprinkle both sides with salt and pepper. Roll the lamb back into a roast-like shape, fat side out, and truss with butcher’s twine.
When the temperature reaches 350 to 400 degrees F, clean the grill grate. Place the lamb on the grill directly above the drip pan and cover the grill. For gas grills, place the lamb over the unlit burner. Grill-roast for 45 minutes, or until the internal temperature registers 120 degrees F for rare (our preference) or 130 degrees F for medium. If necessary, add a couple of small pieces of charcoal to each pile while the lamb is roasting to keep a consistent temperature.
Remove the lamb from the grill and place on a cutting board to rest for 20 minutes. Using kitchen shears, snip away the butcher’s twine. With a carving knife, thinly slice the lamb. Sprinkle with the mint, squeeze on the lemon juice and drizzle with a thin line of olive oil.
Mustard and Herb Roasted Leg of Lamb
beef, pork, lamb, chicken, an occasional duck. I&rsquove always been a little intimidated with roasts, always worried about overcooking and not being able to deliver on the gravy, my dad&rsquos specialty. I got over my fear because I love lamb and really want lamb this Easter. Mustard and Herb Roasted Leg of Lamb did not disappoint and I must say, I nailed it!
I turned to my cookbooks and immediately looked to Julia Child to help me with this lamb roast. I have a nice collection of cookbooks that sit on the shelf neglected
some I&rsquove used a lot over the years, others not so much, but I mark recipes to try. I am going to make more of an effort to cook from my cookbooks, trying something new or mastering a classic every week (might be a lofty goal, but the desire is there!).
I chose a boneless leg of lamb which is very easy to find and then &ldquopainted&rdquo it with a very simple mustard and herb mixture. My dad always put some onion in the bottom of the roasting pan so I did, too, also adding some lemon slices and sprigs of fresh rosemary and thyme. The mustard glaze turns golden brown as it roasts and so do the aromatics in the pan
my kitchen smelled amazing.
My dad always added chicken stock to the pan as the meat roasted and he told me to use chicken, not beef stock. If you don&rsquot add some stock, you will not have enough pan drippings for gravy, you just won&rsquot. It&rsquos best to add some broth to the pan after it&rsquos roasted a bit and starting to release some fat and juices. Any aromatics added to the pan will have had a chance to brown and caramelize, so adding stock at this point is a good thing. And I eyeball it, probably adding 1 &ndash 2 cups, and then some more if needed so that I have enough for some gravy.
My Mustard and Herb Roasted Leg of Lamb was perfect, a beautiful medium-rare and the gravy, well, my dad would have been proud. I served it with creamy garlic buttermilk mashed potatoes and some braised turnip greens, recipe from my aunt Nancy. Julia Child&rsquos recipe for Gigot à la Moutarde is classic for a reason, I have no words for how good it is, you&rsquoll have to try it for yourself. Bon appétit and Happy Easter. Best, Kelly ??
I also love this Greek Instant Pot Leg of Lamb, it&rsquos easy and out of this world, another option for making boneless leg of lamb.
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Leg of Lamb with Fresh Herb Rub and Anchovy Mayo
- 4 pounds boneless leg of lamb
- 2 tablespoons olive oil
- 2 1/2 tablespoons Herb Salt (recipe below)
- Anchovy Mayonnaise (recipe below)
- Rub lamb with oil and Herb Salt. Let sit at room temperature 1 hour before grilling.
- Prepare a grill for high heat. Grill lamb, turning often, until lightly charred and an instant-read thermometer registers 130°, 20–30 minutes.
- Transfer to a cutting board let rest 10 minutes. Thinly slice against the grain and serve with Anchovy Mayonnaise.
Do ahead : Lamb can be seasoned 2 days ahead. Cover and chill.
- 1 clove garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground ginger
- ½ teaspoon ground dried thyme
- ½ teaspoon dried sage
- ½ teaspoon dried marjoram
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon vegetable oil
- 1 bay leaf
- 2 pounds leg of lamb
Preheat oven to 300 degrees F (150 degrees C).
Mix garlic, salt, pepper, ginger, thyme, sage, add marjoram in a bowl. Stir soy sauce and vegetable oil into the garlic mixture until loosely paste-like add the bay leaf.
Cut slits into the lamb on all sides. Rub herb mixture over entire surface of lamb, massaging it into the slits. Put lamb in a roasting pan.
Roast lamb until browned on the outside and red in the center, about 50 minutes for rare. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Cover lamb loosely with aluminum foil and cool about 20 minutes before carving.
Recipe courtesy of Linkie Marais. You can find out more about Linkie at linkiemarais.com.
- 1.15 Ib Leg of Lamb (Can be Boneless or with Bone Depending on Preference)
- 1 Stick Unsalted Butter (Room Temperature)
- 2 tbsp Fresh Thyme (Chopped Finely)
- 1/4 Cup Fresh Rosemary (Chopped Finely)
- 1/4 Cup Fresh Oregano (Chopped Finely)
- 1 1/2 tbsp Garlic (Chopped)
- 1/4 Cup Olive Oil
- Zest of 1 Lemon
- 1 1/2 tsp Kosher Salt
- 1/2 tsp Ground Black Pepper
- 2 tbsp Lemon Juice
- 1 Extra Lemon
- 1 Bulb of Garlic (Halved with Skins on)
- Few Extra Pinches of Salt
Set EGG for indirect cooking at 375°F/177°C.
Trim of silver skin or any extra fat (optional, I prefer to keep most of fat on there.)
Truss lamb to stay together during cooking process and place in a plastic container. Set aside.
In a medium bowl, combine the butter, herbs, garlic, olive oil, zest, spices and lemon juice. Using the back of a fork mix very well until all of the butter clumps are gone and you are left with smooth mixture. Set 1⁄4 cup of the mixture aside.
Sprinkle the lamb with salt and then rub the herb mixture onto the lamb and place into a roasting pan that fits on the EGG.
Half the extra lemon and place that cut side down on the roasting pan next to the lamb along with the halved garlic bulb (facing cut side up).
Roast for 1 1⁄2 hours or until the internal temperature reads 130°F/54°C when a thermometer is inserted into the thickest part of the roast. (130°F/54°C will be Medium Rare.)
Spoon the drippings onto lamb every 20-30 minutes while it is cooking.
(Optional) About 10 minutes before the lamb is cooked, spoon the rest of the mixture onto the lamb. Optionally, spoon extra mixture onto lamb as it is sliced.
Squeeze the garlic and extra lemon onto lamb before serving it (Optional.)
- For the Lamb
- 6 cloves garlic, minced
- 1 tablespoons finely chopped fresh rosemary
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 1 butterflied boneless leg of lamb, 4-5 lbs, trimmed of excess fat
- For the Herb Brush
- 3 sprigs rosemary
- 10 sprigs thyme
- 1 (5 to 6 pound) boneless leg of lamb (should come tied up, if not, have the butcher tie it for roasting)
- 2 lemons (juiced)
- 6 cloves garlic (crushed)
- 1/4 cup fresh rosemary (chopped)
- 1 teaspoon dried thyme
- 1 teaspoon fresh ground black pepper
- 2 tablespoons olive oil
- Kosher salt (as needed)
Combine all the ingredients, except for the olive oil and salt, in a large bowl.
Rub the leg of lamb thoroughly with the marinade until coated. You may even push some herbs and garlic into any cracks and crevices.
Place the lamb in a plastic bag, and marinade in the refrigerator overnight, or for at least 6 hours.
Remove the lamb from the fridge, and let sit out for 45 minutes to come up to room temperature.
Remove the lamb from the marinade and place on a rack in a large roasting pan. Rub with the olive oil, and season very generously with the salt. Keep the side with the most fat facing up.
Roast for 15 minutes in the hot oven to begin browning the surface.
Then reduce the oven to 315 F. and roast for approximately 10 minutes per pound (for a 5 to 6 pound leg this will be about an hour).
The best method for checking the doneness is using a digital meat thermometer and removing the lamb when the internal temp reaches 135 F. This will give you a nice pink and juicy roast. Let the lamb rest for at least 20 minutes before slicing. It's best sliced thin, against the grain of the meat.
- 4 cloves garlic, sliced
- 2 tablespoons fresh rosemary
- salt to taste
- ground black pepper to taste
- 5 pounds leg of lamb
Preheat oven to 350 degrees F (175 degrees C).
Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.
There are a few things to consider when preparing a herb roasted leg of lamb.
- Trim off as much as possible of the silvery membrane covering the leg. Your butcher will be happy to do this for you if you are not comfortable doing it yourself.
- Also, remove the flesh from the bone-end at the last three inches to expose the end of the bone. This is optional but does make a nice presentation.
- A temperature probe inserted in the thickest portion of the leg is our preferred method of controlling the temperature. Alternatively, an instant-read meat thermometer can be used. Whichever method you use, be sure the metal does not touch the bone.
- Roasting the leg set on a wire rack will ensure more even heating. Also, with a large crumpled-up wad of foil propping up the bone end will keep it level with the upper end for more even heat.
- Once the lamb reaches the desired temperature, remove it from the oven, transfer to a platter, tent it with foil and let it rest for at least 20 minutes before serving.
This is hands down the best and easiest lamb I have ever made. Followed the recipe as written, but also added a couple teaspoons of Herbes de Provence to the marinade. Rave reviews from all at the table.
Delicious for Easter dinner! My 9yo son had three servings! Followed recipe as written - marinated the meat for 24h but I think 8h would be plenty. We did not have skewers and that wasn't an issue. Will definitely make this again. Can't wait for leftovers.
Made 4/3/21. Turned out great, with mild, rare meat. I took off almost all of the fat and silver skin. Divided into natural segments and grilled each according to size. Served with Rice Pilaf and Salad. Paired with an MV Zinfandel. Will certainly make this recipe again.
I have made this 100 times and it is my favorite lamb recipe. Don't miss the fresh lemon squeeze on the cooked lamb before serving.
This was super easy and delicious. And the leftovers made the best pita sandwiches with tzatziki, onion, lettuce and tomato.
I've read through the latest reviews - about 10 of them and have some advice. First of all, the marinade is out of this world. Like me, I suspect many of you purchase your boneless leg of lamb at box grocery stores such as Costco. They come wrapped in netting which holds the roast together. I should have read the recipe more carefully about having it "butterflied." Instead, I put the roast as is on the grill, trying the indirect method and had the front and rear burners on only. Unfortunately, the netting caught on fire immediately and the roast went up on flames. I quickly unwrapped the rest of it and spread the roast out, this time on foil. Turned it way down and continued to turn the roast, putting the thickest part toward the hotter sections of the grill. Anyway, it was still delish - everyone loved. After seeing one of the reviews though about putting in the Instant-Pot, I'm going to try that next time - sear first and having it cook in all the dishes and then use the juices for a gravy. If you grill it per the recipe then it would be very challenging to make a gravy.
I used the 4 cloves of garlic, I also studded the lamb with slivered cloves of garlic and added mint and Worchestershire to the marinade. My lamb was an uneven thickness when unrolled - I evened it out by butterflying it further but it still was a consistent thickness (Thicker on each end) I made up for this by grilling the ends more - it turned out really good. I served with pita, Tzazki and Pita. I also used the marinade to cook baby new and yukon gold potatoes and then finished on the grill - I would do again. This was really good though I would add white wine to the Marinade if I had it on hand.
Just made this for a last minute dinner with friends. Only had 4 hours instead of 8 hours to marinate. Was great anyway! Our guests couldn’t stop saying how delicious it was. Will definitely make again and plan ahead so have at least 8 hours to marinate, to see if makes a difference.
I used this marinate on a leg of lamb (bone in) and injected some of the marinate into the lamb. I then put the lamb into a pressure cooker, poured the excess marinate over it, and added 1 -1/2 cups of beef broth. I cooked on high pressure for 90 minutes. The lamb was both delicious and tender. The drippings, once cooked down, made an excellent gravy for mashed potatoes. This is a keeper!
This recipe was so GOOD I'm making it again.
I loved this recipe! I added a little fresh rosemary into the marinade the last time I made it and burnt some rosemary branches on the grill the first time I tried it. Then I made gyro type sandwiches with the meat. Fresh pitas with thinly sliced sweet onions, chopped organic tomatoes and liberally sauced with tzatziki. YUM. Marinating one now.
Reluctant diners were very impressed with the tender and tasty outcome. I learned how to butterfly a leg of lamb too!
I added around 1/2 cup of some Pinot Gris white wine and a small shredded onion to the marinade. left for about 16 hours in marinade and about 11/2 hours at room temp before hitting the grill. I did about 20 minutes on the grill. the 1st 10 minutes were indirect, 5 minutes a side and the last 10 minutes were direct moving it around to avoid flare ups. let it rest about 1/2 hour before carving. It was nicely done with some well done parts and some parts with some pink left in it. I'm not sure if I should have started it on the direct side first, and then moved them to the indirect side. The flavor was perfect and I ate some with feta, tomato, lettuce, onions, grilled red peppers, hummus, sour cream, sambal all on a homemade guyanese style paratha. Incendiary!
I love, love , love this recipe. I've made it several times and it always turns out really well. I use peppers and mushroom with it and cut the lamb into bite size pieces. All cooks on the grill in about 10 minutes. I usually serve with warm naan bread that i wrap in foil and put on the top rack of the BBQ. For a complete meal, I serve melon wrapped in ham as an appetizer and brulee lemon tart for dessert (recipe on Epicurious).
My go to lamb marinade recipe! Fabulous grilled on the BBQ. I also add one tablespoon of finely chopped fresh rosemary as we love it with lamb plus it goes very well with the garlic and oregano.
I don't eat lamb but made for Easter brunch and everybody loved it! Family asked me to make it again this weekend because there wasn't much leftover. Made exactly as written except did not skewer it and my husband said just fine to grill without skewers.
Yum! Great on the grill, and yes the leftovers were just as good. 128 is very rare, but that's what we enjoy. Did not sub anything and will make again for guest!
This is an AMAZING recipe. I marinated 2 legs, and froze 1 in a ziplock bag--uncooked. Took the frozen one out a month later, defrosted on countertop and it was just as good as the fresh one. People can't stop eating until it's all gone. Rave reviews from all. One note--I cook the meat to 160 (and then tent it) since we like it more well done. The 125 comes out bloody even after the tenting.
Delicious! I added dijon to the marinade as some others recommended but otherwise prepared exactly as described and marinated overnight. This was perfectly juicy.
I call this recipe "stupid proof". It's fantastic and easy! When going on vacation I will buy a boneless leg of lamb and marinate it in the fridge for a couple of hours in a gallon size Ziploc. Then I throw it in the freezer with the marinade in the bag. When I come home from vacation, I thaw it out the next day for dinner that night along with the bottle of wine I purchased before vacation as well to go with! Always to great to come home to or use for company when you're in a pinch for time.
Delicious! And so easy to make. Our family & our friends loved it -- and the kids went back for seconds. Didn't have time to make this a day ahead, so it got only 8 hours to marinate, but that was enough to make it really tasty. We found the skewers made it easier to turn the lamb on the grill. Will be making this again for sure.
Simple and delicious and well received by guests
I have been making lamb for all of the 35 years I've been married to a wonderful Greek man. We loved this recipe! I will be making this again and again.